COLD HORS D’ OEUVRES Endive spear, smoked blue cheese, bosc pear conserve, candied pecans, balsamic drizzle (V) Peruvian purple potato, crème fraiche, american caviar Antipasto skewer, mozzarella, soppressata, artichoke, roasted tomatoes, basil leave Cremini-porcini crostini with homegii mushrooms, artichoke-truffle spread, shaved asiago (V) Ahi poke wonton taco, tamarind aioli, sesame seed Seared togarashi shrimp, papaya relish in a phyllo cup Curry chicken salad, feta cheese in a phyllo cup Herb polenta cake, portobello mushrooms, vegan chive cream cheese (GF, VG) C o c k t a i l R e c e p t i o n FARM TO TABLE VEGETABLES (V) Local seasonal vegetable display, avocado ranch, black bean hummus, kalamata tapenade, san marzano tomato jam, chili marinated olives, boursin cheese spread INCLUDED IN PACKAGE: Choice of Three Tray Passed Hors d’oeuvres or Two Buffet Style Displays Tray Pass Attendant at $225.00 Each (1 per 100 Guests) YOUR MENU W E D D I N G S 2 0 2 5 HOT HORS D’ OEUVRES Cilantro-lime chicken satay, chipotle Aioli Mini beef or chicken wellington Corn custard tart with piquillo pepper purée (V) Brie and pear in crisp phyllo (V) Crispy lumpia, sweet chili dipping sauce Mini char su pork bao Mini spicy chicken or potato poblano empanadas Beef barbacoa & manchego cheese flauta, with salsa verde Creamy artichoke dip, served in a phyllo cup DOMESTIC & IMPORTED CHEESE DISPLAY (V) Varietal Cheeses to Include: Saint andré, gouda, gorgonzola, humboldt fog, monterey jack, sharp wisconsin cheddar, dried fruits, assorted nuts flat bread, sliced artisan baguettes BUFFET STYLE DISPLAYS MEDITERRANEAN SPREAD (V) Tabbouleh, traditional hummus, baba ghanoush, spinach, poblano- feta spread, chilled san marzano tomato jam, tzatziki, warm pita bread, soft lavosh breads, marinated Olives
