Sample Catering Menu

Option A. Modern French


Appetizer: Goat Cheese and Fig Bruschetta with Thyme


Salad: Pear and Pomegranate Spring Mix with Roasted Fennel


Entree: Crab Cakes on a bed of Truffled Cauliflower and Potato Puree

Topped with a Mushroom and White Wine Pan Sauce

And a Balsamic Glaze


Dessert: Belgian Waffle with Berries, Sea Salt and Caramel Gelato, Chocolate and Whipped Cream


Option B. (Roma via Paris)


Appetizer: Breaded Ravioli with 2 Dipping Sauce (Marinara and Pesto)


Salad: Salmon Salad with Romaine, Heirloom Tomatoes, and Dijon Vinaigrette


Entree: Eggplant Parmesan Stacks


Dessert: Baked Peaches Stuffed with Lavender Ricotta and Topped with honey roasted almond slivers. Served with vanilla Gelato


Option C. (Tapas Style Menu)


Fried Green Tomato and Mozzarella Tower 

Shrimp and Feta Salad Stuffed Endives with Pomegranate Balsamic Drizzle


Pecan and Portobello ‘Neatballs’ served in Marinara on topped with Smoked Gouda


Butternut Lobster Mac and Cheese (gluten free) 


Saffron-Rose-Pistachio Ice Cream Cream Sandwiches with Mascarpone Stuffed Figs 

Option D. (Indian Menu) 

Pakoras (Indian Fritters with Mint, Yogurt, and Tamarind Sauces)

Pumpkin and Vegetable Curry

Chicken Makhani (Indian Butter Chicken) served with Lemon and Ginger Rice​

Almond Tart with Cardamom and Mango Sorbet