We liken the amount of food served to heavy hors d’oevres, not a full meal. Pairings we’ve done in the past include antipasto chopped salad, cavatalli with pork ragu, lobster Mac-n-Cheese, and brisket with a blue cheese cream.
The menu is developed the day before the event by our chef. He decides what seasonal offerings would work best, then consults with the sommelier to make a delicious pairing. While there is no set menu, we can accommodate special food restrictions or preferences if we know about them in advance.
Please let me know if I can help with anything else.
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