BreakfastHors d'OeuvresSaladLunchDinnerDessert



Grilled Asparagus Crostini
toasted ciabatta with grilled asparagus, julienned Parma proscuitto drizzled with a bechamel sauce and sprinkled with parmesan shavings

Tomato Confit and Crab Napoleon
fresh crab salad between layers of seasoned tomato confit,
hard boiled egg and avocado served with lemon garlic couscous surrounded with mixed baby greens drizzled with a creamy Louis dressing

Miniature Popovers
served with butter stars

Individual Lemon Meringue Tarts
lemon curd in a flaky pastry shell served with fresh raspberries and raspberry sauce garnished with a sprig of mint











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