Welcome

Moro Catering Company prides itself on giving an experience unlike any other—a true restaurant-quality event, without the restaurant. Moro prides itself on bringing all of the luxurious benefits of Moro Restaurant right to your door. It's what we call "restaurant style catering" and it's available only through Moro Catering.

You will find that the same features that you know and love at Moro Restaurant are present in Moro's catering. Three times James Beard nominated Chef/owner Michael DiBianca searches out the freshest ingredients of only the highest quality. Many rare ingredients arrive Fed-Ex daily from around the country. Truffles from Oregon, Turbot from Chile and sushi grade fish from Hawaii are made available to your guest's right here, when you need it. Moro chefs prepare all of the food for your event from scratch, just as they do in the restaurant. The only frozen food prepared in our kitchens is our house-made ice creams.

Moro Catering is available for events of every variety. From weddings to office parties to beach parties, Moro tailors each event to fit your very specific needs. And that is exactly why Moro works with you to custom-design the menu for your event—because each event demands the individuality that you demand.

WHAT THE CRITICS ARE SAYING ABOUT US

3 Bells, Craig LaBan, Philadelphia Inquirer
4 Stars, Eric Ruth, Wilmington News Journal
4 Stars, Pam George, Delaware Today Magazine
Wine Spectators Award of Excellence
2002, 2003, 2004, 2005
Nominated 3 Times Best Chef Mid Atlantic, James Beard Foundation
Best Overall Restaurant 2004, Delaware Today Magazine
Best New Restaurant 2003, Delaware Today Magazine
Best Overall Restaurant 2003, Delaware Today Magazine
Best Fine Dining Restaurant 2004, Out and About Magazine
Most Romantic Restaurant 2004, Out and About Magazine
Top Food Rated Restaurant 2010, 2011, Zagat

PLANNING YOUR EVENT

Moro Catering will work closely with you to organize and coordinate your event.  All events are unique and different—there is no such thing as an “ordinary” event.  Because all menus are custom styled to fit your needs, the enclosed lists are samples only.  Every menu features seasonal dishes, so what is available in the spring would not necessarily be the best choice for a winter event.  We are here to assist you in any way we can throughout the planning process and we look forward to working with you to help you plan a spectacular event.

COCKTAILS AND WINE

Moro Catering can provide the liquor and wine for events held in the State of Delaware.  If your event is being catered outside the state, Moro will gladly serve the beverages with the alcohol and wine provided by the host. 

Cocktails and wine are charged on a consumption basis.  A bar set-up includes all mixers and garnishes but does not include alcohol.  The fee for a bar set-up is 5 dollars per person.  Moro can also provide you with soda, bottled water, and flavored ice teas and fruit juices.  Ice can also be provided

RENTALS

Moro Restaurant can provide you with glassware, plates, linens, silverware, chairs, tables, tents and any other party needs.

SERVICE

Moro Restaurant can also provide bartenders, servers and chefs to all parties.

• Servers 20.00 dollars per hour (one server for every 15 quests)
• Bartender 20.00 dollars per hour (one bartender per 100 guests)
• Chef 100.00 dollars per party
• Executive Chef 300.00 per party (required for parties over 200 guests)

To confirm your date, a signed contract and non-refundable deposit are required. Should a confirmed event be cancelled? All prepayments are non-refundable.

Deposit and Payment Schedule:

Initial deposit of 10% of estimated food and beverage charges due with signed contract.
A deposit of 25% of estimated food and beverage charges is six (6) months before event.
A deposit of 35% is required for all events booked within six (6) months of the event.
The balance of the estimated total is due one (1) month before the event.
One week prior to the event, a credit card number is required for all outstanding charges

Guarantees

The final attendance for all functions must be given five (5) days in advance. Once received by the catering office, the guarantee may not be reduced

The final contract will state an agreed minimum attendance. Should the final guaranteed attendance fall below 15% of the agreed minimum attendance, there will be a surcharge of 50% of the estimated cost per person.

