November Wedding - Catering Tasting

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!

Menu Tasting

Choosing linens and napkins

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

#TastingCateringTips

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!