CATERING MENU
BRONZE MENU

PASSING FOOD
- Pan con tomate: Ciabatta bread, grill tomatoes, shallots, basil, olive oil, sea salt
- Pan seared scallops: cauliflower pure, honey Dijon mustard, pistachio.
- Watermelon Gazpacho: Sea salt, olive oil, small diced cucumber, watermelon shallots.
SALAD / APPETIZER
- Arugula Salad: Tarragon avocado dressing, parmesan cheese & grill fennel.
MAIN COURSE
- Beef Skirt Steak 8 oz.: Garlic aioli, cilantro pesto, asparagus, zucchini.
- Black Bass Filet: Homemade sweet harissa sauce, Jerusalem sunchockes, asparagus, beurre blanc sauce.
VEGAN MAIN COURSE OPTION
- Sun-dried spaghetti: Asparagus pesto, cherry tomatoes, purple cauliflower.
SILVER MENU

PASSING FOOD
- Smoke salmon crostini avocado pure
- Mini Mushroom Arancini: pomodoro sauce, cremini mushroom, fontina cheese.
- Seared octopus ceviche: diced octopus
SALAD /APPETIZER
- Tuna tartare salad
MAIN COURSE
- Beef Tenderloin 6 oz.: Sweet potato pure, cherry tomatoes, quinoa, baby carrots, red wine blackberry sauce.
- Pan seared Gob Filet: mix veggies, mushroom risotto, and tarragon beurre blanc sauce.
VEGAN MAIN COURSE
- Raw zucchini & heirloom tomato
GOLD MENU

PASSING FOOD
- Lamb Rack: Herbs pesto, cherry tomatoes.
- Mini crab cake: lemon garlic sauce, herbs radish salad.
Crostini mix board
SALAD / APPETIZER
- Grill octopus mix green salad: lemon herbs dressing, cherry tomatoes, fingerling potato, gouda cheese.
MAIN COURSE
- New York Steak 1 pound: aromatic mash potato, mix veggies, red wine sauce.
Rock Fish: steamed clams, fresh tomato & unstrained beurre blanc, crispy tortilla curis.
VEGAN MAIN COURSE
- Oyster mushroom gnocchi potato: Jerusalem sunchockes pesto, green beans, roasted peanuts.