An Unforgettable Culinary Dining Experience
by Park Ave Catering

Executive Chefs Bruce Riezenman & Ari Weiswasser

Reception with Passed Hors d’oeuvres

Garlic Crostini (VG)
spring onion marmalade • asparagus tips • cashew ricotta

Avocado Crush (VG/GF)
pistachio pico de gallo • plantain chip • cilantro and lime

Grilled Shrimp Skewer (GF/DF)
chipotle aioli • micro cilantro

Spring Pea Arancini (V)
saffron aioli • aged parmesan

~

Salad

Little Gem & Butter Lettuce Salad
crunchy green beans • baby radish • shaved cucumber
• crispy chickpeas• tahini-herb ranch (VG/GF)

~

Family Style Main Course

Seared Bistro Fillet (GF)
haricot verts • green peppercorn sauce

Roasted Salmon
marinated artichokes • piperade • black olives

Penne Pasta (GF)
asparagus • peas • red bell peppers • squash• red onion • crumbled feta • chardonnay butter

Red Bird Bakery French Epi Bread

~

Dessert

Strawberry Rhubarb Cobbler & Shortbread Crumble (GF/VG)
vanilla-chamomile chantilly

Flying Goat Press Coffee & Tazo Teas