Menu
Imported selection (4) and domestic cheese (4) salami, coppa, baked ham, prosciutto,
kalamata olives, seasonal fruits, focaccia, and crackers.
$12.75 per person, minimum 25
Served with blinis and crème fraiche
Price per guest and per hour
Imported:
– Royal Siberian ossetra $175.00
– Premium white strurgeon $150.00
– Beluga hybrid $290.00
– Russian ossetra $200.00
Domestic:
– Golden white fish caviar $38.00
– Hackleback sturgeon $96.00
– Paddlefish caviar $85.00
– Alaskan salmon roe $36.00
*2/2.5 oz of caviar are served in average per guest and per hour.
A beautiful bone in “Iberico de bellota” will be cut by a master carver. Average ham
weight is 19 to 20 pounds and are produced by Montaraz. Cured and aged for over 30
months.
Carving station one ham, 60 to 80 guest, 2 to 3 hours $1,600.00
Capers, onions, and hard-boiled eggs.
Joe´s mustard sauce, arugula, and lemon.
Crushed San Marzano tomatoes, fresh herbs, and olive oil.
Crab meat, and asiago cheese.
Lorraine, spinach, or salmon.
With apple and kale.
Marinated in fresh thyme, garlic, and lime juice.
Charred artichokes, asparagus tips and roasted cherry tomatoes.
Swiss cheese, black forest ham, asparagus tips in a shallots and white wine cream sauce.
Tomatoes, peppers, onions, zucchini and olives.
Mushrooms, carrots, pancetta, leeks in a red wine sauce.
Stuffed with crab meat, shrimp, and Chardonnay butter sauce.
Porcini, wild mushrooms, brandy, in a rich cream sauce.
Stuffed with Porcini Mushrooms, Grilled Parmesan Polenta and French Truffle Sauce
Served with mango mojo sauce.
Pan seared and glazed with fresh apple cider sauce.
Pan seared in juices and baked to golden brown.
Sautéed and topped with shallots, portobello mushrooms in a marsala wine sauce.
Grilled pineapple, red onions, cilantro sauce.
Tomatoes, fresh mozzarella, balsamic demi-glace.
Wild mushrooms, Perigourdine truffle sauce.
Roasted shallots, crimini mushrooms.
Shallots, paprika, sherry cream sauce.
Pinot noir reduction.
Carrots, mushrooms, leeks, pancetta in a red wine sauce.
USDA choice Angus tenderloin, top sirloin, turkey breast, au jus and horseradish sauce carved at the buffet.
Scallops, shrimp, mushrooms in Chardonnay crème sauce.
Panko crusted cod over kale, escarole, and brown butter.
With roasted bokchoy slaw and cilantro lemon butter.
Charred pineapple, lemony braised fennel.
Toasted sesame, green onions, cilantro and lime.
Individually wrapped in puff pastry, mushrooms, duxelles, scallops and truffle mousse, beurre blanc.
Salmon, scallops, swordfish grilled over a marinara roasted plum tomatoes.
Baby bokchoy, roasted shallots, clams, and Yuzu butter emulsion.
Rolled with goat cheese, caramelized onions, shallots, herbs, pinenuts served over pomodoro sauce.
Baked with fresh spinach, feta cheese in phyllo dough over roasted chunky charred tomatoes.
Aromatic vegetables, roasted tofu and cauliflower, Indian spices over Basmati rice.