Gratuity and Tax

A 20% gratuity will be added to the food and beverage total of all parties. There is no tax for events catered in the State of Delaware

PASSED APPETIZERS
All selections are 3 dollars per person per hour unless otherwise specified
**Indicates a 3 dollar supplement per person

Cheese
Caramelized Onion and Blue Cheese Tart
Grilled Cheese-Robiola and truffled brioche
Phyllo Purses filled w/ goat cheese and lemon zest
Warm Brie Crostini w/ walnut and sun-dried cherry chutney
Crispy Maytag Blue w/ lavender honey and micro greens

Mushroom
Portobello Mushroom Crostini w/ balsamic onion jam
Wild Mushroom Risotto Cake w/ sage-apple chutney
Wild Mushroom Cappuccino dusted w/ cinnamon
Crispy Portobello Mushroom Spring Roll w/ sage aioli

Vegetable
Individual Baby Vegetable Crudités w/ buttermilk ranch dip
Grilled Eggplant Stuffed w/ goat cheese and fresh herbs
Kalamata Bruschetta w/ shaved ricotta salata and mint oil
Crispy Artichokes w/ spicy lemon aioli
Roasted Beet Bruschetta w/ chives, balsamic and shaved 5-year Parmesan
Grilled Marinated Olive Brochette w/ Serrano ham and balsamic
Spring Pea Risotto w/ chives and orange oil in a ceramic cube
Cauliflower Tart w/ caraway aioli and snipped chives
Melted Leek, Feta and Olive Tart w/ aged balsamic
Crispy Butternut Squash Risotto w/ cranberry aioli
Watermelon Cube w/ goat cheese and mint
Roasted Beet-Apple and goat cheese tooth pick

Tomato
Tomato Tart w/ lemon aioli and fried basil
Mozzarella-Tomato-Basil Brochette w/ aged balsamic
Gazpacho w/ grilled lobster and lime oil
Roasted Tomato Bruschetta w/ garlic chips and extra virgin olive oil
Heirloom Tomato w/ baked goat cheese and herb salad
Panzanella Salad w/ crispy polenta, basil and balsamic in a ceramic cube

Mozzarella
Prosciutto Wrapped Mozzarella w/ basil and balsamic on a fork
Fresh Mozzarella w/ roasted pepper and olive on a skewer

Duck
Duck Confit and Camelized Fennel Tart w/ baby herb salad, lemon-dill vinaigrette
Shaved Duck and Artichoke w/ truffle oil on a wonton chip
Smoked Duck Carpaccio w/ blueberry Stilton and almond jus on a crostini
Oven Roasted Duck w/ grilled pear and truffle honey on a crostini

Beef
Grilled Beef Tenderloin Bruschetta w/ herbed butter and shaved fennel**
Spicy Beef Tartar w/ “sunny side up” quail egg (Asian spoon)
Asian Beef Salad in a cucumber cup
Shaved Sugar Cured Beef Carpaccio w/ fennel herb salad and orange oil on a crostini**
Chile Seared Beef Tartar w/ truffle-brie grilled cheese, capers and micro greens
Grilled Hanger Steak w/ pickled onion salad on a wonton chip

Lamb
Grilled Lamb w/ roasted tomato and truffle vinaigrette (Asian spoon)**
Moroccan Spiced Lamp Spring Roll w/ mint aioli
Grilled Lamb Saltimbocca w/ sage demi glace and shaved Umbriaco (Asian Spoon)
Grilled Lamb Loin w/ minted onion chutney and dried cherries on a crostini

Proscuitto
Grilled Black Mission Fig w/ Marscapone and Parma proscuitto
Proscuitto wrapped black mission figs stuffed w/ Stilton**
Shaved Proscuitto w/ citrus cured feta, apple marmalade on a crostini
Prosciutto Wrapped Pear & Mascarpone

Mini Tea Sandwich
Proscuitto, Soppressata, Coppa Ham, French Brie and balsamic dressed micro arugula
Pepper Seared Filet Mignon w/ horseradish aioli, crispy onions and baby greens
Grilled Cuban Spiced Pork Tenderloin w/ onion-chive aioli and slaw
Shaved Serrano Ham w/ citrus cured feta and black olive tapenade
Lemon Thyme BBQ Chicken w/ lime aioli, micro greens and shaved fennel
“PLT” Pancetta, vine ripe tomato, arugula and basil mayo
Grilled Portobello Sandwich w/ fresh mozzarella and basil mayo

