Dinner Catering Menu

*Call for Pricing and Drink Packages*

Hor D’oeuvres

Gruyere Potato and Bacon Tartlets

Beef Sate
with Indonesian Sauce

Foie Gras Mousse
on Brioche with Homemade Strawberry

Filet Mignon
on Toast with Wild Mushroom

Oysters, On the Half Shell, Bloody Mary Gelee

Tuna Tartar
on Fried Japanese Yam Chips

Crab Cakes
with Sauce Grabiche

House Cured Gravlox
on a Potato Pancake with Crème Friache

Shrimp with Avocado and Parsley
in a Cucumber Cup

Chicken Satay
with Peanut Dipping Sauce

Tomato and Goat Cheese Crostini

Polenta, Mascarpone, Hazelnut and Fig

Vietnamese Summer Roll
with Asian Vegetables and Citrus Cilantro Dipping Sauce

Cold Spicy Tomato Shot
with Crabmeat

White Bean Crostini
with Scallion and Curried Cauliflower

Pigs in Blankets

Mini Rueben


Goat Cheese Salad
Roasted Red & Yellow Beets, Toasted Pumpkin Seeds

Foie gras Duo
Pan Seared Foie gras: (Apple, Star Anise, Lentil, Arugula)
Terrine: (Walnut and Pumpkin Bread Crumble)

Blue Cheese Caesar:
Romaine, Crouton, Onion Ring, Parmesan

Oxtail Onion and Barley Soup
Croutons, Parmesan

Butternut Squash Soup
Crème Friache, Wild Mushrooms, Pine Nuts

Plates Smoked Salmon
Sour Cream, Caper, Egg, Toast

Tuna Tartar
Avocado, Taro Root, Soy

Salmon Tartar
Salmon, Crème Friache, Caper, Citrus, BBQ Potato Chips

Green Salad
Apple, Sour Cherry, Walnut, English Cheddar


Roasted Filet Mignon
Green Peppercorn & Brandy Sauce, Cheddar Potato Gratin

Slow Braised Beef Shortrib
Wild Mushroom Gravy, Mashed Potato (or Polenta) Sautéed Greens

Grilled Crispy Skin Salmon
Mashed Spring Peas, Carrots, Tuscan Kale, Savory Japanese Glaze

Crispy Seared Chicken Breast
Olive Tomato Compote, Creamy Polenta, Arugula

Grilled Sword fish
Roasted Tomato, Caramelized Onion, White Bean Puree, Escarole

New York Strip Steak
Onion Rings, Mashed Potato, Broccoli Rabe, Blue Cheese

Grilled Filet of Bronzino
Fennel, Olive, Carrot, Tomato, Arugula

Skinless Poached Chicken Breast
Seasonal Vegetable, Sweet Potato Puree

Pasta Garganelli
Shitake Mushrooms, Porcini Cream Sauce and Braised Greens

Pasta Rigatoni Bolognese
Blend of Duck, Pork and Veal Meat

Pasta Sheep’s Milk Ravioli
English Peas, Baby Carrots in Brown Butter, Fresh Herbs

Pasta Veal Ragu
Spinach Pappardelle: Squash, Escarole, Beans, Fennel Breadcrumbs

Potato Crusted Halibut
Fingerling Potatoes, Lemon Caviar Sauce, Cipolini Onions

Monkfish Stew
Shrimp, Tomato, Potato, Fennel, Olive, Artichoke

Duck Confit, Braised Pork Belly Chef’s House Sausage

Roasted Half Chicken
Partially Boneless, Mashed Potato, Spinach, Carrot and Cumin Stew

Sample Dinner Parties

*Call for Pricing and Drink Packages*

A. Buffett: – 1 Entrée, 2 Sides, 1 Dessert
(Winter Salad is Included)
*Call for Pricing and Drink Packages*
B. Choose 3 Passed Hors D’oeuvres, 1 Entrée, 2 Sides, 1 Dessert
(Winter Salad is Included)

Choose 3 Hors D’ oeuvres, 1 Appetizer, 1 Entrée,
Passed Dessert Platter (Cookies, Fruit, Cake)

Choose 4 Hors D’oeuvres, 1 Appetizer, 2 Entrees (guest choice at table),
1 Plated Dessert or Dessert & Coffee Station

Choose 4 Hors D’oeuvres, 1 Appetizers , 2 Entrees (guest choice at table),
1Plated Dessert and Dessert Platter

5 Course Tasting Menu: Guests Enjoy Smaller Portions of Multi Course Meal
(8 to 12 people, includes 3 Hors D’ oeuvres)

7 Course Tasting Menu: Enjoy Smaller Portions of Multi Course Meal
(8 to 12 people, Includes 3 Hors D’ oeuvres)

Most off-site catering requires a minimum of 20 guests
Sales Tax of 7.375% and Service Charge of 20% will be added to all Food, Beverage & Labor Charges.
Pricing Examples are subject to change due to Market Availability