info@primizieaustin.com (512) 782-2373 HOME ABOUT CATERING WEEKLY MENU BLOG GALLERY CONTACT Passed Hors d'oeurves Reception Catering Menu Browse through our Passed Hors d’oeuvre Reception Catering Menu. Gulf Shrimp and Fennel Bruschetta Grilled Gulf shrimp bruschetta topped with lemon grilled fennel salsa verde Bocconcini Mozzarella and Spring Morel Mushrooms Roasted Morel mushrooms and fresh buffalo mozzarella passed on lightly fried polenta canape Green Risotto Cakes with Fava Bean Puree, English Peas and Asparagus Pan seared risotto cake, dotted with fava bean puree; topped with a spring pea asparagus tip salad and Pecorino Romano cheese Chicken and Avocado Salad Crostini Pan roasted breast of chicken topped with an avocado citrus basil pesto salad on a Primizie crisp; finished with ricotta salata cheese First Harvest New Potatoes with Artichoke and Créme Fraiche Baby spring new potatoes folded with braised artichoke hearts, sweet cream and caramelized garlic; finished with créme fraiche and herbs Oven Dried Tomatoes Slow dried sweet tomatoes finished with local goat cheese balsamic vinaigrette and snipped chives Beef Carpaccio Cold smoked beef tenderloin sliced thin, garnished with oven dried capers and crushed black peppercorns, passed on house-made pine-nut toast points, herb infused olive oil and shaved parmesan cheese JOIN OUR MAILING LIST Copyright © 2021 - Primizie Catering Powered By Webware.io

info@primizieaustin.com (512) 782-2373 HOME ABOUT CATERING WEEKLY MENU BLOG GALLERY CONTACT Dinner Buffet Catering Menu Browse through our Dinner Buffet Catering Menu. Contact Primizie Catering for more details. We customize our menus to fit your event needs. Passed Hors D’ Oeuvres Smoked Chicken Crostini with Lemon Basil Pesto Mesquite smoked chicken breast topped with a citrus basil pesto on crostini crisps finished with parmesan cheese Apple Smoked Bacon Wrapped Gulf Shrimp Broiled shrimp on toasted crisps topped with lemon grilled fennel salsa verde Dinner Buffet Primizie Signature Salad Baby spinach, candied Texas pecans, gorgonzola cheese, and smoked pear champagne vinaigrette Fall Wood Roasted Vegetables A fall variety of the freshest vegetables to include butternut and Italian squash, fired sweet peppers, charred red onion, braised artichokes, green harvest beans, eggplant, and late summer oven dried tomatoes; all marinated in fresh herbs, virgin olive oil and cracked black peppercorns Truffled White Corn and Mushroom Polenta Pan Seared, baked and finished with roasted wild mushrooms, parmesan reggianno cheese and white truffle oil Pan Roasted Red Snapper With truffled autumn vegetable ragout, and an endive watercress salad South American Grilled Hanger Steak Cumin red chile rubbed hanger steak grilled to medium rare with blackened sweet onion; finished with an Argentinean chimichurri sauce JOIN OUR MAILING LIST Copyright © 2021 - Primizie Catering Powered By Webware.io