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