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.

Plan Your Next Event

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

VEGETABLE CRUDITÉS
$2 Per Person

Seasonal vegetables with buttermilk ranch, hummus or baba ganoush dips

FRUIT PLATTER
$2 per person

Fresh seasonal fruit and berries

DOMESTIC & INTERNATIONAL CHEESE & SAUSAGE DISPLAY
$3 per person

Aged and fresh cheese and sausage from local and far away artisans

PASSED APPETIZERS

LUMP CRAB CROUSTADE
$4 each

A crab cake with a crouton underneath so you can eat them standing up

GULF SHRIMP TOSTADAS
$4 each

Chilled shrimp avocado and cilantro on a crisp corn tortilla

HEIRLOOM TOMATO BRUSCHETTA
$2 each

Opal basil and extra virgin olive oil

WILD/EXOTIC MUSHROOM GRATINÉE
$3/$2 each

Served over a spoon with Madeira and tarragon cream

GRUYERE CHEESE PUFF
$2 each

Flavored with ale, mustard and baked until a soft brown

MAYTAG BLUE CHEESE TARTLET
$3 each

Rich artisan cheese in a savory shell

SMOKED CHICKEN EMPANADAS
$3 each

Spiced with jalapeno, golden raisins and almonds

PORK RILLETTE IN PROFITEROLES
$2 each

Tender pork in a small éclair shell

CHORIZO AND FENNEL STRUDEL
$3 each

Enrobed in a crisp phyllo dough

SALAD INCLUDED

* Choice of one with: Sliced artisan breads, butter and pate du jour included

ANTIPASTO SALAD
*

Sliced Italian meats and cheese, olives and vinaigrette

SPINACH & HARD COOKED EGG SALAD
*

Artisan smoked applewood bacon in a warm dressing

BRASSERIE SALAD
*

Organic greens with English cucumber, red onion and fruit under a white wine vinaigrette

Main

ECUADORIAN MAHI-MAHI FILLET
32

Grilled with an avocado, lime and cilantro relish

ALASKAN SALMON
$30

(availability summer-fall Seasons)

Sautéed

PANAMA SNAPPER
$40

Sautéed in a caper and palm heart meuniere

GULF SHRIMP SCAMPI
$30

Jumbo shrimp sautéed with garlic, lemon and olive oil with orecchiette pasta

WAGYU TERES MAJOR
$27

Artisan raised beef BMS 5+, pan bronzed under Bordelaise

BEEF RIBEYE
$40

Char-grilled, Marchand de Vin butter

MEDALLIONS OF BEEF TENDERLOIN
$38

Medallions under a bouquet of mushrooms and shallots

MAGRET DE MOULARD
$35

Hudson Valley aged duck breast, mustard-onion jam

MAPLE LEAF FARMS
$28

Pan seared breast under tart Michigan cherries and port wine

WHOLE ROASTED TENDERLOIN OF PORK
$22

Thinly sliced over an heirloom tomato and Grana cheese sauce

SCALOPPINI OF FRENCH VEAL
$30

Sautéed in a dry marsala and artichoke cream

AMISH FREE RANGE CHICKEN
$22

Pan roasted breast and leg over a vermouth sauce

INDIAN STYLE CURRY GOBI-ALOO
$19

Crimson lentils with diced potato and cauliflower and spicy pappadum

PASTA PRIMAVERA
$18

Strozzapretti pasta with artichokes, tomato, broccoli florettes and Pecorino Romano

RISOTTO TUSCANY
$20

Arborio rice with broccoli rabe, asparagus, minced onion, white wine and toasted garlic

FRENCH RAGOUT DE CHAMPIGNON
$20

Wild or exotic mushrooms sautéed with shallot, Madeira and tarragon

Dessert

*Samplers $10 -Choice of One

CRÈME BRÛLÉE, CHOCOLATE SEMI-FREDDO, APPLE STRUDEL
*

Fresh berries

HUNGARIAN DOBOS TRIANGLE, CASHEW BAR, FROZEN MOCHA CUSTARD
*

Dark berry coulis

FLOURLESS CHOCOLATE, COCONUT MACAROON, FRESH BERRIES
*

Ghirardelli chocolate sauce

Let’s Get Started!

Please fill out the form and we will reach out shortly. Thank you! 

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