46 Reception Stations Priced per person based on 90 minutes of service. Cold Stations* Breads and Spreads Olive tapenade, hummus, roasted artichoke dip, aged cheddar cheese fondue, lavosh, herb grilled focaccia, pita bread Grazing Boards Choice of Traditional Charcuterie & Cheeses or Spanish Charcuterie & Cheeses Grazing Boards for (25) Guests (48x11 Board) Grazing Board for (50) Guests (48x16 Board) Grazing Board for (100) Guests (48x24 Board) Traditional Charcuterie & Cheeses Prosciutto, Genoa salami, bresaola Parmesan, smoked gouda, Arizona goat cheese, blue cheese Olives, gherkins, sweet red peppers, spiced nuts, dried fruits, grapes, Arizona honeycomb, fig jam, olive oil & balsamic, spicy mustard Chef’s selection of breads, lavosh, breadsticks and/or baguettes Spanish Charcuterie & Cheeses Chorizo, jamon, iberico, calabrese Manchego, Valdeon, queso fresco Black & green olives, charred roasted red peppers, jalapeno jelly, chili-rubbed diced mango, grapes, Marcona almonds Chef’s selection of grilled breads Salsa and Guacamole Station Fire roasted tomato salsa, charred tomatillo salsa verde, house-made guacamole, warm Oaxacan cheese fondue, local corn tortilla chips Optional attendant for guacamole Artisanal Cheeses Point Reyes Blue, Humboldt Fog goat, triple cream brie, and aged Fiscalini cheddar, roasted pecans, berries, local honey comb, grilled herb focaccia GF: Gluten-Free / V: Vegetarian / VE: Vegan / DF: Dairy-Free / N: Contains Nuts * One culinary attendant required per 75 guests, $200 per attendant
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