SAMPLE MENU I (Buffet)

Hors D’oeuvres

Crispy Smoked polenta, tomato jam, microgreens(gf)

Tuna Tartare, avocado, mango, rice cracker(gf)

Crostini, whipped ricotta, stewed peaches, prosciutto chip

Cheese, Crudité and Charcuterie Board

Dinner

Roasted Filet Mignon with Rosé Beurre Blanc

Lobster Risotto with blistered corn and basil

Crispy roasted local potatoes with creamy feta sauce and oregano

Grilled stone fruit salad with arugula, frisée, and radicchio, toasted pistachio citronette 

Ratatouille Gratinée

Fresh Bread and spreads for the table

Dessert

Peach and Almond Galette

Key Lime Pie Bars(gf)

SAMPLE MENU II (Plated)

1St: Seared Local Scallops(Oyster mushroom for vegetarian), summer corn puree, blistered tomatoes, hazelnut picada

2nd: Roasted Filet Mignon, ratatouille gratinée, fried summer corn polenta, Rosé beurre blanc

3rd: Summer Berry Pavlova, Raspberry whipped cream, candied pistachios

SAMPLE MENU III (Lunch)

Quinoa Salad: cucumbers, red onion, feta, pistachios, mint, parsley, chickpeas, lemon, olive oil

Watermelon Salad: heirloom cherry tomatoes, arugula, ricotta salata, lemon

Grilled Chicken Paillard: farm greens, shaved fennel, parmesan

Herb Marinated Shrimp Skewers, charred scallion sauce, zucchini slaw

Lobster Rolls, toasted bun, dill, mayo, capers

SAMPLE MENU IV (Brunch)

Rosemary Biscuits with honey butter

Spinach, sweet potato, and goat cheese frittata

Kale Salad with roasted acorn squash, feta, toasted walnuts, Sherry shallot vinaigrette

Avocado Toast with ricotta, smoked salmon, red onion, capers

Mascarpone stuffed Challah French Toast, blueberry maple syrup

Stone Fruit Salad, greek yogurt, mint

Bacon and chicken sausage

SAMPLE MENU V (Fall Edition)

To start:

Charcuterie board

Beet deviled eggs

Ricotta Crostini with roasted squash, figs, and honey

Veggie “fall” rolls with peanut dipping sauce

Main:

Roasted herbed lamb chops with chimichurri

Sautéed Striped Bass with tomatoes, red onion, capers, and lemon

Tuscan kale salad with roasted squash, apple, walnuts, feta, and sherry vinaigrette

Smashed and roasted fingerling potatoes with sea salt and fall herbs

Roasted broccolini with garlic and chili flakes

Dessert:

Warm Apple Galette with vanilla ice cream OR Pumpkin cake with brown butter frosting, candied pumpkin seeds

Themed Nights

Client Favorites

• Chicken Milanese with cherry tomatoes, arugula, lemon
• Kale salad with pine nuts, golden raisins, Parmesan, lemon vinaigrette
• Ratatouille gratin- layers of tomatoes, eggplant, zucchini, and squash with herbed panko, marinara, and pecorino cheese
• Mexican corn salad-cherry tomatoes, grilled corn, cotija cheese, red onion, bell peppers, cilantro-jalapeño lime vinaigrette
• Marinated grilled skirt steak with grilled scallions
• Sautéed salmon with green goddess sauce and baby bok choi

Greek Night

• Mezze Board with grilled local vegetables, cheeses, dips and spreads, fresh pita
• Grilled lamb chops with chermoula
• Grilled Octopus, chorizo, escarole and white beans
• Grilled Branzino stuffed with herbs and lemon
• Spanikorizo-basmati rice with garlic, red onion, spinach, dill, lemon
• Grilled Artichokes with lemon-caper tarragon aioli
• Horiatiki Salad-local tomatoes, cucumbers, peppers, onion, feta cheese, Kalamata olives, oregano vinaigrette
• Galaktoboureko with orange blossom syrup
• Fresh Watermelon spears, orange zest, Maldon sea salt

Under The Tuscan Sun

• Bruschetta chicken paillard with burrata and pesto
• Truffle roasted potatoes with rosemary and olive oil
• Burrata with grilled bread, kale pesto, roasted tomatoes
• Brussel sprout caesar salad, focaccia croutons, Parmesan
• Butter beans with garlic, olive oil, and parsley
• Citrus olive oil polenta cake with mascarpone cream and fresh berries

Mexican Fiesta

• Local ceviche, agua chile, mango, avocado, plantain chips
• Guacamole and smoked tomato salsa with chips
• Quinoa, chicken, and black bean enchiladas
• Grilled shrimp or braised pork tacos with pineapple-jalapeño salsa, cabbage slaw, and avocado crema
• Arroz con Pollo
• Grilled Corn Salad, cherry tomatoes, red onion, avocado, cilantro, roasted poblano vinaigrette
• Avocado-grapefruit salad with pumpkin seeds, cilantro, and queso fresco
• Strawberry Tres Leches Cake

THE ALL AMERICAN

• Mini Beef smashburgers with American cheese, lettuce, tomato, onion, pickles, special sauce
• Quinoa and black bean burger with avocado, roasted red onion and poblano, pepper jack cheese, chipotle aioli
• Spiced sweet potato fries with honey mustard dipping sauce
• Parmesan and herb fries with truffle aioli
• Classic wedge salad with blue cheese buttermilk dressing, bacon, tomatoes, pickled red onion, soft boiled egg, everything bagel seasoning
• Salted caramel bourbon milkshakes

BACKYARD BBQ

• BBQ pulled pork
• BBQ shrimp skewers with scallions and pineapple
• Duck fat roasted fingerling potato salad, celery, bacon, creamy dill dressing
• Firecracker Cole Slaw- red cabbage, carrots, avocado, red bell pepper, red onion, jalapeño-lime vinaigrette, cilantro
• Cornbread with honey butter
• Local Strawberry Shortcake with chantilly cream