Mazzone Catering 2019 Wedding Combined

27 • Ricotta and Spring Pea Fritters, Lemon Aioli • Camembert and Apricot Mostarda Bruschetta • Crab Salad on Endive • Chilled Asparagus Soup - Prosciutto, Olive Oil, Crumbled Farmers’ Cheese, Sherry Vinegar • Garganelli Pasta - Oyster Mushrooms, Fava Beans, Pecorino, Spring Onion Pesto, Fried Breadcrumbs, Lemon Zest • Baby Field Greens - Snap Peas, Shaved Fennel, Radishes, Cherry Tomatoes, Crumbled Bleu Cheese, White Balsamic Vinaigrette • Rack of Lamb - Roasted Fingerling Potatoes, Spring Peas and Goat Cheese Puree, Baby Carrots, Braised Leeks, Lamb Glace • Seared Striped Bass - Sweet and New Potato Hash with Smoked Bacon, Red Onion Fennel Slaw, Chardonnay Velouté • Lemon Panna Cotta - Rhubarb Gastrique, Crumbled Vanilla Butter Cookie • Blood Orange Mousse - Grand Marnier Soaked Sponge Cake, Raspberry Coulis, Whipped Vanilla Mascarpone • Summer Roll with Nuoc Cham Basil • Ricotta and Oven Dried Tomato Crostini with White Balsamic Glaze • Crab Deviled Farm Fresh Eggs • Chilled Roasted Tomato Soup - Crumbled Feta, Kalamata Olives • Watermelon Salad - Crispy Speck, Feta Cheese, Baby Arugula, Toasted Pine Nuts, Minted Lime Vinaigrette • Heirloom Tomato and Fresh Basil - Fresh Burrata, Micro Basil, Sea Salt, Aged Balsamic Vinegar, Extra Virgin Olive Oil • Shrimp Cake - Roasted Pepper Romesco, Summer Squash, Sweet and Sour Slaw • Airline Breast of Chicken - Orange Blossom Honey and Whole Mustard Glazed, Summer Ratatouille, Potato-Basil Puree • Atlantic Cod - Pan Seared Cod, Tomato Braised Beans, Roasted Corn Salsa, Jalapeno Vinaigrette • Blueberry Almond Shortcake - Lemon Crème Fraîche • Peach Tart - Mascarpone Crème Anglaise, Pistachio Streusel • Pressed Sandwich, Gruyere, Fig Jam, and Pears • Beet and Horseradish Cured Salmon, Pumpernickel Crostini, Dill Crème Fraiche • Braised Chicken Thigh - Apple Cider Braised Chicken, Panissa, Spiced Carrots • Ricotta Gnudi - Roasted Squash, Kale, Fennel Sausage • Escarole Salad - Grapefruit, Pomegranate, Ricotta Salata, Pistachio and Red Onion, Citrus Vinaigrette • Cedar Plank Salmon - Goat Cheese Potato Pancake, Braised Kale, New York Hard Cider Sauce • Confit Leg of Duck - Gorgonzola Polenta, Red Wine Stewed Figs and Cherries, Chanterelles, Duck Jus • Braeburn Apple Frangipane Crostata - Cinnamon Crème Fraiche • Sticky Toffee Pudding - Bourbon Caramel Glaze TIER III BUTLER PASSED HORS D’OEUVRES TIER III PLATED ENTRÉES TIER III SALADS, SOUPS AND APPETIZERS TIER III PLATED DESSERTS CH OOS E YO U R M EN U / far m to tab l e s eas onal m en us : T I E R I I I