SAMPLE BUTLERED HORS D’OEUVRES
TOMATO BASIL CRADLE
tomato, fresh mozzarella, basil, pesto
CRISP POTATO PANCAKE
smoked salmon florets, chive creme, caviar
CRISPY MUSHROOM STRAWS
gorgonzola spread
SUSHI ROLLS
pickled ginger and wasabi
COCONUT SHRIMP SKEWERS
pineapple salsa verde
"LITTLE" BIG MAC SLIDERS
special sauce, lettuce, cheese, pickle
SAMPLE COCKTAIL STATIONS
TASTE OF TUSCANY
Sauteed Tuscan Chicken, Artichokes, Lemon Sauce | Mini Eggplant Rollatini | Brick Oven Herb Foccacia | Penne, Proscuitto, Grana, Peas, in a Light Tomato Cream Sauce | Gemelli Shrimp, Peas, Grape Tomatoes, Spinach Cream Sauce
BODEGA TACO TABLE
Smoked Chicken Flautas, Avocado Cream | “Pressed” Cubano Bites with Swiss, Pork, Ham, Chili Cured Pickle, Serrano Crema | Seared Ancho Chili Chrimp Skewer, Cucumber-Mango Salsa, Chipotle Mayo | Beef Empanada with Chimichurri Sauce | Crispy Plantain with Green Tomatilla Salsa
OUR FAMOUS GREAT AMERICAN BBQ
Slow Roasted BBQ Pulled Pork and Pulled Beef Brisket Sliders | House Made Tangy Coleslaw & Pickles | Cornbread Pudding with Frizzled Onions | Glazed Southern Fried Chicken Wings with Buttermilk Blue Cheese Dip | Honey Baked Jalapeño Biscuits | Organic Field Greens with Sliced Cucumbers, Tomato, Olives and Balsamic Vinaigrette
GREEK STATION
Warm Falafel | Grilled Flatbreads | Tzatziki Sauce| Greek Salad, Tomato, Kalamata Olives, Red Onion, Peppers | Stuffed Grape Leaves | Selection of Grilled Kabobs | Roasted Vegetable Cous Cous
SAMPLE PLATED MENU
FIRST COURSE
Heirloom Tomatoes & Burrata
basil, extra virgin olive oil, balsamic fig syrup
ENTREE SELECTION
Filet Mignon
creamed spinach, crushed fingerling potatoes,
caramelized cipollini onion, bordelaise
Sustainable Salmon
lemon risotto, asparagus, dill sauce
DESSERT
Lemon Tart
shortdough crust and curd
