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| Spring & Summer Menu (PDF 66KB) |
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| Stationary Displays Please select two |
mediterranean delicacies, hummus, cucumber salad, pickled vegetables, mixed olives, taboulleh, and assorted flat breads
assorted artisan cheeses served with assorted fruit, crackers and flat breads
crudité display, seasonal raw vegetables served with your choice of two dipping sauces: buttermilk ranch, bleu cheese, french onion, tomato pesto, pickled ginger
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| HORS D’OUEVRES Please select four |
• smoked salmon wrapped asparagus with a lemon chive aioli
• lobster ravioli with a smoked tomato sauce
• jerk chicken tenders with a mango coulis
• peppered tuna with wasabi aioli
• assorted miniature sliders: black angus cheeseburgers, slow cooked pork, and bbq chicken with bleu cheese
• sherry dijon marinated scallops wrapped in bacon
• tomato bruschetta, grilled portobello,shaved pecorino, served on toasted crostini
• miniature beef wellington, horseradish cream sauce
• crispy crab bites, zesty lemon remoulade
• spinach & feta wrapped in phyllo dough
• miniature potato skins topped with herbed goat cheese
• southwestern marinated chicken satay, with cilantro chimmichurri
• spicy tuna avocado roll, soy ginger aioli
• coconut shrimp fritters, tamarind dipping sauce
• beef empanada, lime cumin sour cream sauce
• chashew chicken salad, bean sprouts, served on toasted pita chips |
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| salade select one |
baby greens - grape tomatoes, cucumbers, carrots & aged honey balsamic vinaigrette
spinach - dried cranberries, candied almonds, goat cheese & raspberry vinaigrette
ceasar - romaine hearts, focaccia croutons, shredded romano cheese
garden ripe tomato - fresh mozzarella & torn basil, grilled focaccia
salad enhancements - chilled lobster tail, chilled shrimp, or pan-seared ahi tuna - (market pricing) |
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| entrée please select four |
herb roasted breast of chicken - grilled asparagus in a sundried tomato pesto, yukon gold potatoes and a cabernet shallot demi-glace
grilled filet mignon - chive whipped potatoes, haricot verts, red wine demi glace
pan-seared salmon - toasted almond rice, garlic sauteed spinach, lime beurre blanc & fresh mango salsa
oven-roasted halibut fillet - wild mushroom risotto, balsamic red onion jam
grilled sirloin - pan fried potato gnocchi, roasted mushroom salad, port glaze
vegan & vegetarian entrees
zucchini noodles with marinara sauce & torn basil
roasted vegetable brochette, sundried tomato pesto, saffron infused israeli cous cous
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| dessert |
wedding cake served with chocolate covered strawberry
coffee & tea service
enhancement - lobster mashed potatoes -
$4.95 per person
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