Canapes (to be passed)
Tuna Poke … ponzu, scallion, furikake (spoon)
BLT … bacon jam, sungold and cherry tomatoes, arugula (levain toast)
End of the Season Caprese … heirloom tomato, basil, fresh mozzarella (spoon)
Local Mushroom Escabeche … whipped ricotta, parmesan, aged balsamic (levain toast)
Duck Pate … fig, truffled honey, mustard greens (levain toast)
Charcuterie and Cheese Station
Cured meats including … Sopressata, Copa, and Prosciutto Pates … Country, Chicken, & Truffle
Cheeses … will depend on availability but we will have at least one goat, sheep, and cow’s milk option available
Sides … honeys, spanish and greek olives, dried fruits, almonds, candied walnuts, mustards, cornichons and other pickles, fig jam
Local Fresh Breads, Crackers, and Breadsticks
Buffet
Mixed green Salad … baby greens, arugula, balsamic and herb vinaigrette
Quinoa with Sungold tomatoes … sun dried tomato dressing, feta, peppery greens
Rancho Gordo Heirloom Beans … cannellini, black eyed pea, and cranberry, pickled red onions, herbs, citrus
Roasted Baby Carrots … pesto, sunflower seeds, lemon
Dinner Rolls … sea salt and butter
Slowly Smoked Pig Whole Roasted on the Spit … bacon bbq, salsa verde, carolina bbq,
curried mango, teriyaki
Dessert
Assorted small cakes and cookies … we will also put out a small fresh board of options for the charcuterie station if needed
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