Charlotte & Charlie
PASSED HORS D’OEUVRES
Ahi Tartare Cornets wonton cone, wasabi aioli, black sesame seeds
Roasted Butternut Squash Arancini, Truffle Oil
FROM THE PIZZA OVEN
Caggiano Sausage, Baby Spinach, Caramelized Onion
Goat Cheese, Fresh Herbs, Roasted Red Bell Peppers and Mushrooms
SALAD COURSE
Fall Chevre, Figs, Beets & Pumpkin Seeds apple vinaigrette
ENTREES
Roasted Garlic-Herb Salmon lemon-lime butter
Pancetta Chicken, Glazed Onions
Vegetable Risotto, Redwood Hill Chevre Sauvignon Blanc-tomato broth
Entree Sides
Barbera Reduction trumpet royale mushrooms
Thyme Roasted Market Vegetables Sweet Potato Puree
Ciabatta Rolls
DONUT STATION
Made Fresh To Order Mini Donuts
Donut toppings: cinnamon sugar, chocolate & maple glazes and sprinkles
Straus Ice Cream: Vanilla Fudge Swirl, Mint Chocolate Chip and Caramel Toffee
Thank you to Park Avenue Catering Wedding Specialist Justine DeAlba for all your hard work on this event.