Mazzone Catering 2019 Wedding Combined

13 TIER I BUTLER PASSED HORS D’ OEUVRES • Fresh Mozzarella & Tomato Brochette • Exotic Mushroom "Bruschetta" with Truffle Oil Parmesan, Potato Crisp • Franks en Phyllo with Spicy Mustard, Sauerkraut • Tomato Bisque with Grilled Cheese Sticks • Mango Chicken & Corn Relish, Tortilla Cup • Spinach & Vegetable Stuffed Cremini Mushrooms • Feta & Spinach Spanakopita • Maryland Crab Cakes with Cajun Remoulade • Honey Lime Shrimp Mango Gazpacho Shooter • Beef Wellington with Stone Ground Mustard Aioli • Sesame Chicken Satay with Soy-Ginger Glaze • Thai Shrimp Spring Roll, Sweet Chili Glaze • Pastry Jacket Apple Smoked Sausage, Pear Chutney • Seared Steak Crostini, Caramelized Onion, Goat Cheese • Cuban Sandwich, Roast Pork, Ham, Swiss, Chipotle Aioli • Onion Applewood Smoked Bacon Turnover • Edamame Wonton, Sweet Chili Glaze • Slow Cooked Short Rib and Cherry Pot Pie TIER II BUTLER PASSED HORS D’ OEUVRES • Hickory Bacon Wrapped Shrimp, Horseradish Cream • Potato Pancake with Duck Confit, Red Onion Marmalade • Tuna Tartar, Fried Wonton Chip, Dill and Red Onion Crème Fraîche • Spiced Crab with Yellow Tomato Gazpacho, Cilantro Pesto • Shrimp Cocktail with Lemon, Cocktail Sauce • Beef Empanada, Pico de Gallo, Sour Cream • Braised Pork Taco with Chipotle Slaw • Crisp Pork Belly on Toasted Brioche Roll, Spicy Hoisin • Mini BLT’s with Cherry Tomato, Bacon, Garlic Aioli, Arugula • Ahi Tuna Satay, Sweet Chili Aioli • Lobster Salad, Lemon Crema, Micro Greens, Potato Crisp • Grilled Lamb Chops with Black Pepper Spiced Mustard Sauce • Surf & Turf Tempura Rolls, Chili Wasabi, Sweet Soy CH OOS E YO U R M EN U / h o r s d ’ o e u v r es © Dixie Pixel Photography © Tracey Buyce Photography © YTK Photography