Passed Hors D Oeuvres


Charcuterie and Cheese
Charcuterie and Artisan Cheese Selection with Seasonal Accompaniments and Crostini (Available as a substitute for three apps)

Beef and Pork

Meatballs with Caramelized Fennel and Pomegranate Gastrique
Tenderloin Carpaccio Crostini with Balsamic-Fig Preserves, Gorgonzola and Arugula Crostini with Whipped Ricotta, Prosciutto and Herb Oil
Pork Belly Agrodolce with Bell pepper and Shallot

Chicken and Duck

Chicken Lollipops with Garlic Con Fit and Rosemary
Chicken Meatballs with Sundried Tomato Pesto and Parmesan Duck Carpaccio with Herbed Chevre and Candied Orange

Seafood

Garlic Roasted Shrimp with Olive Tapenade
Mini Crab Cakes with Roasted Tomato Remoulade Fried Calamari with Lemon Aioli and Bell Pepper

Vegetarian

Heirloom Tomato Bruschetta with Herbed Chevre and Balsamic
Pate a Choux with Caramelized Leek Crema and Crispy Leeks
Pate a Choux with Mushroom Puree and Truffle Greens
Fried Three Cheese Ravioli with San Marzano Tomato Butter
Roasted Baby Peppers and Eggplant with Herb Oil and Parmesan Fried Cauliflower with Sweet Tomato Glaze and Toasted Pepitas Bruschetta with Sweet Onion-Fig Preserve, Gorgonzola and Pistachio 


Salads
Tomato Caprese with Fresh Mozzarella, Sweet Basil, Garlic Infused Olive Oil and Balsamic
Grilled Radicchio with Pumpernickel Crouton, Pomegranate Seeds, Roasted Pears and a Warm Pear Vinaigrette Caesar Salad with Romaine and Baby Kale, Roasted Garlic Croutons, Shaved Parmesan and Creamy Caesar Dressing Mixed Greens with Black Grapes, Bellavitano Cheese, Pistachios and Honey Balsamic Vinaigrette
Bitter Greens with Egg, Pancetta, Pecorino Cheese and Roasted Garlic Vinaigrette

MAIN COURSES
Soups

Carrot Soup with Ginger, Crispy Parsnips and Toasted Pumpernickel
Butternut Squash Bisque with Toasted Pumpkin Seeds, Sage and Walnut Oil
Tuscan Bean Soup with Baby Kale and Parmesan Toast
French Onion Soup with Crispy Leeks and Gruyere
Wild Mushroom Soup with Garlic Con Fit and Scallions 


Beef and Pork

Seared Sirloin Steak with Pistachio Pesto, Roasted Fingerling Potatoes and Seasonal Vegetables
Rigatoni with Short Rib Ragu, Mozzarella Pearls, Sweet Basil and Parmesan
Braised Beef with Sweet Potato Puree, Roasted Root Vegetables and Peppercorn Demi-Glace
Spaghetti with Meatballs and Italian Sausage, Roasted Mushrooms and Bell Pepper-Tomato Sauce
Roasted Pork Tenderloin with Garlic Whipped Potatoes, Wilted Greens and Sherry Cream Sauce

Chicken

Chicken Chardonnay with Garlic Whipped Potatoes, Roasted Mushrooms and Wilted Greens
Chicken Cordon Bleu Roulade with Potatoes Au Gratin, Haricot Vert Beans and Parmesan Béchamel
Roasted Chicken with Potato Gnocchi, Roasted Vegetables and Pink Peppercorn Sauce
Grilled Chicken with Tortellini, Wilted Greens and Basil Pesto
Hunters Chicken with Pancetta, Mushroom and Bell Pepper, Fingerling Potatoes and San Marzano Tomato Sauce Pan Fried Chicken Parmesan with Fresh Mozzarella, Fettuccini and San Marzano Tomato Sauce

Seafood

Herb and Garlic Roasted Shrimp with Saffron Risotto and Bell Pepper
Poached Market Fish with Garlic Whipped Potatoes, Seasonal Vegetables and Lemon Beurre Blanc 

Dessert

Seasonal Crème Brulee with Fresh Whipped Cream
Vanilla Panna Cotta with Seasonal Fruit and Graham Cracker Crumble Limoncello Tart with Fresh Whipped Cream and Candied Meyer Lemon Seasonal Fruit Cobbler with Vanilla Ice Cream and Fruit Preserves
Chocolate Mousse with Candied Cherries and Toasted Walnuts
Cannoli with Sweet Ricotta Cream, Pistachios and White Chocolate Drizzle Seasonal Fruit Tart with Vanilla Cream and Candied Citrus
Chocolate Torte with Chocolate-Hazelnut Drizzle and Whipped Cream Cheese