Served Lunch with Passed Hors d oeuvres

Cocktail and Passed Wine

• Belgium Endive with Green Grape, Candied Pecan and Maytag Bleu
• Crab and Artichoke Stuffed Mushrooms
• Fresh Basil Leaves Stuffed with Whipped Goat Cheese and Toasted Pine Nuts

Dinner

• 1st Course - Roasted Tomato Bisque Garnished with Heirloom Tomato Julianne
• 2nd Course - Crispy skinned Duck Breast with Sweet Potato Puree, Wild Rice Cake, and Maple Candied Pecans and Garnished with a Cranberry Vinaigrette Frisee
• Veg Alt - Crispy Tofu Steaks with Sweet Potato Puree, Wild Rice Cake, Maple Candied Pecans, and Garnished with a Cranberry Vinaigrette Frisee
• Artisanal La Brea Bakery Bread and Butter

Dessert

• White Wine Poached Pear on Pound Cake, Served with a Sweet Cranberry Sauce and Vanilla Bean Whipped Crème

Beverage

• Red and White Wine
• Sparkling lemonade, Sparkling and Still Water
• Coffee and Hot Tea Service