weddings - paesanos · weddings buffet wedding menus plated wedding menus. your choice of: two hors...

WEDD

INGS

PICCOLO BUFFET( $ 4 0 pe r pe r s o n )

Your choice of :

Two Hors D’oeuvres

One Salad

One Entree

One Accompaniment

One Baked Good

THE PINOT GRIGIO( $ 4 5 pe r pe r s o n )

Your choice of :


One Salad

One Entree

One Accompaniment

One Baked Good

(Ser ved with s easonal vegetable s )

GRANDE BUFFET ( $ 5 5 pe r pe r s o n )

Your choice of :

Four Hors D’oeuvres

Two Salads

Three Entrees

Two Accompaniments

One Baked Good

THE TEMPRANILLO ( $ 58 pe r pe r s o n )

Your choice of :


Two Salads

Three Entrees

One Accompaniments

One Baked Good


MEZZO BUFFET ( $ 48 pe r pe r s o n )

Your choice of :

Three Hors D’oeuvres

Two Salads

Two Entrees

Two Accompaniments

One Baked Good

THE CHARDONNAY ( $ 5 3 pe r pe r s o n )

Your choice of :


Two Salads

Two Entrees

One Accompaniments

One Baked Good


WEDDINGS

BUFFET WEDDING MENUS

PLATED WEDDING MENUS

Your choice of :


One Salad

One Entree

One Accompaniment

One Baked Good


PICCOLO BUFFET( $ 4 0 pe r pe r s o n )

= Vegetar ian

HORS D ’OEUVRES(Se lec t Two)

JERK SALMON SKEWERS

W ith paradi s e mango sauc e

CAPRESE SKEWERS

Choi c e o f c l a s s i c tomato ba s i l O R wate rmelon

MINI CHIPOTLE F ISH TOSTADAS

W ith shr edded cabbage & a ch ipo t l e c r ema

BABY CRAB & SHRIMP CAKES

Topped wi th r oa s ted r ed peppe r a i o l i

CRAB & ARTICHOKE TOASTS

House baked s our dough bague t te toa s ted wi th c r eamy c rab & ar t i choke spr ead

CUCUMBER WATERMELON GAZPACHO SHOOTERS

SUMMER VEGETABLE GAZPACHO SHOOTERS

Topped wi th s our c r eam

TOMATO-BASIL SOUP SHOOTERS

Topped wi th c r ème f ra i che

HOUSE-SMOKED SALMON CROSTINI

Toas ted bague t te wi th d i l l c r eam and cu cumber-cape r r e l i sh

CARAMELIZED ONION CROSTINI

Toas ted bague t te wi th on ion jam, f e ta , tomatoe s and ba s i l

MASCARPONE CROSTINI

Toas ted bague t te wi th sun dr i ed tomato pe s to

BUFFALO CAULIFLOWER

W ith c r eamy b lue che e s e d ip

FRIED MAC & CHEESE BITES

FRIED RAVIOLI

Fi l l ed wi th sp ina ch & che e s e , s e r ved wi th sp i c y mar inara

POLENTA CAKES

W ith r ed peppe r c ou l i s and whipped goat ch e e s e

POLENTA FRIES

Ser ved wi th ba l sami c k e tchup and gorgonzo la sauc e

STUFFED MUSHROOMS

Choi c e o f f enne l and sau sage O R s p ina ch , r i c o t ta & c r i sp pance t ta

CRISPY PHYLLO WRAPPED QUICHE BITES

W ith pance t ta & G r uye r e ch e e s e , topped wi th s our c r eam

ROSEMARY ROASTED RED POTATOES

W ith whipped ch ive c r eam che e s e and app l e w ood smoked ba con

PESTO CHICKEN BROCHETTE

Cit r u s mar inated ch i ck en br ea s t wi th hous e made pe s to & vine r ipe tomatoe s

PAESANOS POLPETTE

House made meatba l l s wi th mar inara & parmesan

PICCOLO BUFFET

= Vegetar ian

MEATS & F ISH

SMOKED TRI -T IP ‘SALMORIGLIO ’

