Reception

Crudite
Tri color bell peppers, broccoli, caulifower
Celery hearts, cherry & tear drop tomatoes
Chayote squash, carrots, jicama
Olive tapenade, spinach-ranch dip
Roquefort cheese dip

Smorgasbord and Grilled Vegetable Display
Cured and smoked meats, domestic and 
International cheeses to include: 
Prosciutto, mortadella salami, bresaola, 
Gorgonzola, pecorino rmano, robiola bosina, 
Sharp cheddar, black and blue pepperoncini, 
Marinated olives, roasted peppers, mushrooms, 
Artichoke hears, sun dried tomatoes, 
Herbs and olive oil
Herb focaccia and sliced casareccio olive bread

Session Time Slot(s): 
Date/Time: 
10/09/2018 - 6:00pm to 10/09/2018 - 7:30pm
Room: 
Calusa Prefunction