Berry Spring Salad

Caesar Salad

House Salad

Host limits the spending on the total bar tab.

Limited Cash Bar

Host pays, but sets a limit on the amount of rounds.

Limited Bar

Soft Beverage

Each guest can drink as they please. All charges will be tracked by the server and paid for by the host.

Open Bar

Vanilla torte soaked in Limonello liqueur and layered with lemon mascarpone cream.

Limoncello Creme Torte

Fruit Cobbler

Chocolate Chip Cookies

Brownies

This buffet includes a selection of amazing tacos, tortilla chips, dips and salsas!

Fiesta Mexican Buffet

Includes your choice of salad, choice of two pastas, two sauces, two proteins, seasonal mixed vegetables, baked dinner rolls and one dessert.

Italian Pasta Buffet

Shrimp Wontons

Chicken Satay Skewers

Served with our signature roasted garlic ranch dressing.

Buffalo Chicken Wings

Marinated in buttermilk, hand-breaded and lightly fried. Served with honey-lime dressing.

Chicken Tenders

Beef and pork meatballs in a tangy barbeque sauce.

BBQ Meatball Lollipops

Stuffed with bacon and three types of cheeses.

Cheese and Bacon Stuffed Mushrooms

Corn tortilla chips with queso and house-made salsa.

Chips & Queso

A Creamy blend of spinach, artichoke hearts, melted parmesan and provolone cheese. Served with warm pita and tortilla chips.

Spinach & Artichoke Dip

Served with cucumber, oven roasted tomatoes, kalamata olives, feta cheese, olive oil and pita bread.

Classic Hummus

Domestic Cheese Tray

Served chilled with house-made cocktail sauce.

Shrimp Cocktail

In a large salad bowl, combine the mixed salad greens, diced cucumber, and halved cherry tomatoes. Toss gently to mix.

Prepare the Salad Base

Rinse the strawberries, blueberries, and raspberries under cold water. Slice the strawberries into halves or quarters depending on size. Add all the berries to the salad bowl and gently mix to combine.

Add the Berries

Sprinkle the feta cheese and chopped walnuts over the salad. Drizzle honey on top for added sweetness.

Add Toppings

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until well combined.

Make the Dressing

Drizzle the dressing over the salad just before serving. Toss gently to coat the salad evenly with the dressing.

Dress the Salad

Mixed salad greens

Cucumber

Cherry tomatoes

Strawberries

Blueberries

Raspberries

Feta cheese

Chopped walnuts

Honey

Olive oil

Balsamic vinegar

Salt

Black pepper

Wash the Romaine lettuce under cold water to remove any dirt or debris. Shake off excess water, then chop the lettuce into bite-sized pieces. Place in a large salad bowl.

Prepare the Romaine Lettuce

Sprinkle the croutons over the chopped Romaine lettuce. Grate or shave the Parmesan cheese and add it to the salad.

Add Croutons and Parmesan

In a medium bowl, combine the mayonnaise, minced garlic, lemon juice, Worcestershire sauce, Dijon mustard, salt, and black pepper. Whisk together until smooth and well combined.

Make the Caesar Dressing

Pour the Caesar dressing over the salad ingredients in the large bowl. Toss gently to ensure the lettuce, croutons, and Parmesan are evenly coated with the dressing.

Combine Salad Ingredients

Divide the Caesar salad into individual serving plates and enjoy immediately.

Serve

Romaine lettuce

Croutons

Parmesan cheese

Mayonnaise

Garlic

Lemon juice

Worcestershire sauce

Dijon mustard

Wash the romaine lettuce thoroughly under cold water, then chop it into bite-sized pieces. Rinse the cherry tomatoes and slice them in half. Peel and slice the cucumber into thin rounds. Peel the red onion and slice it thinly.

Prepare the Vegetables

In a large bowl, add the chopped romaine lettuce, halved cherry tomatoes, sliced cucumber, and sliced red onion. Toss them together gently to combine.

Combine the Salad Base

Sprinkle the feta cheese, olives, and croutons over the salad base in the bowl.

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey until well combined. Season with salt and black pepper to taste.

Drizzle the dressing over the salad just before serving. Toss gently to coat the ingredients evenly with the dressing. Serve immediately.

Romaine Lettuce

Cherry Tomatoes

Red Onion

Feta Cheese

Olives

Olive Oil

Balsamic Vinegar

Dijon Mustard

Black Pepper

Set up a designated area for the bar with a table, tablecloth, and enough space for drinks and garnishes.

Prepare the Bar Area

Place all spirits and mixers in the refrigerator or ice bath to chill them before serving.