Mini Sliders
Kobe Beef Slider w/ smoked bacon, Gruyere, micro greens and onion aioli
Grilled Lamb Slider w/ feta, olive aioli and cucumber
Mini Kobe Hot Dog w/ spicy mustard and house made relish

Chicken
Herb Crepes w/ roasted chicken and lemon ricotta
Apricot-Jalapeno Glazed Chicken Satay
Cumin-Coconut Chicken Skewer w/ spicy peanut sauce
Curried Chicken Salad on a flatbread chip
Tea Smoked Chicken Crepe w/ goat cheese and pickled onions

Pork
Crispy Pork Belly w/ cucumber relish on a crostini
Crispy Pork Spring Roll w/ black been and mango
Crispy Pulled Pork Spring Roll w/ pineapple BBQ sauce
Crispy Pork Belly w/ daikon on a watermelon chip

Salmon
House Cured Gravlax w/ cucumber crostini and honey mustard vinaigrette
Chile-Chive Salmon Tartar on a Yucca chip
Anise Seared Salmon w/ fennel aioli and snipped chives on a wonton chip
Salmon Tartar w/ fresh herbs and citrus on a wonton chip
Smoked Salmon on Rosti Potato w/ mustard vinaigrette

Crab
Crab-Avocado Insulate on a cucumber chip w/ citrus oil**
Mini Crab Cake w/ pickled onions on a wonton chip**
Marinated Lump Crab w/ pickled pea shoots in an endive leaf**
Lump Crab Margarita w/ cilantro and avocado (Asian spoon)**

Tuna
Five Spice Ahi Tuna w/ citrus and cucumber on a wonton chip
Tuna Crudo w/ saffron aioli and tomato relish on olive bread
Ahi Tuna Tartar w/ scallion, capers and ginger soy vinaigrette on a wonton chip
Spicy Seared Tuna w/ curried crab salad and carrot vinaigrette (Asian spoon)**
Curried Tuna Tartar w/ cilantro yogurt in an endive leaf
Pepper Seared Tuna w/ wasabi crème fraiche and pickled onions (Asian spoon)
Seared Tuna w/ cilantro aioli, pickled onion-ginger on a rice cracker

Lobster
Lobster Club Sandwich w/ micro greens and vanilla aioli**
Butter Braised Lobster Tart w/ shaved fennel and white truffle salad**
Skewer of Lobster w/ basil and wild mushrooms**
Grilled Lobster BLT w/ saffron mayo
Butter and Black Truffle Braised Lobster (Asian spoon)**

Shrimp
Grilled Skewered Tiger Shrimp w/ lemon and dill**
Rosemary Grilled Shrimp
Shrimp Kabob w/ mango-vanilla vinaigrette
Almond Crusted Shrimp Sate w/ avocado and cilantro**

Escargot
Tomato Braised Escargot w/ garlic and fried basil**
Escargot w/ garlic, parsley and butter in a spoon**
Garlic Scented Escargot w/ chanterelle mushroom chips and truffle oil**

Oysters (Priced at $2.50 each)
Champagne-Poached Oysters w/ American Sturgeon caviar
Champagne Baked Oysters w/ braised leeks and truffle cream
Crispy Oysters w/ sweet and sour cucumbers and citrus roulade
Crispy Oysters w/ spinach pesto, baby arugula and proscuitto Insulate
Crispy Fried Oysters w/ lavender, fresh mint and citrus
Crispy Oysters w/ avocado mousse and chive honey
Raw Oysters w/ red onion, tomato and lime salsa
Raw Oysters Escabeche w/ melon and lemon confit
Grilled sake splashed oysters w/ wasabi butter, cucumber and tabiko
Bloody Mary Jell-O Shot

Scallop
Seared Scallop w/ melted leek tart and sweet corn chutney
Proscuitto Wrapped Scallop w/ pesto and roasted tomato
Seared Scallops w/ Proscuitto, sage, local melon and port reduction
Grilled Scallop w/ grapefruit and fresh basil

STATIONARY APPETIZERS
OFF-PREMISE PARTIES

ANTIPASTO TABLE 10-PER PERSON
Proscuitto, soprasata, Serrano ham, roasted peppers, olives, citrus marinated artichokes, caper berries, marinated mushrooms, marinated vegetables, and eggplant stuffed with herbed goat cheese, house made mozzarella with sun-dried tomato pesto, wood roasted tomatoes and assorted breads.

