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