All menu items will be displayed in warming trays and platters and will be attended by at least one chef or server.
This is just a proposal. Prices are subject to change based on the event details & your event location. Please review and customize the package below to fit your needs. Once you are done SAVE the event at the bottom of the shopping cart. After you save the event, a representative will reach out to you to go over the details.
A 50% deposit is required to confirm your event date. Thank you!!
All menu items will be displayed in warming trays and platters and will be attended by at least one chef or server.
This is just a proposal. Prices are subject to change based on the event details & your event location. Please review and customize the package below to fit your needs. Once you are done SAVE the event at the bottom of the shopping cart. After you save the event, a representative will reach out to you to go over the details.
A 50% deposit is required to confirm your event date. Thank you!!
with red chimichurri salsa
with a roasted red pepper aioli
with oxtail ragout & Parmesan
with a preserved lemon aioli
with apricot mostarda
on puff pastry, with porcini glaze, and melted brie
with coriander yogurt
with olive tapenade
grilled wild prawns, sun-dried tomato chutney, fresh herbs
tosssed in Chinese 5 spice
with ginger, green onion, pickled chilies, toasted peanuts
with smoked salt and lemon
with melted cheese, lime and crema
with pineapple and chipotle aioli
with Parmesan
with pineapple salsa, crema, shredded red cabbage, lime
in a crispy pastry with Morel mushrooms
on a mini brioche bun, cherry tomato, pickle, bone marrow and aioli
with grilled vegetables, crumbled feta, fresh oregano
with ground beef, wild mushrooms, breadcrumbs, basil pesto
with kimchee aioli
wrapped in shaved cucumber, quick pickled veg
on a crusty roll, herbs and sprouts, garlic aioli
with sumac salt, roasted pepper aioli
glazed with miso, scallion strings
with garlic aioli, parmesan dust, chopped parsley
with grilled red onion, lettuce, tomato
served in a lettuce cup with avocado, mango, and micro cilantro
with grilled peach, 10 year balsamic, olive oil
with stone ground basil pesto, olive oil
with mozzarella, basil and pine nuts
with Salmon tartar & caviar
with champagne mignonette
filled with smoked salmon and parmesan
on crispy Nori, Tamari gel, radish sprouts
with rice noodles, chili sauce
on brioche with fresh peach jam
on buttered brioche with celery leaves & caviar
in a lettuce cup with, rice noodles, chili sauce
herb crusted, parsnip puree, lemon, fresh herbs
cherry relish, whipped goat cheese, cherry syrup
with jicima, pickled red onion, queso fresco, lime and a smokey pepita vinaigrette
with shaved radishes, heart of palm, grilled artichokes and smoked tomatoes with aguachile negro vinaigrette
with Buratta, arugula and olives, aged balsamic vinegar, and extra virgin olive oil
with Chef's choice lettuces, shaved farmers market vegetables, preserved lemon & herb vinaigrette, torn herbs
with a cucumber ribbon salad, aged white balsamic
with roasted tomaotes and aged balsamic vinegar
with shaved parmesan, pickled red onion, baby tomatoes, buttermilk-herb dressing
with peppers, courgette rubbed with Harissa, crumbled feta, olive-coriander tapenade
with Caesar dressing, white anchovy, rustic croutons, and shaved Parmesan
with yogurt, mint, dill and topped with pickled turnips, spicy peppers and toasted pita
with brown butter, roasted and raw beets, whipped creamy feta cheese, fried capers, preserved lemon vinaigrette
with hand picked heirloom tomatoes & cucumbers, pickled red onions, fresh milk cheese, oregano vinaigrette
with crispy Nori, pickled beets, avocado, sesame ranch vinaigrette
with sesame seeds, chile oil, yuzu and radishes
with spinach, cilantro and garilc oil
with scallops, hominy, lime and avocado with fresh tortilla chips , aji amarillo emulsion
with smoked tomatoes, chipotle chilis, cheese cilantro, cream and crispy fried tortillas - squeeze of lime
with fresh pasta, heirloom beans, green market vegetables,in a smokey pork broth
with smoked tomato Gazpacho, micro lettuces
with shaved pecorino
with Buratta, aged balsamic, marcona almonds, fried garlic
with arugula, black pepper and extra virgin olive oil
with petite lettuce, radish, tarragon, mustard citron vinaigrette
with a broth of tomato, shrimp, basil, spinach and grilled lemon
hearty stew with seasonal vegetables
Butternut Squash Soup | with brown butter, sage and creme fraiche dollop
a greek style hot Halumi cheese with lemon & flaming brandy
with roasted heirloom peppers, wild greens, basil, smokey shallot vinaigrette, herbs
with raw tuna, sesame, seaweed
with fried ginger and lemongrass, Meyer lemon jus
with tomatillo-salsa verde on mexican rice, crema
on a fresh spinach and corn sauce, crema drizzle
with sesame seeds, cilantro-lime shaved onions
with wilted brussel sprout leaves, crispy leeks, chicken jus
dusted with semolina, green bean fricassee with caramelized onions, 12 year balsamic
