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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
