Italian Stations

Selection of Cured Meats
Marinated Olives
Marinated Mushrooms
Balsamic Braised Radicchio with Gorgonzola and Spiced Walnuts
Roasted New Potatoes with Rosemary
Assorted Cheeses
Roasted Marinated Peppers
Rosemary Scented White Bean Purée with Breadsticks
Roasted Cauliflower with Olives, Pine Nuts and Currants
Seasonal items such as;
Grilled Asparagus
Caprese Salad with Heirloom Tomatoes, Fresh Mozzarella, Basil, Olive Oil and Balsamic
Toy Box Cherry Tomato and Boccancini Salad
Frittata such as;
Zucchini, Leek and Chèvre
Roasted Red Pepper, Caramelized Onions, Chard and Shaved Parmesan
Spring Garlic, Morels and Asparagus with Shaved Parmesan
Sweet Fennel Sausage with Green Garlic and Parmesan
Fingerling Potatoes, Artichoke Hearts, Gruyere, Mozzarella and Rosemary
Margherita with Vine Ripened Tomatoes, Basil, Mozzarella
Balsamic Grilled Radicchio, Pancetta, Chevre and Pesto
Prosciutto, Tomatoes, Basil, Mozzarella and Parmigiano Reggiano
Figs, Roasted Garlic, Gorgonzola and Arugula
Spicy Italian Sausage, Roasted Red Pepper, Mozzarella and Fontina
Wild Mushrooms, Potato, Pine Nuts, Pecorino and Truffle Oil
Butternut Squash, Sage, Roasted Garlic, Walnuts and Chevre
White Pizza with Ricotta, Garlic and Fresh Herbs
Grilled Escarole, Apple Wood Smoked Bacon and Burrata Cheese
Carrot Ginger with Creme Fraiche
Stuffed with Ricotta and served with Marinara
Saffron with Garlic Aioli
Prosciutto and Peas with Lemon aioli
Grilled Panini
Prosciutto, Tomato, Parmesan and Fresh Basil
Grilled Chicken, Roasted Peppers, Arugula and Lemon Aioli
Grilled Eggplant, Fontina, Sun Dried Tomato Aioli and Basil
Crostini Bar
Escarole, Bacon and Burrata cheese
Roasted Beets with Ricotta Salata
Ricotta with Chestnut Honey and Spiced Walnuts
Fire Roasted Peppers and Tomatoes with Basil, Roasted Garlic and Fontina
Whipped Mascarpone and Salt Cod with Lemon
Pesto Marinated Fresh Mozzarella, Tapenade and Ripe Tomato
Pancetta, Basil, Tomato and Parmesan
Fava Bean Paté with Cherry Tomato Salad
Polenta Bar
Polenta prepared and served on small plates in a variety of ways such as;
Crispy Polenta Fries with Garlic Dipping Sauce
Asparagus and Parmesan Polenta Triangles topped with sauté of morels and leeks
Garlic and Herb Polenta Triangles topped with Roasted Red Peppers, Basil and Chèvre
Herb and Asiago Polenta Triangles with Summer Tomato, Olive, and Caper Compote
Garlic and Rosemary Infused Creamy Polenta with Red Wine Braised Lamb Ragout
Creamy Polenta with Roasted Pears, Apples, Toasted Pecans and Maple