Graduation Celebration Catering

A time honored tradition in celebration of ones great accomplishments and years of dedication. You and your loved one have worked hard to get to this day and now you get to celebrate and reward yourselves for such hard work by letting our team of Beard House Nominated chefs work hard to provide you a celebration you will never forget.

Multiple course plated and buffet style meals. Artisanal boxed lunch. Passed hors d’oeuvres mixers. Bar and rental services. Bon Vivant Culinary provides only the best of everything your company requires to stand out and make a lasting impression. See our sample menus below.

Display Buffet Starter (Click To View)

SEASONAL FRUIT & CHEESE

Gruyere, Emmthaler, Rocford, Sage Durby, Bousin, Brie, Goat cheese Manchego, Mixed Berries

SEASONAL VEGETABLE CRUDITÉS

Squash Blossom, Asparagus, Heirloom Carrot, Broccollini, Cauliflower, Heart of Palm, Red Pepper Jelly Marinated Artichoke Hearts

CHARCUTERIE AND ANTIPASTI

Squab Confit & Fig Pistachio Pâté Terrine, House Made Cappricolla, Sopressetta, Prosciutto, Pickled Vegetables, and Assorted House Made Bread, Mustards, and Compote’s

JUMBO SHRIMP AND LOBSTER COCKTAIL

Tiger Shrimp, Lobster Claw, Spiced Cocktail Sauce, Citrus Supreme

PINWHEELS

Cucumber & Mint with Creamed Goat Cheese, Fried Green Tomato & Pork Belly with Pimento Cheese, Mongolian Short Rib Barbeque with Spiced Kohlrabi & Bok Choy Slaw

PETITE FOURS

Assorted Mousse Tartlets, White & Dark Chocolate Gautux, Assorted Chocolate Truffles, Assorted Macaroons, Crème Beignets, Petite Éclairs, Tweil Cookies, Dipped Strawberry

FILET AMUSE

Rosemary Caper CAB Filet Tartar, Assorted House Made Crostini, Ossetra Caviar and Traditional Garnishes

MAINE LOBSTER GAZPACHO MARTINI

Maine Lobster Claw, Sesame Julienne Cucumber & Red Onion, Micro Salad, Spiced Gazpacho

Passed Hors D’oeuvres (Click To View)

Buffet Entrée (Click To View)

KOBE WAGYU FILET MIGNON KABABS

Red Onion, Pepper, Zucchini, Brussel Sprout, Petit Portabella Mushroom, Pepper Demi Glaze

BLACKENED CHICKEN KABABS

Summer Vegetables, Garam Masala Jus

APPLEWOOD SMOKED BACON WRAPPED BRATWURST

Grilled White & Purple Heirloom Asparagus, Truffle Orzo “Mac & Gouda”, Grain Mustard Aioli

GRILLED WILD SALMON

Petite Haricot Vert, Wild Morell Mushroom and Scented Rice & Quinoa Pilaf, Petite Vegetable Vinaigrette

PORT SALUTE & BRIE STUFFED CHICKEN BREAST

Braised Seasonal Greens, Garlic ButterRosemary & Thyme Grilled Heirloom Fingerling Potatoes, Bourbon Creme

CARVING STATION

Whole Grilled & Roasted CAB Filet, Roasted Garlic Horseradish Crème, Rosemary Thyme Aioli, Bacon Caramelized Onion Petite Seasonal Cauliflower & Asparagus Sautee, Black Pepper Multigrain Roll

CARVING STATION 2

Whole Grilled Dijon Lavender Herb Crusted Lamb Rack, Vidalia Onion “Marmalade”, French Baguette Crostini

GRILLED KANGAROO LOIN

Rosemary Thyme Gnocchi, Sautéed Swiss Chard and Brussel Sprouts,
Pearl Onion “Marmalade”, Grain Mustard Demi Glaze

GRILLED BERKSHIRE TOMAHAWK PORK CHOP

Sautéed Broccolini, Malbec Cremini Mushrooms, Anise Sweet Potato Hoe Cakes,
Sorghum Lingonberry BBQ Jus

GRILLED BISON TENDERLOIN

Parsnip Puree, Hen of the Woods Mushrooms, Petite Zucchini and Carrot,
Fried Shallot, Currant Bone Marrow Jus

SEARED CHILLIAN SEA BASS

Fava Bean, English Pea, Pecorino Romano Cous Cous “Risotto”, Heirloom Carrot & Gold Beet Sautee, Champaign Citrus Burre Monte