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Fresh figs wrapped with duck pastrami
Crispy chicken satay with sweet peanut glaze
Shaved beef canapé on pumpernickel with horseradish cream
Wild mushroom bruschetta on grilled focaccia
Polenta rounds with gorgonzola and pear
Tomato fritters with basil crème fraiche
Steamed shrimp with cilantro pesto bundled in a roasted corn pancake tied with chive
SWEETS
chocolate truffles
ancho chili dusted and blackberry
Beverage
Red and White wine
Chateau Sainte Eulalie Minervois, and Blenheim Chardonnay
Bells Two Hearted Ale, San Pellegrino
Rosemary scented lemonade |
