During the cocktail hour, servers passed an assortment of hors d'oeuvres, including these Toasted Polenta Rounds with Olive Tapenade and Italian Tomato Salsa. The first course was served 'Soup & Salad' - a demitasse of chilled sugar snap pea and ginger soup paired with a roasted asparagus and chiogga beat salad. The buffet dinner featured Roasted Globe Artichokes with quinoa, leaf spinach and flageolet beans, along with an Heirloom Tomato Salad, Roasted Russian Banana Fingerling Potatoes and Wood Grilled Summer Vegetables.