SAMPLE MENUS

Every menu we create is customized to fulfill our client’s specific and individual needs.

A plate of cooked white fish topped with fresh herbs and sliced chili pepper, served on a bed of green peas and sauce, all on a decorative white plate with gold trim.

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

Man wearing a straw hat, sunglasses, and a bandana, preparing oysters on ice at an outdoor seafood stand near the water during sunset.

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

A gourmet plate with slices of cooked steak, garnished with herbs, microgreens, and served with a dark sauce. The dish includes small roasted vegetables and a smear of sauce for presentation.

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

Baked dumplings topped with crispy fried wonton strips, served with a bowl of dipping sauce.
A white bowl with cherry tomatoes, basil leaves, mozzarella balls, and microgreens on a wooden surface.
High-end plated dish featuring a thick cut of medium-rare beef, a rectangular roasted vegetable or terrine, leafy greens, and microgreens, all garnished with a dark sauce on a white plate.

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

A bowl of caviar surrounded by decorative greenery, with a spoon inside, and a bowl of potato chips in the background.
Food buffet at an outdoor event featuring bowls of salad, fried chicken, and cooked beef, with white chairs lined up in the background.
Assorted small sandwiches and appetizers displayed on a multi-tiered metal tray at a catering event. There are sliders, tartlets with toppings, and small cakes with smoked salmon garnished with herbs.