Slow smoked t r i - t ip s l i c ed & s e r ved wi th an I ta l ian l emon-he rb-gar l i c sau c e

CHICKEN BASIL ICO

G r i l l ed ch i ck en wi th hous e made ba s i l pe s to, topped wi th par mesan , ba s i l & p ine nut s

HERB CRUSTED PORK LOIN

W ith a ba l sami c Di jon pan sauc e

CHAR-GRILLED MAHI MAHI

W ith pear l on ion-pance t ta v ina ig r e t te & ar ugu la pe s to

CARIBBEAN SALMON

Sear ed and s e r ved o ve r sw ee t peppe r s & onions wi th p ineappl e sa l sa

VEGETARIAN & PASTA

GRILLED VEGETABLE LASAGNA

G r i l l ed eg g p lant & zuc ch in i l aye r ed wi th f r e sh pa s ta she e t s , h e rbed r i c o t ta , mozzar e l la ,

par mesan & hous e made mar inara

CAESAR

Choi c e o f ka l e O R r omaine l e t t u c e wi th gar l i c c r outons , par mesan & hous e made Cae sar

dr e s s ing

MEDITERRANEAN

Romaine l e t tu c e wi th c ar r o t s , tomatoe s , r oa s ted r ed peppe r s , K a lamata o l ive s , Fe ta che e s e & aged

ba l sami c v ina ig r e t te

WOOD F IRED VEGGIES & POLENTA

Por tobe l l o mushrooms , sw ee t peppe r s & a sparagus s e r ved wi th g r i l l ed po l enta &

I ta l ian l emon-he rb-gar l i c sau c e

TORTELLINI FORMAGGIO

Spina ch & che e s e to r te l l in i wi th sun dr i ed tomatoe s in pe s to c r eam sauc e

PORK FUSSIL I

Ginge r b ra i s ed pork to s s ed wi th fu s s i l i pa s ta , s e r ved wi th s our c r eam & habanero pe s to

CARBONARA

Zit i wi th smoked ba con , c ra cked b la ck peppe r, gar l i c , parmesan & c r eam

RIGATONI BOLOGNESE

Rigatoni s e r ved in a r i ch & c r eamy I ta l ian meat sau c e topped wi th parmesan & bas i l

PENNE ROMA

Penne pa s ta wi th tomatoe s , ka lamata o l ive s , r oa s ted gar l i c , mar inara & or egano topped

wi th f e ta

ITALIAN GREENS

Mixed l e t tu c e s , cu cumber s , mar inated garbanzo beans , parmesan & c r outons in a r oa s ted gar l i c

v ina ig r e t te

SEASONAL GREENS

A sk your event c oo rd inator about our f ea tur ed s e l e c t i on

ENTREES(Se lec t One)

SALADS(Se lec t One)

PICCOLO BUFFET

= Vegetar ian

ACCOMPANIMENTS(Se lec t One)

VEGETABLES

He rb Roas ted Sea sona l Vege tab l e Med l e y

Lemon Gar l i c G r een Beans

Hone y Glazed Baby Car ro t s

S age Roas ted But te r nut Squash wi th Br o wn But te r

S auté ed Br oc c o l in i

Ros emar y Roas ted Red Pota toe s

Mashed Sw ee t Pota toe s wi th Thyme

Roas ted Gar l i c Mashed Pota toe s

PASTAS & GRAINS

Herbed Ri c e P i la f

Far fa l l e Pomodoro

Rigatoni A l f r edo

HOUSE BAKED GOODS(Se lec t One)

P ugl i e s e Gar l i c Br ead

Ros emar y Foca c c ia wi th I ta l ian Dipping Oi l

A r t i san Dinner Rol l s wi th but te r

Fr e sh Baked Bague t te wi th but te r

Gluten Fr e e Bague t te wi th but te r ( $0 .7 5 pe r pe r s on upcharge )

