BUTLER PASSED PREMIUM HORS D’OEUVRES
OUR SERVERS WILL PASS ARTISTICALLY PRESENTED SELECTIONS FOR COCKTAIL HOUR
LAND
BABY LAMB CHOP LOLLIPOP WITH MINTED GINGER PRESERVES
BRAISED SHORT RIB ON A SMASHED RED BLISS POTATO AU POIVRE
SHAVED NY STEAK, GORGONZOLA AND SWEET ONION MARMALADE ON SOURDOUGH CROSTINI
FILET MIGNON CARPACCIO WITH TRUFFLED PARMESAN AIOLI ON A TOAST POINT
AIR
MEDITERRANEAN CHICKEN MARRAKESH LOLLIPOP
CHICKEN AND WAFFLE BITE WITH BOURBON SYRUP
TURKEY AND CHORIZO SLIDER WITH AVOCADO MAYO AND CARAMELIZED SHALLOTS
TANDOORI DUCK WITH TOMATO CHUTNEY AND SUNDRIED MANGO
PAN-FLASHED HUDSON VALLEY MOULARD DUCK FOIE GRAS WITH ASIAN PEAR RELISH
MANDARIN DUCK PANCAKE WITH ENOKI MUSHROOMS, SCALLION AND PLUM SAUCE
DUCK CONFIT ON A MINI WAFFLE WITH RED ONION JAM
FARM
PROSCIUTTO WRAPPED SEASONAL MELON
PORK BELLY BLT ON TOAST WITH MICRO GREENS AND TOMATO MARMALADE
PROSCIUTTO WRAPPED ASPARAGUS WITH HERBED GOAT CHEESE
SEA
SALMON CAVIAR TOPPED DEVILLED EGG
CAVIAR TOPPED TOSTONE WITH KEY LIME FOAM AND CHIVES
SMOKED OYSTER TOPPED GRILLED POLENTA WITH REMOULADE SAUCE
POACHED FLORIDA LOBSTER WITH CHIVE AND CHAMPAGNE NAGE
MISO ROASTED BLACK COD FILLET A LA NOBU
GARDEN
PAN-FRIED GREEN TOMATO WEDGE WITH BACON CRÈME FRAICHE
BELGIAN ENDIVE WITH GORGONZOLA CHEESE AND CANDIED CUMIN SCENTED WALNUTS
MUSHROOM RISOTTO SHOT WITH TRUFFLE OIL DRIZZLE
PARMESAN POLENTA FRIES WITH BLACK TRUFFLE SALT
FIRST COURSE
FRESH BAKED PETITS PAINS WITH SWEET BUTTER,
HERBED OLIVE OIL AND SWEET BUTTER
BABY LETTUCES & RADDICHIO WITH GOAT CHEESE, CANDIED WALNUTS & FIG VINAIGRETTE
HARICOT VERTS ON A BED OF GREENS WITH GRAPE TOMATOES & ROSÉ VINAIGRETTE
FRESH SLICED MOZZARELLA CHEESE AND VINE RIPENED TOMATOES WITH BASIL PESTO OIL
ARUGULA WITH CRISPY PROSCIUTTO, CANDIED PECANS, MANCHEGO CHEESE & PASSTIONFRUIT VINAIGRETTE
BABY GREENS WITH ROASTED RED BEETS, SHAVED FENNEL, PEPITAS, GOAT CHEESE & CITRUS VINAIGRETTE
MARINATED ASPARAGUS SPEARS WITH FETA AND WALNUTS ON A
BED OF TENDER GREENS WITH LEMON VINAIGRETTE
BURRATA CHEESE AND VINE RIPENED TOMATOES WITH BIBB LETTUCE AND BASIL OIL
MAIN COURSE
GRILLED FILET MIGNON WITH A PORT WINE DEMI-GLACE REDUCTION
SLOW BRAISED SHORT RIB WITH A RED WINE REDUCTION
MOROCCAN LAMB TAGINE WITH GRILLED LEMON, DATES, CHICK PEAS AND GREEN OLIVES
PAN SEARED SNAPPER FILLET WITH OLIVES, TOMATOES, FENNEL, AND CAPERS
BRANZINO FILLET WITH LEMON CAPER BEURRE BLANC
ROASTED MAINE LOBSTER TAIL WITH DRAWN BUTTER AND LEMON
CHICKEN BREAST WITH CHORIZO SAUSAGE, FONTINA CHEESE, ROASTED PEPPERS AND SPINACH
HARISSA-ROASTED CHICKEN ON THE BONE WITH MERGUEZ SAUSAGE
PLANT BASED
ROSEMARY GRILLED PORTABELLA STEAK WITH ROASTED GARLIC AIOLI
MOROCCAN VEGETABLE TAGINE WITH OLIVES, PRESERVED
MEYER LEMON AND CHICKPEAS SERVED WITH CONFETTI COUSCOUS AND HARISSA
MORE OPTIONS AVAILABLE
ACCOMPANIMENTS
ROASTED BRUSSELS SPROUTS WITH BACON AND SHALLOTS
GRILLED POLENTA CAKE WITH SCALLIONS
POTATOES AU GRATIN
ROASTED ROOT VEGETABLE MEDLEY
GRILLED MEDITERRANEAN VEGETABLES
WEDDING CAKE
BEAUTIFUL TIERED BUTTERCREAM WEDDING CAKE
GOURMET ESPRESSO CART
UNLIMITED PREMIUM BAR SERVICE