Chill Beverages

Fill a large bowl or container with ice to keep drinks cold during the event.

Prepare Ice

Arrange spirits, mixers, and garnishes in a way that guests can easily access them. Consider labeling each spirit for clarity.

Set Up Drink Stations

Encourage guests to mix their own drinks using the provided spirits and mixers. Suggest ratios, such as 1 part spirit to 3 parts mixer.

Serve Drinks

Provide lemon wedges, lime wedges, olives, and cherries for guests to add to their drinks.

Garnish Drinks

Keep an eye on the bar tab and ensure spending remains within the set limit. Adjust drink options if necessary.

Monitor Consumption

Vodka

Tequila

Whiskey

Mixers (Soda, Tonic Water, etc.)

Fruit Juice (Orange, Cranberry, etc.)

Lemon Wedges

Lime Wedges

Cherries

Arrange the bottles of vodka, gin, rum, tequila, and whiskey on a table or bar cart. Ensure they are easily accessible for guests.

Set Up the Bar

Open the bottles or containers of mixers (tonic water, soda, and juice) and place them next to the spirits. Ensure you have enough ice ready for serving.

Prepare Mixers

Slice lemons and limes into wedges and place them in small bowls. Open jars of olives and cocktail cherries and set them out for guests to use as garnishes.

Add Garnishes

When guests are ready to order, serve drinks by mixing the spirits with the chosen mixer and adding ice. Offer garnishes on the side.

Communicate to guests the limit on rounds, ensuring they are aware of how many drinks they can order before reaching the limit.

Limit Rounds

Mixers (Tonic Water, Soda, Juice)

Cocktail Cherries

In a large pitcher, combine the sparkling water and fruit juice. Stir gently to mix the ingredients without losing the carbonation.

Mix the Base

Slowly pour in the simple syrup to the mixture. Stir again to ensure it is evenly distributed.

Add Simple Syrup

Tear the fresh mint leaves into smaller pieces and add them to the pitcher. Then, add the lemon juice and stir lightly.

Add Fresh Mint and Lemon Juice

Add the sliced fresh fruits into the mixture, allowing them to infuse their flavor. Stir gently to combine.

Incorporate Fresh Fruits

In each serving glass, add ice cubes and a few lemon slices for garnish.

Prepare Glasses

Carefully pour the prepared beverage from the pitcher into each glass over the ice.

Pour the Beverage

Top each glass with a sprig of fresh mint and serve immediately for a refreshing experience.

Garnish and Serve

Sparkling Water

Fruit Juice (e.g., Orange, Cranberry, or Pineapple)

Simple Syrup

Fresh Mint Leaves

Lemon Juice

Sliced Fresh Fruits (e.g., Berries, Citrus Fruits)

Ice Cubes

Lemon Slices

Set up the bar area with all the beverages and accessories.

Prepare the Bar

Place the vodka, gin, rum, tequila, and whiskey on the bar for easy access.

Arrange Beverages

Pour the lemonade, cola, tonic water, orange juice, and grenadine into separate containers on the bar.

Add Mixers

Fill the ice bucket with ice cubes and place it near the bar for guests to use.

Ice Setup

Cut fresh fruits into slices and arrange them on a platter for garnishing drinks.

Garnish Preparation

Use the cocktail shaker and measuring jigger to mix drinks as per guest requests.

Mixing Cocktails

Pour mixed drinks into cocktail glasses and add ice if desired.

Serving

Garnish drinks with fresh fruit slices and serve with straws.

Garnishing

Ensure to track each drink order for billing purposes, noting each guest's selection.

Tracking Orders

Lemonade

Cola

Tonic Water

Orange Juice

Grenadine

Fresh Fruit Slices (Lemon, Lime, Orange)

Cocktail Shaker

Measuring Jigger

Straws

Cocktail Glasses

Ice Bucket

Mixing Spoon

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the oven

In a large bowl, whisk together the all-purpose flour, baking powder, and salt.

Mix dry ingredients

In another bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Cream butter and sugar

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Add eggs and vanilla

Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined.

Combine mixtures

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake the torte

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Cool the torte

In a small saucepan, combine 0.75 cups of Limoncello liqueur, 0.25 cups of water, and 2 tablespoons of granulated sugar. Heat over medium heat, stirring until the sugar dissolves. Allow to cool.

Make the syrup

In a mixing bowl, whip the heavy cream until soft peaks form.

Whip heavy cream

In another bowl, mix the mascarpone cheese and powdered sugar until smooth.

Combine mascarpone and sugar

Gently fold the whipped cream into the mascarpone mixture. Then fold in the lemon juice and lemon zest until well combined.