PICCOLO BUFFET

Your choice of :


Two Salad

Two Entree

Two Accompaniment

One Baked Good


MEZZO BUFFET( $ 48 pe r pe r s o n )

= Vegetar ian

HORS D ’OEUVRES(Se lec t Three)

MAPLE GLAZED PORK BELLY BITES

JERK SALMON SKEWERS


CAPRESE SKEWERS

Choi c e o f c l a s s i c tomato ba s i l O R wate r melon

WHISKEY GLAZED CHICKEN SKEWERS

JERK CHICKEN & PEACH SKEWERS

CHICKEN SALTIMBOCCA SKEWERS

CHAR-GRILLED FLANK STEAK SKEWERS

W ith ja lapeno v inaig r e t te

HONEY SESAME BEEF SKEWERS


W ith shr edded c abbage & a ch ipo t l e c r ema

CAJUN SHRIMP & ANDOUILLE BITES

W ith a Ne w O r l eans c r eam sauc e




House baked s our dough bague t te toa s ted wi th c r eamy c rab &

ar t i choke spr ead

SESAME CRUSTED TUNA CRISPS

Se same c r u s ted ah i tuna s ear ed rar e s e r ved on c r i spy w on tons

wi th wasab i dr e s s ing & p i ck l ed vege tab l e s

CHILLED PRAWN COCKTAIL SHOOTERS

Cit r u s poa ched prawn with hous e made c o ck ta i l sau c e







Toas ted bague t te wi th d i l l c r eam and cu cumber- cape r r e l i sh


Toas ted bague t te wi th on ion jam, f e ta , tomatoe s & ba s i l

MASCARPONE CROSTINI


BUFFALO CAULIFLOWER



FRIED RAVIOLI


POLENTA CAKES

W ith r ed peppe r c ou l i s & whipped goat ch e e s e

POLENTA FRIES

Ser ved wi th ba l sami c k e tchup &gorgonzo la sauc e

PROSCIUTTO WRAPPED ASPARAGUS

STUFFED MUSHROOMS

Choi c e o f f enne l & sausage O R s p ina ch , r i c o t ta & c r i sp pance t ta


W ith pance t ta and G r uye r e ch e e s e , topped wi th s our c r eam


W ith whipped ch ive c r eam che e s e & appl e w ood smoked ba con


Cit r u s mar inated ch i ck en br ea s t wi th hous e made pe s to & vine

r ipe tomatoe s

PAESANOS POLPETTE


MEZZO BUFFET

= Vegetar ian

CAESAR

Choi c e o f ka l e O R r omaine l e t tu c e wi th gar l i c c r outons , parmesan & hous e made Cae sar dr e s s ing

MEDITERRANEAN

Romaine l e t t u c e wi th c ar r o t s , tomatoe s , r oa s ted r ed peppe r s , K a lamata o l ive s , Fe ta che e s e & aged ba l sami c v ina ig r e t te

BABY SPINACH & PAPAYA

W ith c r i sp ba con , goa t ch e e s e , papaya and po l enta c r outons in a hone y-Di jon v inaig r e t te

ITALIAN CHOP

Chopped r omaine wi th r oa s ted turke y , sa lami , p r o vo lone , parmesan , cu cumber s , tomatoe s & mar inated garbanzo beans in an I ta l ian

he rb-parmesan v inaig r e t te

ITALIAN GREENS

Mixed l e t tu c e s , cu cumber s , mar inated garbanzo beans , parmesan & c r outons in a r oa s ted gar l i c v ina ig r e t te

ARUGULA & ROASTED BEET

Thyme and r o s emar y, baby ar ugu la & goat che e s e wi th a r oa s ted gar l i c r ed wine v ina ig r e t te

SEASONAL GREENS


FARMER’S MARKET

Mixed l e t tu c e s , da te s , goa t ch e e s e , sw ee t c o r n , avocado, tomatoe s & co r nbr ead c r outons in a tar ragon dr e s s ing

