“The evidence of an experienced hand in the kitchen is unmistakable...” Florence Fabricant, Food Editor New York Times

Sonoma Coast Buffet HORS D’OEUVRE Fire Roasted Red Peppers on Crostini Garnished with Chives ***** Grilled Eggplant Roulade Stuffed with Goat Cheese and Rolled in Toasted Sesame Seed ***** Hog Island Oysters on the Half Shell with a Choice of Jalapeno Margarita Dipping Sauce or Mignonette Sauce MAIN COURSE Chicken Breasts Marinated with Lemon, Soy, Basil and Olive Oil Served on a Bed of Saffron Orzo with Olives and Red Pepper Tri-Tip Steak Marinated in a Southwestern Marinade of Dark Beer, Garlic and Cilantro Served with Red Potato and Tasso Salad, Dressed with Herbs and a Light Vinaigrette scroll ACCOMPANIMENTS Grilled Japanese Eggplant, Bell Peppers, Zucchini, Yellow Squash, Raddichio and Red Onions Brushed with Balsamic Vinegar Sliced Red, Green and Yellow Local Tomatoes with Freshly Chopped Oregano, Thinly Sliced Bermuda Red Onions, Cracked Black Pepper and Grey Sea Salt Drizzled with Extra Virgin Olive Oil Penne Pasta Salad Tossed with Cilantro Pesto, Toasted Pinenuts, Jicama and Roma Tomato Salad of Tender Lettuces, Belgian Endive and Baby Greens with Shaved Parmesan, Sun Dried Tomato, Croutons and Aged Red Wine Vinaigrette Black Mission Figs, Nectarines, Strawberries and Casaba Melon Crusty Sourdough and Savory Breads from Village Bakery with an Olive Basil and Olive Oil Tapanade next menu