Justine & Ryan

PASSED HORS D’OEUVRES

Summer Corn Arancini

Chilled Summer Vegetable Rolls, sesame, ginger, hoisin

Portabello Fries, parmesan, chili flakes, balsamic glaze

Artisan Cheese, Charcuterie & Grilled Vegetable Station

Sopressata & Finnochiona, Artisan & International Cheeses, zinfandel-fig jam, cabernet caramelized onions, toasted almonds, glazed walnuts, black olive tapenade, artistan breads, grilled vegetables, tzatsiki & romesco sauces

Plated Salad Course

Summer lettuces, avocado, shaved radish, crispy chickpeas, yogurt-dill dressing, za’atar

ENTREES

Lemon-Oregano Roasted Chicken Breast, plum, castelvetrano olives, capers, garlic, white wine

Juniper-Crusted Short Ribs, toasted pine-nuts, cabernet-maple reduction

Entree Sides

Roasted Tri Color Cauliflower, summer savoy vinaigrette

Farfalle Basil pesto- Served Family Style, mushrooms, demi sec yellow & red cherry tomatoes, artichokes, toasted pine nuts, parmesan

Lasagne of Layered Yellow & Green Squash Eggplant, almond milk ricotta, wild mushrooms, spicy tomato marmalade, pine-nuts & edible blossoms

French Epi Bread, olive oil & balsamic

Dessert Station

Wedding Cake

Ice Cream Cart, vanilla bean & rocky road, whipped cream