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Stations

stylized food bars – custom designed menus – chef’s tasting plates – dinner by the bite

 

STEAK HOUSE STATION 
AGED RIB EYE COWBOY STEAK 
served on roasted garlic baguettes, horseradish dijon sauce & peter luger’s steak sauce

MINIATURE RED BLISS BAKED POTATOES 
rubbed with olive oil & sea salt, stuffed with roast garlic cream, crumbled bacon & chives

CRISP ONION RINGS
in a spiced ale batter, homemade roasted tomato ketchup

CLASSIC CREAMED SPINACH
baby spinach blended with a delicate cream sauce

BLT WEDGE SALAD
baby iceberg lettuce, tomatoes & crumbled gorgonzola cheese
buttermilk chive dressing, caramelized onion sage flatbread

 

 

CONTEMPORARY PIZZETTA STATION
GORGONZOLA PANCETTA PIZZETTA
caramelized onion jam, figs, pine nuts & crispy sage, drizzled with balsamic reduction

TRUFFLED ASPARAGUS PIZZETTA
asparagus tips, wild mushrooms & goat ricotta cheese, drizzled with truffle oil

HEIRLOOM TOMATO ARUGULA PIZZETTA
robiola cheese, kalamata olives & basil, drizzled with pesto

SERVED WITH THE FOLLOWING HELP-YOURSELF PIZZETTA CONDIMENTS
shaved parmigiano, basil-infused oil, fried caper gremolata, spicy peppercorn-infused sea salt

ANTIPASTI VEGETABLE DISPLAY, MARINATED CRACKED OLIVES & CAPERBERRIES

 

RETRO STATION
SLIDERS TWO WAYS
pulled shortrib slider with caramelized onion rings, horseradish mustard sauce
avocado veggie slider with cilantro citrus veggie slaw, avocado chipotle sauce

SHRIMP & CORN SPOON BREAD
bbq glazed charred shrimp on a corn pudding griddle cake, peach jalapeño chutney

TOMATO BASIL MAC & CHEESE
baked in a parmesan crumb crust with crispy basil leaves

DUO OF CRISPS & DIPS
sweet potato shoestring fries dusted with sage & smoked sea salt
yukon potato chips drizzled with rosemary truffle oil
trio of dipping sauces: honey grain mustard, pesto aioli, blue cheese ranch

RED VEGGIE SLAW
beets, cabbage, radicchio, parsnips, apples & cranberries, honey caraway vinaigrette

 

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