Composed from the season
This is the working repertoire, not a fixed card. Menus change with the season, fall and winter into spring and summer, and every event's menu is composed from it around your table, your tastes and the occasion.
Private Dining Appetizers
Fall & Winter
Sea Scallops
Seasonal purée, pancetta crisp, port reduction
Portobello Mignon Tower
Sautéed spinach, caramelized onion, tomato, cheddar, blue cheese, Merlot jus
Burrata
Seasonal stonefruit caponata, speck, crostini
Braised Pork Belly
Cassis compote, succotash
Beef Tartare
Tenderloin, capers, lemon, Pommery mustard, mushroom, pistachio
Mushroom Crostini
Cremini, oyster, shiitake, truffle mascarpone, parmesan
Mussels
Cherry tomatoes, onion, fennel, soppressata, amber ale
Mussels
Celery, onion, nduja, sugo, white wine
Illegal Shrimp Cocktail
Confit garlic mash, whiskey butter sauce, martini glass
Pan-Fried Pork or Shrimp Dumplings
Coconut curry glaze
Pork Tenderloin & Seared Scallop Sandwich
Shaved fennel slaw, blood orange butter reduction
Spring & Summer
Melon Three Ways
Mint, berries, prosecco
Burrata
Arugula, cherries, tomatoes, prosciutto, basil oil, crostini
Broiled Pork Belly
Cassis compote, fregola
Mussels
Lime, onion, shishito pepper, jalapeño, mezcal
Parmesan Basket
Polenta, sautéed mushrooms, speck
Seafood Arancini
Stuffed with seafood, marinara
Mini Panzerotti
Sun-dried tomato, artichoke, caciocavallo, ricotta
Stuffed Focaccia
Soppressata, capicola, prosciutto, fontina
Catering Appetizers
Fall & Winter
Charcuterie
Artisanal cheese and butchery
Mushroom Crostini
Cremini, oyster, shiitake, truffle mascarpone, parmesan
Fig & Prosciutto Crostini
Fig jam, caramelized onion, prosciutto, Gorgonzola
Shrimp Satays
Moroccan dip
Fried Mixed Seafood
Shrimp, squid, mussels, aioli
Thai Meatballs
Red curry peanut sauce
Oysters
Seasonal mignonette
Mini Pizzas
Smashburger & Fried Chicken Sliders
Marinated Party Olives
Spring & Summer
Oven-Roasted Tomato Crostini
Honey ricotta, basil, aged balsamic IGP
Zucchini Rolls
Herbed goat cheese or honey ricotta, red pepper, chive
Fried Coconut Shrimp
Citrus dipping sauce
Cedar Plank Brie
Blueberry chili compote
Oysters
Seasonal mignonette
Nduja Chicken Wing Lollipop
Nduja vinaigrette glaze
Charcuterie
Artisanal cheese and butchery
Baked Brie
Mango salsa, pecans, croissants
Indian Spiced Salmon
Brioche, mango chutney, yogurt
Farro & Grilled Vegetable Salad
Mini Pizzas
Smashburger & Fried Chicken Sliders
Marinated Party Olives
Salads
Tuscan
Radicchio, butter lettuce, apple, pecans, maple balsamic
Warm Mushroom
Arugula, roasted red pepper, mixed mushroom, shaved parmesan, sherry vinaigrette
Roasted Beets
Heirloom beets, cashews, port and cassis gastrique, honey ricotta
Tuscan Bread
Pepper, cucumber, cherry tomato, red onion, croutons, halloumi
Thai Mango
Pepper, cucumber, mango, cashews, Asian vinaigrette
Grilled Vegetable
Goat cheese fondant
Flavours of Provence
Radicchio, fennel, arugula, olives, white wine vinaigrette
Soups
Tuscan Onion
Toasted garlic crostini, shaved parmesan
Butternut Squash
Roasted squash, Gala apple
Curried Pumpkin Bisque
Masala and coconut
Leek & Corn Chowder
Potato, Stilton
Pasta & Rice
Pappardelle
Roasted red pepper cream sauce, Italian sausage crumble, rosemary
Braised Pork Paccheri
Tomato-braised wild boar, stracciatella
Mushroom Tagliatelle
Cremini, oyster mushroom, thyme, truffle cream, parmesan, guanciale
White Bolognese Spaghetti
Milk-braised ground veal, white wine
Seafood Linguine
Shrimp, bay scallop, mussels, white wine, tomatoes
Ricotta Gnocchi
Four-cheese fondue, hazelnuts, fried sage
Wild Mushroom Risotto
Asparagus, pancetta, gorgonzola
Pumpkin Risotto
Sage, walnuts, mascarpone
Roasted Beet Risotto
Red heirloom beets, goat cheese, honey
From the Sea
Indian Spiced Salmon
Mango fruit salsa, basmati
Red Wine Poached Halibut
Fregola, parsley
European Sea Bass
Black Verona rice, butternut squash purée
Grilled Calamari
Sautéed spinach, red onion, oven-roasted cherry tomatoes
Pistachio & Maple Crusted Black Cod
Shiitake truffle cream sauce, fingerlings, heirloom carrot
Nduja-Glazed King Shrimp
Romesco, fennel parsley slaw, fried fingerlings, shishitos
Butter-Poached Lobster Tail
4 to 5 oz, seasonal purée, Brussels sprout slaw
Sea Scallops
Seasonal purée, maitake, beet chip, spring cauliflower
Poultry
Poulet Creole
Oven-baked spiced half chicken, sweet and spicy curry sauce, pineapple, coconut, dirty rice
Spatchcock Cornish Hen
Farro, fennel, zucchini, lemon caper butter sauce
Roasted Half Chicken
White wine cream sauce, pot barley, succotash
Roast Chicken Breast
Orange tarragon beurre blanc, confit garlic mash, heirloom carrot
Chicken Marsala
Cremini and oyster mushrooms, Marsala wine, prosciutto, provolone, asparagus, roast potatoes
Chicken Parmigiana
Fior di latte, sugo, seasonal vegetables, bucatini carbonara
Beef & Pork
Grilled 12oz NY Prime Striploin
Confit potato batons, port-fortified demi, broccolini, king oyster mushroom
Grilled 8oz AAA Filet Mignon
Stilton butter, red wine reduction, candied shallot, pole beans, smashed fingerlings
Veal Chop
Truffle mash, chimichurri, fried Brussels sprouts, fried leek strings
Braised Short Rib
Mascarpone polenta, heirloom carrot, potato strings
Grilled Double-Cut Pork Chop
Stonefruit compote and rapini in fall, Amarena cherry and asparagus in spring; twice-baked potato
Tomahawk Rib Steak
Runner beans, tomatoes on the vine, red wine reduction, twice-baked potatoes
Desserts
Fall & Winter
Crème Brûlée Trio Tasting
Seasonal flavours
Coconut Creole Bread Pudding
Pineapple, pecans, bourbon custard
Pumpkin & Apple Strudel
Pecans, caramel sauce
Mascarpone Cheese Quenelles
Amarena cherry, peach, fig and pear compotes, pizzelle
Pistachio Cannoli
Spring & Summer
Vanilla Panna Cotta
Cassis compote
Summer Berry Pudding
Raspberry and blackberry infused angel cake, crème anglaise
Lemon Almond Tart with Raspberries
Lavender almond crust, lemon mascarpone cream
Chocolate Lovers Delight
Raspberry coulis
Torrone
Almonds, hazelnuts, pistachios
From repertoire to your table
Your menu starts here
Every event is quoted individually, and the menu is composed with you from what the season does best. Tell us the occasion and we will take it from there.
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