Summer

Passed Hors d’Oeuvres

Mini Lobster Rolls

served on homemade buttered buns

Prosciutto WRAPPED Cantaloupe

caramelized fennel

Beet cured salmon on brioche

coriander + crème fraîche

Zucchini and Feta Cakes

smoked tomato relish + mint

Elote mini tacos

avocado crema

First Course

Duet of ricotta

ricotta gnudi with garden pesto
+
grilled stone fruit and heirloom tomatoes with fresh ricotta

Plated Entrée

Local catch with Garden Chimichurri

brown butter creamed corn + broccoli di ciccio

Plated Dessert

Blackberry + summer sweet corn crumble

Passed hors d’oeuvres

Mini Tofu Bao

with napa-radish slaw + sriracha mayo

Smoked Red Pepper Feta Purée

in a cucumber cup

Avocado toast

with pickled hon shimeji + cured egg yolk

Kimcheese arancini

with rosemary aioli

Falafel

with tahini + pickled onions

Stationary hors d’oeuvre

Native Heirloom Tomato and Melon bar

Presented with various salt, sauces, vinegars, oils + Iggy’s breads

Family style first course

Eva’s Greens with grilled peaches

with toasted almonds + sweet onion vinaigrette

Dinner buffet

Lemon thyme gnocchi

with roasted garlic, tomatoes, corn + arugula

Golden and candy cane beet salad

with fresh herbs

Charred Broccolini

with Calabrian chili + garlic breadcrumbs

Grilled Eggplant and French Lentils

with harissa tahini

Dessert

Wedding Cheese Cake with local cheeses