June Seated Wedding Dinner

Passed Hors d’oeuvres

Lemon ricotta crostino with prosciutto di Parma, toasted pistachios
Smoked trout, caper dijon and radish sprouts on Sardinian crisp
Roasted eggplant and pepper caponata, ricotta salata, mini rusk
Garlicky white bean puree, spicy calamari salad on jagged chip
Sweet pea puree, sautéed scallop, sesame cracker
Roasted duck and celery salad, olive tapenade, root chips
Saffron rice croquettes with smoked cheese, chipotle dollop
Asparagus pancetta tartlet with gruyere

Stationary Display Appetizer

Mediterranean Antipasto
Regional cheeses and charcuterie, assorted mustards, caper berries and marinated olives, baguette chips, crisp breads and bread sticks
Grilled and roasted summer vegetables and colorful tomatoes with fennel seed and minted feta vinaigrette
Hand stretched flatbread pizzas with rustic vegetable toppings

-Plated Dinner-

First Course

Grilled asparagus, crispy goat cheese fritter, sweet and sour eggplant salad and roasted pepper coulis


Peppercorn Beef
Garlic, mint and pink peppercorn dusted sliced NY strip, golden potato and spinach cake, julienne
of summer peppers, balsamic drizzle
Pan seared red snapper
minted pea puree, tomato, olive and caper sauté, chiffonade of snow peas


Torta Caprese
Flourless chocolate almond torte, vanilla crème anglaise