MAGAZINE COVER CELEBRATION

1200 Guests

ON THE BARS
House made sweet potato crisps

BULTERED HORS D’ OEUVRE
Shitake mushroom and roast pepper pizzettes with truffle oil
Two bite burger sliders with frizzled leeks and tomato basil aioli
Beer battered Vidalia onion rings with chipotle aioli
Nutmeg dusted Moroccan chicken spikes

STATIONS
FUSION SUSHI BAR
Leveled and tiered display of traditional sushi maki and non-traditional maki rolls
Spicy tuna, salmon and avocado, vegetable, eel, yellow tail and scallion
Served with traditional condiments of wasabi, ginger, lemon and soy
Chicken mango, pineapple pepper and spicy tuna orange and avocado “makis”
With updated dipping sauces of passion fruit, yuzu soy and shiso mint
Deconstructed spring roll noodle salad with sesame wonton frizzles

TAPAS TASTING BAR
Spicy Iberian paella with chicken, andouille sausage, shrimp, vegetables, Arborio rice

Grilled baby lamb chops with cilantro scented fig jam

Artisanal cheese board, leveled and tiered display of
Imported Spanish and Mediterranean cheeses
Accompanied by crackers and flat breads, fresh and dried fruits

Marinated and roasted vegetables to include asparagus, mushrooms,
eggplant, artichoke hearts, leeks, tomatoes, red and yellow peppers, olives, sun dried tomatoes, capers, and olives

Crisped and fresh breads, flat breads, crostini and foccacia
Accompanied by a selection of dips purees and chutneys

PICK-UP BAR
Skewer towers with marinated chicken, beef, vegetable and salmon skewers
Accompanied by a variety of dipping sauces

Blistered tomato tarts with basil scented Coach Farm’s goat cheese
Asparagus and zucchini tarts with Gruyere and fresh herbs

Mini Scandinavian shrimp cocktails with aquavit spiked cocktail sauce
Served in a mini martini glass

Barbecued short ribs to go
Served on a bed of kimchee spiked sweet potato noodles with cucumber relish
Served in a mini take out container

BUTLERED DESSERT
Mini hot fudge sundaes