Canape Style Appetizers
Sweet Potato & Dungeness Crab Cakes
Pea and Goat Cheese Tartlet
Salad
Arugula and Artichoke salad with feta cheese, herbed focaccia bread crumbs, and a lemon-paprika vinaigrette
Entrée
Thyme-Scented Frenched-Cut Chicken Breast
Savory Rhubarb Chutney
Spinach-Yukon Gold Mashed Potatoes
Roasted Baby Carrots
Vegetarian
Polenta Stuffed Portabella Mushroom
Piquillo Pepper Puree
with chef-select market accompaniments
Dessert Dash