CATERING MENU
BUTLTER STYLE PASS HORS D'OEUVRES/COLD
English cucumber, dill, capers, creme lemon fraiche
Garlic toast points, arugula pesto, truffle white bean puree
Pickled fennel, wasabi aioli, green tomato
Wrapped in speck ham, truffle vinaigrette, parmesan
American sturgeon caviar, snipped chives
Guacamole, spicy mayo, wonton crisp
Skewered with rosemary, dried tomato, basil
Raspberry and balsamic
Black olive and pepperoncini
BUTLTER STYLE PASS HORS D'OEUVRES/HOT
Sweet and spicy dip
Crisp served with garlic and mint yogurt
Spicy peanut sauce
Crisp herb topping
Crisp herb topping
Melted mozzarella center, tomato fondue
Shiitake mushrooms, cipollini onions
($2 Supplement)
Wrapped in smoke prosciutto, grain mustard sauce
Sesame crust, wasabi aioli
Roasted garlic remoulade
Casino or Oreganata
Tomato, basil and parmesan
Grape tomato, fresh mozzarella
Mushroom, foie bras, pastry crust
BUFFET STYLE HORS D'OEUVRES
SALADS
Feta, cucumber, pine nuts, tomato, truffle vinaigrette
Blue cheese, bacon, tomato, red wine vinaigrette
Candied walnuts, apple, roasted beets, blackberry vinaigrette
Speck ham, parmesan crisps
Baby romaine, carrot, red pepper, cucumber, tomato, sherry vinaigrette
Poached pears, candied walnuts, blue cheese, white balsamic vinaigrette
PASTA
(Ricotta, Spinach & Artichoke, Butternut Squash, Goat Cheese,...)