Convivium Catering Menu

Shot Of Smoky Butternut Squash Soup Campagnarde

served with a french toast of seared foie gras & fig tapenade

Crispy Polenta

with parmegiano reggiano and pesto roquette

Smoked Trout On A Cucumber Slice

topped with cream cheese and caper lime juice

Lobster Bisque

with aioli crouton and fresh lobster

Seaweed Salad

topped with fresh ginger and cilantro tuna tartar served in a spoon

Fresh Burrata On Roasted Foccacia

served with sherry confit, tomato and fresh basil

Crab Meat Salad

with avocado and grapefruit served on cracker

Shrimp And Mango Skewer

served with a chimichurri dip

Fresh Goat Cheese Roasted In Phyllo Dough

with apple confit served on a bed of arugula salad with honey and aged balsamic dressing

Endive Salad

with bartlett pear and lemon vinaigrette

Pumpkin Ravioli

with brown butter sage sauce with cilantro, mint, parsley and cherry tomatoes

Grilled Veal Chop

with arugula salad and cherry tomato confit

Seared Tuna Steak

crusted with sesame seeds served with sautéed vegetable noodles

Baked Branzino

filet topped with tomato and lemon served with a zucchini confit

Marinated New Zealand Lamb Chop

served with rosemary jus and grilled vegetables

Mixed Grilled Vegetables Moroccan Style

served with a feta cumin sauce

Chocolate Chestnut Terrine

with grand marnier crème anglaise and mascarpone ice cream

Dark Chocolate Tart And White Shaved Chocolate

Poached Pear

with vanilla ice cream

Baby Spinach, Cherry Tomatoes, Julienne Carrots

topped with parmesan shavings and a truffle dressing

Arugula Salad

with shrimp, cherry tomatoes and mango chipotle dressing

Lemon Verbena Flavored Panna Cotta

Sautéed Strawberries

with port and pepper