SALADS(Se lec t Two)

MEZZO BUFFET

= Vegetar ian

ENTREES(Se lec t Two)

BEEF


Slow smoked t r i - t ip s l i c ed & s e r ved wi th an I ta l ian l emon-

he rb-gar l i c sau c e

RED WINE BRAISED SHORT RIBS

W ith a mixed he rb g r emola ta

CHICKEN

CHICKEN GENOVESE

G r i l l ed ch i ck en br ea s t s wi th hous e made ba s i l pe s to, topped wi th parmesan , ba s i l & p ine nut s

WOOD OVEN ROASTED CHICKEN BREAST

W ith r oa s ted vege tab l e ju s

PAN SEARED CHICKEN BREAST

W ith sauté ed Cr imini mushr ooms

CHICKEN SALTIMBOCCA

W ith pr o s c iu t to, sage , & a l emon but te r sau c e

PORK



SEAFOOD



CARIBBEAN SALMON

Sear ed and s e r ved o ve r sw ee t peppe r s & onions wi th p ineappl e

sa l sa

CHAR-GRILLED SALMON

W ith c i t r u s beur r e b lanc

VEGETARIAN & PASTA


G r i l l ed eg g p lant & zuc ch in i l aye r ed wi th f r e sh pa s ta she e t s ,

h e rbed r i c o t ta , mozzar e l la , par mesan & hous e made mar inara


Por tobe l l o mushrooms , sw ee t peppe r s & a sparagus s e r ved wi th g r i l l ed po l enta & I ta l ian l emon-



Spina ch & che e s e to r te l l in i wi th sun dr i ed tomatoe s in pe s to c r eam

sauc e ; add ch i ck en o r shr imp on r eque s t

PORK FUSSIL I

Ginge r b ra i s ed pork to s s ed wi th fu s s i l i pa s ta , s e r ved wi th s our

c r eam & habanero pe s to

CARBONARA

Zit i wi th smoked ba con , c ra cked b la ck peppe r, gar l i c , parmesan & c r eam; add ch i ck en o r shr imp on

r eque s t

CREOLE GEMELLI

Gemel l i wi th b la ckened ch i ck en , shr imp & A ndoui l l e sau sage in a

sp i c y Creo l e in sp i r ed tomato sauc e

PESTO RAVIOLI

Chee s e ravio l i to s s ed wi th hous e made ba s i l pe s to topped wi th f e ta ,

tomatoe s & ba s i l

WILD MUSHROOM RAVIOLI

In a she r r y c r eam sauc e topped wi th goat ch e e s e & ba s i l

BUTTERNUT SQUASH RAVIOLI

In a mapl e c r eam sauc e topped wi th goat ch e e s e & thyme

RIGATONI BOLOGNESE

Rigatoni s e r ved in a r i ch and c r eamy I ta l ian meat sau c e topped

wi th parmesan & bas i l

PENNE ROMA

Penne pa s ta wi th tomatoe s , ka lamata o l ive s , r oa s ted gar l i c ,

mar inara & or egano topped wi th f e ta

MEZZO BUFFET

= Vegetar ian

ACCOMPANIMENTS(Se lec t Two)

VEGETABLES

G r i l l ed Sea sona l Vege tab l e s



Char-g r i l l ed A sparagus






Roas ted F inge r l ing Pota toe s

Yukon Gold Mashed Pota toe s


PASTAS & GRAINS

Lemon-Mint Cous cou s

W i ld Ri c e P i la f

Herbed Basmat i Ri c e P i la f

Lemon Herb Ri so t to

Ri so t to To s cano

So f t Herbed Po l enta









MEZZO BUFFET

Your choice of :


Two Salads

Three Entrees

Two Accompaniments

One Baked Good


GRANDE BUFFET( $ 5 5 pe r pe r s o n )

= Vegetar ian

HORS D ’OEUVRES(Se lec t Four)


