HORS D'OEUVRES

Roasted Red Pepper Dip

Roasted Red Peppers, Herbs & Gourmet Cheeses

Accompanied with Fresh Sliced Baguette Ciabatta, Pita Crisps, Crostini, & Broccoli, Carrots and Celery

Antipasti Mosaic (GF/Vegan Options)

Balsamic-Grilled Portabella Mushrooms, Roasted Red Peppers, Grilled Zucchini

Roma Tomatoes, Basil-Marinated Mozzarella, Roasted Carrots, Marinated Avocado

Roasted Beets with Goat's Cheese, Grilled Artichoke Hearts, Mixed Greek Olives

Prosciutto Wrapped Asparagus and Extra Sharp Provolone & Salami Roulades

ENTREES

Bistro Filet (GF)

Sliced Bistro Tenderloin Served with a Red Wine Demi-Glace

Classic Roasted Chicken (GF)

Frenched Chicken Breast, Seasoned with Lemon, Rosemary & Thyme

Topped with Traditional Pan Sauce & Garnished with Fresh Rosemary

Vegetable Napoleon

Layers of Flaky Phyllo stacked between Mozzarella and Parmesan Cheeses with Bell Peppers, Mushrooms, Sweet

Potatoes, Zucchini Squash, and Red Onion

Topped with Basil Pesto

SIDES

Wild Mushroom Risotto Timbale (GF)

Arborio Rice cooked with Mushrooms, Spring Peas, White Wine and Cream

Finished with Parmesan Reggiano

Lyonnaise Potatoes (GF/Vegan)

Sliced Potatoes & Caramelized Onions

Roasted Asparagus (GF)

Topped with a Butter-Lemon Zest