Hi. These menus are for reference only. We are no longer offering full-service catering or bespoke menus. This may change in the future, but for now, these menus are here as an example of our line of thinking when it comes to food, not a list of items we offer. Thank you for your understanding!
SPRING
crostini with beet hummus, pickled carrot, microgreens
steamed fiddlehead ferns in ponzu sauce
sweet pea and mint hummus on seeded crackers
deviled eggs with wild ramps and chives
hand pies with beets, white beans, dill, goat cheese
turkey meatballs with ginger-tamari glaze
choux puff with chicken liver mousse
*
spring green soup—nettles, ramps, spinach, chives
curried beet soup
ancient grain soup with lamb meatballs
quiche with spring herbs, wild ramps, goat cheese
spring greens salad with wild violets
*
chicken tagine w. apricots, almonds, preserved lemon
roasted spring vegetables with honey mustard vinaigrette
composed platter of roasted apricots, warm feta, honey
*
miniature pavlovas with rhubarb compote
mason jar ‘tres leches’ cake w. fresh berries
lemon curd tartlets
carrot cake with brown butter frosting
olive oil cake with lemon and orange essence
SUMMER
lettuce wraps with curry fried chicken and blue cheese
fresh corn johnnycakes with summer relish
smoked eggplant baba ghanoush and za’atar hummus
charred carrot burger bites with sriracha aioli
blackened shrimp and guacamole on charcoal crackers
spanish-style egg and potato omelette
mushrooms marinated in garlic and oil
bruschetta with tomato jam and fresh ricotta
ratatouille on fresh baguette
smoky chipotle salsa and fresh guacamole
collard wraps with roasted tofu and pickled veggies
*
gazpacho
cumin-infused black beans
creamy corn chowder
*
southeast asian-style BBQ chicken
wood-fired beef roast with tamari-balsamic reduction
paella with seafood and chicken
grilled beef skewers with lebanese garlic sauce
grilled summer platter with tomato seed vinaigrette
mexican street corn salad
puerto-rican style red beans and rice
cumin-roasted carrots w. crème fraîche, pickled avocado
*
summer berry tartlets with vanilla cream
chocolate brownies with salted caramel and pecans
white chocolate macadamia blondies
stone fruit galette with frangipane
mexican wedding cookies
shortbread with honey mascarpone and peach compote
FALL
red pepper tapenade on crostini
apple slices with blue cheese and honey toasted pecans
stuffed mushroom caps with sausage and peppers
hand pies with sweet potato, black bean, and cheddar
hand pies with roasted squash, ham, and béchamel
choux puffs with salmon mousse
pulled pork sliders on pretzel buns
*
butternut squash soup
caldo verde soup with collards and chorizo
hearty three bean and beef chili w. chipotle
*
BBQ baby back ribs
chana masala with coconut jasmine rice
roasted squash/root vegetables w. green curry sauce
peanut sesame noodles with szechuan slaw
*
spiced pumpkin cake
chocolate hazelnut torte
almond cake
warm apple crisp
miniature apple galettes
oatmeal cookies with apricot and white chocolate
WINTER
two-bite chicken pot pies
swedish meatballs with spiced apple butter
choux puffs with sweet potato and caramelized onion
salted cod tapenade on water crackers
croquettes with ham and béchamel
caramelized citrus, whipped ricotta, and prosciutto
*
italian wedding soup
chicken noodle soup
fiery preserved tomato soup
*
chinese-style roasted pork
braised beef short ribs
peruvian-style roasted chicken with aji verde
*
garlicky potato and parsnip mash
maple-chili roasted sweet potatoes
*
lasagna bolognese with béchamel and mozarella
roasted eggplant lasagna with spinach and five cheeses
creamy cauliflower gratin
cottage pie with ground beef
*
fudge, marshmallows, and holiday treats
frosted gingerbread and sugar cookies
gingerbread cake with maple buttercream
flourless chocolate cake
tiramisu cake
mason jar chocolate mousse trifles
semolina cake with lemon syrup