THEME – IN THE BACK YARD
PASSED HORS D’OEUVRES SELECTION
SAKE- MARINATED CHICKEN SATAY WITH TAMARIND GLAZE
CHICK PEA AND POMEGRANATE PUREE’ SERVED ON A PITA CRISP
GRILLING STATION
GINGER SOY LAMB CHOPS, WAGYU BEEF SLIDERS, ORANGE GRILLED CHICKEN, GIANT GULF SHRIMP
SAUCES: CHIMICHURRI, TRUFFLE-COGNAC AIOLI, TARRAGON-MUSTARD REMOULADE, CREAMY PEPPER CORN STEAK SAUCE
BLACK TRUFFLED MAC AND CHEESE
MEXICAN STREET CORN
CAESAR GRILLED ASPARAGUS AND ROMAINE WEDGE
SALAD STATION
BABY LETTUCE, SPRING MIX, KALE, ARUGULA
Toppings
Candied Walnuts, Shaved Fennel, Red Lentils, Peanut Roasted Carrots, English Cucumber, Poached Asian Pears, Cherry Tomato, Blue Cheese, Garlic Croutons, Parmesan Cheese
Dressing
Pomegranate, Tamarind, Bacon Caesar, Fig Puree
PASTA STATION
SPINACH AND RICOTTA TORTELLINI, PENNE PASTA, RAVIOLI
Toppings
Champagne Cream Sauce, Confit Tomato, Capers, Anchovies, Wild Mushrooms, Shishito Peppers, Shaved Parmesan.