CHEESE DISPLAY 10-PER PERSON
A selection of cheese from around the world with crackers,
assorted breads and seasonal fruits.

CHARCUTERIE 9- PER PERSON
Capicola, Salami, Prosciutto, Coppa, Serrano Ham w/ mustard, caper berries, cornichons and crispy flat bread chips

Raw bar MP-
The raw bar is created based on you specifications regarding the type of seafood you would like to serve your guests.  Ice carvings and bars are available.

Grilled prawns with spicy mango dipping sauce
Oysters on the half shell (oysters from all over the United States are available)
Clams on the half shell
Florida stone crab claws with honey mustard dipping sauce (October to May)
Side of smoked salmon with traditional garnitures
Caviars with traditional garnitures
Clams on the half shell with shallot parsley mignonette

Ceviche bar
Tuna w/ grapefruit and basil 7-
Scallops w/ Meyer lemon and chives 6-
Scallop w/ grilled tomatillo and white truffle 6-
Oysters w/ cucumber lime relish 4-
Sashimi of Fluke w/ radish salad and chives 5
Ahi Tuna w/ coconut, jalapeno and plantain chips 7-
Cured Yellowtail Snapper w/ lemon and coriander 5-
Rock Shrimp w/ plantain chips and fried mint 5-
Hamachi w/ pepper-pea shoot insulate MP-

Crudites display 6-per person
A selection of asparagus, haricot verts, Belgian endive baby carrots, radishes, celery and other seasonal vegetables.  Served with buttermilk onion dip.

Caviar Station MP-
A selection of caviar served w/ all the traditional accompaniments.
Buckwheat blinis, capers, red onion, egg, toast points, chives and creme fraiche.

Edible Martinis
The edible martini bar is a selection of food served in a martini glass; this can be stationary or passed during the party.

Lobster Martini w/ avocado and cucumber salsa 10-
Roasted Lobster w/ vanilla bean and citrus vinaigrette 10-
Grilled Scallop and Rock Shrimp insalata w/ citrus vinaigrette 7-
Seared Scallop w/ truffle whipped potatoes and American sturgeon caviar 8-
Ahi Tuna w/ mango and pickled red onions 5-
Braised Beef Short Rib w/ basil whipped potato and garlic chips 5-
Lump Crab Salad w/ lime aioli, tarragon, and plantain chips 8-

Soup Bar 5-per soup
The Soup bar is a selection of chilled or warm soups served in an espresso cup. This can be stationary or passed.

Chilled Asparagus Soup w/ creme fraiche
Chilled Sweet Pea Soup w/ lobster
Gazpacho w/ lime oil
Roasted Corn Soup w/ white corn ice
Roasted Tomato Soup w/ basil oil

SLIDER STATION 9- PER PERSON
Accompanied w/ house made chips and pickles

Burger Melt w/ bacon aioli, onions and aged cheddar
Slow Braised Pork Belly w/ bourbon BBQ
Flash Seared Ahi Tuna w/ carrot-daikon slaw and cilantro mayo
Grilled Summer Vegetables w/ smoke tomato mayo and crispy fennel 
DESERT—Plated Desserts
Tiramisu w/ white chocolate dipped ladyfingers 7-
Pear and Almond Tart w/ caramel gelato 7-
Vanilla Crème Brulee w/ sugar cookies and berry insulate 8-
Coconut Panna Cotta w/ honey dressed berries and fried mint 6-
Study of Chocolate 10-
Apple-Blueberry Cobbler w/ white chocolate-cinnamon gelato 7-
Fallen Chocolate Soufflé w/ double chocolate gelato and crème Chantilly 8-
Milk Chocolate Pistachio Tart w/ shaved white chocolate, Grand Marnier reduction 9-
Peach Tarte Tartin w/ brandied strawberries and vanilla gelato 8-
Summer Berry Tart 8-
Roasted Figs w/ toasted almonds, honey and lavender gelato 8-

DESSERT - PETIT FOURS
Chocolate Truffles 2-
Hazelnut Brownies 2-
Chocolate Dipped Strawberries 2-
Chocolate Dipped Biscotti 2-
Espresso-Orange Panna Cotta in a demi tasse cup 4-
Lemon Tart w/ candied citrus zest 2-

