6- Plated Menu

Passed Appetizers

Mozzarella Frites 

bite-sized morsels of fresh mozzarella rolled in Japanese breadcrumbs and flash-fried;

served with Creamy Marinara Dipping Sauce

Ratatouille en Croustade

eggplant salad in tiny phyllo cups

Pulled Pork Canapés

slow-roasted pork shoulder on cheddar wafers,

with Honey-chipotle BBQ Sauce

 

Plated Salad

 Boston Salad

Bibb lettuce and arugula with poached pear “marbles”

and almond-crusted goat cheese balls, drizzled with Pear and Port Vinaigrette

 

Plated Dinner

Campanelle Pasta

“little bell” shaped pasta tossed with wilted spinach, roasted bell peppers, artichoke hearts,

fresh imported Parmesan, and Lemon Basil Oil

Herb -crusted Rack of Lamb

with Minted Demi Glace

Tomato-Ginger Tabouli

couscous “bloomed” with Tomato-Ginger Broth,

then tossed with Italian parsley and finely diced Romas

Steamed Broccolini

with Fire-roasted Yellow Pepper Sauce