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Passing Hors d’Oeuvre
Polenta with ricotta and eggplant
Vegetable strudel
Stuffed mussel with capers and pecorino cheese
Mango and cilantro crostini
Buffet
Mixed organic vivid salad and balsamic vinaigrette
Roasted Red green and yellow (peperonata) pepper with Capers
and calamata olives
Grilled eggplant ala Tiberio
Drunken mushrooms
Grilled asparagus with garlic and lemon peel
Lima beans and vegetable basil salads
Tomato celery and red onion salad
Cannelloni stuffed with choice of meat and spinach with
besciamella sauce
Polpettone. Italian meet loaf staffed with prosciutto provolone
and sage served with tomato basil sauce
Assortments of rustic breads
Garlic and rosemary butter
Sun dried basil butter
Dessert
Assortments of Italian cookies
Flourless bittersweet hazelnut choc torte
Almond crème brûlée
Ginger poached bosh pear
Frosted seedless grapes with mascarpone cheese and macadamia
nuts
Chocolate or lavender cream profitterol
Coffee and Tea
Tiberio’s signature candied orange peel. |
Sample menu 2
Cannellini beans and proschiutto crostini
Six spices cilantro prawns
Tomato basil bruschetta
Salmon mousse with Belgian endive
Mixed green salad with
Gorgonzola and candied spiced pecans
Beet balsamic salad
Tomato and fresh mozzarella caprese
Tuscan beans with other varieties of vegetable
Minted Zucchini
Roasted variety of root vegetables with rosemary, onion
and garlic
Wild mushrooms ala Tiberio
Roasted curry honey and lemon thyme chicken
Garbanzo beans and vegetable lasagna
Assortments of rustic breads
Assortment of flavored butter spreed
Desserts
Tiramisu
Chocolate mousse dream
Anise biscotti
Grand Marnier crème brûlée
Lemon crostata
Fruit covered with white Chocolate
Coffe and Tea
Tiberio’s candied orange peel. |
