Menu customization available

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Passed hors d'oeuvres

(select four)

crostini with ricotta and fig [v] 

maki garden roll [v] 

smoked salmon canape with capers

caprese [v] 

cheese & olive skewers [v] 

california roll

charcuterie platter (station)

pork belly bun

bacon - wrapped tiger shrimp

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First course

(select one)

organic beets with goat cheese [v] 

asian pear salad & lotus root with black sesame [v] 

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Second course

(select one)

salmon tataki with ponzu

octopus & shrimp with citrus sauce

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Third course

(select one)

(additional charge for two selections)

skirt steak with chimichurri and grilled vegetables

braised short rib and kabocha puree

charbroiled chicken with mushroom alfredo and roasted haricots verts

grilled pesto chicken and roasted potato

sea bass with lemon caper sauce and kabocha puree

oven - baked salmon with garlic butter and rosemary potato

(vegetarian option included at no extra cost upon request) [v] 

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Plated menu includes water and coffee service.

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All menus include dinner plates, silverware, water goblets, buffet table linens, napkin linens, chafing dishes, and a Beverage Station (coffee and bottled water)

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Optional add-ons

Extra glasses for wine or champagne, $1.50 each

Soft drinks, $1.00 each

Chair covers, $1.00 each

Chargers (silver or gold), $1.00 each

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Customary 18% event fee and current sales tax will be added

Menu is subject to change

Minimum guest count of 50

[v] indicates vegetarian or vegan dish

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