Catering – Grand Buffet

with Tomato Aioli

with Bloody Mary Cocktail Sauce served in Shot Glasses

with Celery Root and Caramelized Onion Puree served in Chinese Spoons

Choice of Tuna Tartare, Shrimp Salad, Salmon Mousse, Pancetta and Asparagus with Lemon Aioli, Shredded Teryaki Beef, Crab Salad, Duck and Beetroot

with Cider Vinaigrette

with Walnuts, Blue Cheese, Orange Supreme and Orange Vinaigrette

with Roasted Red Peppers, Tomato, Burratta and Balsamic Reduction

Romain, Spinach, Mixed Greens

Parmesan, Feta, Blue Cheese

Tomatoes, Carrots, Cucumber, Broccoli Florets, Radishes, Mixed Peppers, Mushrooms, Onion Rings, Chick Peas, Artichoke Hearts

Dried Cranberries, Dried Cherries, Almond, Walnuts

Pepitas, Sunflower Seeds, Diced Ham, Bacon Bits

Prepared Sous Vide Style, Medium Rare and Seared (1 per person)

in Red Wine Demi Glace

with Horseradish Cream (Carving Station)

with Wild Mushroom Madeira Sauce

With Mussels and Chorzio in a Spicy Tomato Sauce

with Yellow Pepper Sauce

with Brown Butter Vinaigrette and Candied Pecans

Roasted and Served with Pinot Noir Soaked Dried Cherries

with Drawn Butter (1 per person)

with Sauteed Cabbage and Whole Grain Mustard Sauce

Includes Sour Cream, Butter, Scallions, Cheddar Cheese, Manchego Cheese, Bacon Bits, Guacamole, Chives, Diced Roasted Red Peppers, Jalapenos

Includes Sour Cream, Butter, Scallions, Caramelized Onions, Cheddar Cheese, Parmesan Cheese, Bacon Bits, Red Onion, Gravy, Ham, Peas

with Truffle

with Balsamic Vinaigrette

with Sambuca Butter

with Balsamic Reduction

in Garlic and White Wine Sauce with Toasted Breadcrumb and Italian Parsley

Baked with Fresh Tomato, Drizzled with Balsamic Reduction

* Choose Penne, Farfalle, or Zitit with one of the above.