Reception Menu


Passed hors d'oeuvres will be served during cocktail hour.

Plated Dinner - First Course

Nectarine caprese with sliced nectarine, avocado, mozzarella, balsamic reduction, olive oil, and cracked black pepper. (v/gf)

Plated Dinner - Second Course

Please choose from:

  • Summer salmon with lemon + chive risotto, spring pea puree, tomato + fennel vinaigrette, grilled corn salad, basil, and grilled lemon half (gf)
  • Herb braised short rib with parmesan + thyme polenta, grilled asparagus with lemon, red wine reduction, sweet potato spirals (gf)
  • Summer squash + ricotta ravioli with grilled squash with lemon, sherry cream sauce, parsley + mint pesto, and sweet potato spirals (v)