creamy slaw. corn griddle cake. chive stick.
whipped boursin. smoked salmon. fresh dill.
pineapple-sour cherry compote.
fresh mozzarella. cherry tomato. basil leaf. evoo. balsamic syrup.
quenelle of watermelon sorbet
peach mostarda. himalayan red rice. upland cress and red currant salad with pecans and basil chiffonade.
grilled vegetable napoleon. fresh mozzarella. basil aioli. himalayan red rice. asparagus.
herbed extra virgin olive oil.
raspberry and cointreau syrup. berries.
With so many different components that make up your catering costs, it’s important to understand them and the direct impact they can have on your budget.
To help you start planning, your event coordinator is ready to review not only what’s best for your event, but what will realistically fit within the budget that you’ve set.
A goodbye to her “Roaring 20’s”, guests were invited to dress in period garb.