CATERING &
EVENTS​

​Vegetarian:

• Stuffed Figs with Honey
  
• Fried Yuca with Garlic Mojo Sauce
  
• Tomalitos de Papa Rajas
  
• Tostada Cauliflower Ceviche
  
• Avocado Vegetable Sushi
• Egg Rolls
  
• Fruta con Chili Cup
  
• Elote Cup
  
• Mini Cheese Platter
  
• Spinach Artichoke Dip 
  

​Charcuterie/Cold Options:

• Charcuterie Platter or Cups
  
• Cheese Platter or Small Plates
  
• Fresh or Roasted Seasonal Vegetable
  
• Platter Fresh in Seasonal Fruit Platter 
  

SAMPLE Wedding MENUS

​Salad:

• Fiddlehead Fern, Mixed Greens, and Champagne Vinaigrette 
• Morel Mushrooms, shaved parmesan, Frisee, Walnut oil dressing 
• Mixed Greens and Walnut oil dressing, Shaved aged Gouda.
  
• Kadota Fig, Baby Arugula, Mixed greens, Warm Goat Cheese, Sautéed Apple, Hazelnut, Crispy Prosciutto, Pomegranate and Fig dressing 
  
• Radicchio, Baby Spinach, Shaved Fennel, Celery Root, Red Onion, Pomegranate Seeds, Shaved Pecorino, Lemon Cream dressing
  
• Endive Lettuce, Poached Pears, Roquefort Blue Cheese and Candied Walnuts​ 

Entreé Samples

Appetizer Samples

Poultry:

• Roasted Chicken with Apricot and Wild Rice
• Lemon Herb Roasted Chicken with Roasted Potatoes
  
• Chicken with Poblano Cream Sauce with Cilantro Rice
  
• Chicken with Miso Citrus glaze with Jasmine Rice
  
• Roast Duck with Orange Bourbon Glaze
• Lemon Rosemary roasted Chicken or Duck with Wild Rice
  
• Chicken Pot Pie with Puff Pastry Top
  
• Cornish Game Hen with Pomegranate Gastrique
  
• Mole de Pata Duck with Oaxaca Mole served with Saffron Rice. 
  

Beef:

• Tri Tip with Chimichurri with Fried Yucca and Garlic Mojo sauce
  
• Peppercorn Encrusted Roast Beef with Horseradish Mash Potatoes
  
• Yankee Pot Roast with Braised Heirloom Carrots and Baby Potatoes
  
• Braised Short Ribs in Rioja Sauce with Corona Mashed Potatoes
• Meatloaf with Tomato Gravy and Golden Mashed Potatoes
  
• Beef Pot Pie with Puff Pastry Top
  ​

Seafood/Fish:

• Chili and Garlic Shrimp with Green Onion Lemongrass Rice
• Salmon with Miso Citrus Glaze with Jasmine Rice
• Roasted Salmon with Dill Mustard Sauce and Young Potatoes
  
• Lobster Cavatappi with Fontina, Gruyere and White Cheddar Sauce
  
• Halibut a la Barigoule with Carrots and Uncured Bacon
  
• Baked Garlic and Parmesan Halibut served with polenta 
  

Vegan Options:

• Roasted Golden Beet ravioli filled with Cashew Cheese in a Basil Balsamic Reduction
• Blue Corn Sopes with Jackfruit Tinga, Mango Salsa and Cashew Cotija Crema.
• Spring Vegetable Risotto with Cashew Parmesan.
• Braised Jackfruit with Mushrooms served over Horseradish Mashed Potatoes topped with Crispy Onions

All dishes Served with seasonal vegetables and prepared in the best way to enhance appreciate their freshness. ​

These are sample menu items custom crafted by our Culinary Arts Professionals. 

If you have a specific menu in mind for your event, our Chefs are more than happy to accomodate your needs!

​Crostini Toast:

• Tomato Jam with Micro Basil
  
• Balsamic Roasted Vegetables with Herb Ricotta Cheese
  
• Heirloom Cherry Tomato with Pickle Reno
  
• Brie and Honeycomb
  
• Sun-dried Tomato and Olive Tapenade
  
• Lemon Cream Cheese with Strawberries and Balsamic Reduction

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​Protein:

• Shrimp and grits
  
• Chicken biscuit sliders
  
• Tostada ceviche (Cold)
  
• Pork Egg Rolls
  
• Won Ton Wrapped Sesame Chicken
  
• Charcuterie Cups
   
  

Salad Samples

Baked Phyllo Cups:

• Goat Cheese and Apricot
  
• Blue Cheese and Poached Pear
  
• Farmers Cheese and Honey with Pistachio
  
• Feta with Watermelon and Mint. (Cold) ​

​Empanadas:

• Picadillo
  
• Chicken
  
• Mushroom