
Event Menu
PASSED HORS D’OEUVRES
- White Sauce, Sautéed Spinach, Tomatoes
- Roasted Tomato Ketchup
- Sea Salt, Feta, Mint
- Lemon Curd, Red Quinoa, Thyme
SEASONAL BUFFET
- Spring Mix, Sunflower Seeds, Jicama, Feta, Sugarcane Vinaigrette
- Provolone, Spinach, Prosciutto, Wild Mushrooms, Caramelized Onions, Parmesan Risotto Cake, Haricot Verts, Chardonnay Cream Sauce
- Spinach, Onion, Pomodoro Sauce
- Chimichurri Sauce | Horseradish Cream
- Seasonal Vinaigrette
DESSERT STATION
- Glazed Doughnut Holes, Kahlua, Brown Sugar, Cinnamon, 151 Rum, Vanilla Ice Cream