Event Catering Menus- Only for Catered Events

1/2 of a sourdough english muffin topped with a poached egg, ham, and our house hollandaise sauce. (6)

Flaky puffed pastry filled with eggs, sun-dried tomatoes, and spinach (1 dozen)

A delicate egg pie filled with fresh spinach, new potatoes, peas, asparagus, and chives topped with herbed goat cheese crumbles. (1 dozen)

Fluffy crisp waffles topped with your choice of favorite toppings. Make them savory or sweet!

Your choice of assorted breakfast meats. (Full tray)

Chopped tomatoes with parmesan, fresh basil, shallots, and garlic marinated in extra virgin olive oil and balsamic vinegar. Serves 6 Add it to toasted fresh mozzarella topped french bread!

Serves 6

Portobello mushrooms stuffed with crab and parmesan. (12 mushrooms)

14 pops

Grilled Shrimp piled on puffed pastry topped with thia chili sauce. (1 dozen)

Layered salami, pepperoni, pepperonchinis, olives, tomatoes, mozzarella cheese, and sharp cheddar (1 dozen)

A crisp bite-sized crust filled with a herb cream cheese and topped with delicate smoked salmon, dill, and capers (1 dozen)

(8) Pickled grilled peach skewered with fresh mozzarella and prosciutto.

(18) Whipped goat cheese, herbs

Toasted crostinis smeared with warm ricotta and fig jam, drizzled with honey, and topped with crushed pistachios. (18 crostinis)

Creamy, melted brie nestled in a crisp pastry bite, drizzled with honey and topped with toasted almonds. (18 bites)

Crisp golden risotto balls filled with a savory blend of mushrooms and parmesan, served with a rich marinara dipping sauce. (2 per serving)

(6) Shucked oysters with mignonette, lemon, and cocktail sauce

Mini brioche cups with fresh lobster salad

Mini brioche cups with fresh crab salad

Spicy Tuna tartare with avocado, sesame, microgreens

Shaved tenderloin piled on toasted crostinis with horseradish cream and micro herbs (1 dozen)

Beef tenderloin bites wrapped in a flaky puffed pastry with mushroom duxelles and prosciutto. (1 dozen)

A blend of wild rice, long brown rice, sweet brown rice, red rice, and black rice simmered in a chicken stock with roasted carrots, portobello mushrooms, and onions.

Italian Arborio rice simmered in a chicken stock and white wine reduction with shallots and portobello mushrooms. Garnished with fresh parsley and parmesan cheese.

An earthy roast of heirloom carrots, parsnips, red beets, turnips, and sweet potatoes glazed with a maple balsamic reduction

Fresh Green beans sautéed in a buttery garlic sauce with shallots and portobello mushrooms.

Fresh Green beans sauteed in a buttery garlic sauce with shallots and portobello mushrooms.

Fresh Asparagus sautéed in a white wine butter sauce.

Zucchini, Yellow Squash, Onions, and Mushrooms grilled in a soy sauce-based marinade.

Creamy Yukon gold potatoes with roasted garlic and parmesan.

Creamy polenta finished with butter and fresh herbs.

Tender chicken breast marinated in a rich balsamic glaze, infused with fresh rosemary and roasted to perfection.

(2) Pan-seared and herb-roasted chicken thighs served with a rich reduction made from wild mushrooms (cremini and shiitake), fresh thyme, and roasted garlic.

Whole Chicken, quarter-roasted in a maple-butter sauce, garnished with fresh parsley and chili crisp.

serving Tender pork medallion quarters generously marinated in a citrus garlic dressing, then pan-seared with a blend of herbs and spices

Red Wine braised shredded beef brisket garnished with fresh rosemary and thyme.

(7) Garlic, white wine, butter, and herbed black tiger shrimp seared to perfection.

Crisp skin salmon finished with citrus butter.

Broiled salmon with white miso, honey, and ginger, finished with scallions.

(3) Marinated beef ribs served with an apple cider brown sugar reduction.