Dana & Zach
PASSED HORS D’OEUVRES
Mini Duck Confit on a Corn Cake, black eyed pea puree, charred corn salsa, cilantro
Seared Scallop avocado, fennel, blood orange
Prosciutto & Goat Cheese Pizzetta arugula, fig-balsamic reduction
Summer Tartare Tostada avocado, cucumber, mango, cilantro
Plated Salad
Summer Champagne Salad, grilled peach, butter lettuce, avocado, gorgonzola, champagne vinaigrette
ENTREE
Roasted Halibut, cauliflower-curry sauce
Juniper-Crusted Short Ribs, toasted pine nuts, cabernet-maple reduction
Orecchiette Pasta, white wine, garlic, pine nuts, broccoli rabe, caramelized onions, sun dried tomatoes
Stuffed Summer Squash, succotash of corn, lima beans, peppers, eggplant, okra, sauteed swiss chard, sun-gold tomato coulis
Butternut Squash Ravioli, wild mushrooms, truffle oil, brussels sprout leaves, shaved parmesan
Roasted Brussels Sprouts
French Epi Bread
Dessert Bar
Key Lime Pie Bar
Banana Pastry Cream & Milk Chocolate Glaze Eclair
Chocolate Pie with Toasted Marshmallow
Thank you to Park Avenue Catering Business Development & Wedding Specialist Justine de Alba for all your hard work on this event.