Catering Menu

Here are some of our most popular menu items that we love to serve and people love to eat! Some of these items may be available only on a seasonal basis. We have the ability to provide our clients with vegetarian or any other special dietary menus.

Hors D'oeuvres

Ahi Tuna Crudo on Cucumber Slices

Albondigas Espanolas
In a Sherry Tomato Sauce with White Raisins

Asparagus Wrapped in Prosciutto

Black Truffled Potato Quesadilla
Truffled Creme Fraiche

Braised Lamb Shank with Roasted Tomato on Porcelain Spoons

Carrot Watermelon Soup Shooters
Diced Maine Lobster Garnish

Chamomile and Lavender Chicken SkewersQuince Dressing

Corn Cake with Hackleback Caviar and Creme Fraiche

Corn Cakes with Salmon, Dill & Creme Fraiche

Duck Confit on Roasted White Figs

Eggplant, Almond & Olive Crostini

Eggplant, Tofu and Sundried Tomato Crostini

Filet Mignon, Watercress & Dijon Creme Fraiche
on Grilled French Bread

Flatbreads with Various Toppings

Golden Beet Chip with Caviar and Creme Fraiche

Grilled Artichoke Lollipops with Vegan Saffron Aioli

Grilled Cheese on Brioche
Fontina, Gruyere & Goat

Grilled Chicken on a Gyoza Round
Hibiscus Glaze

Grilled Mahi Mahi Tostada
Crispy Corn Pancake, Black Bean Hummus, Avocado Mousse

Grilled Shrimp
Fresh Mango Wrapped in a Treviso Leaf

Grilled Shrimp Skewers
Prosciutto-Wrapped with Golden Pineapple

Grilled Venison Tenderloin on Grilled Brioche

Heirloom Tomato Bruschetta with Opal Basil

House Cured Rosemary Scented Pork Loin Crostini

Lamb Meatballs with Ouzo and Mint
Tomato Lamb Reduction

Lima Bean and Roasted Garlic Puree on Grilled Ciabatta

Lobster Empanada
Served with Lemon Creme Fraiche

Lobster Flautas

Lobster Quesadillas with Green Chiles

Local Melon Wrapped in Prosciutto

Masala Marinated Lamb Skewers

Medjool Dates Wrapped in Serrano Ham
Stuffed with Asiago Cheese

Mini Corn Tostada with Nut-Crusted Goat Cheese
House made Tomato Preserve

Olive Oil Poached Tuna with Rosemary and Caper
Roasted Yellow Squash

Onion Tarts with Blue Cheese and Walnuts

Onion Tarts with Shaved Blue Cheese

Pistachio Goat Cheese Grapes

Polenta Cake with Truffle Mushroom Mousse

Potato Pancakes with Smoked Salmon & Dill

Roasted Eggplant, Ovilina Cheese & House Dried Tomato

Roasted Portobello Mushrooms with Goat Cheese and Arugula

Roasted Red Pepper Hummus with Pita Chips

Roasted White Figs with a Goat Cheese Mousse

Rock Shrimp Carpaccio

Seafood Salad on Cucumber Slices

Shiso Leaf with Chorizo and Medjool Date

Smoked Chicken Tartlet

Smoked Salmon Mousse on Brioche Crouton

Smoked Trout with Piquillo Pepper Puree on Cucumber Slices

Spanish Olive Tapenade

Spiced Poached Shrimp with Tomatillo Sauce

Spiced Shrimp on Cucumber Slices
Smoke Tomato Sauce

Steamed Mussels in a Rose Shallot Broth

Three Way Heirloom Pepper Filled with Olive Oil, Poached Ahi Tuna, Rock Shrimp CarpaccioSmoked Trout

