2019 Event Menus

Grilled lamb with a dried cherry sauce, served with a housemade fondue|Lentil salad with goat cheese, mirepoix and walnut vinaigrette|Roasted potato Ratatouille salad with tapenade| Housemade walnut cake

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Fire Roasted Piquillo Peppers – Charred Mango| Herb & Goat Cheese Mousse|Arugula Slaw
Candy Apple Pork Belly Skewers – Pork Caramel Glaze
Espresso Marinated Bistro Filet – Garlic Herb Marble Potatoes| Blackberry Zinfandel BBQ Glaze| Radish Slaw

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Spanish Paella – A Blend of Seafood, Chicken and Spanish Chorizo served in a saffron rice| Patatas Bravas – Crispy Potatoes, Drizzled  with a garlic aioli and a Pintxo Sauce.  (Mild Fire Roasted Piquillo Pepper Sauce) | Pan Con Tomate – Grilled Crispy Bread topped with a Fresh Tomato, Olive Oil and Garlic Spread

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Slow roasted pig on a spit | Chilled polenta with a house made marinara sauce | Bruschetta with vine ripened tomatoes with a balsamic glaze on a crustini

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 Parmesan Polenta with Mushrooms | Gnocchi with Porchetta Ragout |Arrosticini Style Beef  Skewers with Salsa Verde and Fried Garlic

Grilled Panzanella, Shaved Pecorino

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VIP ZONE

Mediterranean Flavors:  Tapas & Meze

Passed Appetizers – Paella Salad with Gambas al Ajillo (Garlic Shrimp) | Chermoula Eggplant & Preserved Lemon Fromage Blanc in Endive Leaves |  

Chorizo cooked in Red wine & Blue Cheese Stuffed Olive Skewers | Ras el Hanout-spiced Duck Rillettes and Pickled Red Onions of Crostini

Tortilla Española with Romesco Sauce | Pinchos Morunos with Tomato Honey Jam (Moorish-spiced Pork Tenderloin) | 

Mojama (Cured Tuna) with Piquillo Pepper Confit Cream | Moroccan Chicken & Fava Bean Hummus on Za’atar Pita Triangles | 

Banderillas:  Skewers of Boquerones, Piparras Peppers & Olives | Petite Sweets / Hand-crafted Candies

Mediterranean Grazing Table –  Jamon Serrano – sliced to order | Artisan Cheese Platters with Condiment Pairings |

Salumeria | Roasted Vegetable Antipasto ▪  Nuts  ▪ Olives | Seasonal Fruits