Menu One - Passed Hors d'oeuvres
Lump Crab Crakes
with Chive Caper Aioli
Rustic Spinach Ricotta Tartlets
Dinner Buffet
Smoked Pork Tenderloid
with Jezebel Sauce & Cheddar Biscuits
Honey-Glazed Smoked Salmon
with Cucumber Tarragon Cream
Blanched Green Beans
with Champagne Vinaigrette
Mac N' Cheese Fritters
Field Green Salad
with Fresh Strawberries, Chevre, Spiced Pecans, & Lemon Verbena Dressing
Menu Two- Passed Hors d'oeuvres
Fritti Artichoke Quarters
with Lemon Rosemary Aioli
Warm Lamb, Zucchini, & Feta Stuffed Piquillo Peppers
with Parsley Mint Oil
Dinner Buffet
Roasted Beef Medallions With Salsa Verdi
A Fresh Sauce of Parsley, Chives, Shallots, Capers, Sherry Vinegar, & Olive Oil
Wood Grilled Breast Of Chicken
with an Aged Balsamic Reduction & citrus Gremolata
Orzo Pasta
with Cherry Tomatoes, Sweet Corn,Feta, Roasted Garlic, & Basil Pesto
Roasted Vegetables
Asparagus, Eggplant, Zucchini, Summer Squash, Tri-peppers, & Red Onion lightly season with Sea Salt & Olive oil
Classic Caesar Salad With Herbed Croutons & Shaved Parmesan