DESSERT - INFORMAL
Walnut Brownies 2-
Double Chocolate Brownies 2-
Chocolate Chip Cookies 1.5-
Oatmeal Cookies 1.5-
Peanut Butter Cookies 1.5-
German Chocolate Cake 6-
Mascarpone Cheesecake 7-
Classic Cheesecake…7- w/ summer berries 9-
Chocolate Mousse w/ shaved white chocolate 5-

DESSERT STATIONS
Bananas Foster w/ vanilla ice cream

DESSERT TABLES ARE ALSO AVAILABLE.

COCKTAIL TIME

Moro Martini Bar
Have all of the Moro signature martinis made at your event.
Vox, Chopin, Belvedere, Grey Goose, Ketel One, Absolute, Level, Bombay,
Bombay Sapphire, Boodles, Tanqueray 10 and Hendricks

Champagne Bar
Your favorite Champagnes served elegantly simple or as a Bellini, Kir Royal or Champagne Cocktail
All garnishes and mixers included w/ the purchase of champagne though Moro Catering

SPECIALTY COCKTAILS

The Green Goddess
Absolut Vodka, Hypnotic and Orange Juice garnished w/ an orange wedge

Caramel Apple Martini
Level Vodka, Apple Pucker, caramel drizzle and apple wedge

007
Absolut Mandarin Vodka, Orange Juice and a splash of 7-up garnished w/ an orange wedge

267 Mango Rum Mojito
267 Mango Infused Rum, Lime Juice, mint and a splash of soda

Exotic Bird
Appleton Rum, Pineapple Juice, Ginger Ale, Lime Juice and Sugar w/ a wedge of pineapple

Melon Margarita
Patron Silver, Watermelon Liquor and limejuice w/ a sugared rim and fresh mint

MORO SIGNATURE COCKTAILS
**Blood Orange Cosmopolitan
Pomegranate Belini
**Key Lime Martini
Mojito
**Pineapple-Passion Fruit Caipirinha
Pomegranate Margarita
Blood Orange Belini
Basil Martini
Espresso Martini

Sample Menu
Menu's Idea's From Previous Events

LATIN FESTA (85.00 Per Person)

PASSED APPITIZERS
Grilled skewered scallops w/ grapefruit and basil
Mini Crab Cake w/ pickled onions on a wonton chip
Jerk Chicken On A Plantain Chip w/ tomato chutney
Shaved Sugar Cured Beef Carpaccio w/ fennel herb salad and orange oil
Gazpacho w/ grilled lobster and lime oil
Carrot Crème Brulee w/ Blood orange and sesame seeds
Ahi Tuna Tartar w/ chives and plantains on a wonton chip

SALSA BAR (served w/ house-made chips)
Table Side Guacamole
Fire Roasted Corn Salsa
Local Tomato Salsa

LATIN RAW BAR
Tuna Ceviche w/ grapefruit and basil
Oysters On the ½ Shell w/ pickled onions and pineapple salsa

FROM THE GRILL
Ancho Chile Marinated Grilled Rib Eye Cap
Cilantro Lime Grilled Chicken Breast
Strawberry Planked Salmon
Citrus Grilled Prawns
Grilled Vegetables w/ charred pepper relish

SIDES
Purple Peruvian Whipped Potatoes
Citrus-Scallion Cous Cous
Local Heirloom Tomato Salad
White Beans w/ roasted vegetables
Grilled Asparagus w/ mango-pine nut salsa
Avocado and Cucumber Insulate w/ mint, cilantro and lavender honey

The Bar
Some Drink Suggestions for the fiesta.

