In addition to showcasing local California ingredients, this menu also catered to my vegetarian guests…

Domaine Carneros Brut Cuvee (sparkling white wine)

Yorkshire Gold Tea
Good Earth Original Spiced Tea
Milk and sugar cubes

Avocado sandwiches: Sliced California avocados and microgreens served open-faced on whole wheat bread, sprinkled with California walnuts
Cucumber sandwiches: Thinly sliced cucumbers and chopped watercress served open-faced on white bread, sprinkled with grated Meyer lemon peel (from my tree in the backyard)
Blue cheese and pear sandwiches: Thinly sliced Pt. Reyes blue cheese with sliced pears served open-faced on oatmeal bread

Cream scones with chopped California raisins
Mock Devonshire cream
Fresh organic strawberries grown locally at Tanaka Farms
Tanaka Farms Organic Strawberry Jam
Store-bought lemon curd

Sugar-glazed (Meyer) Lemon Cake
Assorted See’s Candies (Dark Bordeaux, Coconut Bonbons, Dark California Brittle, Marzipan)

Rancho de Philo Triple Cream Sherry (from California)