Party

PARTY MENU

Cheese Board

Includes a variety of cheeses, 2-6 depending on the size of the platter
(Preserves, crostini, candied nuts, fresh fruit, crusty bread)

4-6 people
10-12 people
16-20 people

Charcuterie Board

Includes a variety of meats, 2-4 depending on the size of the platter
(Assorted pickles, Gourmet Mustard, crusty bread)

4-6 people
10-12 people
16-20 people

 

Dip Platter

Served as platters with Crusty bread, Pita and Crostini
All vegetarian options

Lemon Hummus
Roasted Red Pepper
Chipotle Black Bean
Jalapeno Cheddar
Spinach and artichoke

Fruit Platter

Small: 10-12 people
Medium: 20-30 people

Vegetable Platter

Small: 10-12 people
Medium: 20-30 people

Pizza Platters I 72-hour fermented dough

Chorizo, Red Onion, Roasted Red Pepper, Chive oil
Kalamata Olives, Roasted Red Pepper, Feta (v)
Margarita (v)
Seasonal Vegetarian (vegan)
Ribbon Zucchini, Spring Onion, Sweet Corn, Garlic Ricotta (v)
Forest Mushrooms, Parmesan, Brie (v)

Hors D’ Oeuvres

 

$

Crostini, Brie, Apple-cranberry compote (v)
Crostini, Stilton, pear and walnut (v)
Forest Mushroom Bruschetta with Lemon Thyme and Rosemary Oil (vegan)
Heirloom Tomato Bruschetta with Basil and Balsamic Glaze (vegan)
Caramelized onion tart with crumbled goat cheese (v)
Beet and dill deviled eggs (v)

$$

Vietnamese fresh spring rolls (v)
Shrimp and Avocado Tortillas
Corguette Roll-ups with Herbed Tofu Ricotta and Sundried Tomato (vegan, GF)
Roasted Sweet Potato Rounds with Black Bean and Roasted Corn Relish finished with Vegan Cilantro Sour Cream (vegan, GF)
Mozzarella stuffed Basil Arancini with Marinara Sauce (v)
Indian Vegetable Pakora with Red Onion served with Riata (vegan, GF)

Savory Fritters I By the Dozen

Garam Masala, Carrot and Raisin with a Coriander Glaze (vegan)
Forest Mushroom and Black Truffle with Rosemary Oil (vegan)
Bacon and Onion Jam with Goat Cheese Glaze
Chorizo and Shallot with Smoked Paprika Glaze
French Olive Tapenade with Confit Garlic (vegan)

Savory Profiterole I By the Dozen

Smoked Salmon, Dill and Cream Cheese
Roasted Red Pepper and Feta (v)
Green Goddess (v)
Sundried Tomato and Tofu Ricotta (v)
Smoked Corn and Salted Butter (v)
Jalapeno and Aged Cheddar (v)

$$$

Curried Chicken on Naan Crisps
Smoked salmon Bellini with dill crème fraiche
Beet and Dill Cured Salmon Gravlax with Avocado Mousse
Mini Beef Tourtiere, with Nigella
Tamari and Sesame Shrimp Poke on a Shrimp Cracker with Spicy Mayo (GF)
Buttermilk fried chicken on waffles with maple Dijon
Potato and Pea Samosas with a Mint and Cilantro Dipping Sauce (vegan)
Chickpea Falafel Rounds with Parsley& Garlic Tahini and Pickled Pick Onion (vegan, GF)
Polenta Thumbprints with Italian Caponata and Nut Parmesan (vegan, GF)
Crispy Spring Rolls with Cabbage, Woods ear Mushrooms, Carrot and Glass Noodles with a Sesame Ginger Dipping Sauce (vegan)

Empanadas I By the Dozen

Beef and Potato
Chicken Enchilada
Summer Smoked Corn and Zucchini
BBQ Pulled Pork and Black Bean
4- Cheese

$$$$

Peach and Harissa Pulled Pork Sliders with Marinated Cabbage and Arugula
Beef Sliders with Garlic Aioli, Beer Braised Onions and Greens
Garlic Knot Sliders with Nonna’s Meatballs and Marinara Sauce
Greek Lemon and Garlic Chicken Skewers with Cucumber Tatziki
Chicken Satay’s with Thai Peanut Sauce
Lebanese Beef Kofta with Minted Yogurt Sauce

Sweets

Sweetened goat cheese stuffed Philo cups with fruit compote
Gluten-Free Two bite brownies
Dark Chocolate Mousse Tartlets
Lemon curd Tartlets with candied citrus
Mini apple blossoms
Classic French Cream Puffs