THE FIRST HOUR SETS THE NIGHT.
PASSED ON TRAYSPER 100 PIECES
THE CLASSICS(V)
Bruschetta, caprese skewers, arancini, roasted beet or burrata crostini.
THE FAVORITES
Mini franks en croute, cocktail meatballs, quesadilla trumpets, crab cakes.
THE SIGNATURES
Mini beef Wellington, tuna tartare, scallops wrapped in bacon, smoked salmon.
WORTH CROWDING AROUNDPER PERSON
LITTLE ITALY(V)
Two pastas, two sauces, finished to order.
TEX-MEX FAJITAS
Grilled chicken and beef, peppers, onions, and warm tortillas.
CAESAR SALAD STATION(V)
Tossed to order. Add grilled chicken, shrimp or steak.
STIR-FRY STATION
Stir-fried vegetables with chicken or steak.
STOCKYARD CARVING
Pastrami or salmon, sirloin or tenderloin, steamship of beef.
DINNER THEY'LL TALK ABOUT.
PLATED AND SERVEDPER PERSON
FINE HERB-CRUSTED CHICKEN
Madeira shallot reduction, potato-leek gratin, seasonal vegetables.
STUFFED FREE-RANGE CHICKEN
Manchego, spinach and mushrooms, on a gratin of olives and artichokes.
GRILLED CHICKEN AND SHRIMP
Breast of chicken and Gulf shrimp in garlic butter, couscous, vegetables.
PAN-SEARED SALMON(GF)
Seasonal accompaniments, duchess potatoes, and fresh vegetables.
BONELESS PRIME RIB, 12 OZ(GF)
Horseradish and au jus, baked potato, sour cream, seasonal vegetables.
FILET MIGNON, 8 OZ(GF)
Béarnaise, double-baked potatoes, and fresh seasonal vegetables.
GRILLED NY STEAK, 14 OZ(GF)
Gorgonzola butter, baked potato, sour cream, seasonal vegetables.
ALREADY INCLUDEDWITH EVERY PLATE
YOUR FIRST COURSE(V)included
Soup, a Caesar or chopped salad, quinoa and arugula, or a pasta course.
YOUR DESSERTincluded
Crème brûlée, cheesecake, carrot cake, or a chocolate mousse bomb.
THE TABLEincluded
Specialty rolls and butter, then coffee, decaf and hot tea after.
OR SET A TABLEPER PERSON, PER DISH
THE ITALIAN TABLE
Chicken piccata and francese, rigatoni bolognese, ravioli di zucca, eggplant parmesan.
THE MEDITERRANEAN TABLE(VV)
Chicken and lamb skewers, grilled steak, turmeric basmati, Greek salad, roasted eggplant.
THE AMERICAN TABLE
Short ribs, roasted pork loin, grilled hanger, salmon, mashed potatoes, Brussels.
THE LATIN & CARIBBEAN TABLE
Pollo a la brasa, ropa vieja, jerk chicken, ceviche, arroz con gandules, elote.
AND WHAT THEY'RE DRINKING.
THE OPEN BAR
THE WHISKEYS
Maker's Mark, Johnnie Walker Black, and Crown Royal.
THE RUM
Bacardí, for everything the night calls for.
THE VODKAS
Grey Goose and Tito's, however your guests take them.
THE AGAVE
Casamigos and Patrón, for the toast and after it.
THE GINS
Tanqueray and Bombay Sapphire, with tonic and fresh citrus.
WINE AND PROSECCO
Baron Herzog wines and prosecco, on the table and at the bar.
READY WHEN YOU ARE
TELL US ABOUT YOUR NIGHT.
A few questions is all it takes. You will get ideas, pricing, and the dates still open around yours.
START PLANNING