Passed Hors d’ Oeuvres
EMW Signature Mini Lobster Rolls with Lemon and Dill
Charred Octopus on a Potato Pave’ with Pickled Cabbage and Citrus Aioli
Beef Tataki with Crispy Taro, Wasabi-Bacon Aioli
Spanish Chicken Croquette Paprika Aioli
Fresh Thai Summer rolls with Cucumber Dip
Preset First Course
Hand Made Burrata with Hawaiian Black Lava salt, Figs, Artichoke, Olives, Heirloom Cherry Tomatoes, Yellow Pepper Confit, Basil Vinaigrette
Entrée
Herb Roasted Atlantic Halibut, Raviolo al Uovo, Shaved Wild Asparagus and Citrus Butter
or
Herb Rubbed Filet of Beef with crispy15 hour Potatoes, Creamed Spinach, Roasted Garlic Bone Marrow Butter
or
Celeriac Musakhan, Maple-Miso Glaze, Jammy Onions, Silky Tahini Sauce and Shaved Swiss Chard-Vegan
Family Style Dessert Minis
Flourless Chocolate Cake
Mini Cappuccino Cheesecake Bites
Passion Fruit Mousse Shooter
French Macaroons