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Sample Menus

Charcuterie Station

Chef carved meats and specially selected cheeses accompanied with mustards, preserves, olives and honey comb.

Tray Passed Appetizers

• Ahi Tuna | Wasabi Tapioca Crisp | Sriracha Aioli | Tobiko | Sesame Seeds

• Beet Arepa | Vegan Whipped Feta | Crushed Pistachios
• Crispy Potato Pave | Chive Crème Fraiche | Caviar
• Peking Duck Taco | Hoisin | Cabbage Slaw
• Shaved Beef Ribeye | Crispy Potato Cake | Truffled Mascarpone | Balsamic Pearls
• Smoked Trout Dip | Dill | Lemon | Housemade Kettle Chip
• Savory Spring Pea Cannoli | Pecorino | Lemon
• Kumquat-Chili Shrimp | Shiso Leaf | Citrus Salt
• Pork Belly Lollipop | Jalapeno Cotton Candy
• Quail Knot | Cracked Pepper Ranch

Tomahawk Taco Stand

Chef Carved Grilled Tomahawk Steaks | Flour & Corn Tortillas | Chimichurri | Pickled Veggie Escabeche | Cilantro | Onion | Cotija | Avocado Pico de Gallo | Lime Wedges

Schwarma Station

Chef Carved from a Vertical Broiler: Chicken Shwarma |  Tomato & Cucumber Salad | Saffron Rice | Garlic-Lemon Hummus | Tzatziki | Fresh Pita Bread

Pasta Alla Ruota

Creamy Penne Pasta Tossed in a Flambeed Parmesan Wheel, Top with: Crispy Pancetta | Fresh Peas | Blistered Tomatoes | Roasted Wild Mushrooms | Crushed Red Pepper | Basil Pesto | Fresh Cracked Pepper | Truffle Oil

Crab Cake Station

Chef Seared Lump Crab Cakes, Top with: Lemon-Herb Beurre Blanc | Spicy Remoulade | Pineapple & Jalapeno Pico | Lemon Dressed Arugula | Mini Tabasco | Lemon Wedges

Roaming Mini Cannolis

Cannoli Shells filled with Choice of Pastry Cream or Nutella Cream | Rolled in Crushed Pistachios, Mini Chocolate Chips, or Strawberries

Family Style Starters

• Butternut Squash Raviolo | Brown Butter | Crispy Sage | Crushed Hazelnuts | Shaved Parmesan
• Crunch Salad | Spinach, Bibb & Radicchio Mix | Craisins | Crispy Spiced Chickpeas | Crouton Crumble | Smoked Shallot Vinaigrette
• Torn Burrata | Pomegranate Seeds | Spiced Pear | Candied Pecans | Dijon-Maple Vinaigrette | Grilled Bread

Dinner

• Spinach Stuffed Chicken | Gruyere | Artichoke Cream Sauce
• Pan Seared Halibut | Grapefruit Beurre Blanc | Basil Oil
• Potato & Winter Squash Gratin | Bechamel | Sage | Gruyere
• Grilled Asparagus | Sauce Gribiche

Dessert Station

• Affogato Bar | Espresso & Vanilla Gelato

First Course

• Spring Citrus | Spinach & Mixed Greens | Grapefruit | Avocado | Feta | Mint | Spiced Pepitas | Poppyseed Vinaigrette

Choice of Dinner

• Branzino Filet | Confit Fennel | Preserved Lemon | Toasted Pine Nuts
• Lemon-Parmesan Pappardelle | Kale | Citrus Zest
• Charred Broccolini & Heirloom Carrots | Herb Gremolata

OR

• Rosemary & Dijon Crusted Beef Tenderloin | Roasted Garlic & Herb Butter
• Smashed & Fried Creamer Potatoes | Pecorino | Fresh Herbs
• Blistered French Green Beans | Fennel | Tarragon

Small Bite Desserts

• Mini Cannolis
• Strawberry Cheesecake Bites
• Lavender-Lemon Cupcakes

Dinner

• Tomato & Seasonal Melon Salad | Arugula | Feta | Pickled Shallots | Torn Herbs | Puffed Grain | Sherry Vinaigrette
• Grilled Airline Chicken | Summer Corn Puree | Buttermilk Herb Dressing | Pickled Shallot
• Grilled & Smoked Beef Tenderloin | Smoked Peach & Corn Succotash | Red Wine Demi Glace
• Elote Style Risotto | Grilled Corn | Cotija | Cilantro
• Crispy Brussel Sprouts | Pistachio Vinaigrette | Hot Honey

Dessert Station

• Peach Cobbler Flambe | Vanilla Ice Cream | Crumble Topping