Company
Catering
Are you looking for a premium catering service provider? Look no further!
Tier
One
PROTEIN
Per Person — 25
Choose One
HERB MARINATED CHICKEN
with lemon caper sauce.
CHICKEN CORDON BLUE
with chipotle cream sauce and scallion.
SLICED FLANK STEAK
with chimichurri sauce.
SLICED FLANK STEAK
with horseradish cream sauce on side.
GRILLED CHICKEN BREAST
with garlic thyme jus.
CHICKEN PICCATA
Pan seared chicken with lemon, caper berries, tomato and fresh basil.
BOURBON GLAZED CHICKEN BREAST
with stone ground mustard.
CITRUS GLAZED SALMON
with fresh chives.
SALAD
Choose One
MIXED GREENS SALAD
mixed greens with cucumber, carrot, grape tomato, raspberry, or balsamic vinaigrette.
CAESAR SALAD
Romaine lettuce with grape tomato, parmesan cheese, and croutons with Caesar dressing.
VEGETABLE
Choose One
SUMMER VEGETABLE MEDLEY
squash, zucchini, bell pepper with herb butter.
ROASTED GREEN BEANS
with bacon and sea salt.
ROASTED CARROTS
with cinnamon and honey.
STARCH
Choose One
NEW POTATOES
tossed in warm butter, sea salt and fresh herbs.
TURMERIC RICE PILAF
MASHED POTATOES
creamy Yukon gold potatoes.
Tier
One
Hors D’oeuvres
One — 6 / Two — 10 / Three — 15
PETITE CUBANO
with applewood ham, pulled pork, Swiss, mustard and pickle.
HOUSE POTATO CHIP BITES
with goat cheese mousse, smoked salmon, and chive.
TUNA POKE BITES
in wonton cups, finished with sriracha and chive.
CHICKEN CURRY BITES
in phyllo cups with jewel peppers and micro greens.
CHICKEN CORDON BLUE SKEWERS
crispy chicken with applewood ham and Swiss cheese drizzled with honey Dijon sauce.
CHICKEN POT STICKERS
with ponzu sauce.
CHARCUTERIE PLATTER
mixed imported meats, cheeses, nuts, dried fruits, crostini, and crackers.
SHRIMP COCKTAIL
with micro greens and horseradish cocktail sauce.
FLANK STEAK CROSTINI
with roasted mushroom, and creamy horseradish.
VEGETARIAN SPRING ROLL
with Thai Peanut sauce and micro cilantro.
PETITE BURGER
on brioche bun with smoked gouda cheese and Horseradish pickle.
BEEF EMPANADAS
with sweet corn sauce and herbs.
CHICKEN SATAY
with sesame cilantro sauce.
ARANCINI BITES
filled with fontina, and sun-dried tomatoes, finished with pesto basil.
CRUDITE PLATTER
with hummus and black pepper ranch.
Tier
Two
PROTEIN
One Protein — 45 / Plated — 65
HERB MARINATED GRILLED CHICKEN
with lemon caper sauce.
SEARED SCOTTISH SALMON
marinated in Miso.
SLICED STRIPLOIN
with chimichurri sauce.
AIRLINE CHICKEN BREAST
with wild mushroom ragout and fresh herbs.
GREMOLATA CRUSTED SEA BASS
with lemon thyme butter.
CRAB CRUSTED SCOTTISH SALMON
with sweet corn coulis.
SLICED STRIPLOIN
and shrimp with chimichurri and merlot demi. + $7.50
TRADITIONAL PRIME RIB
with au jus and creamy horseradish.
SALAD
Choose One
MIXED GREENS
with citrus segments, bell pepper, pepitas and poppyseed dressing.
SHAVED KALE
shaved kale and baby gem lettuce with toasted almonds, dried apricots, cranberries, and champagne honey mustard vinaigrette.
CAEASAR
romaine and kale with Caesar dressing, parmesan crisps, crouton and currant tomato.
VEGETABLE
Choose One
SUMMER VEGETABLE MEDLEY
petite zucchini and patty pan squash sauteed with herb butter.
ROASTED HARICOTS VERTS
with bacon and sea salt.
HEIRLOOM CARROTS
caramelized with cinnamon honey.
ASPARAGUS
with herb butter and lemon zest.
STARCH
Choose One
ROASTED FINGERLING POTATOES
with shaved shallot.
MASHED POTATOES
creamy Yukon gold potatoes.
DAUPHINOISE POTATO
caramelized layers of thinly sliced Yukon gold potato with heavy cream, Swiss cheese and fresh herbs.
Tier
Two
Hors D’oeuvres
Choice of two included
PETITE CUBANO
with applewood ham, pulled pork, Swiss, mustard and pickle.
HOUSE POTATO CHIP BITES
with goat cheese mousse, smoked salmon, and chive.
TUNA POKE BITES
in wonton cups, finished with sriracha and chive.
CHICKEN CURRY BITES
in phyllo cups with jewel peppers and micro greens.
CHICKEN CORDON BLUE SKEWERS
crispy chicken with applewood ham and Swiss cheese drizzled with honey Dijon sauce.
CHICKEN POT STICKERS
with ponzu sauce.
CHARCUTERIE PLATTER
mixed imported meats, cheeses, nuts, dried fruits, crostini, and crackers.
SHRIMP COCKTAIL
with micro greens and horseradish cocktail sauce.
FLANK STEAK CROSTINI
with roasted mushroom, and creamy horseradish.
VEGETARIAN SPRING ROLL
with Thai Peanut sauce and micro cilantro.
PETITE BURGER
on brioche bun with smoked gouda cheese and Horseradish pickle.
BEEF EMPANADAS
with sweet corn sauce and herbs.
CHICKEN SATAY
with sesame cilantro sauce.
ARANCINI BITES
filled with fontina, and sun-dried tomatoes, finished with pesto basil.
CRUDITE PLATTER
with hummus and black pepper ranch.
Meal Prep
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