MEAT
Phyllo Tart – Short Rib – Horseradish Crème Fraiche – Tarragon Redux – Micro Mustard Green
Buffalo Spanish Meatball – Romesco Sauce – Garlic Crostini – Manchego Butter
Miso Crusted Pork Belly – Sesame Polenta Cake – Togarashi Aioli – Grapefruit Supreme – Crispy Leeks
Braised Truffled Chicken Mini Taco– Preserved Lemon – Truffle Oil – Black Garlic Aioli – Chives
Chive Blini – Rabbit Rillette – Parsnip Puree – Whole Grain Mustard Vinaigrette
Tempura Blood Orange Confit Duck Breast Spoon – Blood Orange And Ginger Gastrique – Puffed Rice – Broccolini Floweret
HORS D’OEUVRES
SEAFOOD
VEGETARIAN
Shawarma Acorn Squash – Crispy Kale Mini Taco – Tzatziki – Confit Tomato – Crispy Shallot
Potato Croquettes – Artichoke Béchamel – Pea Shoots
Whipped Burrata – Red Wine Spiced Poached Pear – Roasted Marcona Almonds – Mint Oil
Mushroom Duxelle Tartelette – Lemon Gelee – Chive Creme Fraiche – Parsley Caviar – Candied Lemon
Green Herb Mini Taco – Grape Gelee – Edamame – Fava Bean – Grape Slices – Pickled Garlic – Fennel Frond – Lime Zest
STATIONARY PLATTERS
House Charcuterie Board – Cured Meats – Assorted Cheeses –Seasonal Fruit – House Made Flatbread Crackers – Pickled Vegetables
Seasonal Crudité Board – Seasonal Vegetables – Lemon Caper Aioli – Green Goddess – Beet Hummus
Mezze Platter – Dolmas – Falafel – Marinated Vegetables, Olives, Hummus – Baba Ghanoush – Tzatziki – Flatbread
Beef or Bison Sirloin – Assorted Sauces – Parker House Rolls
Spiral Ham – Honey Glaze – Glazed Pineapple – Assorted Mustards – Parker House Rolls
Schnitzel Platter: Spätzle – Beer Bratwurst – Caraway Sauerkraut – Braised Red Cabbage – Lemon Caper Vinaigrette – Assorted Mustards
Southern Comfort Platter: Buttermilk Fried Chicken Bites – Boudin Balls – Genevieve Biscuits – Mini Waffles – Corn Fritters – Kickin’ Greens – Skillet Pan Gravy
Smoked Trout Platter OR Gravlax – Lemon – Red Onion – Capers – Horseradish Crème – Fraiche –Parsley
Raw Bar
Plantain Tostones – Lump Crab – Avocado Mousse – Chili Ancho Salsa Macha – Micro Cilantro
Seared Scallop Spoon – Walnut Oil – Yellow Beet Chip – Pickled Red Beets – Coconut Creme Fraiche
Smoked Trout – Brioche Toast Point – Citrus Compressed –Cucumber – Chive Crème Fraiche – Trout Roe – Pickled Fresno Pepper – Salmon Roe
Potato Crusted Chilean Sea Bass Spoon – Bisque Brulee – Paolo Potato – Asparagus Tuile – Black Osetra Caviar
Butter Poached Lobster Knuckle – Brioche Crostini – Preserved Lemon Creme Fraiche – Chive Oil – Chive and Preserved Lemon Batons
Rolled Prawn Stuffed with a Fiordilatte – Yuzu Gelee – Chive – Pepper Shortbread – Black Osetra Caviar – Togarashi