Summer Plated Dinner

Passed Hors d’Oeuvres

Mini Lobster Rolls
Prosciutto WRAPPED Cantaloupe
Beet cured salmon on brioche
Zucchini and Feta Cakes
Elote mini tacos

First Course

Duet of ricotta

Plated Entrée

Local catch with Garden Chimichurri

Plated Dessert

Blackberry + summer sweet corn crumble

Summer Vegetarian Buffet

Passed hors d’oeuvres

Mini Tofu Bao
Smoked Red Pepper Feta Purée
Avocado toast
Kimcheese arancini

Stationary hors d’oeuvre

Native Heirloom Tomato and Melon bar

Family style first course

Eva’s Greens with grilled peaches

Dinner buffet

Lemon thyme gnocchi
Golden and candy cane beet salad
Charred Broccolini
Grilled Eggplant and French Lentils


Wedding Cheese Cake with local cheeses