Summer Plated Dinner Tray Passed Hors d’oeuvres Artichoke Parmesan Puffs Seared Ahi Tuna on with Mango and Cilantro on Wonton Crisp Peach Bruschetta with Goat Cheese, Prosciutto, Basil First Course Salad Caprese Heirloom Tomatoes with Burrata Arugula, Basil, Sea Salt, Cracked Pepper, Balsamic Reduction Entrée Herb Crusted Halibut Carrot Ginger Puree, Asparagus, Roasted Fingerling Potatoes ... Read more