Menu
Hors D'Oeuvres
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- CHILLED BEEF SATAY - Toasted Peanut, Sweet and Spicy Glaze (GF/DF) - MINI CHICKEN TACO - Pico, Lime Crema (GF, NF) - CEVICHE ECUATORIANO SERRANO - Gulf Shrimp, Tomato, Lime, Cilantro, Crispy Plantain (GF, DF, NF) - BACON WRAPPED DATE - Crushed Almonds, Brown Sugar Glaze (GF, DF) - CRAB CAKE - Thai Basil, Lemongrass Yogurt (NF) - "TORTELLINI" BUTTERNUT SQUASH - Grilled Vermont Cheddar, Wild Mushroom Sandwich, Truffle Butter (VGT, NF)
First Course
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- PETITE SPINACH & FRISEE GREENS - Ruby Grapefruit, Petite Pears, Candied Walnuts, Marinated Feta Cheese, Pink Peppercorn-Honey Vinaigrette
Entree
-- Please choose one of three options --
- PEAR CIDER GLAZED CHICKEN BREAST - Carved Chicken, Toasted Wheatberry & Sweet Potato Risotto, Caramelized Brussel Sprouts, Crisp Sage, Pancetta Chicken Jus, Petite Herb Salad - ROASTED FLANK STEAK - Mushroom Risotto, Red and Golden Pearl Onions, Black Trumpet Mushrooms, Demi-Glace - HAND ROLLED RICOTTA GNOCCHI - Roasted Vegetable Rogoût, Light Bechamel, Basil Pesto
Dessert Buffet
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- MINI LEMON MERINGUE PIE - Lemon Curd, Toasted Meringue - NUTELLA ROULADE - Flourless Chocolate Cake, Nutella Filling, Candied Hazelnuts - COCONUT ROCHER - Coconut Macaroon, Dipped Halfway in Bittersweet Chocolate (VGT, GF, NF)