67 66 SOUPS Italian wedding soup, watercress, meatball, ditalini pasta Roasted sweet corn bisque, lump crab salad, paprika oil Classic Italian minestrone, basil pesto Beluga lentil, farro and kale soup, Grana Padano cheese Fire-roasted heirloom tomato, aged cheddar croutons COLD APPETIZERS Grilled asparagus, prosciutto, Meyer lemon breadcrumbs, cracked black pepper, shaved Parmesan, hand picked extra virgin olive oil Ciabatta crostini, Stracciatella cheese, oven-roasted heirloom tomatoes, micro herb salad Roasted angel hair pasta, blue lump crab, micro chives, yellow tomato and white balsamic emulsion, crispy asparagus HOT APPETIZERS Jumbo shrimp scampi, roasted pepper polenta, sweet lemon butter Creamy fontina arancini, carnaroli rice, Italian purgatory sauce Bronzed diver scallop, vanilla parsnip puree, toasted pine nut relish, burnt butter, sweety drop peppers Dinner Plated choice of on e soup or A ppetizer, sA lA d, on e en tr ée A n d on e de ssert SALADS Portofino Caesar, romaine wrapped in cucumber, focaccia croutons, pickled red onion, Parmesan, classic Caesar dressing Garden green salad, grilled artichokes, roasted peppers, baby tomatoes, shaved manchego cheese, champagne vinaigrette Baby arugula, watercress, goat cheese, candied walnuts, orange supremes, aged balsamic dressing Salt-roasted beets, toasted pistachio, goat cheese crema, red onion, micro mustard greens, Florida citrus vinaigrette Baby red and green romaine, oven-roasted tomatoes, forest mushroom ragout, chive and blue cheese dressing Charred carnival cauliflower, red quinoa, honey-roasted baby carrots, black lentils, sicilian pistachio emulsion Heirloom tomatoes, burrata, crispy basil, black balsamic pearls, EVOO
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PBH-Banquet-Menu-2025
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