C A T E R I N G
Meats
STEAK TARTARE ON A ROASTED BAGUETTE WITH CAPERS AND DIJON
PORK TENDERLOIN SHISH-KA-BOB WITH AVOCADO GREEK YOGURT
LETTUCE WRAPS WITH KOREAN BBQ GROUND BEEF
PORK PATE ON A BAGUETTE CROUTON WITH GHERKINS & LEMON
LAMB CHOPS WITH WATERCRESS AND SKORDALIA
KEFTE (MEATBALL) WITH TZATZIKI & MINT
CHORIZO SAUSAGE WITH ALSATIAN SAURKRAUT
DUCK TERRINE WITH FOIE GRAS
Fish
SWORDFISH TACOS IN A WONTON SHELL WITH TOASTED SESAME DRESSING AND RASPBERRY VINAIGRETTE
WHITEFISH TOPPED WITH BASIL PESTO & BACON ON A CUCUMBER
SEARED RARE TUNA TACOS IN A WONTON SHELL WITH CUCUMBER RED PEPPER RELISH & TOASTED SESAME DRESSING
CRAB & MAGNO SHOOTERS WITH A RASPBERRY GLAZE AND MINT
TUNA TARTARE WITH NORI AND TOBIKO
HALIBUT CEVICHE WITH CILANTRO & TOMATO
U-40-50 SHRIMP COCKTAIL
U-15 SHRIMP COCKTAIL
U-15 SCALLOPS WRAPPED IN BACON WITH PARSNIP PUREE
Vegetarian
SIMPLE SALAD WITH MIXED FIELD GREENS, TOMATO, RADISH, RED ONION, & HEARTS OF PALM WITH RED WINE VINAIGRETTE
GREEK VILLAGE SALAD WITH TOMATO, CUCUMBER, OLIVES, GREEN PEPPER, RADISH, FETA, & WHITE BALSAMIC VINAIGRETTE
ROMAINE SALAD WITH CROUTONS, PECORINO, & TUSCAN STYLE CAESAR DRESSING
BEETS & GOAT CHEESE WITH 3 ONION AND DARK BALSAMIC
WATERMELON & FETA WITH LAVENDER HONEY
SPANAKOPITA – HOUSE MADE GREEK SPINACH PIE
GUACAMOLE
SPICY FETA SPREAD WITH ROASTED RED PEPPERS
HUMUS – PESTO, RED PEPPER, AND KALAMATA OLIVE
BAKERY FRESH BREAD ASSORTMENT
FALAFEL CROSTINI WITH TOMATO AND PARSLEY PESTO
TOFU WITH GREEN CHILLI SAUCE
ENTREES
ROSEMARY AND GARLIC ROASTED WHOLE PORK TENDERLOIN
THYME ROASTED WHOLE BEEF TENDERLOIN
WILD BOAR BOLOGNAISE WITH ZUCCHINI & THYME
LAMB CHOPS
BURGUNDY WINE BRAISED BEEF SHORT RIBS
BRAISED CHIICKEN THIGHS IN A MARSALA JUS
HERB CRUSTED CHICKEN WITH DIJON AND FINE HERBS
BEEF BOURGUIGNON – CLASSIC PREPARATION
PASTA PUTTANESCA
PASTA WITH A SPICED FETA CREAM SAUCE
SESAME CRUSTED OR 6 PEPPER CRUSTED TUNA
MAHI MAHI WITH CARAMELIZED ONIONS
SALMON WITH CAPER & LEMON ZEST
SIDES
SOBA NOODLES WITH TOASTED SESAME DRESSING AND SRIRACHA
CLASSIC POTATO MASH
DUCKFAT ROASTED POTATOES
BROCCOLI WITH PINE NUTS, CHILLI OIL, AND FISH SAUCE
BACON BRAISED BRUSSEL SPROUTS
SQUASH MIXTO
STEAK SEASONED OVEN ROASTED ASPARAGUS
LEMON & ROSEMARY OVEN ROASTED POTATOES
CARAMELIZED ONION ROASTED POTATOES
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