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Spring | Summer Corporate Catering Guide PDF

Below is a small selection of our seasonal hors d’oeuvres menu.

Vegetarian
Stuffed Baby Artichoke Hearts
Fava Bean Bruschetta
Arancini

Chicken & Poultry
Chicken Chorizo Empanadas
Mini BBQ Chicken Slider
Peking Duck Spring Roll

Seafood
Trout Roe
Spring Ceviche
Salmon Roulade

Meat
Candied Bacon and Bourbon
Braised Beef Short Rib
Fennel Lamb

Dessert
Lavender Peach Crème Brûlée
Vanialla Bean Cheesecake Bites
Lemon Custard Tartlets

Coming Soon 2018 Seasonal Hors d’Oeuvres

Kale, Grapefruit, and Fennel Salad
Tuscan kale, toasted fennel seeds, shaved fennel, white grapefruit, radicchio, and Kalamata olives tossed in a sweet red wine vinaigrette

Roasted Vegetables with Pine Nut Pesto
Brussels sprouts, baby carrots, and cauliflower roasted with pancetta, tossed in a toasted pine nut pesto

Orecchiette with Rapini and Goat Cheese
Orecchiette pasta with a slightly spicy white wine and garlic sauce, sauteed rapini, and creamy goat cheese

Oven-Roasted Chicken Breast
Roasted chicken breast with citrus pan jus and baby heirloom potatoes

Apple Crisp
With vanilla bean crème Anglaise

On The Table
Basket of assorted dinner rolls and flat brad crisps with whipped butter

First Course
Heirloom beet salad with watercress, frisée, blue cheese, and champagne vinaigrette

Second Course
Flank steak rotola with spinach, arugula, pine nuts and roasted piquillo peppers, served with creamy basil and Parmesan couscous risotto with roasted broccolini and Brussels sprouts, pancetta, and lemon zest

or

Slow-roasted chicken breast with roasted garlic butter bean purée, served with creamy basil and Parmesan couscous risotto with roasted broccoli and Brussels sprouts, pancetta, and lemon zest

or

Creamy basil and Parmesan couscous risotto with roasted broccoli and Brussels sprouts, lemon zest, garnished with arugula and pickled radish salad

Third Course
Pomegranate panna cotta