Catering Menus
Spring 2025 Menu
3 Courses - $110pp
4 Courses - $130pp
Starters - $18pp (Optional)
STARTERS
Big eye tuna crudo, pickled fresno chili, radishes, puffed black rice, avocado mousse, blood orange oil
Wild gulf prawns, smoked paprika, lemon, roasted garlic
Beef tartare, lemon, cold pressed olive oil, parmesan, chives, cerignola olives, toasted focaccia
Mushroom bruschetta, ricotta, sherry vinegar, cold pressed olive oil
Heirloom vegetable crudites, whipped avocado spread
Artisan cheese & charcuterie, seasonal fruit, sourdough
FIRST COURSES
Hamachi crudo, persian cucumber, avocado, fresno chili, yuzu, chives, white soy sauce
Chopped salad, romaine lettuce, radicchio, provolone, castelvetrano olives, salami, pepperoncini, garbanzo beans, croutons, red wine vinaigrette
Golden beets, red grapefruit, leeks, whipped goat cheese, toasted hazelnuts, brussels sprout leaves, blood orange oil
Burrata, heirloom tomatoes, crushed pine nuts, basil, citrus vinegar, cold pressed olive oil
SECOND COURSES
Cavatelli, charred broccolini, calabrian chili, meyer lemon, parmesan broth
Tagliatelle, wild mushrooms, garlic confit, lemon, brown butter, pecorino romano
Gnocchi, delicata squash, brussels sprout leaves, chives, parmigiano reggiano
Risotto, white corn, chanterelle mushrooms, parmigiano reggiano, charred tomato
MAIN COURSES
Maine lobster tail, yukon gold potato puree, crispy leeks, espelette pepper, lemon
Black cod, roasted rainbow carrots, castelvetrano olives, lemon-brown butter emulsion
Wild salmon, cauliflower puree, trumpet mushrooms, lemon-parsley gremolata
Crispy skin duck breast, roasted maitake mushroom, parsnip puree, bing cherry-duck jus
Rib eye steak, slow cooked fingerling potatoes, charred broccolini, rosemary-veal demi glace
Boneless beef short ribs, creamy parmesan polenta, red wine jus
DESSERTS
Meyer lemon panna cotta, huckleberry coulis, puffed black rice
Dark chocolate budino, burnt meringue, pistachio crumble
Almond flour olive oil cake strawberry, rhubarb, creme fraiche
Coconut ice cream, roasted pineapple, caramel sauce, lime zest
STARTERS
Gulf shrimp cocktail, horseradish cocktail sauce, lemon
Tuna tartare, avocado, fresno chili, yuzu, soy, taro chip
Oysters rockefeller, parsley, butter, lemon, breadcrumbs
Cheese & charcuterie, seasonal fruit, local sourdough
FIRST COURSES
Caesar salad, romaine lettuce, herbed garlic croutons, caesar dressing
Chopped salad, romaine, radicchio, provolone, olives, salami, pepperoncini, garbanzos, croutons
Roasted beet salad, crumbled goat cheese, cashews, dijon vinaigrette
Wedge salad, tomatoes, crispy bacon, red onion, blue cheese dressing
MAIN COURSES
NY strip steak, green peppercorn sauce "au poivre"
+ 20 per-person prime beef
Rib eye steak, roasted garlic demi glace
+ 20 per-person prime beef
Butter poached maine lobster tail, lemon butter sauce
Seared wild sockeye salmon, castelvetrano olive beurre blanc
SIDES (Select 2)
Potato gratin, gruyere cheese, black pepper
Whipped yukon gold potatoes, straus butter
Creamy polenta, mascarpone cheese, pecorino romano
Creamed spinach, breadcrumbs, parmesan cheese
Charred broccollini, calabrian chili, brown buttter
French green beans, toasted almonds
DESSERTS
Almond flour cake, mandarin orange glaze, creme fraiche
Flourless chocolate cake, vanilla bean ice cream
Tiramisu. creamy mascarpone, espresso, lady fingers
NY cheesecake, graham cracker crust, strawberry coulis