Passed Trays of Queen’s Park Rum Swizzles

Passed Hors d’oeuvres

Steak Frites on Potato Crisps with Horseradish
and Caramelized Onions

Hawaiian Pork Spring Rolls with Pineapple BBQ Sauce

Kung Pao Chicken Meatballs Served in Asian Spoons

Jumbo Lump Crab Cakes with Piquillo Pepper Sauce

Grilled Shrimp Skewers with Miso Butter

Jicama Tacos with Avocado-Mango Salsa and Sunflower Seeds

Passed Sandwiches

Sliced Steak with Watercress and Balsamic Onion Jam

Spicy Fried Chicken with Crunchy Pickle Slaw

Ahi Tuna “Slider” with Wasabi Aioli, Cucumber Salad,
and Soy-Ginger Glaze

Boozy Mini Ice Cream Cones

Café Patron Espresso

Bourbon Vanilla Bean

Strawberry and Cream

Gimlet Sours to Toast

To Start

Baby Lettuce Salad with Heirloom Radishes and Citrus Vinaigrette

First Course

Burrata with Cherries, Arugula, Paprika Glaze, and Grilled Ciabatta

Second Course

Black Sea Bass with Spring Garlic, Wild Mushrooms,
and Bacon-Braised Chard

Third Course

Beef Filet with Shallots, Crushed Fingerling Potatoes,
and Green Peppercorn Sauce

Dessert

Warm Beignets with Brown Butter Ice Cream
and Dark Chocolate Fondant

Pitchers of Tinto Verano with Orange Slices

Passed Hors d’oeuvres

BBQ Pulled Pork Popovers with Crispy Slaw

Tomato and Pesto Tartlets with Whipped Goat Cheese

Bacon and Smoked Paprika Deviled Eggs

Buffet

Mustard and Chile Rubbed Steaks with Burned Scallion Crema

Ponzu Basted Shrimp Skewers with Sriracha Cashews

Crispy Chicken Tacos with Avocado-Buttermilk Drizzle

Grilled Asparagus with Bombay Spices

Julienned Kale Salad with Lemon, Garlic, Parmesan,
and Toasted Almonds

Sweets

Chocolate Cheesecake Brownies, Peanut Butter Buckeyes, Strawberry Jam Bars

Trays of Frozé Cocktails

Chilled Soup and Salad Bar

Soup

Chilled Summer Corn Soup with Pancetta Crisps

Cucumber and Melon Soup

Andalusian Gazpacho with Diced Cucumbers, Peppers,
and Croutons

Salad

Grilled Chicken, Baby Greens, Cucumbers, Pickled Carrots,
and Harissa-Yogurt

Seared Salmon with Fingerling Potato Salad
and Mustard-Shallot Vinaigrette

Farro and Arugula Salad with Basil, Mint, Parmesan,
and Pistachios

Dessert

Strawberry Crostada with Crème Fraiche Whipped Cream

Bowl of Summer Berries