Hors D’oeuvres- Examples (4 assorted seasonal chef choices)
Cold
Black pepper crusted salmon gravlax and dill sour cream blini
Cherry tomato, basil and bocconcini skewer with a balsamic reduction
Grilled vegetable bruschetta with Asiago shavings and pesto
Grain fed chicken liver Crostini with Marsala braised onions
Hot
Panko crusted shrimp and crab cake with a spicy lemon aioli
Sesame chicken yakitori with ginger peanut sauce or Teriyaki beef with grilled pineapple skewers
Stuffed Bella mushroom with coconut bacon
Mini Lasagna cupcakes with a basil chiffonade
Classic breaded arancini
Buffet
-Grilled Vegetable Platter
-Green salad with goat cheese, dried cranberries, and caramelized pecan with a maple and balsamic vinaigrette
-Penne Rosé
-Suprême of free range Chicken with a lemon and Moscato Bianco wine sauce
-Mediterranean Cod
Price is per person minimum order for 20 people
