BUTLER SERVED
MENU ONE

Welcome Drink

GINGER SPICE

basil-ginger infused syrup, fresh lemon juice + vodka

Passed Hors d’Oeuvres

SHAVED BRUSSELS SPROUT SALAD

on parmesan crostini + lemon aioli

HANDMADE PARMESAN CONES

filled with grilled vegetables + roasted tomato aioli

LIME MARINATED SALMON

served on a Yukon gold potato chip with meyer lemon confit + fresh chives

LAMB COCKTAIL MEATBALLS STUFFED WITH GOAT CHEESE

with fresh tomato sauce

TENDERLOIN OF BEEF

and arugula salad with red curry dressing served on a cocktail fork

PETITE SUSHI ROLLS

Passed Desserts

ITALIAN LEMON SORBETTO

lemon sorbetto + prosecco passed in tiny Riedel “O” glasses

TINY ROSEMARY COOKIES

BUTLER SERVED
MENU TWO

Welcome Drink

ITALIAN GREYHOUND

a lovely blend of grapefruit juice, gin + a splash of Aperol over ice, garnished with a fresh rosemary sprig + rosemary sugar on the rim

Passed Hors d’Oeuvres

SEARED POLENTA CAKE

topped with mushroom ragu + balsamic vinaigrette

VEGETABLE POTSTICKERS

with ginger tempura sauce and sesame dipping sauce

TRAVELING ICED BAR

with boiled shrimp and cocktail sauce

PANCAKES ORIENTALE

thin cilantro crêpes wrapped around spicy thai duck, carrot “confetti”, green onion and fresh fennel served with spicy chili sauce

PORK BELLY ONIGIRI

fried rice balls filled with marinated pork belly

TINY BEEF CHEEK CHILAPAS

with red cabbage slaw, tomatillo salsa + cojito cheese

Passed Desserts

SOFT CENTERED CHOCOLATE PUDDINGS

dusted with powdered sugar

ICED VIETNAMESE COFFEE

passed in Riedel “O” glasses