Catering
We serve OUR food. We do not follow the common catering practice of re-heating, “fresh-grilling”, or flash frying pre-made or pre-cut food. We strive to serve catered meals that match the high standard we attain in our restaurant.
Catering
You can reserve the entire restaurant of 40-50 seats for an intimate event. Additionally, We can do events on our patio or under a tent on our property. This can bring us upwards of 80 people…with a few caveats.
You will be served by our restaurant staff who provide an unusual amount of experience.
CULINARY DISPLAYS
Seasonal vegetables with buttermilk ranch, hummus or baba ganoush dips
Fresh seasonal fruit and berries
Aged and fresh cheese and sausage from local and far away artisans
PASSED APPETIZERS
A crab cake with a crouton underneath so you can eat them standing up
Chilled shrimp avocado and cilantro on a crisp corn tortilla
Opal basil and extra virgin olive oil
Served over a spoon with Madeira and tarragon cream
Flavored with ale, mustard and baked until a soft brown
Rich artisan cheese in a savory shell
Spiced with jalapeno, golden raisins and almonds
Tender pork in a small éclair shell
Enrobed in a crisp phyllo dough
SALAD INCLUDED
* Choice of one with: Sliced artisan breads, butter and pate du jour included
Sliced Italian meats and cheese, olives and vinaigrette
Artisan smoked applewood bacon in a warm dressing
Organic greens with English cucumber, red onion and fruit under a white wine vinaigrette
Main
Grilled with an avocado, lime and cilantro relish
(availability summer-fall Seasons)
Sautéed
Sautéed in a caper and palm heart meuniere
Jumbo shrimp sautéed with garlic, lemon and olive oil with orecchiette pasta
Artisan raised beef BMS 5+, pan bronzed under Bordelaise
Char-grilled, Marchand de Vin butter
Medallions under a bouquet of mushrooms and shallots
Hudson Valley aged duck breast, mustard-onion jam
Pan seared breast under tart Michigan cherries and port wine
Thinly sliced over an heirloom tomato and Grana cheese sauce
Sautéed in a dry marsala and artichoke cream
Pan roasted breast and leg over a vermouth sauce
Crimson lentils with diced potato and cauliflower and spicy pappadum
Strozzapretti pasta with artichokes, tomato, broccoli florettes and Pecorino Romano
Arborio rice with broccoli rabe, asparagus, minced onion, white wine and toasted garlic
Wild or exotic mushrooms sautéed with shallot, Madeira and tarragon
Dessert
*Samplers $10 -Choice of One
Fresh berries
Dark berry coulis
Ghirardelli chocolate sauce