RETIREMENT PARTY

A gorgeous sunny day marked the beginning of a new chapter for the guest of honor whose retirement was celebrated with a touching farewell party. Laughter, tears, and delectable food were shared all around, paying proper tribute to the closing of a long, impactful career.

MENU

V – Vegetarian     N – Contains Nuts     GF – Does Not Contain Gluten

HORS D’OEUVRE

Pulled Brisket Barbacoa
Set atop a mini jalapeño corn muffin garnished with chopped parsley.

BBQ Chicken & Jalapeño Jack Cheese Dumplings
With crisped onions and BBQ sauce.

Shrimp Pico de Gallo  GF
Served in a tortilla cup.

Quiche Lorraine Diamonds

Guaca Maki
Shrimp, crabstick, asparagus, cilantro, spicy mayo and tempura crunch inside, topped with Japanese guacamole, potato crunch and green and red tobiko.

Petite Falafel Burgers  V
Served in halved mini pita with shredded lettuce, diced tomato, tahini and harissa.

French Fries  V I GF
Served in a paper cone with ketchup.

Wild Mushroom Pizza Squares  V
Topped with smoked mozzarella cheese.

Tomato Herb Relish Bruschetta  V
Hors d’oeuvre size Tuscan crostini topped with tomato, onion and fresh herb relish.

Corn & Zucchini Quesadillas  V

DESSERT

Cake
Provided by host.

Sweet n’ Salty S’mores  N
Candied bacon, torched marshmallows and Nutella® on brown sugar shortbread cookies.

Mini Turtle Cheesecake Tartlets  V I N

Café French Macarons  V I N I GF
With coffee cream filling.

Praline Choco Taco  V I N
Chocolate wonton filled with praline butter cream, garnished with a white chocolate drizzle.

Strawberry Shortcake  V
Garnished with a whipped cream rosette and a sliced strawberry, served in a mini martini glass with a silver demitasse spoon.

Apple Pie Lollipops  V

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