During the cocktail hour, we served an assortment of passed hors d'oeuvres, including these Toasted Polenta Rounds with Olive Tapenade & Italian Tomato Salsa. The first course was a 'Soup & Salad' - a demitasse of chilled sugar snap pea and ginger soup, paired with a roasted asparagus and chiogga beet salad.  The buffet dinner featured Roasted Globe Artichokes with quinoa, spinach and flageolet beans, an Heirloom Tomato salad, included