PASSED HORS D’ OEUVRES

Pate Choux with Shallot Crema
Pate Choux with Mushroom Crema
Three Cheese Stuffed Mushroom
Tomato Bruschetta with Herbed Chevre and Aged Balsamic Garden Crudite with Vegan Cashew Cream
Sweet Tomato Bisque with Focaccia
Panko Fried Three Cheese Ravioli with Tomato Butter

Beef Carpaccio with Smokey Blue Cheese
Beef Carpaccio with Castelvetrano Olive Aioli with Pickled Veggies Beef Tri-Tip with Rosemary Pesto
Beef and Veal Meatball with Pommagranate and Thyme

Bourbon Soy Glazed Pork Belly
Buttermilk Biscuit with Prosciutto and apple Butter Bruschetta with Whipped Ricotta, Prosciutto and Herb Oil Italian sausage Wrapped in Puff Pastry

Hunters Chicken Skewers with Mushrooms, Onions, Tomato Sauce Confit Chicken Lollipop
Duck Bruschetta with Herbed Chevre, Candied Orange and Rosemary Chicken and Waffles with Bourbon Spiced Maple Syrup

Roasted Garlic Shrimp with Creamy Manchego Polenta
Smoked Salmon Crostini with Fried Caper Cream Cheese and Pickled Onion Shrimp Cocktail with Mango Chutney
Crostini with Smoked Fish Dip and Pickled Pepper 

FIRST COURSE

Grilled Radicchio Salad with Pumpernickel Crouton, Pomegranate Seeds, Roasted Pears and Pear Vinaigrette
Caprese Salad with Aged Balsamic
Caesar Salad with Roasted Garlic Crouton, Shaved Parmesan and Creamy Caesar Dressing

Mixed Greens Salad with Radish, Cucumber, Cherry Tomato, and Roasted Garlic Vinaigrette

MAIN COURSE

Three Cheese Ravioli with Tomato Cream Sauce
Creamy Mac N Cheese with 12 Hour Roasted Brisket and Caramelized Onions 12 Hour Roasted Brisket with Sweet Potato and Roasted Onions

Braised Short Rib with Brie Mashed Potatoes and Glazed Carrots

Tender Cut Sirloin with Roasted Fingerling Potatoes and Asparagus Beef Medallions with Garlic butter and Creamy Parmesan Risotto

12 Hour Roasted Brisket with Sweet Potato and Roasted Onions

Chicken Florentine Roulade with White Wine Cream Sauce and Long Grain Basmati Chicken Chardonnay with Mushrooms and Roasted Broccoli
Roasted Chicken with Potato Gnocchi, Roasted Vegetables and Pink Peppercorn Sauce

Roasted Pork Tenderloin with Garlic Whipped Potatoes, Wilted Greens and Sherry Cream Sauce Porchetta Roast with Roasted Potatoes, Carrots, Fennel, and Onion

Herb and Garlic Roasted Shrimp with Saffron Risotto and Bell Pepper
Poached Market Fish with Garlic Whipped Potatoes, Seasonal Vegetables and Lemon Beurre Blanc
Grilled Salmon with Royal Blend Rice, Grilled Squash, and, Lemon Buerre Blanc