BUFFETS
Hors D’oeuvres
Grilled Asparagus Tips and Parmesan
Tied together with chive, and drizzled with truffle oil
Bloody Mary Shrimp Cocktail Shots
Shrimp served in a shot glass with a spicy horseradish cocktail sauce, and a lemon celery garnish
Goat Cheese Mousse and Polenta
Creamy herb Chevre goat cheese on an assiago baked polenta round, served with crispy prosciutto
Grilled Pepper Bruschetta
With a mix of fresh basil, thyme and hint of capers
Served on garlic-rubbed Crostini
Main Courses
Cannelloni Stuffed with Fontina Cheese, Forest Mushrooms and Spinach
Covered with our homemade marinara sauce and sautéed zucchini
Marinated and Grilled Filet Mignon
Served with caramelized onions and a Cabernet sauvignon-beef demi glaze
Accompaniment
Blue Cheese Tartlets
With a flaky butter Parmesan crust, caramelized onion, scallion, Italian parsley
Oven Roasted Yukon Gold Potatoes
Tossed with fresh thyme, chive, oregano, garlic and olive oil, baked until crispy
Salads
Organic Mixed Greens and Edible Flower Salad
With a flower confetti, orchids, and a smooth pomegranate, hint of lavender and thyme vinaigrette
Fresh Local Fruit Platter
A variety of fresh organic fruits and berries with a pineapple french-cream fruit dip served in the pineapple
Coffee, tea, ice, and bread service included