Passed Hors d’ Oeuvres
Charred Octopus on a Potato Pave’ with Pickled Cabbage and Citrus Aioli
Asian Seared Tuna on Wonton crisp with Seaweed Salad
Short Rib Empanadas with Jalapeno Crema
“BLT” Savory Salt and Pink Pepper French Macaroon with Tomato-Bacon Jam
Stationary Hors d’ Oeuvres
Eastern Mediterranean Mezza
Labneh with Roasted Garlic and Sumac, Beetroot Borani, Char Grilled Baba Ghanoush, Brown Butter Hummus, Turmeric Ginger Tahini Dip, Cucumbers, Cherry Tomatoes, Baby Carrots. Spiced Pita
Dinner Stations
Vietnamese
Lemon Grass Chicken Skewers
BBQ Beef Bah Mi with Pickled daikon, Carrot, Cucumber, Cilantro, and Siracha Aioli
Vegan Rice Noodle Salad with Sweet Chili Dressing and Spicy Peanut Sauce
Spicy Green Papaya Salad with Heirloom Cherry Tomatoes
Small Plates
Day Boat Scallops, Crispy Squid Ink Risotto Cake, Crisp Snap Pea Salad and Saffron Vin Blanc
House Made Caramelo Pasta with Fresh Ricotta, Fines Herb, topped with Shaved Mushroom Salad, Black Truffle Brown Butter and Frico Crumbs
Glazed Short Rib with Maghmour, Cumin Carrots and Arugula Puree
Paninis
Short Rib and Triple Cream with Pickled Red Onion on Ciabatta
Maitake Mushroom and Truffle Pecorino on Sour Dough
“BZT” Candied Bacon, Grilled Zucchini, Heirloom Tomato and Mozzarella
Individual Baby Kale Caesar Salad with Heirloom Cherry Tomatoes and Parmesan Frico Crumbs
Passed Desserts
French Macaroons
Mini Fruit Tarts with Passion Fruit Pastry Cream
Chocolate Dipped Marshmallows
Fruit Skewers
Mini Gelato Cones with Assorted Toppings