Passed Hors d’ouvres

Blackened Pork Belly Tacos

chimichurri slaw, chicharron dust and grilled pineapple

Crispy Salt & Pepper Shrimp

served with Worcestershire citrus beurre blanc

New Zealand Lamb Meat Balls

spicy marinara with grilled sourdough

topped with shaved reggiano

served in bolero glass

Watermelon Mint Marcona

topped with lime zest and cotija cheese

Grilled Angus Beef Sliders

chipotle aioli and caramelized onions and sharp Vermont cheddar

on a pan au lait roll

Truffle Fries

cotija, sambal ketchup and parsley salt served in bamboo cones

Buffet

Seared Carrot Pecan Salad

with spicy arugula, pickled onions, candied pecans

and fresh pears finished with aged cider vinaigrette

Wild Mushroom and Brie

pepita and cranberry

Roasted Broccolini

with cilantro citrus dressing

Oak Smoked Filet Mignon

with tomatillo demi glace

Halibut Veracruz

pan seared halibut topped with a vibrant tomato and pepper sauce

citrus beurre blanc and castelvetrano olives

Roasted Fingerling Potatoes

finished with grilled leaks

tossed in lemon parsley butter

Individual Milk Chocolate Cakes

macerated berries and vanilla cream

Fresh Fruit Sabyon

Dark Chocolate Fondue Station

accoutrements for dipping include berries, pound cake,

candied bacon, irish cheddar,

pineapple, melon, pretzels, grapes and cookies

Classic Banana Pudding

homemade whipping cream