Passed Hors d’oeuvre Butler Style
Jumbo Fire Roasted Shrimp, Chipolte Aioli
Fava Bean and Cipollini Onion Crostini
Peppered Chicken Breast, Mango Chutney
Zucchini Fritter, Tomato Marmalade and Ricotta Salata
Bacon Cheese Black Angus Sliders, Chipotle Mayonnaise
Grand Marnier Sea Scallops, Crispy Daikon, Mandarin Zest
Korean Beef Barbeque on Lettuce Pockets
Braised Pork Belly on Hominy Cake
Seafood Ceviche, Citrus Herb Marinated
Grilled Figs with Taleggio and Candied Walnuts {Seasonal}
Tamarind Glazed Chicken with Sugar Cane Skewer
Cocktail Reception Specialty Stations
Build your own reception by choosing from the following
The Carvery • Mediterranean Bistro • Pasta Bar
Taste of the Kasbah “Casablanca Tagines” • Raw Bar
English Pub • The Caribbean Islands • Classic Americana
Menu “Du Jour”
Three Cheese Rissole
Served Warm with Baby Field Greens
Sweet Potato Gnocchi
Brown Butter Sauce Garnished with Reggiano Parmesan
Entrées
Braised Angus Short Ribs
Over Homemade Spätzle
Roasted Root Vegetables
Char-roasted Sliced Chateaubriand “Filet Mignon”
Truffle Demi-Glace
Ballotine of Free Range Chicken Breast
Tuscan Stuffing with Apple Cider Reduction
Filet of Salmon with Citrus Mousseline
Lobster Risotto And Spinach Sauté
Their On Premise Bakery’s Dessert Sampler
Chocolate Tulip with Fruit Sorbets,
Hazelnut Semi-Fredo with Praline and Tropical Fruit Tart
Venetian Hour with Cordials
