Provence
Hors d'oeuvres Menu:
Filet of Beef Balsamica
On House Made Crostini, with Red Burgundy Onion Confit and Horseradish Cream
Italian Herb
Roasted Mushrooms
With Red Bell Pepper Pesto, Topped with Goat Cheese
Crab, Apple and Lemon Endive
Crisp Belgian Endive Spears, with Dungeness Crab, Washington Apples and Lemon Zest
Herbs de Provence
Buttermilk Chicken
Herb Breaded Chicken, Fried to a Golden Brown and served with a Creamy Spring Onion Dip
Crudites with Sweet
Potato Alioi
Market Fresh Seasonal Vegetables served with a Roasted
Sweet Potato Aioli |
