•Asian lacquered pork tenderloin on pea pods•
•Grilled achiote breast of chicken with
oven-roasted onions•
•Sesame peanut noodle boxes•
•Roasted vegetable platters•
•Insalata caprese•
•Fresh fruit platters•
•Locally made breads•
•Assorted cookies and brownies•
Buffet 2
•Grilled halibut with roasted red pepper relish•
•Rosemary rubbed flank steak with salsa verde•
•Potato and caramelized onion gratin•
•Roasted asparagus, mushrooms, and toasted pine nut platter•
•Michigan Salad—mixed greens tossed in balsamic vinaigrette with dried cherries and caramelized almonds•
•Fresh fruit platters•
•Locally made breads•
• Ricotta pound cake with rhubarb compote and vanilla bean whipped cream•
