We are glad to help you plan the menu, recipes and customize to your needs!
- Top Row: mashed english peas with mint, flake salt, olive oil and shaved parmesan; french feta with macerated bing cherries and lemon zest.
- 2nd Row: blue cheese with prosciutto, black mission figs and balsamic vinegar glaze; avocado with chili flakes, lemon juice and olive oil.
- 3rd Row: ricotta and shaved asparagus; burrata with grilled peaches and basil.
- 4th Row: arugula pesto with cherry tomatoes and grated parmesan; goat cheese, marinated zucchini ribbons and grilled bi-color corn.
- Bottom Row: ricotta with anchovy, shaved fennel and quail egg; gorgonzola walnut spread with pears, chives, toasted hazelnuts and honey.