A Graduation Celebration

Hors D’oeuvres

Chilled Strawberry Soup Shooters with aged balsamic vinegar and black pepper

Baby Artichoke Confit with Meyer Lemon and Thyme
on olive shortbread with shaved Parmesan

Thai Duck Rolls with Hot and Sour Dipping Sauce
roast duck with cucumber, basil and mint wrapped in rice paper

Spicy Crab Cakes with lemon wedges and chive aioli

Placed Hors D’oeuvres

Pacific Oysters
served on the half shell, with jalapeño granita and champagne mignonette

Saffron and Lemon Marinated Swordfish Skewers with garlic yoghurt sauce

Cocktail Buffet Station

Spice Rubbed Beef Tri-Tip
with mango ketchup, star anise braised red onion, toasted cumin sour cream
and crusty rolls

Carolina Pickled Shrimp
scented with bay, allspice, black peppercorns and lemon with black- eyed pea rice salad and toasted pecans

Sugar Snap Peas, Feta and Dill Salad
with cherry tomatoes and lemon vinaigrette

Station Two

Grilled Hamachi with Persimmon-Mint Relish
medallions of yellowtail tuna grilled medium rare,
with fuyu persimmon-mint relish with epic roots mâche

Orecchiette Pasta with Garlic Braised Brocoli Rabe
parmigiano reggiano, and spicy chili flakes

Summer Greens
frisée and tatsoi with a cinnamon-ginger dressing

Dessert

Butterscotch Pot de Crème
served with the season’s best berries and oatmeal crisps

Cognac Wafers, Macadamia Crescents, White Chocolate Walnut Cookies, Chocolate Cinnamon Swirl Cookies and Strawberry Meringues

french roast coffees and assorted teas