Menus include all items

PASSED APPETIZERS

GRILLED VEGETABLE ROBATA SKEWERS
Topped with basil pesto

BUFFET STATION

BABY MESCLUN SALAD
with champagne vinaigrette, herb medley, green apples

CRISPY PARMESAN GNOCCI
On a bed of braised mushrooms, with a light pesto cream sauce (vegan)

WILD RICE MEDLEY
With snipped chives and romano pecorino

STUFFED MANICOTTI SHELLS
Baked pasta dish with vegan basil- cheese, roasted tomato-shallot sauce

BEVERAGES

EARL GREY ICED TEA
With Madagascar vanilla bean

ICED WATER
Served in pitchers with lemon wedges

BAR SNACKS

FRESH MADE POPCORN
Cooked on-site; drizzled lightly with sea salt and drizzled melted butter