Alli & Sam
PASSED HORS D’OEUVRES
Brie Pizetta local pear, leek, onion
Shortbread, blue cheese, truffled honey, pine nuts, currants
Braised Short Rib Arancini, habanero drizzle
Crispy Bacon Wrapped Chorizo Filled Dates, aged balsamic
Goat Cheese, Fresh Herbs, Roasted Red Bell Peppers and Mushrooms
SALAD COURSE
Fall panzanella, spinach, apples, butternut squash, sauteed red onion, currants, pancetta, rustic artisan bread croutons, pumpkin seeds, apple cider dressing
ENTREES
Roasted Lemon Rosemary Chicken, Salsa Verde
Bistro Filet, Chipotle lime sauce
Entree Sides
roast fingerling potatoes with vidalia onions and fresh herbs
grilled market vegetables with balsamic, herbs, olive oil
vegan polenta, du puy lentins, crisp sweet potatoes
French Epi bread
Dessert
a gorgeous wedding cake accompanied by pastries from Crumbl Cookies
Thank you to Park Avenue Catering Wedding Specialist Justine DeAlba for all your hard work on this event.