Catering

Summer Soiree In The Park

Passed Hors D'oeuvres

Gazpacho | chilled fresh summer vegetable soup, avocado

Ceviche | shrimp, scallop, snapper, jalapeno, cilantro, orange

Chorizo and Crab Cake | chipotle-lime crema

Mexican Street Corn | grilled corn, parmasean cheese, chili powder, phyllo cup

First Course

Baby Romaine and Kale | chipotle Caesar dressing, grilled garlic croutons, cotija cheese

Served Main Course

Duet of Scottish Salmon and Crab | organic salmon, crab, saffron potato puree, roasted asparagus, American caviar cream