A O E LTD. / ART OF EATING PASSED HORS D' OEUVRE: PROVIDED BY CLIENT PLATED DINNER: APPETIZER : ▪ PLEASE CHOOSE ONE • Salad of Local Asparagus with Mushrooms, Soy Vinaigrette and Drizzle of Hollandaise on Green Thumb Gathered Greens Note — This could also be served family style — It looks amazing or • Local Asparagus Vinaigrette with Black Pepper Zabaglione or • Spring Caprese Salad — Roasted Cutchogue Tomatoes with Fresh Mozzarella. Pesto and a Garnish of Pinc Nuts and Basil Leaves ON TABLES: • Baskets of Crusty Breads and Flatbreads • Cruets of Basil Oil ENTREE: PLEASE NOTE-THIS CHICKEN WILL NOT BE DRY - IT IS THE BEST CHICKEN WE CAN BUY -IT IS BRINED TO RETAIN MOISTURE AND COOKED CAREFULLY ON SITE • PLEASE CHOOSE ONE • Grilled "Raised Right" Chicken with Citrus and Herb Fritto Misto "Splash" Chicken is garnished with Splash of Tempured Herbs and Thinly Sliced Lemon Wheels and Finished with a Dollop of Orange Olive Tapenade — Served with Gnocchi Tossed in Browned Butter — And Sauté of Baby Carrots • Braised "Raised Right" Chicken with Figs and Sweet Onions —Served with Orzo Studded with Pine Nuts —And Green Bean Sauté or • Grilled "Raised Right" Chicken with Preserved Lemon and Grilled Artichoke Hearts —Served with Herbed Soft Polenta —And Green Bean Sauté Note — If Tomato Appetizer is Chosen we can substitute asparagus for any vegetable or • Grilled Salmon with Favetta, (a course fava bean puree) Radishes and Lemon Celery Citronetta — Served with Tiny Roast Potatoes Note- There will be 30 Vegetarian Options Available — Silent Option DESSERT: • Provided by Client and Plated By Art of Eating Staff ▪ Freshly Ground Special Blend Coffee, Swiss Water Decaf, Teas, and Herbal Teas Copyright AOE Ltd. 2009 All Rights Reserved DPiPlated 3/Ross School EFTA00729403