JERK SALMON SKEWERS


CAPRESE SKEWERS




























Toas ted bague t te wi th d i l l c r eam & cu cumber- cape r r e l i sh



MASCARPONE CROSTINI


BUFFALO CAULIFLOWER



FRIED RAVIOLI


POLENTA CAKES


POLENTA FRIES

Ser ved wi th ba l sami c k e tchup & gorgonzo la sauc e


STUFFED MUSHROOMS








r ipe tomatoe s

PAESANOS POLPETTE


GRANDE BUFFET

= Vegetar ian


CAESAR


MEDITERRANEAN



W ith c r i sp ba con , goa t ch e e s e , papaya & po l enta c r outons in a hone y-Di jon v inaig r e t te

ITALIAN CHOP



ITALIAN GREENS




SEASONAL GREENS


FARMER’S MARKET

Mixed l e t tu c e s , da te s , goa t ch e e s e , sw ee t c o r n , avocado, tomatoe s & co r nbr ead c r outons in a tar ragon dr e s s ing

GRANDE BUFFET

= Vegetar ian

ENTREES(Se lec t Three - Inc lude s s e l e c t i on f r om Car ving Sta t i on )

BEEF






CHICKEN

CHICKEN GENOVESE






CHICKEN SALTIMBOCCA

W ith pr o s c iu t to, sage & a l emon but te r sau c e

PORK



SEAFOOD



CARIBBEAN SALMON


sa l sa

CHAR-GRILLED SALMON


VEGETARIAN & PASTA








Spina ch and che e s e to r te l l in i wi th sun dr i ed tomatoe s in pe s to c r eam


PORK FUSSIL I



CARBONARA


r eque s t

CREOLE GEMELLI



PESTO RAVIOLI







RIGATONI BOLOGNESE

Rigatoni s e r ved in a r i ch & c r eamy I ta l ian meat sau c e topped


PENNE ROMA



GRANDE BUFFET

= Vegetar ian

CARVING STATIONSLOW ROASTED PRIME RIB

Peppe r c r u s ted , s e r ved wi th pan ju s and hor s e rad i sh-Me ye r l emon sauc e

CHAR-GRILLED NY STEAK

W ith caramel ized on ions , r oa s ted gar l i c and p ino t no i r d emi-g la c e

HERB CRUSTED BEEF TENDERLOIN

Choi c e o f Cabe r ne t pan sauc e O R Sha l l o t b randy c r eam sauc e



GARLIC & HERB CRUSTED LEG OF LAMB

W ith pomeg ranate g ravy

HONEY GLAZED HAM

GRANDE BUFFET

= Vegetar ian

ACCOMPANIMENTS(Se lec t Two)

VEGETABLES

G r i l l ed Sea sona l Vege tab l e s



Char-g r i l l ed A sparagus









PASTAS & GRAINS




Lemon Herb Ri so t to


So f t Herbed Po l enta









GRANDE BUFFET

Your choice of :

Two Hors D’oeuvres , but ler passed

One Salad

One Entree

One Accompaniment

One Baked Good



THE PINOT GRIGIO( $ 4 5 pe r pe r s o n )

= Vegetar ian

HORS D ’OEUVRES(Se lec t Two)

JERK SALMON SKEWERS

Choi c e o f c l a s s i c tomato ba s i l O R wate rmelon

CAPRESE SKEWERS



W ith shr edded cabbage & a ch ipo t l e c r ema




House baked s our dough bague t te toa s ted wi th c r eamy c rab & ar t i choke spr ead







Toas ted bague t te wi th d i l l c r eam & cu cumber-cape r r e l i sh



MASCARPONE CROSTINI


BUFFALO CAULIFLOWER



FRIED RAVIOLI


POLENTA CAKES


POLENTA FRIES

Ser ved wi th ba l sami c k e tchup & gorgonzo la sauc e

STUFFED MUSHROOMS

Choi c e o f f enne l and sau sage O R s p ina ch , r i c o t ta and c r i sp pance t ta