with Ricotta Salata, and abbamele
with Waygu hanger steak, crispy kennebec fries, and sauce Bernaise
with garlic and red pepper salsa verde, rice pilaf with almonds, chicken skin gremolata
with egg noodles, wild mushrooms, crispy pork belly, 6 minute egg
with Enoki mushroom, charred red cabbage, spinach, grilled wild prawns, citrus ponzu
with roasted eggplant, charred pepper sauce
with sunchoke puree, buttered green beans, slow roasted baby tomatoes
with white wine and herbs, garlic and shallot, grilled crusty baget
with tarragon butter, pine nuts & sun-dried tomato on potato puree
with spinach soubise, meyer lemon, and crispy leaks
with Spanish olives
with a ragout of artichokes, tomatoes and heirloom white beans, served with rustic grilled sourdough
with yuzu & caramelized mushrooms, swiss chard chiffonade with a white miso mustard sauce
with roasted shiitakes, miso glazed baby vegetables, puffed rice
with sesame seeds, cilantro-lime shaved onions
with Waygu hanger steak, crispy kennebec fries, and sauce Bernaise
crusted with herbs, with spicy Tadzhiki, Israeli couscous, lamb jus
with roasted pepper, preserved lemons, capers, parsley and creamy potato puree
with creamy stone ground Polenta, sheep milk yogurt with cucumber, mint dressing
with tomato & Bulgar salad, feta, olive oil roasted potatoes
with baby bok choy, fresh creamed corn, beef jus
with a queso cojita vinaigrette and crispy tortillas, side of arroz verde
with corn nut sofrito on a bed of braised baby chard
with Pecorino and Bunashimeji mushrooms in consume
with brown butter sage sauce and toasted walnuts
with whole milk ricotta and Pecorino Romano
with fava bean pesto, morel mushrooms, torn basil and Parmesan
with pesto vinaigrette, Kalamata olives, arugula, and shaved Pecorino
with crunchy pickled vegetables, smooth white grits and a green tomato vinaigrette
with steamed bok choy and sesame seeds
with peach jam, and torn mint
with fresh raspberries
with creme anglaise, shaved chocolate, and hazelnut ice cream
coconut whipped cream and fresh coconut meat on crispy puffy pastry
with seasonal berries, chopped pistachios
with crispy cookie wafers, chocolate ganache, gold leaf foil
with cacao nibs and vanilla bean whipped cream
with spiced hot cocolate
with seasonal berries
with smokey lavender honey, and pistachio gelato
A selection of mini cookies, fruit gelees and chocolates shared on the table
with vanilla-olive oil Gelato
with Dulce de Leche, Marcona almonds, and a layer of chocolate
with Harry's Berries, brown butter crumble
a rich chocolate cake with ganache, whipped vanilla bean marscapone cream, brandy
a fresh citrus tart with vanilla vanilla bean gelato and candied ginger
with rye crumble, toasted marshmallow, poached pears, and a whiskey-raisin puree
with bourbon vanilla custard sauce, and fresh thyme
with cracked green tea meringues, marinated strawberries
with vanilla cake, coffee caramel
includes coffee, cups, stirrers, sugar, sweetener and cream
includes tea bags, hot water, cups, stirrers, honey, sugar, sweetener, milk and lemon
Chef's choices of local cheeses, cured meats, mustards, veggies and dips, jams, local greens, toasts, crackers
For menu:
-Spicy tuna roll with cucumber
-crab roll
-Salmon roll and avocado
-Veggie roll: fried tofu,asparagus, and avocado with spicy ponzu sauce
-shrimp tempura and avocado with spicy mayo
Nigiri:
Salmon
Kanpachi
Ebi (shrimp)
Salmon roe
Uni
**On site hand rolls
Salmon,tuna,veggie,shrimp tempura, and crab
Condiments: pickled ginger, tamari, wasabi
Includes 4 hours of sushi service, set up, and clean up.
with grilled chicken and vegetable penne pasta
This station includes:
6 oz champagne glass
12 oz all-purpose stemless wine glass
1.5-liter glass pitcher
Perfect as a buffet table or seats 8-10 as a dinner table
Perfect as a buffet table or seats 4-6 as a dinner table
White, Light Pink, Chocolate Brown, Celedon, Yellow, Light Blue, Ivory, Burgundy, Black, Orange, Royal Blue, Navy Blue, Turquoise, Pimento, Khaki, Pewter, Kelly Green, Grey, Byzantine Gold,
Red, Poppy, Raspberry, Purple, Lilac, Eggplant, Teal
White, Light Pink, Chocolate Brown, Celedon, Yellow, Light Blue, Ivory, Burgundy, Black, Orange, Royal Blue, Navy Blue, Turquoise, Pimento, Khaki, Pewter, Kelly Green, Grey, Byzantine Gold, Red, Poppy, Raspberry, Purple, Lilac, Eggplant, Teal
White, Light Pink, Chocolate Brown, Celedon, Yellow, Light Blue, Ivory, Burgundy, Black, Orange, Royal Blue, Navy Blue, Turquoise, Pimento, Khaki, Pewter, Kelly Green, Grey, Byzantine Gold, Red, Poppy, Raspberry, Purple, Lilac, Eggplant, Teal
Market Umbrellas
With Base:
Decking your pool is no obstacle for us. Sometimes, there just isn’t enough space. Let us help change that.
Professionally trained and ready to be of service
Professionally trained and will assist in the set-up/break down of the kitchen; as well as food preperation.
Professionally trained and ready to be of service!
Professionally trained and ready to mix it up!
Professionally trained and ready to keep your event clean & organized!