Mojito-White Rum, lime juice, simple syrup and mint on the rocks
Margarita-Tequila, triple sec, lime juice and salt rim on the rocks or up
Grand Margarita-Tequila, GM, lime juice, triple sec and salt rim on the rocks or up
Blood Orange Cosmo-Vodka, triple sec, lime juice and blood orange juice
Mexico City-Tequila, GM, limejuice, cranberry juice and simple syrup served up
White Peach Margarita-Tequila, peach vodka, triple sec, and limejuice and peach nectar

HOLIDAY PARTY

Passed Appetizers (78.00 Per Person)
Wild Mushroom Risotto Cake w/ sage-apple chutney
Smoked Duck Carpaccio w/ blueberry Stilton and almond jus
Grilled Hanger Steak w/ pickled onion salad on a wonton chip
Grilled Lamb Saltimbocca w/ sage demi glace and shaved Umbriaco
Lump Crab Margarita w/ cilantro and avocado
Ahi Tuna Spring Roll w/ spicy tuna tartar and wasabi crème fraiche
Cheese Steak Spring Rolls w/ spicy ketchup

Raw Bar
Grilled prawns with spicy mango dipping sauce
Oysters on the half shell
Scallop Ceviche w/ Meyer lemon and chives

Stationary Buffet
Kobe Beef Mini Burger Station
Shaved Umbriaco, truffled micro greens and camelized onions
Fig Jam, Gorgonzola and pancetta

Antipasto Table
Proscuitto, soppressata, Serrano ham, roasted peppers, olives, citrus marinated artichokes, caper berries, marinated mushrooms, marinated vegetables, and eggplant stuffed with herbed goat cheese, house made mozzarella with sun-dried tomato pesto, wood roasted tomatoes and assorted breads

Smoked Salmon Carpaccio, minted Crème Fraiche, crispy sweet potatoes & caviar
Braised Beef Short Rib w/ basil whipped potato and garlic chips
Forest Mushroom Salad w/ pine nuts, parmesan and grilled bread
Sugar Cured Beef Carpaccio w/ baby herb salad, mint pesto and garlic chips

Dessert
Chocolate Truffles
Chocolate Dipped Biscotti
Lemon Tart w/ candied citrus zest
Espresso-Orange Panna Cotta in a demi tasse cup
Mini Marscapone Cheese Cakes w/ blackberry essence

WEDDING SOCIAL (90.00 Per Person)

Passed Appetizers
Chanterelle mushroom and asparagus bruschetta
Crab meat, sweet corn and cumin stuffed in an endive leaf
Grilled Lamb Loin w/ minted onion chutney and dried cherries
Caramelized Onion and Blue Cheese Tart
Crispy Maytag Blue w/ lavender honey and micro greens

Raw Oyster Station
Tomato-radish salsa
Shallot mignonette
Strawberry-tequila salsa
As well as cocktail sauce, Tabasco, ECT

Salad
Baby Spinach Salad w/ caramelized pears, Stilton, walnuts and port vinaigrette

Stations
Martini Bar
Lobster Martini w/ avocado and cucumber salsa
Braised Beef Short Rib w/ basil whipped potato and garlic chips
Warm Duck Confit w/ pearl onion escabeche and snipped chives

Pasta Station
Penne Paste w/ roasted tomatoes, fresh basil and shaved parmesan
Pastina w/ rock shrimp, oregano, pea shoots and carrot juice

Carving Station/ Fish Station
Grilled Filet Mignon w/ herb roasted potatoes and wild mushroom-arugula insulate
Grilled Kobe Pork Chop w/ carrot whipped potatoes and fig-balsamic jus
Plank Roasted Salmon w/ sweet whipped potatoes and pineapple-macadamia nut salsa

Sushi Station
Two Sushi Chefs preparing Pocono Mnt. Rolls, California rolls, Salmon-Avocado Rolls and Crunchy Spicy Tuna Rolls

Desert
Assorted pettie fours, biscotti and chocolate dipped strawberries
Coffee, regular and decaf with whipped cream and shaved chocolate

GARDEN WEDDING (125.00 Per Person)

Passed Appetizers
Crispy Maytag Blue w/ lavender honey and micro greens
Roasted White Peaches w/ crispy Proscuitto and basil oil
Grilled Lamb Loin w/ minted onion chutney and dried cherries
Jerk Chicken On A Plantain Chip w/ tomato chutney
Crispy lobster spring roll w/ sesame ginger dipping sauce

Stationary Appetizers

Soup Bar
Gazpacho w/ lime oil
Chilled Melon Soup w/ fresh mint and blueberry essence
Chilled Cucumber Soup w/ lemon oil

Ceviche Bar
Oysters w/ cucumber lime relish
Ahi Tuna w/ coconut, jalapeno and plantain chips
Rock Shrimp w/ plantain chips and fried mint

Crudités Display

Salad
Avocado and Cucumber Insulate w/ mint, cilantro and lavender honey

Entrée
Seared Ahi Tuna and Lump Crab "sandwich" w/ fennel, asparagus and citrus
Pan Seared Salmon w/ wilted escarole, artichoke and fava bean forma, arugula nage
Roasted Lamb Loin w/ sweet corn risotto cake, spinach and Stilton demi glace
Grilled Filet Mignon w/ gorgonzola potato gratin and wild mushroom-arugula insulate

Cheese Course
To be served w/ dessert.

