CATERING 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.

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

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.