THEME – IN THE BACK YARD

PASSED HORS D’OEUVRES

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.

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