Menus

Our talented Chef will be happy to create a menu customized to your event needs and vision while using fresh, seasonal ingredients. Below you will find sample menus, as well as a selection of seasonal hors d’oeuvres.


Corporate Catering

Seasonal Hors d’Oeuvres

(full PDF menu available below)


Vegetarian
Mushroom Tartlet
Mini Cali Veggie Burger
Mini Vegetable Shepherd’s Pie


Chicken & Poultry
Double Crisp Soy-Glazed Wings
Chicken & Waffles
Chicken Mole


Seafood
Mini Lobster Roll
Salmon Poke
Scallop Cannelloni


Meat
Duck Confit Crostini
Mini Pork Tamale
Flank Steak Bruschetta


Dessert
One Bite S’mores
Pumpkin Cake Bites
Salted Caramel Pudding Cup



Fall 2016 Hors d’Oeuvres PDF

Stationary Buffet

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

Three Course Served Dinner

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






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