Tofu Lollipop
Grape Tomato, Mustard Oil

Tuna Tartar on Cucumber Slices

Vegetable Caponata on Belgium Endive Leaves

Venison Tenderloin Crostini
Blackberry Barbecue

White Asparagus and Vermont Cheddar
Melted on Seven-Grain Toast

Salads


Grilled Shrimp and Pineapple
Arugula Salad with Roasted Red Peppers

Almond-Crusted Goat Cheese Salad
Red Oak Lettuce, Belgium Endive
Pomegranate Dressing

American Hackleback Caviar
Buckwheat Blinis, Crumbled Egg Yolks and Whites
Creme Fraiche

Asparagus with Wild Arugula
Serrano Ham, Parmesan Cheese, Good Sherry Vinaigrette

Blue Crab Meat Salad
Avocado Mousse, Campari Tomatoes

Candy Stripe Beets
Rainbow Microgreens
Cara Cara Orange Aioli

Chamomile Lavender Chicken Salad
Mixed Greens, Grape Tomatoes, Quince Dressing

Cold Tomato Soup
Creme Fraiche and Dill

Crispy Serrano Ham
Frisee, Arugula, Radicchio
Broken Cherry Dressing

Curried Lobster Salad
Grilled White Corn, Mango and Petite Peas
Served in a Treviso Leaf

Diver Scallop Salad
Artichoke, Arugula, Reggiano Parmigiano, Lemon Dressing
Tomato Compote, Balsamic Glaze

Dungeness Crab Salad
Avocado & Tomato Coulis Yuzu Vinaigrette

Farfalle Pasta
Wild Mushroom, Pancetta and Petite Peas

Field Green Salad
Seasonal Vegetable, White Balsamic Vinaigrette

French Green Bean Salad
Romaine Lettuce, Feta Cheese, Kalamata Olives, Grape Tomatoes
Lemon Tarragon Dressing

Green and Red Gazpacho

Green and White Asparagus Salad
Crumbled Egg Yolks and Whites
Hazelnut Lemon Vinaigrette

Grilled Chicken Salad
Bibb Lettuce, Shaved Fennel, Valencia Orange Lemon Oil Dressing

Grilled Eggplant and Heirloom Tomato Salad
Boucheron Goat Cheese, Dried Tomato Dressing

Heirloom Tomato Napoleon
Layered with Ricotta, Fresh Mozzarella
Basil and Aged Balsamic

Italian Sausage and Fennel Salad
Arugula, Grap Tomato, Shaved Parmesan
Red Wine Vinaigrette

Lobster Salad
Asian Pear, Jicama, Holland Cucumber
Blood Orange Aioli

Mixed Green Salad
Holland Cucumbers, Shaved Fennel, Crumbled Goat Cheese
Strawberry Walnut Dressing

Mixed Heirloom Beet Salad
Watercress and Blue Cheese Balsamic Vinaigrette

Monchevere Goat Cheese with Spring Mix Salad,
Candied Orange Peel, Orange Coriander Vinaigrette

Roasted Artichokes, Fennel, and Roma Tomato in Bibb Lettuce Cups Barigoule Vinaigrette

Roasted Heirloom Beets
Pickled Red Onion, Crumbled Gorgonzola

Salad Fruta di Mare Shrimp, Scallops, Lobster, Mussels and CalamariServed in a Treviso Leaf

Sauteed Crawfish Tails
Wilted Pea Tendrils, Beluga Lentils

Sesame Noodle Salad
Snap Peas, Carrots, Bean Sprouts

Seville Orange Caesar Salad
With Pumpernickel Croutons

Smoked Marlin Salad
Baby Mixed Greens
Pink Peppercorn Dressing

Spiced Grilled Shrimp
White Bean Salad, Grape Tomatoes
Lemon Dressing

Spiced Poached Shrimp
Cucumber, Radish and Jicama Salad
Blood Orange Dressing

Thinly-Sliced Speck
Grilled Ciabatta, Wilted Arugula
Tomato Pear Chutney

Tortellini Salad with French Green Beans
Grape Tomatoes, Red and Green Basil, Lemon Olive Oil Dressing

