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TRAY PASSED HORS D’OEUVRES

Cold Hors D’Oeuvres

Lemon Macaroons with House smoked Salmon topped with Salmon roe, Micro Shiso

Ahi Tuna Tartar served in a Wonton Taco

Heirloom Tomato and Burrata Tartlet

Tomato Gazpacho Shooters

Baby Crudites in Votive

Beef Tartar on top of Rye Bread Crisps

Smoked Salmon, Cucumber, and Creme Fraiche

Sliced Beef Fillet on Croustade with Pickled Onion and Dijon

Hot Hors D’Oeuvres

Arancini ~ Arborio Rice Cone filled with your choice of Meat or Cheese Ragu, Peas, and Provolone

Grilled Prosciutto and Formaggio Truffle Butter Sandwich Bites

Baby Crab Cakes topped with Red Onion and Orange Compote

Warm Mushroom, Truffle and Goat Cheese Tart

Butternut Squash Shooter with Creme Fraiche

Roasted Pork Belly and Truffle Potato Puree

THREE COURSE DINNER MENU

Salad, Entree, Dessert

First Course

(Choose One)

Classic Caesar with Drago Bakery Croutons and Shaved Parmesan

Baby Kale Salad, Avocado, Pomegranate, Orange, Ricotta Cheese

Burrata Cheese and Heirloom Tomatoes, Olive Bread Crisp, Basil, and Balsamic 

Second Course

(Select one Entree)

Chicken Scaloppini with Chicken Breast, Lemon, and Caper Sauce

Roasted Salmon, Green Lentil Ragu, and Tomato Confit

12 Hour Braised Short Ribs with Barolo Wine Sauce, Creamy Polenta, and Asparagus

“Rigatoni Norma” with Eggplant, Parmesan, and Ricotta Cheese ~ vegetarian option

Assorted Grilled Seasonal Vegetables in a Warm Shallot and Champagne Dressing ~ vegetarian option

Third Course

(Choose One)

Flourless Chocolate Cake with Fresh Strawberries

Passion Fruit Panna Cotta