Cit r u s mar inated ch i ck en br ea s t wi th hous e made pe s to & vine r ipe tomatoe s

PAESANOS POLPETTE


PLATED PINOT GRIGIO

= Vegetar ian

MEATS & F ISH


Slow smoked t r i - t ip s l i c ed & s e r ved wi th an I ta l ian l emon-he rb-gar l i c sau c e

CHICKEN GENOVESE

G r i l l ed ch i ck en br ea s t s wi th hous e made ba s i l pe s to, topped wi th par mesan , ba s i l & p ine nut s

HERB CRUSTED PORK TENDERLOIN




CARIBBEAN SALMON

Sear ed and s e r ved o ve r sw ee t peppe r s & onions wi th p ineappl e sa l sa

VEGETARIAN & PASTA( W hen o rde r ed a s a p la ted op t i on , th e s e do no t

c ome wi th a c c ompaniment s )


G r i l l ed eg g p lant & zuc ch in i l aye r ed wi th f r e sh pa s ta she e t s , h e rbed r i c o t ta , mozzar e l la ,

par mesan & hous e made mar inara

CAESAR

Choi c e o f ka l e O R r omaine l e t t u c e wi th gar l i c c r outons , par mesan & hous e made Cae sar

dr e s s ing

MEDITERRANEAN

Romaine l e t tu c e wi th c ar r o t s , tomatoe s , r oa s ted r ed peppe r s , K a lamata o l ive s , Fe ta che e s e & aged

ba l sami c v ina ig r e t te


Por tobe l l o mushrooms , sw ee t peppe r s & a sparagus s e r ved wi th g r i l l ed po l enta &

I ta l ian l emon-he rb-gar l i c sau c e


Spina ch & che e s e to r te l l in i wi th sun dr i ed tomatoe s in pe s to c r eam sauc e

PORK FUSSIL I

Ginge r b ra i s ed pork to s s ed wi th fu s s i l i pa s ta , s e r ved wi th s our c r eam & habanero pe s to

CARBONARA

Zit i wi th smoked ba con , c ra cked b la ck peppe r, gar l i c , parmesan & c r eam

RIGATONI BOLOGNESE

Rigatoni s e r ved in a r i ch and c r eamy I ta l ian meat sau c e topped wi th parmesan & bas i l

PENNE ROMA

Penne pa s ta wi th tomatoe s , ka lamata o l ive s , r oa s ted gar l i c , mar inara & or egano topped

wi th f e ta

ITALIAN GREENS

Mixed l e t tu c e s , cu cumber s , mar inated garbanzo beans , parmesan & c r outons in a r oa s ted gar l i c

v ina ig r e t te

SEASONAL GREENS


ENTREES(Se lec t One)

SALADS(Se lec t One)

PLATED PINOT GRIGIO

= Vegetar ian




















PLATED PINOT GRIGIO

Your choice of :

Three Hors D’oeuvres , but ler passed

Two Salad

Two Entrees

One Accompaniment

One Baked Good



THE CHARDONNAY( $ 5 3 pe r pe r s o n )

= Vegetar ian

HORS D ’OEUVRES(Se lec t Three)


JERK SALMON SKEWERS


CAPRESE SKEWERS































MASCARPONE CROSTINI


BUFFALO CAULIFLOWER



FRIED RAVIOLI


POLENTA CAKES


POLENTA FRIES



STUFFED MUSHROOMS

Choi c e o f f enne l & sausage O R s p ina ch , r i c o t ta & c r i sp pance t ta







r ipe tomatoe s

PAESANOS POLPETTE


PLATED CHARDONNAY

= Vegetar ian


CAESAR


MEDITERRANEAN




ITALIAN CHOP



ITALIAN GREENS




SEASONAL GREENS


FARMER’S MARKET

Mixed l e t tu c e s , da te s , goa t ch e e s e , sw ee t c o r n , avocado, tomatoe s &cor nbr ead c r outons in a tar ragon dr e s s ing

