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Print Catering Menu
English cucumber, dill, capers, crème lemon fraiche
Wrapped in speck ham, truffle vinaigrette, parmesan
Skewered with rosemary, dried tomato, basil
Pickled fennel, wasabi aioli, green tomato
American sturgeon caviar, snipped chives
Raspberry and balsamic
Garlic toast points, arugula pesto, truffle white bean puree
Avocado, cilantro, jalapeno
Black olive and pepperoncini
Crisp served with garlic and mint yogurt
Sweet and spicy dip
Avocado, lime crème fraiche
Wrapped in smoke prosciutto, grain mustard sauce
Casino or Oreganata
Grape tomato, fresh mozzarella
Mushroom, foie bras, pastry crust
Crisp herb topping
Shiitake mushrooms, cipollini onions
Sesame crust, wasabi aioli
Rolled in sesame
Spicy peanut sauce
Melted mozzarella center, tomato fondue
($2 supplement)
Roasted garlic remoulade
Tomato, basil and parmesan
Feta, cucumber, pine nuts, tomato, truffle vinaigrette
Speck ham„ parmesan crisps
Blue cheese, bacon, tomato, red wine vinaigrette
Baby romaine, carrot, red pepper, cucumber, tomato, sherry vinaigrette
Candied walnuts, apple, roasted beets, blackberry vinaigrette
Poached pears, candied walnuts, blue cheese, white balsamic vinaigrette
(add lobster)
(Ricotta, Spinach & Artichoke, Butternut Squash, Goat Cheese,...)
(biscuits & gravy)
Garlic & herb butter sauce
Grain mustard sauce
Chimichurri
Trio of Sauces
Creole sauce
Sweet chili glaze
Lemon caper sauce
Tapenade relish
Mango & pepper salsa
Bianco, Fra Diavolo, or Thai Styles
Lobster Butter & Sage
Red wine & mushrooms
Broccoli Rabe | Sautéed Escarole | Grilled Assorted Vegetables | Grilled Asparagus | French Green Beans | Roasted Brussel Sprouts | Roasted Cauliflower | Ratatouille | Sauteed Mushrooms & Onions | Creamed Spinach | Mexican Style Corn | Sautéed Spinach | Shiitake Mushrooms
Herb Roasted Fingerling Potatoes | Mashed Potatoes | Mashed Sweet Potatoes | Creamy Polenta or Grits | French Fries | Potato Gratin | Wild Rice Pilaf | Braised Lentils | Quinoa
* These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness