A P P E T I Z E R S

C H E E S E  &  C H A R C U T E R I E  B O A R D S

WINE RIND, GOUDA, BLUEBERRY GOAT & BLUE CHEESE,

HOT SOPPRESSATA

RASPBERRY JALAPENO & PEACH SRIRACHA JAMS

MINI SEEDED TOPPED BAVARIAN PRETZELS & CRACKERS

H U M M U S  B O A R D S

ASSORTED HUMMUS VARIETIES, CRUDITE, PITA & OLIVE ASSORTMENT

P H Y L L O  C U P S

P E A R, W A L N U T, G O R G O N Z O L A.  

APPLE, BACON & CHEDDAR.

BLACKBERRY & BRIE.

MUSHROOM & FONTINA.

C U P S

BRUSCHETTA

HOUSE BRUSCHETTA, HONEY WHIPPED LEMON RICOTTA  & CROSTINI

THAI CHICKEN

 CHICKEN, JULLIENE VEGETABLES & PEANUT DRIZZLE 

SHRIMP + GRITS

WITH A JALAPENO LIME DRIZZLE

CRUDITE

MULTI COLORED  CARROTS, ENGLISH CUCUMBER, RADISH & CELERY

WITH HOUSEMADE RANCH

HUMMUS

HUMMUS VARIETY WITH CRUDITE & BREAD CRISPS

C R O S T I N I S

FILET

W/ CARMELIZED ONIONS & HOUSE BLUE CHEESE

AVOCADO.

WITH RADISH & MICROGREENS

PEACH + HONEY

WITH CRISPY PANCETTA

BLACKBERRY + GOAT CHEESE

WITH A BLACKBERRY COMPOTE & THYME

BRAISED SHORT RIB

W/ CARMELIZED ONIONS & HOUSE BLUE CHEESE

B A C O N  P U F F  P A S T R Y  T W I S T S

W/ CHEDDAR CHEESE & ROSEMARY

R U S T I C  P O T A T O  C H I P S

DRIZZLED W/ A GORGONZOLA & CHIVE DIP

C R A B  C A K E S

REMOULADE DRIZZLE

C R I S P Y  S H R I M P

IN THE MUCH ADORED “ BANG BANG” MAYO, SPRING MIX & SCALLIONS

SERVED IN A CHINESE FOOD TAKE OUT CONTAINER WITH CHOPSTICKS

F I G  &  G O A T  C H E E S E

WRAPPED IN PROSCIUTTO

A S P A R A G U S  W R A P P E D  P R O S C U I T T O

HORSERADISH  AIOLI

S T U F F E D  M U S H R O O M S

SHERRY WINE & MASCARPONE CHEESE

M A I N S

1.

S E A F O O D  S T A T I O N

CHILLED SHRIMP

WITH CILANTRO LIME AIOLI, DIJON CREMA, COCKTAIL SAUCE

CEVICHE

WITH BREAD CRISPS

BLACKENED SCALLOPS

OVER CREAMED FRESH CORN

CHILLED SALMON

OVER GREENS WITH CUCUMBERS, CHERRY TOMATOES, CILANTRO, RED ONION, PEPITAS,

FETA & A JALAPENO LIME DRIZZLE

2.

S T R E E T  T A C O S

BUNDT CORN BREAD BOARD

HONEY BUTTERED

JALAPENO SLAW

HOUSE FRIED CORN CHIPS

WITH SALSA VERDE, PINEAPPLE & TRADITIONAL SALSAS

TACOS

BARBACOA & CHICKEN

WITH ONION, CILANTRO & AVOCADO LIME CREMA

STREET CORN

WITH ROASTED POBLANOS, CILANTRO, CRUMBLED COTIJA & A CHIPOTLE CREMA

3.

B E E F

BRAISED SHORT RIB

WITH BLUE CHEESE & A RED WINE REDUCTION

&

R O A S T E D  G A R L I C  M A S H E D  P O T A T O E S

SKIN ON RED BLISS

4.

S K E W E R E D  C H I C K E N

PINEAPPLE ADOBO

WITH A SESAME DIPPING SAUCE

PLATTERED WITH CILANTRO LIME RICE

CAPRESE PESTO

PLATTERED WITH BURRATA, FRESH MOZZ, HEIRLOOM TOMATOES,

FRESH BASIL & A BASALMIC DRIZZLE

5.

P A S T A S

L E M O N  R I C O T T A  +  A R U G U L A

B U T T E R N U T  S Q U A S H   T O R N  L A S A G N E

6.

F L A T B R E A D S

P E A C H E S  +  P R O S C I U T T O

M U S H R O O M + F O N T I N A

P I N E A P P L E  +  P A N C E T T A

F I G  +  G O A T C H E E S E

P E A R  W A L N U T  G O R G O N Z O L A

B U R R A T A  +  B A S I L  C A P R E S E

S A U S A G E  

V E G G I E  W H I T E

S A L A D S

P E A C H  + B U R R A T A

WITH BLACKBERRIES, RED ONION, BASIL & MIXED GREENS

WITH A BALSAMIC DRIZZLE

W A T E R M E L O N  +  F E T A

WITH ARGULA, ENGLISH CUCUMBERS, PURPLE ONION & MINT

C H I L I  M A N G O  C H I C K E N 

AVOCADO, CABBAGE, ENGLISH CUCUMBER & SCALLIONS

WITH A PEANUT DRIZZLE

C H O P P E D

FINELY CHOPPED ICE BURG, ENGLISH CUCUMBER, PURPLE ONION, SCALLIONS,

AVOCADO, ASPARAGUS, CRISPY ONION & JALAPENO WITH HOUSEMADE RANCH

S I D E S

G R I L L E D  V E G E T A B L E  P L A T T E R

ASPARAGUS, EGGPLANT, ZUCCHINI & SQUASH WITH A CREAMY LEMON VINAIGRETTE

H O N E Y  W H I P P E D  R I C O T T A  +  B R U S C H E T T A

B R E A D  +  B U T T E R  T I E R

WITH HERBED BUTTER