PHASE 1: HOT & COLD HORS D’OEUVRES
ADOBE BEEF SHORT RIBS
smoky chipotle glaze (gluten-free)
SWEET POTATO DUSTED CRAB CAKES
avocado cilantro sauce
CHICKEN & WAFFLES
mole, cabbage slaw, sweet-n-tangy glaze
MAC & CHEESE CUPCAKES
smoked tomato chutney, crispy kale
CAULIFLOWER PIZZETTA (gluten-free)
artichokes, fontina cheese, kale, lemon
CLASSIC SHRIMP COCKTAIL
horseradish gin cocktail sauce
CHICKEN TOSTADAS (gluten-free)
peppered mascarpone, olive dust, basil seeds
PHASE 2: HEARTIER PASSINGS
STEAKHOUSE in a BITE
bonesless short rib topped with creamed spinach & leeks, skewered with a crispy tater tot, AK’s steak sauce
LOBSTER ROLLS
maine lobster salad, herb buttered brioche bun, old bay potato chips
GRIDDLE-WICH
brie cheese, caramelzied onion ham, arugula & fig mostardo griddled on sourdough bread
CRISPY SQUASH BLOSSOMS
smoked mozzarella, ricotta, broccoli rabe & caramelized peppers pesto & balsamic reduction
ROVING PU PU PLATTER
chicken spring rolls, pan friend vegetable gyoza, sushi roll duo: California & spicy tuna
help yourself sauces: ponzu ginger & apricot sesame
PHASE 3: PASSED SMALL PLATES
NOODLES & SUSHI
served in individual take out containers with chorks
spicy tuna & california rolls with sesame noodle salad, asian vegetables. pineapple & wasabi peas
SIRLOIN SLIDERS
hudson valley cheddar, apple smoked bacon, onion jam & tomato aioli
BURRATA CAPRESE
creamy ricotta mozzarella, radicchio, green market vegetables & parmesan pepper grissini
PHASE 4: PASSED DESSERT
TARTS
key lime beehive & dulce de leche
TROPICAL
meyer lemon shortbread & passion triple chocolate bars
JUST BAKED COOKIES
warm double chocolate chunk & cherry chip
CHOCOLATE
salted nutella towers & cocoa nib cherry truffles (gf & vegan)
AMPED-UP SHAKE SIPS
dipped, dusted & studded with fun toppings
salted caramel, butterscotch chips & pretzel crunch
funfetti, strawberries & cream, lucky charms