Sample Menus
Hors D'oeuvre
Cajun Grilled Shrimp Tartlet with Avocado Puree
Bacon Wrapped Beef Skewer
Plated Dinner
Crisp Potato Gnocchi, Wilted Baby Spinach, Brown Butter Sauce, Crushed Hazelnuts, Fried Sage
Fresh Local Burrata Cheese with Heirloom Tomato, Wild Arugula, Cold Pressed Olive Oil and Balsamic Glaze (GF, VEG)
Roasted Filet Mignon with Roasted Garlic Pomme Puree, Citrus Haricot Verts, Grilled Onions, Spring Onion Chimichurri
Buffet Dinner
Arugula and Watermelon Salad with Pistachios, Olives, and Balsamic Glaze (GF, VEG)
Kale and Parmesan Salad with Crushed Nuts and Dried Fruits, Strawberry Dressing (GF, VEG)
Baked Salmon with Miso Glaze (DF)
Grilled Flank Steak with Mint Chutney (GF, DF)
Grilled Asparagus with Roasted Garlic and Lemon Zest (GF, V)
Quinoa with Grilled Zucchini (GF, DF)
Assorted Petit Fours to Accompany Wedding Cake