Summer Picnic
Fresh Housemade Guacamole with Warm Tortilla Chips
Cornmeal Crusted Fried Rock Shrimp with Chipolte Aioli Dipping Sauce
Panzanella Salad with Organic Heirloom Tomatoes, Red Onions, English Cucumbers and Garlic Croutons
Trio of String Beans with Fried Shallots and Whole Grain Mustard Vinaigrette
Espresso Barbeque Ribs
Tuscan Grilled Chicken Thighs with Black Olive Tapenade
Grandma’s Dilly Potato Salad
IBC Root Beer Floats with Straus Vanilla Bean Ice Cream
Holiday Dinner Buffet
Passed appetizers…
Maple Roasted Duck Breast on Sweet Potato Cakes with Pomegranate Reduction and Microgreens
Seared Ahi Tuna Cubes with Black Sesame Seeds, Microgreens and Ponzu Sauce
Black Pepper and Pecorino Biscuits with Porcini Encrusted Pork Tenderloin and Dijon Mustard
“Caprese” Sandwiches with Sundried Tomato Biscuits, Fresh Mozzarella and Basil Aiol
Parsnip and Gravestein Apple Soup served in Demitasse Cups
On the buffet…
Baby Arugula Salad with Shaved Fennel, Radicchio and Pecorino Romano Cheese, Lemon Vinaigrette
Sautéed Alaskan Halibut with Caper Aioli
Grilled Filet of Beef with Porcini Butter and Cabernet Reduction Sauce
Herb and Lemon Marinated Roasted Fall Vegetables
Orzo Pasta with Winter Pesto, Toasted Pine nuts, Braised Fennel
Dessert…
Caramel Cream Puffs
Tiny Phyllo Cups filled with Lemon Curd and Cranberry Orange Relish
Specialty cocktail…
Tangerine Gimlets
