Stationary Appetizers
Wild Mushroom Tartlettes
Crisp Filo Mini shells filled with a Ragout of Portobello and Crimini Mushrooms
Spicy Tuna Tartar
Served on Crisp Fried Wontons
Garnished with Pickled Cucumber, Peppers, Green Onion and Daikon
Crostini with Eggplant Ratatouille
Finely Diced Medley of Eggplant, Tomato Zucchini and Red Bell
with Fresh Herbs and Red Wine
Buffet Menu
Chopped Salad
Fresh Tomatoes, Bell Pepper, Jicama, Poblano Chilies,
Sweet Corn and Apples tossed with Crisp Romaine
With a Cumin Vinaigrette
Saffron Shrimp Skewers
Large Prawns Infused with Spanish Saffron
Roasted Garlic Aioli
Moroccan Chicken Skewers
Turmeric and Cardamom Laced Marinade
Served with a Mint Cucumber Yogurt Sauce
Couscous with Sautéed Vegetables
Sautee of Fall Vegetables
Homemade Mini Corn Muffins
Sweet Butter
Dessert
Fresh Seasonal Fruit and Berries
French Roast Coffee Service
Condiments
Olive You focuses on using sustainable, regional and local food products
