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Tabled Appetizers

  • Creamy butternut squash dip with marinated feta cheese and olive oil. Baked under a pumpkin seed crust and served with crispy pasta chips
  • Bay scallop and pomegranate ceviche - Sweet scallops marinated in citrus juices and mint. Served with three colors of house made corn crisps
  • Marinated olive platter - Variety of local and imported olives with citrus, cumin, sage and thyme
  • Sardinian couscous and tuna salad - Pearls of pasta tossed with roasted peppers, Castelvetrano olives, parsley, and tonnato-lemon vinaigrette. Served with endive spears

Buffet

  • Shaved fennel and blood orange salad with toasted almonds, black cerignola olives, and citrus vinaigrette
  • Trofie pasta with basil pesto, grilled broccolini and yukon gold potatoes
  • Brussels sprouts braised with white wine and bacon
  • Winter Vegetable Tian - Roasted root vegetables layered over rainbow chard and foraged mushrooms in a rustic tomato sauce. Baked with Gruyère cheese and Provençal herbs
  • Empanada Gaellega - Savory pie with olive oil crust. Filled with chorizo, roasted peppers, and braised greens
  • Veal Blanquette - Tender chunks of braised veal shoulder served in a creamy sauce, with hen of the woods mushrooms and baby carrots

Dessert

  • Brioche Pudding with dried cherries, apricot-caramel syrup, and freshly whipped cream