Passed Hors D’oeuvres

• Shrimp Cocktail Served with our own Homemade Cocktail Sauce
• Warm Whipped Ricotta on Semolina Sliced Baguette Topped with Fresh Basil
• Semolina Baguette Crostini Topped wit Goat Cheese, Chopped Pistachio and Drizzled with Hot Fig Jam
• Mini Greek Pizzas – Homemade in our own Bakery Department
• Mini Avocado Toasts Topped with Pickled Radishes on a Multigrain Baguette Tipped with Sea Salt
• Mini Chicken and Waffles with a Hot Honey Drizzle

Starting off with some delicious selections…

• Crudité Shooters – Fresh Cut Vegetables served with Store-Made Hummus.
• Falafel Tasting Spoons served with Homemade Tzatziki.
• Tea Sandwiches including Sliced English Cucumber, with Herb Cream Cheese Spread on Crust-less White Bread, Black Forest Ham, Brie, Asparagus Tips with Fig Jam on a Mini Croissant, and White Meat chicken Salad with Walnuts, Grapes, and Watercress on Pecan Raisin Bread.
• Mesclun Mix Greens Salad with Sliced Strawberries, Blueberries Tossed in our Lemon Pecorino Dressing
• Watermelon and Feta Salad
• Sesame Noodle Salad and Cold Salmon Salad
• Chickpea Rotella Gluten Free Pasta Fresco Pesto
• Grilled Chicken and Mandarin Orange Salad
• Ahi Tuna Poke Bowls Topped with Fresh Pineapple Dressing
• And so much more!

Ending the night with something sweet…

• A Custom Funfetti Cake with Butter Cream Icing, White Chocolate Mousse and Fresh Raspberry Filling.
• Red Velvet and Carrot cake Cupcakes with Cream Cheese Icing.
• Fresh Berries and Whipped Cream.
• Bride and Groom Chocolate Covered Strawberries.
• Mini Fruit Tarts, Key Lime and Chocolate Cream Tartlets.
• Petit Fours Decorated in White with a Pink Drizzle
• Chipwich Ice Cream Sandwiches with Strawberry and Vanilla Ice Cream
• Custom Cookie Favors and More!

To Start…

For the first course, guests were greeted from the crisp Fall outdoors with a nice warm bowl of our very own homemade butternut squash and sage soup. This soup is made in-house by our own Chef Powell and was garnished with roasted squash and toasted pumpkin seeds. This dish tastes like all of the flavors of Fall!

And for the Main Course…

Our main dish for this three course lunch was a local New York State honey crisp apple braised with seared maitake mushrooms tossed with red wine and balsamic reduction on a bed of parsnip puree with micro-greens and herb oil.

Sweet Endings

After enjoying the main dishes our catering team set-up our coffee bar and tea station for everyone to enjoy after their meal. Guests ended the afternoon with our vegan lemon tartlet that had a coconut crumb crust and was topped with fresh raspberries, mint and raspberry sauce. We also provided our vegan chocolate dipped strawberries for a sweet bite that was the perfect way to end this event.