Mimi & Dylan
Small Bites
Journeymen Soppressata Pizzetta, roasted peppers, chili oil
“Summer” Shrimp and Vegetable Rolls, rice wine drizzle
Pork Belly & Kimchi, crispy rice noodles, wonton crisp
Tartare Tostada, avocado, cucumber, mango, cilantro
Salad Course
Summer Champagne Salad, grilled peach, butter lettuce, avocado, goat cheese, champagne
vinaigrette
Entree
Olive Oil-Herb Marinated Grilled Tri Tip, port wine caramelized onions, merlot jus lie
Brick Chicken, preserved lemon, olives, fennel
Stuffed Squash, great northern beans, wild rice, succotash, toasted pepitas (VEGAN)Olive Oil Fork Crushed Potatoes
Simply Roasted Market Vegetables, herb & garlic olive oil
French Epi Bread
Olive oil & balsamic on the tables
Ice Cream Sundae Bar
A “Make your Own” sundae station with vanilla and chocolate ice cream
Chocolate, strawberry and caramel sauces, almonds, whipped cream, rainbow “sprinkles” for toppings.
Lemon Sorbet
Thank you to Park Avenue Catering Wedding Designer & Fundraiser Expert Sharon Misaka-Van Giesen for all your hard work on this event.