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Artisanal Cheese Table
Local & Small Batch Fruits & Cheeses to include;
Truffled Brie Cheese, Sea-Salted Marcona Almonds,
Fresh Figs & Raspberries, Dried-Pear Circlettes,
French Baguette & Petite Toasts

Passed Hors d’Oeuvres
Please Select –four- from the Passed Hors d’Oeuvres List

Chef Attended Small-Plate Station
Petite Composed Entrees
Please Choose – two- of the following plates

Crispy Halibut
Roasted Potatoes, Summer Ratatouille & Saffron Aioli

Salmon Turbans
Stuffed with Spinach & Feta Cheese with a Dill Buerre Blanc Sauce and Baked Orzo

Pan Seared Scallops
Orange-Ginger Sauce, Sushi Rice Cake & Asian Vegetables

Rack of Lamb
Panko-Dijon Crust, Wild Rice Cake, Rosemary & Roasted Garlic Glaze

Prosciutto Enrobed Chicken Roulade
Tomato & Olive Ragout, Tellegio Crostini

Braised Short Ribs
Mashed Yukon Gold Potatoes, Pearl Onions & Baby Carrots

Sundried Tomato, Spinach & Mascarpone Ravioli
Confetti of Grilled Vegetables, Creamy Garlic Sauce & Shaved Parmesan

Carpaccio of Roasted Red & Yellow Beets
Toasted Crostini, Crumbled Goat Cheese & Balsamic Glaze

Sautéed Garlic Mushrooms
Herbed Polenta Cake with a Rosemary-Garlic Sauce

Lasagna Roulade
Grilled Summer Vegetables OR Bolognese
Fresh Ricotta & Grated Parmesan Cheese

Assorted Mini Pastries
To include Petite Fours, Chocolate Dipped Cheesecake Lollipops,
Chocolate Covered Strawberries & Éclairs
Tea Cookies to include Butter-Shortbread Cookies, Lemon-Madeleine’s
Chocolate Dipped Coconut Macaroons & Almond Macaroons

Coffee, Decaf & Tea Service