Caitlin & Jaime
PASSED HORS D’OEUVRES
Summer Vegetable Rolls, a bevy of shredded vegetables, stir fried and seasoned with sesame, ginger and hoisin
Tartare Tostada, avocado, cucumber, mango, cilantro
Cubano, house slow roasted cuban pork, sopressata, swiss cheese, dill pickles
Chevre & Sundried Tomato tart
SALAD COURSE
Avocado & Grilled Peach Salad, gorgonzola, champagne vinaigrette
ENTREES
Roasted Lemon Rosemary Chicken Thighs, salsa verde
Mediterranean Stuffed Eggplant- Entree, quinoa, cherry tomatoes, chickpeas, topped with tahini, mediterranean herbs and spices
Entree Sides
roasted fingerling potatoes, vidalia onions and fresh herbs
summer succotash, green beans, corn, snap peas, cherry tomatoes
grilled asparagus, lemon gremolata
French Epi Baguette, olive oil
Dessert
Wedding Cake
Thank you to Park Avenue Catering Wedding Specialist Janine Baines for all your hard work on this event.