FUNERAL
MENU ONE

Passed Hors d’Oeuvres

BROWN BUTTER AND BURRATA CROSTINI
with fresh sage

FRIED GREEN TOMATO “BLT”
fried green tomatoes with citrus hollandaise + crumbled bacon

JUMBO LUMP CRAB + MANGO SALAD
served on a wonton chip garnished with cilantro

Buffet

VARIETY OF TEA SANDWICHES
+ TURKEY, APPLE + GOAT CHEESE
on cranberry orange bread
+ OPEN FACED CUCUMBER AND RADISH
with red pepper mayonnaise
+ CLASSIC PIMIENTO CHEESE

SMOKED SALMON + CAVIAR
served with traditional accouterments

BABY LAMB CHOPS
with chutney and minted jelly

WILD RICE WITH CRANBERRIES, ORANGES, TOASTED PECANS, AND SLICED GRAPES

SELECTION OF ARTISANAL CHEESES
DRIED CHERRIES + SLICED GREEN APPLES
HAZELNUT BRITTLE + TOASTED MARCONA ALMONDS
LOCAL HONEY
CRISPY FLATBREAD + BAGUETTES

Desserts

CURRENT SCONES FILLED WITH LEMON DEVONSHIRE CREAM
lemon sorbetto + prosecco passed in tiny Riedel “O” glasses

TINY VANILLA BEAN TARTS
garnished with fresh fruit

CHOCOLATE CHIP BLONDIES
with semi-sweet chocolate + crushed cashews

FUNERAL
MENU TWO

Passed Hors d’Oeuvres

HERBED GOAT CHEESE
with heirloom tomato relish in a parmesan cone

TENDERLOIN OF BEEF
+ arugula salad with red curry dressing served on a cocktail fork

FRIED OYSTERS
with cocktail + remoulade sauces

Hors d’Oeuvres Buffet

ROSEMARY CASHEWS + CARAMELIZED ALMONDS

COLD ROASTED SHRIMP
with creole remoulade + cocktail sauce

GUAVA GLAZED PORK TENDERLOIN SANDWICHES
on cheddar biscuits with peach relish

CHARRED SEASONAL CRUDITES
sundried tomato dip, green goddess + tzatziki

OPEN FACED CROSTINI
+ SHAVED BEEF TENDERLOIN
with artichoke mousse and parmesan
+ HEIRLOOM TOMATOES
with fresh basil
+ SHAVED BRUSSELS SPROUT SALAD
with lemon aioli + crushed hazelnuts
+ SUMMER RATATOUILLE
garnished with fresh basil

SELECTION OF ARTISANAL CHEESES
SIGNATURE SWISS CHEESE SOUFFLÉ
MARINATED ARTICHOKES + OLIVES
RED PEPPER JELLY, ARTISANAL HONEY + PESTO
CRISPY FLATBREAD + SLICED BAGUETTES

STRAWBERRY TARTARE
with fresh thyme

Desserts

MEYER LEMON TARTS WITH LIMONCELLO BLACKBERRIES

NUTELLA MOUSSE BROWNIES
with crushed hazelnuts

SALTED CHOCOLATE COVERED ALMONDS