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WEDDING/CORPORATE DINNER MENU CHOICES

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Hors d’oeuvres

Seafood
Coconut crusted shrimp with mango chili sauce

Cajun shrimp with cilantro

Shrimp with green chili sauce & cilantro

Tuna Tartare on wonton crisps

Salmon Gravlax on pumpernickel coins with cream cheese mousse, capers & dill

Assorted sushi bites

Meat & Poultry
Filet of Beef on Ficelle Crostini with chipotle aioli & minced chives

Flank Steak Skewers in a carne asada marinade

Thai Chicken Salad with diced peanuts, Anjou pear, cilantro, red bell pepper & spicy peanut

sauce on a Romaine boat

Mini Chicken & Waffles with sweet chili glaze

Frank en Croute (Pigs in a Blanket) with dill & a dollop of spicy brown mustard & red sauce Mini Topless Sliders on a pretzel bun with sweet relish, chipotle mayo, a romaine slice, & pepper jack

Meatballs in Arrabbiata sauce with chopped basil on parmesan dust

Vegetarian
Mini Bruschetta topped with gorgonzola/pesto mousse, cherub tomatoes and dill

Caprese Skewers with cherub tomatoes, mozzarella pearls, mini basil leaves & pesto

Greek Salad Bites – cucumber cup filled with feta mousse, cherub tomatoes, Kalamata olives & micro-greens

Vegan Skewers with cherub tomatoes, roasted zucchini, mushrooms, bell peppers & smoked tofu

First Course

Salad
Tuscan Kale Salad with toasted shaved almonds, parmesan & balsamic vinaigrette

Arugula Salad with cherry tomatoes, walnuts, Pecorino Romano cheese, ficelle garlic crouton, roasted peppers & champagne vinaigrette

Greek Salad with crumbled feta cheese, Kalamata olives, red onions, bell peppers, tomatoes, diced cucumber, chopped parsley in red wine vinegar and olive oil vinaigrette

Caesar salad with romaine hearts & leaves, shaved parmesan & croutons

Caprese salad with fresh mozzarella, tomato & pesto

Southwest Salad with grilled chicken, romaine, corn, bacon, tomato, black beans, avocado, tortilla strips in chipotle ranch vinaigrette

Soup
Roasted Butternut Squash Soup with nutmeg & chopped celery

Tomato Basil Soup with creme fraiche

Sweet Pea Soup with ham crumbles & mini croutons

Lobster Bisque with crème fraiche

ENTREES

Beef
Top Sirloin Filet with chimichurri sauce, grilled asparagus, and cut rosemary fingerling potatoes

Hanger Steak with crispy butternut squash risotto cake & charred onion puree

Slow-Braised Short Ribs with seasonal vegetables

Chicken
Chicken Breast with compote of slow roasted cherry tomatoes, olives & capers

Roasted Chicken with cauliflower puree, Swiss chard, and seasonal vegetables

Fish
Red Snapper - pan seared with herb seasoning, cherub tomatoes, Kalamata olives, shallots, capers, dill & parsley with jasmine & cilantro rice

Baked Atlantic Salmon with garlic butter over a bed of orzo & seasonal vegetables

Sea Bass with roasted tomatoes, sautéed spinach & seasonal vegetables

Vegetarian
Pasta primavera with seasonal vegetables

Saffron risotto with Butternut Squash

Roasted Vegetables with creamy polenta and gorgonzola

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DESSERTS

Passed
French Macarons

Cheesecake Squares

Brownies & Blondies

Plated
Chocolate Mousse Cake

Petit Fours 

Fruit Tarts with Mascarpone Cream 

New York Cheesecake with berries

ALL COURSES LISTED ABOVE ARE AVAILABLE AS A BUFFET OR FOOD STATIONS – SEE CORPORATE DROP-OFF MENU FOR PLATTERS

(All ingredients subject to change)