STRAWBERRY MINT LEMONADE SRITZER
ICED GREEN TEA with Lemon Grass and Ginger
STATIONERY PLATTERS
ARTISAN CHEESES
Fresh Fruit, Chutney, Candied Nuts, Fig Jam, Truffle Poppy Honey, Olives, Bread Pairing
ROASTED VEGETABLES & CHARCUTERIE
Selection Of Earthy Veggies and Cured Meats
BRUSCHETTA
Caprese; sausage white bean; ricotta peach and prosciutto
BUTLERED APPETIZERS
WONTON CRISPS
Topped With Tuna Tartare; Ginger Crab; Sambal Shrimp & Wakami; Thai Beef
PETITE SEAFOOD SALAD
Scallops. Shrimp. Calamari. Citrus, Olive, Chili Peppers
MANGO CHICKEN
Endive Spoon, Jalapeno
WILD MUSHROOM DUXELLE IN PHYLLO
Truffle Aioli
SESAME NOODLES
Cucumber Round
ALMOND CRUSTED GOAT CHEESE
Tomato Ginger Jam
SALAD
SHERWOOD FARM’S ARUGULA , BASIL And FENNEL
Vidalia, Cured Olives, Back Bay Crab Cake Crouton
Lemon Parmesan Dressing
ENTRÉE
PEPPERED BEEF TENDERLOIN MEDALLIONS
Chimichurri Vinaigrette, Fried Onion Hay, Balsamic Steak Sauce
Toasted Pearl Couscous with Roasted Squash
SEA BASS FILET
Lemon Zest Beurre Blanc
Orzo Salad with Heirloom Tomatoes and Sherry Vinaigrette
Asparagus Tips
THE CAKE, THE PRESENTS, SOMEONE TAKE A PICTURE
Contact Francis at 203.395.0421 or fill out the form below for your catering company, Seasoned Catering: