Dinner Buffet

Passed Hors D’ Oeuvres
Smoked Chicken Crostini with Lemon Basil Pesto
Mesquite smoked chicken breast topped with a citrus basil pesto on crostini crisps finished with parmesan cheese

Apple Smoked Bacon Wrapped Gulf Shrimp
Broiled shrimp on toasted crisps topped with lemon grilled fennel salsa verde

Dinner Buffet

Primizie Signature Salad
Baby spinach, candied Texas pecans, gorgonzola cheese, and smoked pear champagne vinaigrette

Fall Wood Roasted Vegetables
A fall variety of the freshest vegetables to include butternut and Italian squash, fired sweet peppers, charred red onion, braised artichokes, green harvest beans eggplant and late summer oven dried tomatoes; all marinated in fresh herbs, virgin olive oil and cracked black peppercorns

Truffled White Corn and Mushroom Polenta
Pan Seared, baked and finished with roasted wild mushrooms, parmesan reggianno cheese and white truffle oil

Pan Roasted Red Snapper
With truffled autumn vegetable ragout, and an endive watercress salad

South American Grilled Hanger Steak
Cumin red chile rubbed hanger steak grilled to medium rare with blackened sweet onion; finished with an Argentinean chimichurri sauce