Passed

VEGETARIAN

• grilled flatbread with roasted mushroom, truffle aioli and micro greens
• red and yellow beet and goat cheese napoleon with crumble chia seed pralines
• truffle macaroni and cheese coins with cheddar, parmesan and béchamel
• marinated baby portobello mushrooms, cherry tomato and mozzarella skewers
• artichoke and boursin cheese wrapped in phyllo with cream sauce
• white bean hummus with crushed olives on pita
• smoky spiced egg salad on toast
• roasted pumpkin with balsamic, mascarpone and brown butter
• kimchi pancake with scallions and sweet soy dip

FISH

• white wine and butter poached shrimp with cracked black pepper and micro cilantro
• tuna tartare with ginger, red onion, capers, mint and sesame oil on crispy wonton
• jerk prawns with spicy jerk spice and a sweet and sour sauce dipping sauce
• smoked salmon, whipped chive crème fraiche, pickled shallots on everything puff
• shrimp tempura with honey lime dipping sauce
• blackened grouper taco on grilled corn tortilla with tomatillo relish

POULTRY

• coconut crusted chicken with cucumber yogurt raita
• stir fried boneless free range chicken with ponzu sauce in bamboo cone
• grilled chicken and brie turnover with cilantro and white bean romesco
• shredded duck quesadilla with caramelized onions and peppers with monterey jack
• truffled chicken salad on toast
• chicken liver pate on grilled sourdough with winter herbs

MEAT

• lamb chop with grilled pineapple and crispy mint relish (add $5 per person)
• winter sausage pigs wellington with whole grain mustard and pickled tomato
• prosciutto with pineapple, cracked black pepper, and balsamic drizzle
• grilled sirloin burger with gorgonzola, caramelized onion and bacon, topped with cornichon
• meatball slider with classic red sauce, aged provolone on baby brioche
• petit rueben with homemade sauerkraut on rye bread
• country liver pate of pork with pickled onion and grainy mustard

Stations

BOUNTIFUL CHEESE TABLE DISPLAY

International Cheeses, Goat Cheese Torte, Bouquets of Handmade Bread Sticks, Sliced Baguettes & Ciabatta, Crackers, GF Options, Quince Paste, Local Dried Fruit, Toasted Pecans, Citrus & Fennel Marinated Olives, estate urns of Fragrant Pears, Grapes, Apples and Berries

CEVICHE STATION

A great interactive station where our chef prepares different types of Ceviches, Seafood Ceviche, Shrimp Ceviche, deliciously tossed together and presented in cosmo glasses with Corn Chips

ANTIPASTO TABLE DISPLAY

Charcuterie Meats, Cheeses, Artichoke Hearts, Grilled Vegetable Bruchetta Display, Toasted Virgin Olive Oil Brushed Baguette Slices, Platters of Grilled, Peppers, Zucchini, Crook Neck Squash, Marinated Olives, Peperonchini Peppers, Carrot Sticks, Sliced Baguettes and Hand Made Bread Sticks

MEDITERRANEAN MEZZE

Dressed Feta Cheese, Olives, Homemade Red Pepper Hummus and Baba Ghanoush, Toasted Pita Points, Figs, Dates, Pistachios, Urns of Beautiful Tangerines and Grapes Mezze

Optional Additions; Kolokythokeftedes (Warm Zucchini & Greek Cheese Patties with Skordalia Dip), Mint Marinated Lamb Kebabs with Tahini and Honey Dip

COMFORT FOOD

Artfully presented miniature delicious bites of warm comfort; Baked Mini Ramekins of Macaroni with Gruyere & White Cheddar Cheese, Cocktail Hamburgers; Perfect bite sized burgers with all the trimmings and Buttermilk Fried Chicken Drumettes with Ranch

Seated

Sample 1

Salad Spinach Salad scallions, cranberries, apples, toasted almonds, warm brie dressing

Dual Entree Herb-Crusted Grilled Filet of Beef & Tangerine Demi-Glace Seared Scallops melted leek mash, sautéed haricot vert

Dessert Chocolate Mousse Cups

Sample 2

Salad Thin-Cut Kale, candied pecans, bleu cheese, Granny Smith apples, Meyer lemon vinaigrette

Dual Entree Rosemary-Crusted Chicken Breast & Seared Salmon sun-dried tomatoes, roasted fingerling potatoes, caramelized Cipollini onions, fennel and spinach cream

Dessert Salted Caramel & Chocolate Panacotta

 

 

Buffet

Sample Menu 1

Southern Inspiration

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Sample Menu 2

Global Inspiration

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Sample Menu 3

Mediterranean Inspired