Mazzone Catering 2019 Wedding Combined

14 TIER I STATIONARY SELECTIONS • Sliced Fresh Fruit with Raspberry Dip • Homemade Guacamole with Tortilla Chips and Salsa • Artisan Farmhouse Cheeses, Crackers, Flatbreads • Apple Baked Brie with House Made Baguettes • Fresh Crisp Crudités with Green Goddess Dip • Oven Roasted Garlic Chickpea Hummus with Cumin Toasted Pita • Spinach, Crab & Artichoke Dip with Garlic Toasts • Chardonnay Cheese Fondue with House Made Baguettes • Spicy Chicken, Scallion and Cilantro Fiesta Dip with Flash-Fried Tortilla Chips • Lemon-Rosemary Cracked Olives • Flash Fried Saratoga Chips with Wilted Bleu Cheese and Truffle Oil • Trio of Bruschetta: Tomato Basil, Roasted Pepper and Aged Provolone with Basil Pesto, Chickpea and Spinach with Crostini • • • TIER II STATIONARY SELECTIONS • Salmon Display - Scotch Cured Gravlax, Smoked Salmon Accompanied by Traditional Garnishes: Capers, Lemon, Grated Red Onion, Chopped Egg, Dilled Crème Fraîche, Rye Crostini • Tapas Platter - Garlic Sautéed Broccoli Rabe Chili Flake and Lemon Oil, Herb Marinated Calamari and Vegetable Salad with Lemon Vinaigrette, Oven Cured Plum Tomatoes and Roasted Purple Onions • Antipasto Display - Cured and Aged Artesian Salumi, Imported Cheeses, Blistered Peppers, Marinated Mushrooms, Lemon and Caper Roasted Cauliflower, Lemon-Rosemary Cracked Olives, Tomato, Red Onion and Roasted Eggplant Bruschetta • Mélange of Fresh Grilled Marinated Vegetables, Garlic Aioli • Chicken and Spinach Meatballs, Madeira Gravy • Chorizo and Mussels with Garlic-Tomato Broth • Pancetta Wrapped Chicken Thighs with Sage and Olive Oil • Parmesan Truffle Chicken Bites, Bleu Cheese Dip • Rigatoni with Grape Tomatoes and Mascarpone Crema, Pecorino Crumbs • Mini Pierogies, Caramelized Onion, Brown Butter, Cracked Pepper, Chive Sour Cream © Leopold Dziuk © Rob Spring Photography CH OOS E YO U R M EN U / h o r s d ’ o e u v r es © Rob Spring Photography