Sunday Reception Menu

Imported Cheeses

Cave-aged Gruyère (Switzerland)
Guinness with cheddar (England)
Claudel brie (France)
Fulvi pecorino (Italy)
Raw milk manchego (Spain)
Chèvre blanc with herbs (France)
Valdeon blue (Spain)

Vegetable Crudités

Blanched broccoli, cauliflower and asparagus, red and yellow bell peppers, carrots, zucchini, radishes, cucumber and cherry tomatoes.

Carving Station

Roasted top round beef served with au jus lie red chile and plain silver-dollar rolls, grainy mustard, honey-dijon mustard, red chile mayonnaise, and creamy horseradish.
Smoked salmon on toasted brioche withpapaya-chive crème fraîche
Seafood stuffed mushroom cap
Bruschetta with chopped roma tomatoes, garlic,fresh basil and fresh mozzarella cheese
Chicken taquitos with red salsa