First Course
Hearts of Romaine with Champagne Vinegar
Tossed along Gorgonzola cheese, Pine nuts and dry Cranberries.
Main Course
Tilapia and Carnitas Soft Taco Bar
With accompanying sauces, fiery chili de arbol, tangy tomatillo, spring fresh pico de gallo, Californian guacamole and pickled vegetables.
Oven Roasted Chicken with White Wine Demi and Pancetta Sauce
Served with Roasted Baby Vegetable Medley and Polenta Cakes
Dessert
Seasonal fruit Tart
Topped with tangy sour cream
Chocolate Truffles
“Complements of Catering Central”