Plated

PLATED MEAL

Bread Service with Edible Flower and Chive Compound Butter

*

Organic Greens Salad with Vegetable Ribbons, Sliced Almonds, Feta Cheese and an Apricot and Shallot Vinaigrette

*

Grilled Chicken Breast with Chimichurri Sauce on a bed of Rice and Beans with a Vegetable Melange and Plantain Chips

OR

Pan Seared Salmon on a Roasted New Potato and Vegetable Hash with a Garlic Aioli Drizzle

OR

Antipasto Pasta with Grilled Zucchini, Roasted Red Peppers, Spinach and Garlic Confit Tossed in Creamy Ricotta finished with Basil Oil

*

Buttermilk and Honey Panna Cotta with an Elderflower and Rose Berry Compote and Florentine Cookie Shard