| Grilled Portobello Mushrooms |
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| Italian Vegetable Frittata |
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| Grilled Asparagus Spears |
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| Roasted Fennel |
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| Eggplant Caponata |
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| Broccoli Rabe |
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with red onion and raisins |
| Artichoke Cous Cous Salad |
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| Italian Sausage And Peppers |
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| Beefsteak Tomato Caprese |
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with fresh mozzarella |
| Fried Cauliflower |
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| Red Beet Salad |
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with gorgonzola |
| Marinated Greek Olives |
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| Grilled Octopus And Potato Salad |
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| Bacon Wrapped Braised Endive |
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with aged balsamic |
| Basket Of Freshly Baked Parc Breads |
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whole wheat boule, french baguette & fruit and nut boule |
| Rack Of Lamb Dijonnaise Style |
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minted mango chutney |
| Roasted Striploin Of Premium Gold Angus Beef |
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au poivre sauce and braised cipollini onions |
| Seafood Saute Station |
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small plate style |
| Paillard Of Salmon |
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warm farro and orange salad with aged balsamic |
| Boston Bibb And Mache Salad |
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lemon macerated pears, shaved vidalia onions, showered maytag blue cheese, walnut vinaigrette |
| Classic Caesar |
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rosemary croutons, shaved grana padano cheese, marinated anchovies |
| Herbed Lemon Chicken |
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wilted baby spinach, shallots |
| Roasted Fingerling Potatoes |
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| Green Beans Almandine |
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| Petite Passion Fruit and Coconut Tapioca Parfait |
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| Chocolate Caramel Tart |
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with peanut praline |
| Meyer Lemon And Thyme Pound Cake |
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presented individually in panettone style baking cups |
| Strawberry Mascarpone Cheesecake Bites |
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| Key Lime Bars |
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| Crescendo Fizz |
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canton ginger liqueur, blue coat gin, freshly squeezed lemon juice, prosecco, st. germain, slivered ginger garnish, touch of simple syrup |
| Stone Fruit Sangria |
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rose wine and summer stone fruits, apricots, peaches, plums, cherries |
| Bitter Orange |
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amaro, san pellegrino aranciata, freshly squeezed lime |
| Happy |
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vodka, fresh lemonade, club soda |
