Grilled Vegetable Display
An assortment of pesto marinated grilled veggies straight from the farm, squash, zucchini, eggplant, roasted peppers, asparagus, accompanied by olives, caper berries, and grilled toast points, pita chips, and house made crackers.
Charcuterie and Cheese Display
Thin sliced cured meats from around the world. Prosciutto, salami, capricola, speck ham, and an assortment of cheeses ranging from mild to strong. Manchego, exploritor, smoked feta, gruyere, mimmelet, Roquefort, and brie as examples.
Individual ceasar salads with shaved prosciutto and house made ceasar dressing, banquet style bowls of spring mix tossed with blue cheese, apple, candied walnuts and your choice of house made dressings.
Cocktail shrimp with house made cocktail sauce, stone crab claws, ceviche, oysters on the half shell, crab meat compachana, Carpaccio’s and various crudo’s, Fruit salads and sliced melon displays.
- Carving Station Options: whole roasted tenderloins, suckling pig, duck breast, slow cooked brisket, honey glazed hams.
- Buffet Style Options Sides: green beans with shallots and bacon, mash potatoes with choice of gravies, vegetable paves’, Potato Anna, fried green tomatoes, asparagus, honey glazed baby carrots, parmesan house cut French fries.
- Action stations:
Ravioli/ pasta - Pan seared house made raviolis with butternut squash,
apple, and brown butter. Spinach ravioli with a lemon butter cream sauce.
Shrimp prima vera with local vegetables tossed with angle hair pasta and a
light cream sauce.
Steak Diane – pan seared flat iron steak with mushrooms and a beef
demiglaze sauce cooked to your liking,
Butter poached lobster tail – topped with a vanilla butter cream sauce.
Chicken Marsala or Piccata - made fresh to order served with or without
Dessert Bar – Individual portions
Assorted cheese cakes, flourless chocolate cake, panna cottas, apple tart, crème brulee’s in Japanese spoons.
Individual passed Apppetizers
- Fried oysters wrapped in prosciutto and a lemon aioli
- Fried quail legs served with a spicy buttermilk dressing
- Risotto balls deep fried, crunchy with a soft cheesy center
- Espresso crusted elk served with black beans, sour cream
on a blue corn tortilla chip
- Sashimi tuna wrapped in cucumber with soy and candied onions
- Quail egg sunny side up atop toasted brioche and bacon crumbles
- Cucumber stuffed with smoked salmon, lemon aioli, and
- Goat cheese, caramelized shallots, and shitake mushrooms
in a crispy cup
- Smoked duck fried wontons
- Shrimp spring rolls with soy pudding
- Chicken or vegetable pot stickers
- Bacon wrapped quail breast Broushettes
- Cucumber gellee with pickled red onion and chive
- Mini chicken quesadillas with house made salsa
- Foie gras torchon atop toasted brioche with pickled grapes
- Steak tar tar atop a parmesan crisp with a sunny side up
- Tuna tar tar with a parmesan tuile cone topped with lemon confit
- Blue cheese and crab fritters with a lemon aioli