Artisan Cheeseboard with Cow, Goat, and Sheep’s Milk Cheeses, Fig Bread,
Membrillo Quince Paste, Olives, Toasted Nuts, Crusty Breads and Crostini
Peaches wrapped with Prosciutto, Cambozola and Arugula
Lemon and Ginger Glazed Prawns with White Wine and Parsley
Coriander Scented Chicken Empanaditas with Ancho-Chile Dipping Sauce
Braised Short Ribs in Phyllo Cups with Crème Fraiche and Horseradish Gremolata
Griddled Corn Cakes with Dungeness Crab and Avocado Salsa
Sweet Potato Cakes with Maple Roasted Duck Breast and Cherry Chutney
