What a joy it was to plan and execute this special 60th birthday party in our client’s beautiful home!
As guests arrived they were treated to tray passed hors d’oeuvres that were cooked on site by our executive chef and his sous chef in the fabulous gourmet kitchen. A choice of Ahi Tuna on a fried wonton, Mini Duck Wellington with wild mushroom duxelles and goose liver pate, Island Shrimp Shooter with house made sweet and sour sauce, and Roasted Tenderloin Filet Crostini with blue cheese and fire roasted sweet red peppers and a rosemary, garlic aioli we offered by our black tie wait staff. A Charcuterie Board was also on display in the outdoor courtyard. Guests enjoyed 2 fully stocked bars where our bartenders created signature drinks and offered premium wines and beer.