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Summer Feast

Passed Finger Food Appetizer:

Heirloom Tomato, Strawberry & Watermelon Gazpacho Shooters 
Crab Cakes with a Lemony Aioli

Stationary Finger Food Appetizer

Cheese, Fresh Fruit and Charcuterie Plate Extraordinaire with Nuts, Condiments, Compotes, Crisps and Breads

First Course

Stone Fruit, Cherry Tomato and Corn Salad with Burrata, Little Gems and Balsamic Vinaigrette 

Main Course

Charred Asparagus with Lemon Zest GremolataCumin Roasted Rainbow Carrots with a Lemony Yogurt DrizzleSautéed Squash Ribbons on Farro with Fried Capers, Feta and Walnuts
Oven Roasted Cherry Chicken with Fresh Rosemary
Slow Roasted Tenderloin with a Spicy Fresh Herb Vinaigrette 

Dessert

An Assortment of seasonal Galettes served with Vanilla Ice Cream