Jessica & Abby
PASSED HORS D’OEUVRES
pickled pork belly bao buns, pickled veggies, cilantro, sriracha-hoisen sauce
Summer Tartare Tostada, avocado, cucumber, mango, cilantro
Braised Short Rib Arancini, habanero drizzle
black truffle pizettas
SALAD COURSE
Fall Chèvre salad, figs, beets, pumpkin seeds, apple vinaigrette
FAMILY STYLE ENTREES
Grilled Tri Tip “Criollo” Style, herbs, chili, red wine vinaigrette, chimichurri sauce
Pancetta Chicken, glazed onions, trumpet royale mushrooms, barbera reduction
Penne with Butternut Squash, white truffle oil, garlic, herbs, parmesan
Entree Sides
au gratin potatoes, fried leek hay
lemon roasted brussels sprouts, pomegranate molasses
lentil cakes, roasted vegetable ragu
Ciabatta rolls
Dessert Station
mini seasonal cheesecakes
mini creme brûlée, crisp caramelized sugar and seasonal berry garnish
mini s’mores pies
Late Night Snacks
mini macaroni and cheese, Springhill cheddar
mini fried chicken and waffles, cayenne spiced maple syrup and maple butter
Thank you to Park Avenue Catering Wedding Specialist Caitlin Doherty for all your hard work on this event.