Passed Hors d’ Oeuvres
Lobster Ceviche in Watermelon Cup with Pickled Red Onion
Spicy Tuna “Sushi Tots” with Red Freson Chili, Wasabi Tobiko
Mini Grilled Cheese Cheeseburger with Arugula and Siracha Aioli
Crispy Chicken Slider on House made Brioche with Siracha Aioli
Heirloom Cherry Tomato with Green Chickpea Hummus
Fresh Summer Rolls with Cucumber Dip
Stationary Hors d’ Oeuvres
Raw Bar
Charcuterie and Artisan Cheese Display
All Natural Air Dried Meats, Candied Bacon, House Made Pate, Assorted Small Farm Cheese, Grapes, Dried Fruit, House Made Pickles, Trio of Mustards, Crackers and Crusty Breads
First Course
Hand Made Burrata with Hawaiian Black Lava salt, Figs, Artichoke, Olives, Heirloom Cherry Tomatoes, Yellow Pepper Confit and Basil Vinaigrette
Entrée
Glazed Short Rib with Maghmour, Cumin Carrots and Arugula Puree
Pan Roasted Halibut with Grilled Corn and Unfiltered Olive Oil Puree, Haricot Vert and Red Pepper Vierge
House made Grilled Sugar Corn Stuffed Pappardelle Pasta with Oven Cured Heirloom Cherry Tomatoes, Corn and unfiltered Olive Oil Emulsion, Basil Butter and Cheddar Cheese Popcorn
Dessert
Roaming Cannoli Bar
Fresh Petite Cannoli Shells, House made Vanilla Ricotta Toppings: Mini Chocolate Chips, Pistachios, Rainbow Sprinkles, Crushed Oreos
Wedding Cake (provided by client)