Menu Ideas
Appetizers | Salads
Seared Sea Scallops- on cucumber with tartar sauce

Ahi Tartar- on potato chips with spicy mayo

Crab Cakes- with fennel, onion, parsely with aioli mayo

Cold Cucumber Soup- with basil oil and dill

Mache- with goat cheese, dried cranberries and citrus dressing

Mixed Greens- with strawberries, blueberries, pecans with maple lemon dressing
Mixed Greens- with avocado, walnuts, shaved red onion, endive with basil oil and orange dressing

Mains | Buffet Ideas
Salmon- with black rice and veggies and wild greens on top tossed in a basil oil and lemon dressing

Shrimp- sautéed with lime chili butter

BBQ Tri-Tip- with grilled asparagus with baby tomatoes and pine nuts

Baked Green and Black Olive Chicken- with rosemary and garlic

Grilled Lobster- with lemon thyme butter

Plank Baked Salmon- with dill garlic butter and citrus

Seared Sea Scallops- on yellow cauliflower rice and mashed potatoes with lemon honey butter

Wild Bass Tacos- with crisp mini street corn tortilla, sour cream and avocado
Baked Salmon- on Fire Roasted Pasilla Chili skin-on
mashed potatoes with rosemary truffle butter

Baked Chilean Bass- with red pepper bruschetta and herb butter, ratatouille and Peso rice with tomatoes and zucchini

Mini organic grass fed bufala caprese salad with baby spinach


Gluten Free Brazil Nut Brownie

Caviar- on shredded potato galette, sour cream and chives