CLASSIC WEDGE

I c ebe rg l e t t u c e topped wi th tomatoe s , ba con & b lue che e s e dr e s s ing

PLATED CHARDONNAY

= Vegetar ian

ENTREES(Se lec t Two)

BEEF




CHICKEN

CHICKEN GENOVESE






CHICKEN SALTIMBOCCA


PORK



GRILLED PORK CHOP

W ith caramel ized brandy app l e but te r & c r i spy sha l l o t s

SEAFOOD


W ith pear l on ion-pance t ta v ina ig r e t te and ar ugu la pe s to

CARIBBEAN SALMON

Sear ed and s e r ved o ve r sw ee t peppe r s and on ions wi th

p ineappl e sa l sa

CHAR-GRILLED SALMON


VEGETARIAN & PASTA

( W hen o rde r ed a s a p la ted op t i on , th e s e do no t c ome wi th

a c c ompaniment s )










PORK FUSSIL I



CARBONARA

Zit i wi th smoked ba con , c ra cked b la ck peppe r, gar l i c , parmesan

and c r eam; add ch i ck en o r shr imp on r eque s t

CREOLE GEMELLI



PESTO RAVIOLI







RIGATONI BOLOGNESE



PENNE ROMA



PLATED CHARDONNAY

= Vegetar ian




















PLATED CHARDONNAY

Your choice of :

Four Hors D’oeuvres , but ler passed

Two Salad

Three Entrees

One Accompaniment

One Baked Good



THE TEMPRANILLO( $ 58 pe r pe r s o n )

= Vegetar ian

HORS D ’OEUVRES(Se lec t Four)


JERK SALMON SKEWERS


CAPRESE SKEWERS































MASCARPONE CROSTINI


BUFFALO CAULIFLOWER



FRIED RAVIOLI


POLENTA CAKES


POLENTA FRIES



STUFFED MUSHROOMS








r ipe tomatoe s

PAESANOS POLPETTE


PLATED TEMPRANILLO

= Vegetar ian


CAESAR


MEDITERRANEAN




ITALIAN CHOP



ITALIAN GREENS




SEASONAL GREENS


FARMER’S MARKET

Mixed l e t tu c e s , da te s , goa t ch e e s e , sw ee t c o r n , avocado, tomatoe s &cor nbr ead c r outons in a tar ragon dr e s s ing

CLASSIC WEDGE

I c ebe rg l e t t u c e topped wi th tomatoe s , ba con & b lue che e s e dr e s s ing

PLATED TEMPRANILLO

= Vegetar ian

ENTREES(Se lec t Three)

MEATS & F ISH




SLOW ROASTED PRIME RIB

Peppe r c r u s ted , s e r ved wi th pan ju s & hor s e rad i sh-Me ye r l emon

sauc e

CHAR-GRILLED NY STEAK

W ith caramel ized on ions , r oa s ted gar l i c & p ino t no i r d emi-g la c e

HERB CRUSTED BEEF TENDERLOIN

Choi c e o f Cabe r ne t pan sauc e O R Sha l l o t b randy c r eam sauc e


W ith a mixed Herb g r emola ta

CHICKEN GENOVESE






CHICKEN SALTIMBOCCA




GARLIC & HERB CRUSTED LEG OF LAMB

W ith pomeg ranate g ravy



CARIBBEAN SALMON


sa l sa

CHAR-GRILLED SALMON


VEGETARIAN & PASTA

( W hen o rde r ed a s a p la ted op t i on , th e s e do no t c ome wi th

a c c ompaniment s )










PORK FUSSIL I



CARBONARA


r eque s t

CREOLE GEMELLI



PESTO RAVIOLI




In a she r r y c r eam sauc e topped wi th goat ch e e s e and ba s i l



RIGATONI BOLOGNESE



PENNE ROMA



PLATED TEMPRANILLO

= Vegetar ian




















PLATED TEMPRANILLO

weddings - paesanos · weddings buffet wedding menus plated wedding menus. your choice of: two hors...

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