Salad station
Farm salad of seasonal vegetables, mixed greens & olive oil Quinoa salad with parsley, tomatoes, raisins and avocado

Soups
Lobster Bisque & Chicken Noodle

Sandwiches
Burrata Avocado Toast / 7-grain
Smoked lox & cream cheese on baguette
Smoked turkey & swiss cheese sandwich on baguette

Mains & sides
Chicken Stroganoff with wild mushroom crème and penne pasta
Grilled Salmon with basil pesto, grilled vegetables and wild rice

Dessert / assorted petits fours
Lemon tart / fruit tart / le saint lorein / violet dream / chocolate heaven

Prime rib / Australian rack of lamb / BBQ spare ribs / 72-hour braised beef short ribs

Spanish octopus prepared tableside on Japanese mini-grills, served with arugula salad, capers, olives & cherry tomatoes

Maryland lump crab meat, lemon aioli, spicy aioli – prepared to order

Peking Duck, scallion pancakes, cucumbers, scallions, hoi sin sauce

Blue point oysters, oyster shooters, shrimp cocktail, chilled lobster tails, snow crab claws

Salmon, scallops, octopus, seabass & shrimp. Plentiful, fruity and herbaceous ceviche, with an acidic punch of fresh orange and lime

Roasted garlic & dill potatoes, wild rice, mushroom Israeli cous cous, grilled vegetables, roasted brussels sprouts

Whole leg of prosciutto di parma, toasted baguette, olives, fresh figs, cornichons, olive oil

Risotto cacio e pepe with mascarpone prepared inside a half wheel of Parmigiano Reggiano

Rigatoni, fettuccini finished with your choice of sauce – mushroom crème or Pomodoro. Add your favorite toss ins – sous vide chicken, mixed vegetables, shrimp, mushrooms, spinach

Thin sliced filet mignon sautéed with zucchini, carrots and bean sprouts and cognac, coated with veal demiglace – prepared to order

Heirloom tomato bruschetta with basil, red onion, cold pressed extra virgin olive oil and 25 year aged balsamic glaze

Whole smoked Osetra, horseradish crème fraiche, cocktail crepes, pomegranate molasses

Roasted Salmon & Chilean Sea Bass served with choice of basil pesto, miso glaze and caper lemon butter

Kaluga (black) caviar, Salmon roe (red caviar), cocktail crepes, crème fraiche, chives, egg yolks, egg whites, chopped red onion

Chef’s selection of 7 fine cheeses, jams, grapes, pears and almonds. Bresaola, pheasant pistachio terrine, smoked duck breast, duck prosciutto, smoked chicken breast, chorizo sausage, genoa salami, whole grain mustard, cornichons. Fine selection of artisan baked bread

Ahi tuna, Norwegian salmon, Hamachi and Kobe beef tar tares – prepared to order

Made-to-order mini donuts filled with dolce de leche, topped with powdered sugar.

30 guest minimum

Cream cheese cookies, Florentine cookies, Chocolate walnut block, Layered dark chocolate & strawberry mousse, Raspberry marshmallow cheesecake, chocolate cake pops, cheesecake pops, vanilla – red velvet – chocolate cupcakes, chocolate covered strawberries, macaroons

30 guest minimum

Lemon tart, fruit tart, chocolate heaven, le saint lorein, violet dream

30 guest minimum (4 hours)

Bottled sparkling and flat water, juices, coffee and tea.Premium vodka, 12 year old scotch, patron silver tequila, vsop cognacs, fine selection of wine, prosecco, mixed drinks, cocktails and martinis

3-hour minimumRates range from $40-$65 per hour

We offer a full line of service personnel: captains, servers, bussers, bartenders, barista, cooks, station attendants, chef, porters, dishwashers, hosts, coat-check, valet, etc.

1st Course | Individual Salad | Please Choose One

• Chef’s Classic Lardon Salad of Circus Frisee, Goat Cheese and Poached Egg
• Roasted Beet & Arugula Salad with Caramelized Pears and Candied Nuts
• Italian Burrata with Heirloom Tomatoes
• Seared Duck Breast Salad on Organic Mixed Greens and Raspberry Vinaigrette

Family Style Appetizers | OPTIONAL

• Artisan Meat Charcuterie
• Ahi Tuna Poke Tacos
• Tuna Tar Tare Cones
• Foie Gras Pate
• Kobe Beef Tar Tare
• Salmon Tar Tare
• Grilled Octopus Salad
• Mongolian Beef
• Pojarsky Meat Balls & Mushroom Crème
• Filet Mignon Robata
• Chicken & Skirt Steak Yakitori
• Fried Brussels Sprout Salad

2nd CourseIndividual Warm Appetizers | Please Choose One

• Seared Foie Gras on Baked Pear
• Peking Duck Rolls
• Grilled Sugarcane Shrimp
• Kobe Sliders & Truffle Fries
• Seafood in a Pot
• Truffle Polenta
• Chicken Lemongrass Dumplings
• Lobster Ravioli
• Wild Mushroom Risotto
• Baked Brie with Mushroom

Main CourseSurf & Turf | Please Choose a Meat & Fish Option

Served with a side of Roasted Potato & Grilled Vegetables

• Seared Duck Breast cranberry port sauce
• Braised Beef Short Rib au Jus
• Orange BBQ Skirt Steak
• Australian Rack of Lamb
• Miso Glazed Black Cod
• Pan Seared Salmon with Basil Pesto
• Crispy Skin Chilean Sea Bass
• Grilled Branzini File

Individual Dessert Served with Wild Berries | Please Choose One

• Assorted Petits Fours
• Dolce de Leche Donuts
• Trio of Coco