Menu For Retirement Party
- Spring Farfalle Pasta Salad—with tarragon, zucchini, baby vegetables and a lemon garlic vinaigrette
- Homemade Hummus—served with assorted flat breads, pita, and sliced focaccia. Includes a beautiful assortment of raw vegetables such as, sliced fennel, baby tomatoes, celery, baby carrots, scallions, red and yellow peppers, and celery. Large selection of olives to accompany the hummus.
- Curried or Regular Devilled Eggs
- Roasted Pepper Platter—served with Buratta cheese (soft buffalo mozzarella), basil, heirloom tomatoes, thinly sliced purple onions, aged balsamic vinegar, olive oil and crustades of French bread
- Jamaican Jerk Chicken Wingettes—served with a creamy mild horseradish sauce
- Three different spreads and dips—Nicoise olive tapenade, pesto cream and aoili (anchovy garlic dip) or tomato/cilantro spread served on toasted crustades and toasts
- Artesinal Cheese Platter—sharp English cheddar, stilton blue, French goat cheese served with fruit and berries Large Greek and Cous-cous Salad—Large Greek salad with Persian cucumbers, purple onions, feta, arugula, tomatos chopped large and served on a bed of cous-cous Large Spring Leaf Salad with Sherry Wine Vinaigrette, candied pecans, Roquefort and baby tomatos
- Small Tea Sandwiches—assorted bite size appetizers both open and closed faced. Depending upon market and budget (arugula and turkey, tuna and capers are some examples)
- Assorted Cakes and Tarts (both large and individual) or Retirement Cake— beautiful cake made by a well known bakery in the area tastefully decorated and /or with a ‘retirement’ message