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PASSED HORS D’OEUVRES

Mini CAPRESE skewers with heirloom cherry tomatoes and fresh bocconcini

RIGATONI stuffed with basil pesto on a skewer

FIRST COURSE

Watercress, arugula and endive SALAD with shave grana padono, pine nuts, lemon
basil vinaigrette

SECOND COURSE

(please choose one of the following)

Standing RIB PORK ROAST served over a bed of arugula alongside and crispy
Rosemary and garlic marinated fingerling potatoes, topped with crispy onions

LEMON RISOTTO with fresh lemons, capers and grilled chicken topped with shaved
pecorino

FOR THE TABLE

Fresh BREADSTICKS with rosemary olive oil

Balsamic ROASTED VEGETABLES

DESSERT

Strawberry Grand Mariner WEDDING CAKE with French Buttercream