SAMPLE MENUS
Every menu we create is customized to fulfill our client’s specific and individual needs.
Spring
Guest Count: 24
1st Course: Big Eye Tuna, Citrus, Ponzu, Chili, Mint
2nd Course: Baby Spring Greens, Radish, Soft Herbs, Crunchy Seeds
Entree: Roast Halibut, Spring Peas, Crispy Ginger & Thai Herb Salad
Dessert: Strawberries, Buttermilk Biscuit, Vanilla Chantilly Cream
Summer
Guest Count: 100
Cocktail Hour: Raw Bar Boat, Selected Oysters, Shrimp Cocktail, Classic Accoutrement
1st Course: Heirloom Tomato, Buffalo Mozzarela, Basil
Entree: Petite Filet Mignon, Summer Corn & Tomatoes, Gold Potato, Romesco
Dessert: Flourless Chocolate Cake, Dulce de Leche, Hazelnut, Whipped Cream
Fall
Guest Count: 12
1st Course: Honeynut Squash Ravioli, Buerre Noisette, Pinenut, Saget
2nd Course: Chiogga Beet, Crispy Goat Cheese, Oat Granola, Soft Herbs
Entree: Saddle of Lamb, Caulini, Crispy Pannisse, Black Garlic Jus
Dessert: Jonah Apple, Oat & Nut Crisp, Vanilla Bean Ice Cream
Hors D’oeuvres
Passed
Kaluga Caviar: Potato Dauphinoise, Creme, Chive
Golden Purse: Prawn, Lemongrass, Sweet Chili Sauce
Maine Lobster Roll: Lemon Aioli, Buttered Bun
Tuna Tataki: Togorashi, Sriracha Aioli, Kirby Cucumber
Mini-Slider: American Cheese, Pickle, Special Sauce
Filet Mignon: Boursin, Horse Radish, Cress, Taftoon
Chicken Tinga Taco: Salsa Verde, Queso Fresca, Cilantro
Lemon Grass Chicken Satay: Nouc Cham, Thai Herbs
Korean Quail Lollipops: Samchang, Sesame, Scallion
Waygu Pigs: Everything Bagel Crumb, Pub Mustard
Spring Pea & Ricotta Arancini: Calabrain Chili Aioli
Burgundy Truffle Toasts: Fontina, Chive
Aspragus & Gruyere Tarts: Tarragon, Lemon Vinaigrette
Radish Katsuramuki: Green Papaya, Carrot, Thai Herbs
1st Course
Plated
Summer Heirloom Tomato: Buffalo Mozzarella, Basil
Little Gem “Caesar”: Mustard Vinaigrette, Parmesan, Crumbs
Chioggia Beets:Three Ways, Creamy Burrata, Granola, Soft Herbs
Red Endives: Heirloom Citrus, Farmers Cheese, Pistahcio, Herbs
Spring Asparagus & English Pea: Mache, Pistachio, Mint
Winter Chicory Salad: Bosc Pear, Gouda, Candied Hazelnut,
Jumbo Lump Crab Salad: Avocado, Mango, Citrus Vinaigrette
Big Eye Tuna Tartar: Avocado, Ginger, Herbs, Sichuan Pepper
Maine Lobster: Sweet Corn, Sungolds, Lime, Chili, Cilantro
Fresh Orecchiette: Spring Pea, Fava, Buffalo Ricotta, Mint
Meze Rigatoni: Summer Pesto, Almond, Hericot Vert, Basil
Edward’s Country Ham: Summer Melons, Soft Herbs
Main Course
Plated
Filet Mignon: Potato Dauphinoise, Black Trumpets, Bordelaise
Waygu Short Rib: Pommes Puree, Winter Roots, Cipollini, Thyme
"Eleysian Field" Rack of Lamb: Horiatiki, Israeli Couscous, Tatziki,
“Coq au Vin”: Heirloom Carrots, Chanterelles, Pearls, Yukons,
Grilled Chicken Breast: Sweet Corn & Sungold Succotash, Lime
Swordfish “Spiedini: Citrus, Endive, Fennel & Chili Salsa
Atlantic Halibut: Spring Peas, Crispy Ginger, Thai Herb Salad
“Day Boat” Cod: Shaved Asparagus, Pea Shoots, Spring Risotto
“Deconstructed” Lobster Bake: Corn Chowder, Littleneck, Chorizo
Vegetable Wellington: Portobello, Spinach, Carrot, Mushroom Jus
Roast Cauliflower Head: Chickpea, Tabouleh, Tahini, Herbs
Eggplant Rolotini: Ricotta, Bloomsdale Spiacnh, Marinara, Basil
Rigatoni ala Vodka: Tito’s. Broccolini, Breadcrumb, Basil
Caviar & Martinis
Guest Count: 20
EATS
Imperial Ossetra: French Blini, Traditional Accoutrements
Kaluga Caviar: Tater Tots, Creme Fraiche, Chive
Supreme Sturgeon: Pacific Uni, Farm Egg, Dill
Mini-Lobster Roll: Gold Kaluga, Lemon Aioli, Chive
Fresh Tagliatelle: Royal Sturgeon, Lemon, Farm Butter
Prime NY Strip: Ossetra, Potato Dauphinoise. Bordelasie
Strawberry & Champagne Trifle
DRINKS
Mixologist on the Bar
Martinis: All the l fixings for an superb Martini Bar
We bring everything but the Liquor for the bar
Live Fire Taco Bar
Guest Count: 100
Cocktail Hour: Raw Bar Boat, Selected Oysters, Shrimp Cocktail, Classic Accoutrement
BUFFET
Carne Asada & Pollo Asado
Sonoran Tortillas & Grilled Scallions
Toppings: Salsa Verde, Pico de Gallo, Salsa Roja, Guacamole, Queso Fresca, Pickled Onion, Cilantro, Radish, Lime
Arroz Roja & Refried Pinto Beans
Esquitas: Wood Fired Sweet Corn, Chili, Cotija Cheese, Cilantro
Dessert: Sundae Bar with all the fixings
DRINKS
Magaritas: Fresh Squeezed Lime Juice, Blue Agave
Palomas: Fresh Squeezed Grapefruit jJuice, Cane Sugar
COCKTAIL PARTY STATIONS
Raw Bar Boat: Selected Oysters, Shrimp Cocktail, Accoutrements
Portage Caviar Service: French Blini. Potato Chips, Accoutrements
Jamon Ibericao Carving Station: Spanish Meze, Breads, Olives
Farmstead Cheese Board: Dried Fruit & Nut, Local Honey, Grapes
Italian Table: Cheese, Charcuterie, Market Vegetables, Bread
Tiny Slider Bar: Assorted Sliders, Housemade Chips, Pickle Bar
Asian Street Snacks: Satay, Papaya Salad, Sesame Noodles, etc
Carving Station: Prime Rib, Mini-Rolls, Crispy Onion, Hors Radish
Ceviche Shooters: Coctail de Camarones, Chili Verde Sea Bass, Etc
