Here at Vista we host many events from weddings to luncheons and dinners.
Our last dinner was a very special one held for the Board of Directors.
We started off the night with Chef Dave’s Bruschetta which was made with baby heirloom tomatoes, burrata cheese and basil.
Then we passed locally grown Hazel Dell Farms mushroom soup with a spring vegetable confit and Duroc Pork Cheeks for appetizers!
The kitchen staff then cooked their butts off to put on a fantastic three-tiered buffet.
Lamb lollipops were placed on the top tier of the buffet. The second tier was Halibut with Aparagus and Angel Hair pasta. The very bottom of the tier held an Eggplant vegetarian entrée!
Luis holding one of our delicious desserts, Key Lime Trifle!
We all had so much fun showcasing our new menu at this fabulous party!