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Capella Event Center

Hors d'Oeuvre Menu

The Night Kitchen... goes Greek
on the Mezzanine

Spanakopita
Classic preparation of Spinach Pie in Filo with Feta

Dolma Explosion with Avgolemono Dressing
Basamati Rice with a Chiffonade of Grape Leaves, Pine Nuts,
Dill, Fennel, fresh Parsley and Green Garlic

Roasted Lamb Calzone
Lemon and Garlic marinated Leg of Lamb
with creamy Ricotta, Red Onion, Yellow Heirloom Tomatoes,
and Herbs - fresh Mint and Lemon-Thyme
oven roasted in a Housemade Calzone
and offered "for takeout" in a paper sleeve

Ground Zero

On the main floor,
a visual spectacle with interactive possibilities

Tandoori Chicken Tree
bright flame-colored spicy Yogurt-marinated Breast of Chicken,
broiled clay-oven style, and sculpted onto a 3 foot tall Topiary form
at the base of the tree are fresh Pitas and Raita

Guests are encouraged to place the chicken inside the Pita
and dress it with the savory Raita

Up Against the Great Wall

Maki Rolls
California Roll - Crab and Avocado
Veggie Roll - pickled Daikon, Shiso and Cucumber
Mexican Roll - Spicy Shrimp, Red Pepper and Jicama

rolled in Nori with seasoned Japanese Rice
served with Wasabi, Soy Sauce and Pickled Ginger

Southwest Shiitake Wontons
Shiitake Mushrooms, Corn and Red Pepper
offered with a Hot and Sour Spicy Garlic Sauce

Vegetarian Somen Noodles
Rice Somen Noodles with a combination of fresh Vegetables
and Tofu, tossed with a Sesame - Miso dressing
offered in snow cone cup with black lacquered chop sticks
(room temperature)

Desserts
Box Passed by Peachy Puff Cruisers

Profiteroles
bite sized Custard filled Cream Puffs,
coated with crisp Caramel

Thompson Seedless and Red Flame Red Grape Clusters

Fortune Cookies

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