Tuscan Table

Hors d'Oeuvres

​FIG TAPENADE W/ CHEVRE CROSTINIS
 
ENDIVE LEAVES FILLED W/ GORGONZOLA MOUSSE, CANDIED PECANS AND
 
ASSORTED MINI FLATBREAD PIZZAS

Buffet

PROSCIUTTO WRAPPED CHICKEN BREAST W/
DIJON ROSEMARY CREMA
 
WHOLE ROASTED SALMON WITH LEMON CAPER AIOLI
 
BAKED PENNE W/ 3 CHEESES AND PUNTANESCA
 
SEASONAL GRILLED VEGETABLES
 
CAPRESE SALAD
 
CHOPPED SALAD W/ ROMAINE ARTICHOKE HEARTS, WHITE BEANS, FETA AND BABY HEIRLOOM TOMATOES
 
ARTISAN BREADS AND ROLLS

​Dessert

TIRAMISU SPIKED WITH KAHLUA
ASSORTED BISCOTTI