Clarisse & Colin
Passed Hors D’oeuvres
Redwood Hill Goat Cheese & Cherry Tomato Tarts
Crispy Bacon-Wrapped Chorizo Filled Dates
aged balsamic
Corn Cakes with Duck & Mango Chutney
Potato “Lollipops”
Pink Peppercorn Aioli
FAMILY-STYLE FIRST COURSE
Avocado, Pear & Gorgonzola Salad
Butter lettuce, baby spinach, champagne vinaigrette
FAMILY-STYLE MAIN COURSE
Grilled Skirt Steak
Salsa Verde
Pan Seared Mary’s Chicken Breast
scallions, olives, tomatoes, feta, lemon-Riesling butter
Roasted Corn Salad
White and yellow corn, red onion, asparagus tips, lima beans, sherry mustard vinaigrette, baby frisee, hazelnuts and endive
Platter of Grilled Vegetables
Roasted Red Pepper Aioli
Orecchiette Pasta
Butternut Squash, Fresh Herbs and Romano
French Epi Bread
Thank you to Park Avenue Catering Wedding Specialist Justine De Alba for all your hard work on this event.