Amuse-Bouche: Chutney bruschetta — a sweet-and-spicy tomato and onion chutney atop a toasted baguette slice
First Course: Warm carrot soup with ginger, fennel, and leeks, swirled with cream, topped with fried leeks, and served with a homemade sea salt focaccia cracker
Main Course: For the omnivores — wild Alaskan salmon oven-grilled on a cedar plank with a maple-soy glaze and topped with fresh pepper and toasted sesame seed, plus roasted fall vegetables
For the vegetarians — baked tofu with a maple-soy glaze, plus mushrooms, zucchini, bell peppers, pearl onions, and baby eggplant, all roasted on a cedar plank
Both were served with a harvest orzo salad with organic baby spinach greens and Granny Smith apples, dressed in a ginger vinaigrette and topped with crispy fried ginger
Lunch Cocktail: Mint lemonade with berry-infused vodka
Dessert: Trio of ice cream lollipops — chocolate chipotle with crushed peanuts, chai with cinnamon and sugar, mango with toasted coconut — served with a warm homemade ginger cookie
Digestif: Ginger-infused vodka served with lemon and agave
The Bloody Mary was the perfect way to start lunch in the garden.
Our guests had a choice of entrées: wild Alaskan salmon or baked tofu and veggies, roasted on a cedar plank with a maple-soy glaze and served with an orzo salad.
The berry-mint vodka lemonade went so fast we barely got a picture!
Mmmm...dessert. We offered our guests the flavor options for the ice cream...and every single guest chose to have ALL THREE!