Truffled Poached Egg Salad
Pancetta, Frisee and Grape Tomato

Tuna Tartar Cucumber Salad
Tomato, Preserved Lemon

Vine-Ripe Tomato Salad
Watercress, Blue Cheese, Fourme d'Ambert and Balsamic Dressing

Wild Arugula, Radicchio and Bibb Lettuce Salad
Sliced Grapes, Pine Nuts, White Grape Reduction

Winter Green Salad
Roasted Root Vegetable, Toasted Pine Nuts
Spanish Sherry Vinaigrette

Entrees

Baked Branzino with Braised Endive & Fingerling PotatoesBalsamic Vinegar and Lemon Nage

Baked Seafood Gratin
Shrimp, Scallop, Crabmeat and Lobster
Served in Portobello Mushroom Caps

Berkshire Foie Gras and Black Truffle Sausage
Yukon Smashed Potato Cake

Black Strap Duck Breast
Savory Bread Pudding
Blue Cheese, Walnuts and Leeks

Black Tagliatelle Pasta
Bay Scallops
Saffron Chorizo Broth

Boneless Leg of Lamb
Creamy Polenta with Black Truffles, Braised Swiss Chard
Minted Lamb Jus

Bouillabaisse
Shrimp, Scallops, Carlsbad Mussels, Manila Clams
Saffron Broth

Braised Lamb
Julienne Snap Peas, Roasted Tomatoes, Pappardelle Pasta

Braised Port with Red Onions and Granja Beans
Yellow Rice

Bush Tomato-Crusted Tasmanian Trout
Wilted Spinach and Arugula
Dandaragan Estate Olive Oil

Capellini Pasta
Fresh Morel Mushrooms and Petite Peas

Chicken Breast Stuffed with Veal and Swiss Chard
Wild Mushroom Sauce

Chicken Siciliano
Tomatoes, Sausage, Olives, Capers and Escarole

Chicken Wienerschnitzel
Spatzle, Apple, Cauliflower Casserole
Brown Chicken Sauce

Crispy Chicken Breast
Brown Chicken Jus With Seasonal Vegetables

Crispy Skin Duck Breast
Black Rice, Steamed Gai Lan
Cayenne-Spiced Strawberry Gastrique

Duck Cassoulet with Veal Sausage
Roast Tomato and Grilled Zucchini

Duck Confit Ravioli
Melting Tomato, Watercress Sauce

Filet of Sole Veronique
Wild and Basmati Rice with Baby Carrots

Five Pepper Crusted Prime Filet Mignon
Asparagus, Yukon Smashed Potatoes
Sherry Gastrique

Garlic and Thyme Lamb Chops
Israeli Couscous with Carrots, Yellow Squash, Zucchini
Grilled Asparagus

Grilled Bison Skirt Steak
Braised Red Chard, Golden Chanterelle Mushrooms

Grilled Duck Sausage
Orzo and Swiss Chard
Black Truffle Butter

Grilled Elk
Green Polenta, Grenache Reduction

Grilled Filet Mignon
Yukon Gold Smashed Potatoes, Sauteed Crimini Mushrooms

Grilled Free Range Veal Strip Loin
Black Lentils, Crispy Carrots
Madeira Wine Sauce

Grilled Hangar Steak
Braised Kale, Cannellini Beans

Grilled Lamb Chops with Mint and Garlic
Yellow Rice, Eggplant Ratatouille

Grilled Quail (Semi-boneless)
Wilted Arugula, Crispy Buckwheat Soba Noodles
Maitake Mushrooms, Sherry Glaze

Grilled Rabbit Sausage
Buckwheat Pasta, Fourme D'Ambert Cheese

Grilled Salmon
White Asparagus, Red Wine Sauce

Grilled Santa Barbara White Bass, Jus de Pulet & Mint
Braised Mix Baby Carrots and Cippolini Onions

