Catering

A Plated Feast

First Course

The Phoenix Salad | Arcadian Mixed Greens, Spiced walnuts, bleu cheese, pickled red onions and white balsamic vinaigrette

Intermezzo

Madisono’s Lemon Sorbet

Main Course

Marinated Grilled Quail | lemon, thyme and asparagus risotto, porcini truffle mustard

Duet of Lamb | grilled rack and braised shoulder, potato and pea puree, roasted carrots, pearl onions and mint chimichurri

Dessert

German Chocolate Cake | chocolate ganache and coconut gelato