Passed Hors d'oeuvres

Prosciutto Wrapped Asparagus with Balsamic Reduction

Skewered Lamb with Pomegranate Glaze

Salade

Butter Lettuce with Sherry Vinaigrette, Red Onion, Grilled Peaches, Point Reyes Bleu Cheese and Spiced Walnuts

Entrée

Ginger Glazed Pork Tenderloin with Plum Chutney served with Basmati Rice and Sauteed Spinach

or

Grilled Salmon with Tropical Salsa, Scallion Mashed Potatoes and Seasonal Vegetables

Dessert

Lemon Pound Cake with Peach-Blueberry Compote and Chantilly Cream