Coffee Station
A selection of coffee and teas w/ chocolate shavings, whipped cream and biscotti

COCKTAIL PARTY (45.00 Per Person)

Passed Appetizers
Spicy Beef Tartar w/ brandy aioli and crispy fennel
Proscuitto Wrapped Scallop w/ pesto and roasted tomato
Smoked Salmon on a sesame chip w/ citrus salad
Grilled Lamb Loin w/ minted onion chutney and dried cherries
Wild Mushroom Risotto Cake w/ sage-apple chutney
Seared Filet Mignon on a polenta chip w/ horseradish crème fraiche
Lump Crab Margarita w/ cilantro and avocado
Tuna Tartar w/ wasabi tabiko and spicy-orange carrot vinaigrette
Crispy Maytag Blue w/ lavender honey and micro greens
Marinated Artichokes w/ black olive tapenade and aged balsamic

Dessert
Mini Lemon Tart w/ coconut whipped cream and candied citrus
Marscapone Cheesecake
Espresso-Orange Panna Cotta
Chocolate Candy Bar Truffles

FUNDRAISER (44.00 Per Person)

Passed Appetizers
Goat cheese, tomato and grilled red onion bruschetta
Caramelized Onion and Blue Cheese Tart
Grilled eggplant stuffed w/ goat cheese and fresh herbs
Kalamata Bruschetta w/ shaved ricotta salata and mint oil
Seared Filet Mignon on a polenta chip w/ horseradish crème fraiche
Mini Crab Cake w/ pickled onions on a wonton chip
Five spice Ahi tuna on crispy wonton w/ citrus and cucumber
Smoked Salmon on Rosti Potato w/ mustard vinaigrette
Grilled Lamb Saltimbocca w/ sage demi glace and shaved Umbriaco

Stationary Appetizers
Cheese Display
A Selection of cheese w/ seasonal fruits, assorted breads and crackers

Wood Fired Flatbread w/ Proscuitto, Gorgonzola, balsamic figs and candied walnuts
Wood Fired Flatbread w/ tuna, wasabi crème fraiche, micro greens and pickled onions
House-Made Mozzarella and wood roasted peppers w. fried basil and aged balsamic
Shaved Parma Proscuitto w/ marinated artichokes and lavender honey


HOLIDAY PARTY (60.00 Per Person)

Passed Appetizers
Pan Seared Duck Breast on a scallion pancake w/ hoisin sauce
Tuna Tartar w/ spicy coconut vinaigrette on a wonton chip
Tomato Braised Rock Shrimp w/ crispy garlic and fried basil
Mini Kobe Beef Burger w/ gorgonzola fondue, micro greens and truffle oil
Spicy Beef Tartar w/ brandy aioli and crispy fennel
Proscuitto Wrapped Scallop w/ pesto and roasted tomato
Braised Short Rib w/ Maytag Blue cheese and oregano jus
Smoked Salmon on a sesame chip w/ citrus salad
Cheese Steak Spring Roll w/ spicy ketchup

Raw Bar
Oysters On The ½ Shell w/ traditional garnitures
Lemon-Basil Grilled Prawns
Chile-Honey Roasted Prawns

A Study of Sushi
A Selection of assorted sushi from Okura in Hockessin a sushi chef will be on premise making the sushi to order threw out the party.

Antipasto Table
A selection of meats, cheese, roasted peppers, mozzarella and grilled vegetables

Dessert
Mini Lemon Tart w/ coconut whipped cream and candied citrus
Double Chocolate Torte w/ GM syrup
Mini Lavender Crème Brulee
Chocolate Dipped Strawberries
Marscapone Cheesecake
Chocolate Mousse w/ shaved white chocolate