Dinner Catering Sample Menu

Dinner Party Sample Menu #1
(5-Course Plated Service) 

FIRST COURSE

VEGETABLE TEMPURA, Yuzu-Ponzu

SECOND COURSE

POTATO & LEEK SOUP, Crispy Prosciutto, Celery Top, Leek Ash Oil

THIRD COURSE

GRILLED ASPARAGUS, Burrat, Guanciale, Pine Nuts, Pine Oil

FOURTH COURSE

DUO OF PORK
Tenderloin, Belly
Braised Cabbage, Pickled Mustard Seeds, Pea Purée, Wild Mushrooms, Charred Onion

FIFTH COURSE

DARK CHOCOLATE CAKE, Cocoa Nib Brittle, Salted Caramel Ice Cream, Caracara Orange


Dinner Party Sample Menu #3
(Wine Night Event)

FIRST COURSE

Beet Salad
Whipped Honey Goat Cheese, ‘Everything’ Crumble, Citrus, Dill-Buttermilk Emulsion.

SECOND COURSE

‘General Tso’ Pork Cheeks
Fried Rice, Micro Cilantro

THIRD COURSE

Crispy Sweetbreads
Red Wine Glaze, Celeriac & Cauliflower Puree, Black Trumpet Mushroom

FOURTH COURSE

Short Ribs
Red Wine Caramel, Southern Cheesy Grits, Crispy Shallots, Nasturtium

 

Dinner Party Sample Menu #2
(Drop-Off Family Style)

TO BEGIN

Pear & Pecorino Salad
mixed greens with pears, hazelnuts, pecorino and a white balsamic vinaigrette

SECOND COURSE

Crispy Chickpea Panisse
garlic aioli, harissa-tomato sauce, braised kale

ENTRÉE

Rack of Lamb
with mint salsa verde

SIDES

Roasted Fingerling Potatoes
with rosemary & garlic

Grilled Zucchini & Eggplant
with fresh herbs

DESSERT

Vanilla Panna Cotta
with strawberry jam, pistachio brittle

Baked Meringue
with whipped cream & fresh berries

 


Cocktail Party Sample Menu
(Pass-Around Bites)

kumamoto oyster
with grapefruit & prosecco mignonette

wild mushroom fricassee
farm cheese, chives
on sourdough toast

beef tartare
pickled mustard seeds, anchovy, caper, quail egg yolk,
on brioche toast

forty-eight hour beef short rib
red wine caramel, potato puree, spring peas, maitake mushroom

mignardises