Plated and Dinner Menus

• Gourmet side
• Chicken entrée
• Starch side
• Vegetable side
• Cookies and brownies
• Finger-size rolls and butter
• Sodas and bottled waters

• Two gourmet sides*
• Chicken entrée
• Starch side
• Vegetable side
• Cookies and brownies
• Finger-size rolls and butter
• Sodas and bottled waters

• Two gourmet sides*
• Chicken entrée
• Fish entrée*
• Starch side
• Vegetable side
• Miniature pastries*
• Finger-size rolls and butter
• Sodas and bottled waters

• Two gourmet sides*
• Meat entrée*
• Fish entrée*
• Starch side
• Vegetable side
• Miniature pastries or assorted cakes*
• Finger-size rolls and butter
• Sodas and bottled waters

Minimum 20 guests.

• Mixed green garden salad with lemon cilantro vinaigrette
• Black bean and corn salad with red onions, peppers, cilantro
• Grilled vegetable platter
• Arroz con gandules, rice with pigeon peas
• Sweet plantains
• Meat entrée. Choose one:
  • Caribbean roast pork, pernil
  • Beef empanadas
• Chicken entrée. Choose one:
  • Spanish-style baked chicken
  • Dominican braised chicken, pollo guisado
• Finger-size rolls and butter
• Sodas and bottled waters

Minimum 20 guests.

Cold Selections

• Chilled spears of asparagus with lemon oregano vinaigrette
• Classic Caesar salad
• Marinated bocconcini salad with pear tomatoes

Hot Selections

• Chicken entrée. Choose one:
  • French-cut chicken piccata with lemon caper sauce
  • Chicken breast with marsala mushroom sauce
  • Chicken a la cacciatore
  • Chicken a la parmigiana
• Gemelli pasta with roasted red and yellow peppers, wild mushrooms, and broccoli rabe
• Breaded eggplant parmigiana
• Miniature Italian pastries
• Sliced fresh fruit and assorted berries platter
• Finger-size rolls and butter
• Sodas and bottled waters

Minimum 20 guests.

Additional and custom add-ons are available upon request.

• Hamburgers
• All-beef hot dogs
• Veggie burgers
• Two gourmet sides, choose from list
• Fresh sliced watermelon
• Assorted condiment and relish tray
• Sodas and bottled water
• Add-on: Bone-in barbecue chicken: $4 additional per person

• Bistro salad with mixed seasonal greens, aged goat cheese, roasted pear, smoked duck confit, or pancetta, roasted red pepper, walnut crumbs, and champagne vinaigrette
• Burrata, beef steak heirloom tomatoes, Himalayan sea salt, and basil oil pipette
• Citrus caprese salad with blood orange, ruby red grapefruit, navel orange, and crumbled feta and mint, topped with mixed baby greens in a lemon vinaigrette dressing
• Confit of white asparagus, maple poached pear, dried cranberries, crumbled gorgonzola, and mixed baby greens in cilantro lime vinaigrette
• Hudson Valley salad with mixed seasonal greens, warm chèvre on a toasted crouton, roasted yellow tomato wedge, roasted Portobello mushrooms, fresh chives, and warm tomato vinaigrette
• Mixed baby green salad: black mission fig brûlée, figs crostini, goat cheese, and candied walnuts in cumin lime vinaigrette
• Tri-color beet salad and mandarin oranges with citrus vinaigrette

• Asian brined chicken breast, Japanese black rice, roasted eggplant, baby bok choy, Asian watercress, and soy ginger
• Crispy Long Island duck breast, elderflower, honey glazed burdock root, pickled radish, snow peas, shaved fennel confit, and sour cherry sauce
• Duck a l’orange, Japanese black rice, and pine nuts, dried cranberries, Chinese broccoli, and baby bok choy
• French-cut chicken breast with bordelaise sauce and crispy onions, truffle mashed potatoes, and roasted asparagus
• French-cut chicken breast, roasted Peruvian potato, baby vegetables in w/saffron remoulade
• French-cut chicken breast, corn grits cake, haricot vert, and tomato confit in a light creole sauce
• Herb-roasted chicken in an apple calvados sauce with carrots and sweet potato mousseline, and roasted baby vegetables
• Pan-seared chicken breast stuffed with wild mushroom mousse demi-glaze, and sautéed spinach and fingerling potatoes

• American bass, Japanese black rice, roasted eggplant, baby bok choy, Asian watercress, and soy ginger
• Bronzini in a brown butter beurre blanc sauce, celeriac puree, and baby vegetables
• Bronzini in a caponata sauce, saffron rice, and roasted baby vegetables
• Chilean sea bass with corn nage sauce, celery root mousseline, and roasted fall vegetables
• Coriander rub ahi tuna, puree of Okinawan potato, burdock root, turnip, baby Brussels sprouts, maitake mushrooms, and red miso dashi konbu glaze
• Ginger-glazed wild striped bass, shaved fennel, carnival cauliflower, celeriac puree, and apple ginger broth
• New England butter-poached lobster, Tuscan kale, wine-poached Peruvian potato, fava beans, fennel, Jerusalem artichoke, and crème de anisette
• Pan-seared bronzini, garlic-braised Tuscan kale, mélange of baby vegetables, and smoked corn consommé
• Pan-seared red snapper in a beurre rouge sauce, saffron rice, and roasted baby vegetables
• Roasted Chilean sea bass, celery root mousseline, romanesco cauliflower, couscous, royal trumpet mushrooms, pickled baby beets, and citrus beurre blanc sauce
• Sea bass with wilted frisée, brown butter beurre blanc sauce, baby vegetables, and celeriac puree
• Steamed soy ginger halibut with Asian vegetables infused with garlic coriander oil, and steamed purple potatoes
• Wild salmon in a beurre blanc sauce, with fingerling potatoes, pickled beets, and baby vegetables
• Wild salmon in a corn nage sauce, with wild rice succatash and roasted asparagus

• 12 oz. filet mignon, truffle sauce, roasted baby root vegetables, and truffle mashed potatoes
• Bone in ribeye steak with wild mushroom sauce, potato gratin, and asparagus in a hollandaise sauce
• Braised short ribs, mashed Okinawan sweet potato, baby carrots, and artichoke hearts
• Lamb duo of roasted rack of lamb and braised lamb shank, with mint-scented glazed cello carrots, goat cheese potato puree, and red wine sauce
• Pan-roasted wagyu beef tenderloin, roasted bone marrow, chanterelle mushrooms, rhubarb, haricot vert, and porcini mushroom sauce
• Truffle-crusted veal chops, morel mushroom sauce, fingerling potatoes, and cream of spinach

• Baked artichoke and tortellini casserole
• Farfalle pasta with roasted Japanese eggplant and squash
• Herb cheese ravioli with wild mushroom cream sauce
• Mixed grain and vegetable casserole
• Vegetable terrine with yellow pepper coulis
• Wild mushroom Wellington, brie, and wild mushroom sauce

• Apple cider panna cotta with mixed berries and ginger snap cookie
• Apple gallete with vanilla ice cream
• Butter toffee sticky pudding cake with vanilla ice cream
• Chocolate lava cake with vanilla ice cream
• Chocolate truffle cake with chantilly cream
• Crème brûlée
• Lemon mousse cake
• New York-style cheese cake with mixed berries
• Pecan tart, gluten-free, with vanilla ice cream
• Poached pear in a red wine sauce served with berry compote and white chocolate sauce
• Pumpkin cheese cake