EURO/ASIAN-THEMED APPETIZERS & DESSERTS BUFFET:

• Polenta triangles with house aioili
• Artichoke purses with fresh salsa
• Dushanbe Eggplant treats
• Hot Samosas
• Russian tea cookies
• Raspberry/chocolate cakes
  and more!

INTERNATIONAL FLAVORS & DESSERTS BUFFET:

• Jill’s justifiably-famous Tater Tots w/aioli dip
• Veggie Spring Rolls
• Cheese Pizza, with herbs from the St. Julien garden
• Crisp Caesar salad with fresh imported Parmesan & house-made croutons
• Kobe Beef Slider mini-sandwiches
• Spicy Cheese Quesadilla with fresh sour cream & guacamole dip
• Tasting of our favorite Crème Brulées
• Lemon & Basil Semifreddo
• Strawberry lime sorbet

VENITIAN TAPAS & DESSERTS BUFFET:

• Arancini:
  Traditional rice cones from Sicily filled with meat sauce and mozzarella cheese
• Funghetti Ripieni:
  Baked white mushroom stuffed with Bolognese sauce and Parmesan cheese
• Melanzane Caprino:
  Marinated eggplant baked with goat cheese in light tomato sauce
• Spiedini di Pollo:
  Grilled chicken tender skewer marinated with balsamic and olive oil
• Bigne di Salmone Affumicato:
  Puff pastry filled with smoked salmon pate and grilled asparagus
• Polpettine Ripiene:
  Baked polenta filled with bell pepper mushrooms and zucchini duxelle
• Mini Pizzas Margherita:
  Fresh mozzarella, chopped tomatoes and basil
• Chicken Liver Pate:
  Porto wine, pistachio and baked apples, cipollini and cornichons
• Rock Shrimp:
  Deep-fried and served with cherry tomatoes and bell peppers, lemon grappa aioli
• Mixed Marinated Olives
• Crostini:
  Grilled garlic Tuscan bread, fresh tomato, arugula, basil, and olive oil
• Tiramisu alla Trevisan:
  Ladyfinger soaked in espresso layered w/ soft mascarpone cheese and cocoa powder
• Tortino di Frutti:
  Fresh berry tart served over mascarpone cream mousse and drizzled with chocolate
• Crema Cotta al Pistacchio:
  Pistacchio creme brulee served with blood orange sorbet and biscotti della nonna
• Profiterolles – filled with vanilla gelato with warm chocolate hazelnut sauce