• Duck polpettini with charred tomato sauce
• Tomato basil bruschetta with ricotta salata
• Seared beef carpaccio with truffle oil
• Fire roasted pepper and goat cheese crostini
• Grilled rosemary chicken with garlic and anchovy aioli

Antipasti

• Bocconcini with vine ripened tomato and basil
• Fennel and blood orange salad
• Poached asparagus with citrus and olive oil
• Seafood salad with oven roast tomatoes, charred onions, and parsley
• Grilled eggplant, squash, and peppers with olive and pignoli vinaigrette
• Assorted meats and cheeses
• Cured olives

Buffet dinner

• Gemelli with broccoli rabe, sun dried tomatoes, and Pecorino cheese
• Wild mushroom ravioli with braised leeks and mushroom ragout
• Mezza rigatoni with tomatoes, braised beef, and Parmesan

• Roast breast of capon with spring vegetables
• Grilled tenderloin of beef with fingerling potatoes
• Herb crusted bass with asparagus and braised endive

Dessert buffet

• Tribeca chocolate torte
• Pear and almond tart
• Mini crème brulee
• Fresh fruit

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