SNACKS


 

ORGANIC GUACOMOLE

Blue corn tortilla points, pico de gallo, Mexican lime

 

mezze platter

Pita points, olives, humus, baba ganousch, tabouleh

 

ASSORTED NUTS

Brown sugar glazed pecans, roasted salted cashews, steamed edamame

CARAMEL CORN

Organic caramelized corn

Cheese and fruit display

Four champion cheeses, assorted nuts, crackers, fresh fruit, membrillo, fig spread

 

HORS D'OEUVRES


SEAFOOD

Cajun shrimp with fennel and balsamic glaze

Tuna ceviche topped with mango-cilantro sauce

Fluke ceviche with aguachile

Crab toast with orange breadcrumbs 

Smoked trout blinis with crème fraiche and dill

Mini crabcakes with scallion mustard

MEAT

Prosciutto crostini with lemon fennel slaw 

Spiced beef empanadas with lime sour cream

Apple and Stilton mini pizzas

Spring peaches wrapped in prosciutto

Roast beef summer rolls 

 

VEGETARIAN


Grilled summer vegetable bruschetta 

Daikon and papaya summer rolls with minted sauce 

Spinach and ricotta mini empanadas

Goat cheese crostini with fig olive tapenade

Heirloom tomato and basil mini bites

Mini quiches with leek and grueure

Roasted tomato and cottage cheese tartlets 

Rissoto balls with pepadew aioli

FIRST COURSE


 Bib lettuce with shaved asparagus, radishes, tomatoes, organic feta, & balsamic vinaigrette

Shaved vegetable and fennel salad served with dill, tomatoes, cucumbers, & champagne vinaigrette

Organic spring greens, heirloom cherry tomatoes, walnut goat cheese & red wine vinaigrette

Baby spinach salad with crispy quinoa, pistachios, peaches, ricotta cheese, & lemon vinaigrette

Baby kale salad with roasted cauliflower, roasted pine nuts, shaved Parmesan and balsamic vinaigrette 

Burrata, heirloom tomato, basil, arugula and gastrique 

Baby spring mix, basil, mint, cucumbers, tomatoes. Red wine and thyme vinaigrette

Baby arugula salad, fennel, mango, roasted pecans, and sweet-tangy vinaigrette

Italian salad, endive, chicory, oranges, shaved Parmesan, pistachios 

Roasted squash salad, arugula, spinach, pomegranate seeds, caramelized walnuts, endive & shallot vinaigrette


MAIN COURSE


 

Walnut and herb crusted Chilean sea bass, oven baked asparagus, creamy mash potatoes, pearl onion jam

Oven baked north Atlantic halibut, corn burre Blanc, asparagus, and new potatoes 

Pan roasted halibut, spring peas, artichokes, potatoes, citrus broth

Mediterranean sea bass, roasted spring vegetables, quinoa, fennel, olive salad 

Pan seared Chilean sea bass, shrimp and chorizo rice, shallots and roasted tomatoes

Pan grilled Florida grouper, summer vegetable succotash, heirloom tomato and olive relish 

Parmesan and herb crusted wild salmon, coconut basmati and lemon grass emulsion

Lacquered French cut chicken breast, rosemary potatoes, asparagus and thyme a u jus

Tenderloin of Black Angus beef, caramelized endive, heirloom carrots, wheat berries and bordelaise

Sous vide halibut, braised escarole, purple heirloom potatoes, English peas, pistachio pesto, and citrus emulsion


VEGAN

 Stuffed heirloom peppers with gluten-free bread crumbs and marinara

Portobello mushroom cup with toasted farro and organic vegetables

Tofu, tomato and vegetable kabobs with warm tahini

Roasted butternut squash, red onion and tahini Zaatar

Chermoula eggplant with bulgar and yogurt

DESSERT


 

Individual fruit tortes with raspberry coulis

Hazelnut chocolate bomb

Individual lemon tortes with fresh raspberries

Coconut cream pie 

Fresh summer berries with lemon curd

Greek yogurt panacotta with macerated berries 

Coconut tres leches cake

Fresh seasonal berries with lemon curd