Passed Hors d ‘Oeuvres
Spicy Tuna “Sushi Tots” with Red Freson Chili, Wasabi Tobiko
Asian Steak Frites with Red Miso and Lotus
Spanish Chicken Croquette Paprika Aioli
Chickpea Fries with Avocado “Butter”
Sweet Potato Quinoa Tots Cajun Aioli
Stationary Hors d ‘Oeuvres
Live-Crafted Cacio e Pepe
Velvety pasta chef spun in a wheel of Parmigiano-Reggiano, seasoned with cracked black pepper
Buffet
Slow Roasted Tenderloin of Beef with Beef Tallow Chimichurri
Wild Black Sea bass with Ginger Carrot Puree
Char Grilled Courgettes with Ajo Blanco, Smoke Pepper Chimichurri Toasted Hazelnuts and Oregano
Green and Yellow Summer Squash “Pasta” Salad with Green Goddess, Aged Parmesan and Spicy Pine Nuts
Roasted Rainbow Beets with Chimichurri
Hand Picked Field Greens with Shaved Baby Local Vegetables and Bright Herb Vinaigrette
Crusty Artisan Breads
Dessert
Roaming Cannoli Station
Fresh Petite Cannoli Shells and House made Vanilla Ricotta Toppings: Mini Chocolate Chips, Pistachios, Rainbow Sprinkles, Crushed Oreos