PARTY MENU

30(1).jpg
 
 

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

Dips

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

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)

Fruit Platter

Small:10-12 PEOPLE

Large:20-30 PEOPLE

Vegetable Platter

Small:10-12 PEOPLE

Large:20-30 PEOPLE

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)

Empanadas I By the Dozen

Beef and Potato

Chicken Enchilada

Summer Smoked Corn and Zucchini

BBQ Pulled Pork and Black Bean

4- Cheese

$$$

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)

$$$$

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


Minimum order of 2 dozen per Hors D’ Oeuvre