November Wedding - Catering Tasting
- gioia39
- Mar 4
- 2 min read
Mallory & Salvatore will get married in November in the Miami Beach Botanical Garden and relied on Spuntino Catering to make their food and beverage experience as authentic Italian as possible!
Bride and Groom came to Spuntino's facility located in Midtown Miami, to be able to taste the food, discuss aesthetics details with our manager but most importantly, have a chance to speak to the Chef about preferences, wants and needs!


Their wedding menu started with some passed canapes and some items that will be presented in "buffet-style" the day of.
Canapes:
Mediterranean octopus Salad served in Seashell
Angus Beef Tartare, quail egg, black truffle served on Crostino
Orzo Salad with pesto and burrata served in shot glass
Eggplant Rotolini
Lamb Chop with pesto drizzle served on ceramic plate
Buffet-Style
Prosciutto di Parma with Berkel Slicer, Soppressata, Mortadella, Quarter wheel Parmigiano Reggiano, provolone, Gorgonzola, Bocconcini di Mozzarella
served with bread, focaccia & breadstick and crostini, mixed olives & honey, marmelade, fruits
Oyesters under ice: Bluepoint and Kumamoto
Gambero Rosso Crudo
Pink Shrimp Carpaccio
Shrimp Cocktail
Crab Claws
Dinner
Spring Salad with watermelon, Kalamata olives, greek feta, fresh mint, roasted pistacchio
served with golden raisin dressing
Mussel Rigatoni with grape tomatoes and parsely
Short Rib Ravioli with butter and sage- fried sage for garnish
Pan Seared Branzino with Mediterranean Sauce Tomatoes, olives, Capers, served with potato flan & caramelized carrot
Classic Eggplant Parmesan
Assortment of Italian Pastries
Remember to schedule the wedding catering tasting at least 6-8 months prior to wedding date.
Limit the number of tasters to 4
Refine your menu before tasting
Do not eat breakfast the day of the tasting!
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