Mushrooms on toast

Duck confit steam buns

Crab Stuffed Mushrooms

Stuffed zucchini boats

Scallop ceviche cups

Lamb Lollipops with a cucumber and chili crème fresh

Korean BBQ glazed pork ribs

Prosciutto, Fig jam and brie grilled cheese

Shrimp or fish mini tacos

Chimichurri steak sautés

Caprese skewers

Popcorn chicken cups, sesame soy glaze and fried basil

Heirloom tomato salad with fresh mozzarella, basil, balsamic reduction, and toasted pine nuts

Pickled grape salad with red onions, cucumber, chilies, shaved Manchego cheese and toasted pine nuts on a bed of watercress tossed in an Ironwood Ciderita vinaigrette (FS)

Caesar salad with a crispy pancetta wheel, roasted garlic crostini and a creamy garlic and parmesan dressing

Seared scallops, on a vanilla parsnip puree, fried rosemary, and a mushroom sauce with a chili oil

Nduja sausage crostini with mild mushrooms, shaved Grana Padano cheese, roasted fennel, drizzled with organic honey topped shaved truffles

Shrimp, ceviche with fennel, fresh chilies, micro popcorn sprouts, and a citrus gremolata (FS)

Truffled mushroom soup, with a chive crème fresh, roasted garlic crostini and drizzled with chili oil (FS)

Parmesan charcuterie bowl, filled with an assortment of cured meats, local cheese, fresh fruit, fig jam and bread sticks (FS)

Artisanal Cheese & Charcuterie Station

Stuffed chicken supreme with asiago cheese, spinach and sundried tomatoes served with roasted fingerling potatoes, roasted asparagus, and a red wine mushroom demi-glace

Pan seared Atlantic salmon with a double smoked bacon and chili ragu, rice pilaf, roasted asparagus

Wild mushroom and truffle risotto with goat cheese and citrus gremolata

Filet mignon topped with a lobster tail, served with a roasted fingerling potato, roasted asparagus, and a béarnaise sauce

Seared duck breast (medium) with sweet potato mashed, spinach almondine and a maple star anise demi-glace

Dijon and herb crusted rack of lamb with spiced quinoa salad, broccolini and a red wine mushroom demi-glace

NY striploin with a black truffle butter, roast garlic whipped potatoes and broccolini

Lemon and ricotta gnocchi with roasted butternut squash, arugula in a hazelnut cream sauce

Blackened Chilean seabass with a vanilla parsnip puree, with a cucumber and citrus gremolata

Roasted cauliflower steak on a bed of a lemon rosemary hummus with a cucumber and pomegranate salsa

Additional dietary options available upon consultation.

Chocolate Passionfruit Custard – fresh berries and fried basil

Mille-Feuille – Layered Lemon ricotta, Kahlua banana compote and a basil crème anglaise (FS)

Spiced coconut and Grand Marnier rice pudding

Salted caramel apple cheesecake with a cinnamon whipped cream (FS)

Lemon Blueberry crème brulee

Additional dietary options available upon consultation.

Treat your guests to a late-night snack. Typically served around 11PM, this self-serve station is a great way to end the evening and will keep the event going ‘til last call.

Assortment of artisanal flatbread pizzas (vegetarian and vegan option will be included)

Nacho Bar with cheese fountain

Taco Bar (beef, chicken, fish and roasted sweet potatoes)

Assortment of grilled cheese sandwiches (vegetarian and vegan option will be included)