VIVERE
VIVERE SAMPLE MENU
Breakfast
- Everything Bagel filled with Smoked Fish Spread, Watercress, Shaved Red Onion & Capers
Frittata filled with Roasted Vegetables & Fresh Mozzarella topped with fresh Basil
- Granola topped with Greek Yogurt & Fresh Fruit
- Smoked Salmon over Poached Eggs and English Muffin
- Pecan Waffles topped with fresh Fruit & Maple Syrup
- Spinach, Roasted Red Pepper & Feta Quiche served with Fresh Seasonal Fruit
- Open Faced Caprese Omelet over a bed of Arugula topped with Holy Smoke Smoked Olive Oil and Balsamic Glaze
- Prosciutto baked Eggs
- Brioche French Toast with Bananas, Blueberries topped with Saigon Cinnamon Maple Syrup
Soups
- English Pea Gazpacho Served with Roasted Garlic Crostini
- Watermelon Gazpacho
- Zucchini & Grape Gazpacho
- Charleston She Crab
- New Orleans Style Shrimp & Andouille Gumbo
- Butternut Squash Soup
- Tomato Basil
- Clear Onion Soup
- Greek Lemon Chicken
- Miso Soup
- Roasted Cauliflower Soup
- Cannellini Bean and Kale
Salads
- Salmon Croquettes over Mixed Greens topped with a Grainy-Mustard Vinaigrette
- Mexican style Chicken Caesar Salad with Cotija Cheese
- Pecan encrusted Chicken Salad over a bed of Mixed Greens tossed in a Lemon-Chive Vinaigrette
- Zucchini Salad over Arugula topped with shaved Pecorino Cheese, Smoked Olive Oil, Balsamic Glaze, toasted Pine Nuts, and Lemon Zest
- Maryland Style Crab Cake over a bed of Mixed Greens topped with a Cajun Remoulade
- Caprese Salad over a bed of Arugula tossed in Balsamic Vinaigrette and topped with Prosciutto
- Cobb Salad with Smoked Turkey with Roasted Poblano-Ranch Dressing
- Strawberry Mozzarella Salad with Champagne Vinaigrette
- Cold Soba Noodle Salad with seasonal Vegetables tossed a Ginger Dressing
- Vietnamese Chicken Salad with Cabbage & Vegetables with a Sweet Chili Dressing
- Kale Caesar
Lunch
- Ham & Brie with Fig Preserves on toasted Baguette
- Shredded Jerk Chicken Salad with Mixed Greens tossed in a Creamy Coconut-Mango Dressing
- Slow Roasted Pork Sliders topped with a Tamarind-Apricot Sauce
- Stuffed Peppers filled with ground Lamb, Couscous, Pine Nuts, & Feta topped with fresh Mint
- Braised Beef over a flour Tortilla topped with Pico de Gallo, Guacamole, shaved Cabbage,
- Cotija Cheese with Lime Zest
- Swordfish Burger served open faced with a Garlic Aioli and Broccoli Rabe Sprouts
- Falafel, Hummus and Tzatziki wrapped in Pita Bread with a cold Faro Salad
- Ginger glazed Wild Caught Salmon served with a Quinoa Salad
- Black Bean Cakes topped with Cumin spiced Crème Fraiche over a bed of Mixed Greens tossed in a Smoked Paprika-Lime Vinaigrette
- Thai Chicken Lard nestled in Napa Cabbage Leaf served with Green Papaya Salad
Hors d'oeuvres
- Baked Brie with Fresh Basil, Sundried Tomatoes, Pine Nuts drizzled with Balsamic Glaze
- Bacon Wrapped Scallops
- Jamaican Jerked Shrimp with Mango Salsa
- Tuna Poke- Sashimi Grade Tuna with Avocado
- Tuna Tataki with Seaweed Salad
- Charcuterie Board (Meat, Veggie, Themed)
- Assortment of Deviled Eggs
Dinner
- Pistachio Crusted Sea Bass over Curried Cauliflower Risotto & Haricot Verts
- Jamaican Jerk Shrimp & Grits
- Gingered Salmon over toasted Quinoa & Sesame Kale
- Crispy Duck Breast with Tamarind Sauce
- Shrimp Prik Khing
- Caribbean style Pan seared Red Snapper with Pigeon Peas and Rice
- Coconut Green Curry with Mahi-Mahi
- Thai Cashew Chicken over Jasmine Rice
- Chicken Tikka Masala served over Basmati Rice
- Charleston Shrimp & Grits
- Roasted Leg of Lamb over Parsnip Puree & Roasted Vegetable topped with a Mint Vinegar
- Pan Seared Swordfish over English Pea Succotash
- Lamb Chops over a Horseradish scented Parsnip Puree with Asparagus
- Pappardelle Pasta topped with a Lamb Ragu
- Broiled Chilean Seabass over Saffron Scented pureed Cauliflower with fire-roasted Heirloom
- Tomato & Red Peppers served with Arugula
Dessert
- Chocolate Avocado Mousse
- Ginger Snap Banana Pudding
- Rum Custard
- Chocolate-Espresso Mousse
- Tropical Fruit Trifle
- Ginger Creme Brulee
- Mango Tarts
- Mini Key Lime Pies topped Toasted Coconut
- Lemongrass Panna Cotta
- Vanilla Ice Cream topped with Blueberries, local Honey & Cinnamon
- Meyer Lemon & Basil Panna Cotta