PRE-PLATED FIRST COURSE

Spanish "Tortilla" with Yukons & Asparagus
Classic Spanish Omelet, with Yukon Gold Potatoes & Asparagus,
Drizzled with Saffron Aioli.
Served with Local Field Greens in a White Balsamic Vinaigrette.

ENTRÉE

Beef Tenderloin with Mustard Port Sauce and Red Onion Confit
Certified Angus Tenderloin, Seared Medium Rare & Served on a Red Onion,
Shallot, Thyme & Port Reduction Glazed with a Dijon & Port Demi Glace.

Rosemary & Parmesan Polenta
With Rosemary & Parmesan, Lightly Grilled In Olive Oil.

Grilled Summer "Ratatouille"
Vine Ripe Tomato, Local Wild Mushrooms & Zucchini,
Layered with an Organic Herb Pesto.

Artisan Rolls
Rustic Rolls Served with Herbed Butter.

DESSERT & COFFEE

Individual Summer Fruit Crostata
Selection of Local Summer Berries in a Light, Hand Rolled Pastry Shell,
Baked with Almonds & Dusted with Powdered Sugar.

Boyd's Organic Coffee and Tea Service
Organic Café Rojas & Cordillera Decaf, Assorted Stash & Lipton Teas.