Passed Hors d’oeuvres
- Angus beef sliders with caramelized pears & pommery aioli
- Grilled shrimp with mango salsa
- Caramelized pear, brie, candied pecan on buttered minted baguette
- Baby Bocconcino and grape tomato skewer
Dinner buffet menu:
- Chef carved spit roasted suckling piglet – Roasted on site
- Roasted apple sauce | Smokey barbecue sauce
- Teriyaki maple braided side of salmon served on cedar board
- Oven roasted baby red potato salad w/ Dijon vinaigrette
- Summer grilled vegetables with balsamic glaze
- (Zucchini | Eggplant | Peppers | Mushrooms | Carrots)
- Classic Caesar salad with garlic croutons and creamy dressing
- Artisanal dinner rolls with butter
Dessert Bar:
- Mini Mason jars – choose 3:
- Tiramisu | Strawberry Shortcakes | Berry crumble | Crème Brule | Lemon meringue | Milk chocolate mousse | Oreo | Smores | Pumpkin Mousse | No bake cheesecake
- OR
- Gourmet donut bar featuring an assortment of: Oreo | Apple Fritter | Red Velvet | Nutella | Maple Bacon | Blueberry cheesecake | Boston Cream | Banana Cream | Lemon Meringue, etc…
Package includes:
Chef & Assistant| Biodegradable dinnerware & napkins | Buffet tables & linens | Culinary equipment
50 guests, $95 pp | 75 guests, $85 pp | 100 guests, $77 pp
125 guests, $74 pp | 150 guests, $70 pp | 175 guests, $68 pp
200 guests, $66 pp
Rentals + Service to be quoted separately
Plus delivery + taxes
