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

Passed Apple Cider Mules in Copper Mugs

Passed Hors d’oeuvres

Steak Frites on Potato Crisps with Balsamic Onion Jam

Brown Sugar Lacquered Bacon BLT Biscuits with Sundried Tomato Aioli and Micro Arugula

Sweet and Spicy Korean Fried Chicken Picks

Shrimp “Corn Dogs” with Mustard Droplet

Spicy Ahi Tuna on Crispy Sushi Rice Cakes with Jalapeño

White Truffle Risotto “Tots” with Parmesan

Passed Bao Steamed Buns

Gochujang Short Rib with Kimchi

Bo Saäm Pork with Honey-Sriracha and Crushed Peanuts

Crispy Shrimp with Spicy Remoulade and House-Cured Pickles

Passed Dessert Shots and Treats

Bourbon Float with Brown Butter Krispy Treat

Candy Cane Shooter with White Chocolate Liquor

Espresso Tequila Milkshake and Brownie

Passed Trays of Sparkling Ginger Martinis

To Start

Caramelized Cauliflower Soup with Smoked Paprika and Pine Nuts

First Course

Bibb Lettuce with Pickled Butternut Squash, Shaved Manchego, and Black Cardamom Vinaigrette

Second Course

Striped Bass with Parsnip Purée, Parsnip Crisps, and Pomegranate

Third Course

Roasted Beef Tenderloin with Shallot Marmalade, Rosemary Butter, and Brussels Sprout Leaves

Dessert

Dark Chocolate Bread Pudding with Butterscotch Ice Cream, Chocolate Ganache, and Salted Pretzel Crunch

To Start

Endive and Radicchio Salad with Pears, Blue Cheese, and Candied Walnuts

Buffet

Pork Tenderloin with Maple and Apple-Bacon Chutney

Seared Salmon with Roasted Leeks, Wild Mushrooms, Sunchokes, and Spiced Gastrique

Pressed Chicken with Pickled Apricots and Mint Yogurt Puree

Glazed Heirloom Carrots with Goat Cheese

Brussels Sprouts with Sage Brown Butter and Pancetta

Quinoa with Spicy Garlic Confit

Dessert

Apple Slab Pie with Crumb Topping

Warm Cookie Dough Pie with Vanilla Bean Ice Cream

Mimosa Margarita

Huevos Rancheros

Corn Tortillas, Black Beans, Salsa Ranchero, Queso Fresco, and Avocado

Mayan Eggs

Tomatoes, Onions, Roasted Potatoes, and Poblano Peppers

Huevos Guajillo

Mole, Avocado, Smoked Guajillo Pepper Sauce, Queso Oaxaca, and Cilantro

And…

Crispy Tater Tots with Chorizo and Jalapeňos

Chilaquiles with Salsa Verde or Roja, Queso Fresco, and Charred Limes

Dessert

Cinnamon Churros with Warm Chocolate Ganache

Dulce de Leche Brownies