Passed Hors D'oeuvres

Golden Beet Cups,
Mascarpone, Fennel Confit,
Agrumato Orange Oil

 

Mustard Crusted Chicken Roulade
Wild Mushroom Polenta Cake,
Rosemary Chard Pesto, Crispy Ryeberry

Local Asparagus, Truffle
and Teleme Arancini

 

Smoked Kalua Pork, Taro Root Taco
Pickled Green Papaya Slaw, Scallion Aioli

Star Anise and Citrus Cured Gravlax, Avocado Mousse, House Made Rye Cracker, Pickled Radish

 

Shiro Maguro Poke in Nori Cups
with Cucumber, Furikake,
Scallion, Hawaiian Red Salt

 

Beet Macaron
Herbed Chevre, Pistachio

Heirloom Tomato Bruschetta, Goat 
Cheese, Micro Basil and Olio Nuovo

 

Seared Filet on Kennebec Potato Gaufrette
Horseradish Sauce, Parsley

Corned Beef Sliders, Anchor Porter Mustard, Leek Aioli,
Watercress, Caraway Roll

 

 

Composed Small Plate
(Sample Menu)
 

Crispy Black Bass
Bok Choy, Baby Round Carrots, Toybox Squash,
Shaoxing Broth

 

Beef Short Rib Confit with Hummus and Pine Nut Dipping Sauce

 

 

Pasta Composed Plates 
(Chef Attended)

 

Pennyroyal Farm Chevre, Orange, and Quail
Egg Ravioli, Duck Confit
Brown Butter, Frisee, Roasted Sunchokes

 

Corn and Squash Ravioli with Zucchini Blossoms,
Cipollini, Mint, Olives, Parmigiano Reggiano
Gluten Free and Vegan

 

Live Action Stations
(Chef Attended)

Cheese Pairing Station
Chefs slicing meats and speaking to guests about each cheese And the flavor profiles influencing their accompaniments:

 

Bent River Camembert, Alemar Cheese Co.
Mankato, MN (cow's milk, pasteurized)
Guava Paste, Basil Pesto

 

Pastoral, Andante Dairy
Petaluma, CA (goat's milk, raw)
Rainbow Carrot, Citrus, Rosewater Salad

 

St. Malachi, Doe Run Dairy
Chester, PA (cow's milk, raw)
Housemade Sparkling Apple Ginger Soda, Beet Salad

 

Chefs slicing:
La Quercia Proscuitto, Fatted Calf Mortadella, Finocchiona Salami, Coppa 
Served in Bamboo Cones 

 

On the side:
Housemade Horseradish Trumer Pils Mustard,
House Marinated Olives, Cornichons

 

 

Paella Station

 

Local Farm Fed Chicken, Fatted Calf Spanish Chorizo, Littleneck Clam, and Gulf Prawns Paella Saffron, Pimenton,
Artichoke, Zucchini, and Bluelake Beans

 

VeggieSaffron Paella with Baby Artichokes, English Peas, Piquillo Peppers
Zucchini, and Bloomsdale Spinach

 

 

Ahi Tuna Station Small Plate
(Chef Attendants)

 

Ahi Tuna seared on Himalayan Salt Bricks
Salad of shaved Toybox Squash, Mint, Caperberries,
Piment D'Espellete, Agrumato Orange Oil

 

 

Chilean Gambas al Pil-Pil and Piscola
(Chef Attendants)

 

Chilean Prawns Sautéed with Garlic and Olive Oil 
and native Cacho de Cabra Peppers Pan Marraqueta

 

 

Modern Mediterranean Carving Station
(Chef attended and carving to order)

 

Meats rubbed in spices and grilled to perfection
Rum marinated Pork Loin
Garlic Sirloin Steak
Sun dried Tomato-Chimichurri marinated Chicken Legs 

 

With accoutrement such as:
Rosemary Garbanzo Focaccini Rolls 
Eggplant Spread
Fennel-Artichoke Relish
Fresh Horseradish Aioli
Vidalia Onion Jam

 

 

Buffet Reception

 (sample menu)

 

Piedmontese Braised Creekstone Beef, Caramelized Red Cipollini Onions
Parsley Root Puree, Horseradish Salsa Verde

 

