Scape Private Dining Reception Menu

Chef’s Harvest Tables

Cheese Board
Ashed chevre, triple cream brie, Roquefort bleu cheese, Tillamook cheddar, with fresh seasonal fruit and toasted baguette and sesame cracker

Local Garden
Fresh-cut carrots, zucchini, squash, cucumber, celery, tomatoes, and broccoli with Dolce gorgonzola and honey mustard dipping sauces

Breads & Spreads
Grilled artisan breads with the following toppings: kalamata olive tapenade, chevre, white bean puree, Dolce gorgonzola, roasted red and yellow peppers spread, and whipped butter

Seafood Sculpture
Hand-carved ice sculpture filled with poached shrimp, Alaskan snow crab claws, split king crab legs, charcoal-grilled jumbo sea scallops and oysters on the half shell with cocktail and peppercorn (mignonette) sauces

Anitpasti Spread
Salami, mortadella, cappocollo, bresaola, proscuitto, fresh mozzarella, shaved Parmigiano-Reggiano, olives, capers, roasted peppers and pickled vegetables accompanied by a basket of crusty Italian bread

Pasta Action Station

• Ravioli - Beef shortrib ravioli with fried sage, browned butter and aged
  Parmesan
• Gnocchi with Bolognese Sauce- Hand-rolled potato gnocchi with a veal, pork and beef bolognese

Sweet Tables

Grilled Seasonal Fruit Platter
Sliced cantaloupe, honeydew, pineapple, seedless grapes and watermelon with fresh berries

Ciao Bella
Italian espresso, cappuccino and flavored syrups paired with tiramisu, assorted Italian cookies, torrone, cannoli, éclairs and cream puffs

Cool Gelato
Ice sculpture gelateria with chocolate, hazelnut, pistachio and strawberry gelato,
raspberry caramel, butterscotch caramel, blueberry caramel amaretto-chocolate sauce and espresso-chocolate sauce

Hit the Bakery
Chocolate paradise, 7-layer carrot cake, apple-pear frangipane tart, strawberry cheesecake, fresh fruit tartelettes, cream puffs, paris brest, eclairs, lemon tartelettes and chocolate-dipped strawberries

Mini Sweets

• Display of Hand Crafted Chocolate Truffles
• Chocolate Dipped Stemmed Strawberries
• Chocolate Cups with Brandied Cherries & Chocolate Mousse
• Venezuelan Maracaibo Chocolate Mousse
• Gianduja Chocolate-Hazelnut Caramel Tartlets
• Opera Torte Petit Four Glace

All prices subject to a 9.741% sales tax and 20% service charge
Menu subject to change
All items are subject to availability if ordered with in 72 hours of event

For more information, please contact:
Caitlin Ware, Corporate Sales Manager  314-361-6944
Lauren Kinsella, Catering and Social Sales Manager  314-361-3690