Client: Nick Dilly and Deanne Fornelli

Location: Revel -Date: September 12th 2015 -Guests: 105

Butler Passed Hors dOeuvres
Vietnamese Style Crispy Chicken Satay with
Buckwheat Honey-Thai Chile Glaze
Hand Made Pulled Pork Shoulder Empanadas with
Creamy Key Lime Scented Avocado Cream and Fresh Coriander
Creamy Lime Citrus Scented Tropical Mango Mascarpone Tartlets with
Marinated Pineapple and Basil Oil
Miniature Caprese Style Salad Skewers with Fresh Basil and
Napa Valley Extra Virgin Olive Oil
Pre-Set Salad
Salad of Baby Greens with Roasted Pecans
Creamy Goat Cheese and Marinated Granny Smith Apple
Assorted Mini Rolls and Butter
Entre Options Duet
Fresh Lemon & Garlic Citrus Oven Roasted Amish Chicken with
Shallot & Organic Broccoli Fondue
Slow Roasted Prime Dry Aged Beef with
Olive Oil Poached Creamy Parsnip Fondue and JFOD Steak Sauce
Oven Roasted Red Bliss Potatoes and Grilled Asparagus
Vegetarian
Crispy Japanese Bread Crumb Crusted Spinach Risotto Cake with
Shallot Scented Organic Parsnip Fondue