Chicken Breast Saltimbocca
Stuffed with Morel Mushrooms, Fava Leaves
Green Garlic and Scallion Soubise

 

Grilled Sonoma Lamb Sirloin, Cannellini Bean Ragout,
Tomato Olive Relish, Maldon Salt

 

Wild Fennel and Coriander Crusted King Salmon,
Blood Orange-Pine Nut Relish

 

Housemade Castroville Artichoke Tortellini
Baby Fennel, Oven Dried Tomatoes, Braised Artichokes
Agrumato Lemon Oil, Pepato Cheese

 

Chanterelle and Melted Leek Tart, Cypress Grove Truffle Tremor Cheese,
Sage, Arbequenia Extra Virgin Olive Oil

 

Zuckerman's Asparagus, Burrata Cheese, Hazelnut Breadcrumbs,
Calabrian Chile, Warm Garlic Vinaigrette

 

Heirloom Quinoa and Baby Beet Salad
Cara Cara Oranges, Wild Arugula,
Goat Cheese, Forum Red Wine Vinaigrette

 

'Colors of Spring' Salad
Baby Kales, Chards, and Mustards
Golden Pea Sprouts, Purple Cress, Fava Leaves
Black Spanish, Easter Egg
Watermelon Radishes

Housemade Breads:
Focaccini Olive Oil Rolls, Sea Salt Breadsticks,
Corn Chive Madeleines, Caramelized Onion Flatbread

 

 

Served Reception

 (sample menu)

 

Chilled English Spring Pea and Mint Soup
Baby Golden and Chioggia Beets
Watermelon Radish, Spring Asparagus, Red Watercress, Shaved Pecorino
 

Watermelon, Mint & Feta Cheese Salad

 

Octopus with Tomato Jam, Chorizo and
Artichoke Hearts served over a Bed of
Wilted Baby Spinach

 

Pea Puree with Ricotta Quenelles Squid and Raviolino

of Lemon and Candied Tomatoes

 

Polenta Cake with Portobello Sauce

and Béarnaise Butter

 

Served with Housemade Breads:
Olive Oil Rolls, Savory Madeleines, Caramelized Onion Flatbreads and Breadsticks

 

 

Entree Choices
(Sample Menu)

 

Mesquite Grilled Angus Flatiron Steak
Confit Fingerling Potatoes, Toybox Carrots,
Chanterelle Mushroom, Fava Bean Ragout, Horseradish Jus

 

Pork Saltimbocca w/marsala butter sauce, braised apples
with nuts, apricots, and raisins

 

Ossobucco Gremolata, fried polenta squares

with mushroom reduction

 

Alaskan Halibut, Black Quinoa, Baby Artichokes, Sautéed
Pea Tendrils, Yogurt-Crème Fraiche Sorrel Sauce, Pickled Mustard Seed

 

Wasabi Crusted Mahi Mahi with fried sweet

Bananas and Asparagus served over burnt Arugala

 

Anson Mills Farro Verde Stuffed Savoy Cabbage Bundles
Sunchoke Puree, Baby Carrots, Sea Beans
Morel Mushroom Sauce

 

 

Dessert Buffet

 

Colorful assortment of our chef's delectable miniatures...

 

Bergamot and Meyer Lemon Confit Tartlets
Baby Lemon Macaron

 

Fresh Ginger Lemongrass Tapioca Tartlet 
Passion Fruit Caviar and Fresh Raspberries

 

Tiramisu with Raspberry Biscotti

 

Strawberry Yuzu Curd Tartlet
Roasted California Strawberries
Candied Citrus

 

Coconut Milk Chocolate Mousse Cups 
Coconut Milk Caramel

 

Dulce de Leche Flan Cremeaux Cup
Brown Sugar Cayenne Chantilly

 

Litchi Popscicle 
Raspberry Rose Sorbet

 

Black Sesame Cherry Ginger Macaron

 

Strawberry St. Germain Macaron

 

"German Chocolate" 
Madagascar Chocolate Coconut Milk Mousse 
Coconut Milk Caramel 
Caramelized Coconut Pecan Crumble

 

"Strawberry Shortcake"
Strawberry Panna Cotta
Rosé Wine Gelee
Vanilla Shortbread

 

Fuji Apple Panko Fritters
Chinese Five Spice Cinnamon Sugar Sprinkle