CATERING MENUS
Event catering description …
COCKTAIL PARTY MENU
Hors d’oeuvres
♦ Roasted root veggies
on skewers with spicy honey sauce
♦ Gazpacho shooters
♦ Chilled summer soup
♦ Scallops
♦ Duck confit salad
with orange marmalade on toast
♦ Quail eggs
wrapped in bison skin
♦ Beef sliders
♦ Porcini truffle
♦ Truffle risotto spoons
♦ Spinach cheese rolls and bakes
♦ Truffle deviled eggs
♦ Foie gras
on brioche and raspberry jelly
♦ Blinis
with caviar and crème fraîche
♦ Lemonaise shrimp
Cakes & Desserts
♦ Dobush Cake
♦ Chocolate Cake
♦ Pavlova Cake
♦ Pannacotta
♦ Pods du crème with fruit
♦ Macaroons
♦ Blondies
♦ Salted caramel bonbons
WEDDING MENU
Hors d’oeuvres
♦ Quail egg wrapped in bison skin
♦ Truffle devil eggs
♦ Shrimp lemonaise
♦ Gazpacho shooters
♦ Cups of seasonal veggies
Plated Dinner
♦ Foie gras with orange marmalade crostini
♦ Focaccia and artisan breads
First Course
♦ Caprese salad
♦ Mixed greens, watermelon and pecans salad
♦ Roasted beets with goat cheese
or Vichyssoise soup with caviar
Main Course
♦ Fillet mignon with portabella mushrooms
♦ Chicken marsala with anna potatoes
Desserts
♦ Pannacotta
♦ Strawberry pavlova
♦ Salted Caramel bonbons
BAR SNACKS
♦ Antipasti or olives and seasonal veggies
BAR & BAT MITZVAH
Hors d’oeuvres
♦ Vegetarian liver on grilled bread
♦ Spinach and cheese bakes
♦ Roasted tomato soup and melted cheese
♦ White cheddar
or parmesan mac and cheese
Fish
♦ Mediterranean quinoa salad
♦ Beet citrus salad with caramel pecans and mint yogurt
Desserts
♦ Mini berry tarts
♦ Chocolate cake
♦ Salted caramel bonbons
Drinks
♦ Fresh lemon syrup
♦ Organic black cherry syrup
♦ Cranberry juice
♦ Watermelon water with mint
Bread Service
♦ Homemade sesame bread sticks with assorted dipping sauces
VEGAN DINNER
FIRST COURSE
♦ Roasted baby beets over mixed greens and goat cheese
SECOND COURSE
♦ Vichyssoise
THIRD COURSE
♦ Spaghetti squash, kale, sun dried tomatoes, and pine nuts
♦ Bouquet of mushrooms stew over parsnip purée, topped with truffle
DESSERTS
♦ White peach sorbet
♦ Dark vegan chocolate cake with seasonal fruits
♦ Salted caramel bonbons
CORPORATE PARTY
HORS D'OEUVRES
♦ Truffled cherry root risotto spoons
♦ Tuna tartar crostini with chives and shallots
♦ Virgin bloody mary shrimp shooters
♦ Prosciutto, figs, and mascarpone bruschetta
♦ Cheese and spinach bakes
♦ Cheese gougère / puffs
♦ Truffle deviled eggs
♦ Blinis with caviar and crème fraiche
♦ Salmon mousse in waffle cones
♦ Turkey sliders
DESSERTS
♦ Homemade candies
♦ Macaroons
♦ Fruit cups
♦ Fig and honey pâté
♦ Hazelnut financiers
♦ Mini éclairs
♦ Cream puffs
♦ Assorted cookies
♦ Assorted cheese and fruit platters
♦ Candied nuts
♦ Salted caramel bonbons