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

Below is a small selection of our seasonal hors d’oeuvres menu. For the full list, please see the PDF at the end.

Stuffed Baby Artichoke Hearts
Fava Bean Bruschetta

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

Trout Roe
Spring Ceviche
Salmon Roulade

Candied Bacon and Bourbon
Braised Beef Short Rib
Fennel Lamb

Lavender Peach Crème Brûlée
Vanialla Bean Cheesecake Bites
Lemon Custard Tartlets

Summer 2017 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


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


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