Grilled Silver Fern Lamb Chops
Smashed Potatoes, French Green Beans

Grilled Steelhead Salmon Diced Summer Squash with Israeli Couscous Pinot Noir Reduction

Grilled Strip Loin of Beef
Steamed Broccolini, Chimichurri Sauce

Grilled Tri Tip Steak
Garlic, Thyme and Five Pepper Marinade

Grilled Venison T-Bone
Blistered White Corn and Spinach
Blood Orange-Infused Olive Oil

Grilled Wild Salmon
Roasted Tomato, Baby Lima Beans, Swiss Chard
Red Wine Reduction

Hoisin Barbecue Chicken (Boneless)

Kobe Beef Skirt Steak
Sauteed Beechwood Mushrooms
Wilted Tatsoi

Marinated Quail
Shaved Fennel, Watercress, Warm Irish Bacon Dressing

Medallions of Filet Mignon
Sauteed Red Bell Pepper, Onions and Crimini Mushrooms

Mesquite Grilled Sea Bass
Arugula, Belgium Endive, Radicchio
Pink Peppercorn Citrus Vinaigrette

Moroccan-Spiced Salmon Filet, Couscous, Asparagus, Tomato Ginger Compote

Mussels Meuniere with Grilled French Bread
White Wine, Clam Broth, Garlic and Parsley

New Zealand Green Shell Mussels
Black and White Tagliarini Pasta
Chorizo and Saffron Broth

Olive Oil Poached Northern Halibut
Carrot Broth, Israeli Couscous and Baby Vegetables

Pan Crispened Barramundi
Basmati Rice with Beechwood Mushrooms
Curry Lemongrass Sauce

Pan Roasted Chicken, Lemongrass and Red Curry

Pan Roasted Salmon
Garlic Risotto, Red Wine Reduction

Pan Roasted Venison Porterhouse
Julienne Zucchini and Squash
Green Peppercorn Demi Glaze

Pan Roasted Venison Porterhouse Chop
Braised Red Chard & Orzo
Green Peppercorn Demi Glaze

Pan Seared Copper River Salmon
Braised Kale, Pinot Noir Reduction

Pan Seared Filet Mignon
Red Onion Pancake, Sugar Snap Peas, Red Wine Sauce

Pan Seared Wild Salmon Filet
Black Kale, Sauce Veronique

Pan-Crispened Sage and Garlic Chicken Breast
Brown Chicken Jus

Pan-Crispened Skate Wing
Black Rice, Lemon Ginger Aioli

Pappardelle Pasta Duck Confit
Roasted Tomatoes, Petite Peas and Red Basil

Portobello Mushroom Ravioli
Wild Mushroom Broth

Potato Crusted New Zealand Red Snapper, Red Wine Sauce
Wild Rice, Salsify and Spinach

Roast Loin of Pork
Basmati Rice, Braised Swiss Chard
Ginger Spiked Green Apple Sauce

Roast Loin of Pork
Yukon Gold Smashed Potatoes
Oregon Cherry Sauce

Roasted Eastern Monkfish, Fricassee of Market Vegetables
Curry Fumet with Coconut Milk, Ginger & Basil

Roasted Sirloin of Lamb
Curried Chive Jus, Couscous, Carrots and Snap Peas

Roasted Veal Loin
Barley Risotto, Onion Soubise
Miso Piquillo Pepper Sauce

Sauteed Lobster and Bay Scallops
Snow Peas, House-Dried Tomato
Creamy Black Rice

Sauteed Prawns Peri-Peri Style
Red Chili Pepper, Lemon Rind, Garlic

Seafood Paella
Chorizo, Chicken, Shrimp and Mussels

Seared Diver Scallops
Rhubarb Puree, Micro Greens and Fava Beans

Seared Wild Salmon
Roasted Beets, Citrus & Pine Nuts
Light Butter Sauce with Orange and Lime

