Event with Passed Hors d oeuvres and Served Dinner 

Cocktail and Passed Wine

• Organic Tomato Bruscetta on Toasted Garlic Crostini
• Pesto Infused Goat Cheese Piped onto Fresh Grated Parmesan Crisp
• Tuna Tartare with Brunoise of Avocado and Lemon Zest on Wonton Crisp 
  

Dinner

• 1st Course - Burrata Salad served on thin sliced Melon topped with Arugula, Shaved Procsuitto and Toasted Pecans, Drizzled with Aged Balsamic and Extra Virgin Olive Oil 
  
• 2nd Course - Herb Crusted Filet Mignon Medallions pan seared with Pancetta Lardons, Baby Brocollini, Smashed Baby Red Bliss Potatoes, and warm Italian Olives topped with Wine Sauce
• Veg Alt - Slow Roasted Ratatouille Stuffed Tomato pan seared with Shallot Lardons, Baby Brocollini, Smashed Baby Red Bliss Potatoes, and warm Italian Olives topped with a Wine Sauce 
  
• Artisonal La Brea Bakery Breads and Butter 
  

Dessert

• Espresso and Crème Panna Cotta served with Hazelnut Crisp served in a Stemless
• Martini Glass 
  

Beverage

• Red and White Wine
• Sparkling Lemonade, Sparkling and still Water
• Coffee and Hot Tea Service