Passed Hors d’oeurves Reception

Gulf Shrimp and Fennel Bruschetta
Grilled Gulf shrimp bruschetta topped with lemon grilled fennel salsa verde

Bocconcini Mozzarella and Spring Morel Mushrooms
Roasted Morel mushrooms and fresh buffalo mozzarella passed on lightly fried polenta canape

Green Risotto Cakes with Fava Bean Puree, English Peas and Asparagus
Pan seared, dotted with fava bean puree; topped with a spring pea asparagus tip salad and Pecorino Romano cheese

Chicken and Avocado Salad Crostini
Pan roasted breast of chicken topped with an avocado citrus basil pesto salad on a Primizie crisp; finished with ricotta salata cheese

First Harvest New Potatoes with Artichoke and Crème Fraiche
Baby spring new potatoes folded with braised artichoke hearts, sweet cream and caramelized garlic; finished with crème fraiche and herbs

Oven Dried Tomatoes
Slow dried sweet tomatoes finished with local goat cheese balsamic vinaigrette and snipped chives

Beef Carpaccio
Cold smoked beef tenderloin sliced thin, garnished with oven dried capers and crushed black peppercorns, passed on house made pine-nut toast points, herb infused olive oil and shaved parmesan cheese