Spring Menu

Passed Hors d’oeuvres:

Porcini Mushroom Risotto Fritters with Fresh Thyme

Grilled Shrimp Wrapped in Proscuitto

Red Endive Leaves with Fava Bean Hummus & Shaved Pecorino

Bruschetta with Chioggia Beets and Gorgonzola

Gougeres

Bruschetta with Artichokes and Tallegio

Buffet:

Pan-Roasted Salmon with Preserved Lemon Olive Salsa

Platter of Grilled Asparagus with Balsamic Onion Salsa

Spiced Beef Tenderloin with Horseradish Crema

Platter of Roasted Ruby & Fingerling Potatoes
with sweet pepper rouille

Grilled Vegetable Rollatini filled with Local Chevre
with Italian Salsa verde

Basket of Artisanal Breads
to include rosemary rolls with sea salt, buttermilk fantail rolls, parmesan grissini, and rustic baguettes

Dessert:

My Grandmother’s Carrot Cake
with lemon cream cheese frosting