•Slow-roasted pulled pork in house-made barbeque sauce, served with freshly baked buns•
•Grilled achiote breast of chicken with
oven-roasted onions•
•Braised pintos•
•Sweet corn and poblano pudding•
•Asian coleslaw•
•Fresh fruit platters•
•Locally made breads•
•Assorted cookies and brownies•
Buffet 2
•Grilled, planked salmon with citrus ponzu glaze•
•Rosemary rubbed flank steak with salsa verde•
•Potato and caramelized onion gratin•
•Roasted asparagus, mushrooms, and toasted pine nuts•
•Michigan Salad—mixed greens tossed in balsamic vinaigrette with dried cherries and caramelized almonds•
•Fresh fruit platters•
•Locally made breads•
• Angel Food cake with assorted compotes and Poire William whipped cream•