Sliced Leg of Lab
Brioche, Foie Gras, and Asian Pear Stuffing
Black Pepper Lamb Jus

Slow Roasted Breast of Veal (Free Range)
Sauteed Spinach and White Asparagus
Rosemary & Fennel Scented Veal Jus

Spiced Grilled Shrimp
Golden Beet Mousse, Red Basil

Spiny Lobster Tail
Brushed with Truffle-Infused Honey, Pepper, Berries and Truffled Sea Salt
Creamy Green Polenta

Steak Frites
New York Strip Steak, Shoestring Fries
Maitre'D Butter

Swiss Chard Ravioli with Chunky Marinara Sauce

Veal Osso Buco
Creamy Polenta, Braised Vegetables
Exotic Mushroom Demi Glaze

Wild Mushroom Crusted Halibut

Wild Mushroom Risotto
Asiago Cheese, Truffle Broth

Wild Tasmanian Trout
Braised Fennel, Roasted Fingerling Potatoes, Fennel Broth

Accompaniments

Almond, Orange and Olive Couscous

Garlic Mashed Potatoes with Spinach

Grilled Polenta with Tomato, Razor Clams and Chorizo

Grilled Seasonal Vegetable Platter

Israeli Couscous
Diced Vegetables, Red and Green Basil

Potato Torta with Artichoke and Carrot Stew Marjoram Nage

Red Potato Salad
Grain Mustard, Fresh Dill, Celery and Bell Pepper

Roasted Garlic and Extra Virgin Olive Oil

Roasted Tri Color Fingerling Potatoes

Sauteed French Green Beans
Slivered Almonds, Nicoise Olives, Pearl Onions

Shoestring Fries
Garlic, Parsley, Homemade Ketchup

Steamed Kale with Spanish Butter Beans

Taro Mashed Potatoes

Tri-Color Cauliflower
Sauteed in Extra Virgin Olive Oil and Chives

Truffled Polenta Squares
Truffle Mushroom Mousse

White Stilton with Apricots
Almond Date Bread

Wild and Basmati Rice

Yukon Gold Smashed Potatoes
Creme Fraiche and Chives

Desserts

Apple Calvados Sorbet

Apple Tart with Rosemary Whipped Cream

Apple Tartan with Vanilla Whipped Cream

Asian Pear Crisp

Assorted Cookies & Biscotti

Assorted Fruit Crumbles (in season)

Bittersweet Chocolate Truffles

Chocolate Walnut Torte with Grand Marnier Chantilly Cream

Cream Filled Profiteroles

Cream-Filled Shortbread Cake
Coated with Pine Nuts and Almonds

Date Pudding
Vanilla Ice Cream

Flourless Chocolate Cake

Ginger Lime Tart

Layered Lemon and Raspberry Mousse Cake

Lemon Meringue Tarts

Mini Mango-Maple Bread Pudding

Peach Crumble
Vanilla Creme Fraiche

Pignoli Cookies

Pineapple Upside Down Cake
Orange Cream & Blueberries

Ricotta Cheese Tart with Apricot Glaze

Spanish Chocolate Brownies

Strawberry Napoleon

Tarta de Almendras
Sweet Basque Cream

Walnut White Chocolate Brownies

Beverage Service

Beer & Wine Bar ( includes ice)Standard starting at $20.00 per person

Full Bar (includes mixers, garnishes and ice)Standard starting at $35 per person Premium starting at $37 per person Deluxe Premium starting at $40 per person

Party Package Includes beer, wine, liquor, soft drinks, ice, mixers and garnishes starting at $35 per person

Soft Beverage Bar starting $6.00 per person Corkage Fee $15.00

Contact Us

Hours:
Wednesday & Thursday 5:30pm to 10:00pm
Friday & Saturday 5:30pm to 11:00pm

Events

Restaurant

Wines

Catering

About Us