Menu Selection
We uphold the highest standards, providing clients with a wide ranging selection of menu offerings. We are continually expanding our repertoire to include the best of the new food trends, adapting and improving old favorites, and seeking out suppliers for the highest quality fresh ingredients.
Health-conscious and palette-pleasing are not mutually exclusive catering terms. We offer creative menu options in the “cooking light” tradition, and make every effort to include locally-grown and organic options as well.
Menu creation is typically a collaborative process, combining our clients’ wishes with our experience and versatility. We are equally comfortable providing the best of traditional menu selections or creating new twists that will give your event a culinary “wow” factor.
Fall Wedding
STATIONS MENU
At the Bar
Kir Royale with a Lemon Twist
Passed Hors D’oeuvres
Mini Croque Monsieur
Duck Confit on Tuille Crisp with Cherry Reduction and Scallion
Triple Crème and Fig Tartlet, drizzled with White Truffle Oil
Tuna and Avocado Tartare on Sesame Wonton Crisp
Raw Bar
Seasonal Oysters on the Half Shell, Steamed Jumbo Shrimp
Cocktail Sauce, Mignonette, Fresh Lemon Wedges
Harvest Table
Organic Vegetable Crudites
Pesto Aioli Dip and Homemade Hummus
Artisanal Cheese Selection
Assortment of Local, Regional, and European Farmstead Cheeses
garnished with Fresh Grapes and Strawberries
and served with Fig Jam, Marcona Almonds, Candied Walnuts
Baguette, Water Crackers, Flatbread
Charcouterie Board
Assorted Italian Meats served with Extra Virgin Olive Oil, Aged Balsamic Vinaigrette, Black Olive Tapenade and Artisanal Slice Bread Assortment
Carving Table
Pepper Crusted Beef Tenderloin
With Horseradish Crème, Grainy Mustard, and Classic Bearnaise
Fresh Baked Rolls
Pasta Station
Butternut Squash Ravioli
with Brown Butter and Sage Sauce
Penne a la Vodka
Fresh Tomatoes, Peas and Proscuitto
Cavatappi with Basil Pesto Cream Sauce
Sauteed Peppers, Pine Nuts
A Beautiful Selection of Dessert Miniatures
Pistachio, Caramel, and Chocolate Hazelnut Gelato
Served in Espresso Cups with Vanilla Tuille Cookie
Fresh Lime Curd with Whole Strawberry
Classic Tiramisu with Marsala and Mascarpone
served in Mini Martini Glasses
Freshly Brewed Decaf in Silver Coffee Urns with Cream and Sugar