©Blue Heron Catering 2019

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Start Planning Your Event Today! 

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Sample Menus 

TO START 
Avocado toast, fire roasted Brentwood corn salsa
Pollo verde empanadas, tomatillo salsa
Mini lobster pot pies, fresh herbs 
SALAD COURSE 
Capay Organics heirloom tomatoes
fresh mozzarella, basil, castelvetrano olives, arugula, grilled bread, 
caper garlic dressing
ENTREE COURSE 
Grilled Marin Sun Farms beef tenderloin, 
roasted wild morel and lobster mushrooms, cabernet pan sauce
Brick oven hot smoked local King Salmon, 
pickle aioli, shaved fennel, peppercress and roasted toybox tomato 
SERVED WITH 
Herb roasted Dirty Girl Farm summer squashes
Garlic smashed Yukon Gold potatoes