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