Cuisine...Space...Service...Without Equal

AN ELABORATE COCKTAIL STYLE MENU

A BRUSCHETTA BAR…

GRILLED FLATBREAD, CROSTINI, AND TOASTED BAGUETTE
SERVED WITH:

ASPARAGUS AND GOAT CHEESE WITH PORCINI

CHICKEN WITH ROSEMARY PISTACHIO PESTO

SOUTHERN STYLE PIMIENTO CHEESE WITH VIDALIA ONION

SMOKED TROUT WITH CRÈME FRAICHE AND RED CAVIAR

VINE RIPE TOMATO WITH FRESH MOZZARELLA AND JUST PICKED BASIL

SAUTÉED KALE WITH BERKSHIRE HAM AND WHITE BEAN

PASSED TO YOUR GUESTS…

SMOKED CHEDDAR AND ALE MAC& CHEESE
(SERVED IN DEMITASSE CUPS)

TRUFFLED PORTOBELLO MUSHROOM TARTS IN ROASTED GARLIC FLAN

BAY SCALLOP TOSTADAS WITH SALSA VERDE CRÈME
(GRILLED, PAN SEARED, OR FRIED)

HOT RIB EYE BITES WITH BARBEQUED ONION MARMALADE

STATION I…

SAVORY CHICKEN POT PIE MARTINIS
ROASTED BREAST OF CHICKEN, TENDER CARROTS, CELERY, SWEET ONION, AND EMERALD PEAS ENVELOPED IN A THYME FRAGRANCE VELOUTE TOPPED W/ CRISPY BUTTERMILK PASTRY SHARDS

STATION II…

SLOW ROASTED LOIN OF PORK
SWEET CORN RISOTTO WITH PARMESAN AND CHIVES
PETITE CIABATTA ROLLS AND CAYENNE LACED AIOLI

STATION III…

RICH CHEESE TORTELLINI
WITH PARMESAN CHEESE, PANCETTA,
CIOPOLLINI ONIONS, AND ASPARAGUS

HOT HOUSE TOMATOES AND ASIAGO WITH BASIL INFUSED OLIVE OIL

GRILLED FLATBREAD SHARDS

PETITE DESSERTS – PASSED AND PLACED…

CHAI TEA CRÈME BRULEE SPOONS

JACK DANIEL BROWNIES WITH A WHISKEY GANACHE

ZESTY LEMON SOUR CREAM POUND CAKE BITES WITH LEMON CURD

FRESH STRAWBERRIES WITH DARK CHOCOLATE GANACHE

WHITE CHOCOLATE KAHLUA CHEESECAKE BITES