Small plates, winter favorites,
and heartwarming drinks
chicken broth, ramen noodles, snow peas, carrots, baby bok choy, chicken, cage-free egg
“everything” crisps and sesame sticks (vegetarian)
hummus, babaganoush, feta, roasted beet, olives, cherry tomatoes, cucumber, grilled pita (vegetarian) add falafel $5
multi-color tomatoes, sweet chili sauce (gluten free)
bite sized beef franks wrapped in phyllo dough, spicy mustard
Buffalo sauce, bleu cheese dressing, celery sticks
roasted chicken, mushrooms, onions, peas, carrots, celery
creamer potatoes, carrot, celery, and onion, slow cooked in a rich red wine infused demi-glace, finished with a warm cheddar biscuit
roasted butternut squash, quinoa salad, herb jus
creamy blend of cheddar, jack, and gruyère cheeses, topped with bread crumb | add smoked bacon $3
Frenched chicken, truffled goat cheese mashed potatoes, sautéed spinach, red wine-thyme jus
vegetable ratatouille with fresh herb, garlic, shaved Parmesan (vegetarian)
baby spinach, crisp smoked bacon, cage-free egg, gorgonzola cheese, sautéed mushrooms, warm grainy mustard-sherry vinaigrette (vegetarian) add grilled chicken $5 | steak $7
baby arugula red quinoa, white quinoa, chickpeas, cherry tomatoes, Medajool dates, jicama, horseradish sprouts, green godess tahini dressing (vegan)
bibb lettuce, goat cheese, agave toasted walnuts, sliced craisins, apple matchsticks, watermelon radish, roasted shallot-basil balsamic vinaigrette (vegan)
grape tomatoes, cucumber, sea salt, micro basil, fresh lemon, touch of extra virgin olive oil (vegan)
lightly salted
roasted local seasonal squash, olive oil, sea salt, pepper (vegan)
creamy mashed potatoes, Silver Oak Farm goat cheese, white truffle oil
certified Angus beef, caramelized onions, gruyère, chipolte aioli, brioche roll
grilled marinated chicken, roasted Tuscan kale, oven-dried tomatoes, fresh mozzarella, avocado crema, toasted ciabatta
brown rice, black beans, pulled chicken, shredded jack cheese, sautéed peppers and onions, pickled jalapeño, salsa, sour cream, whole wheat wrap
bbq pulled pork, coleslaw, pickles, pretzel bun
cucumber, plum tomatoes, hummus spread, brioche bun, side of harissa (vegetarian)
raspberry jam
warm caramel dipping sauce
vanilla crema
raspberry-pomegranate coulis, granola crumble
warmed marshmallow, Hershey’s chocolate, caramel layered between graham crackers
cinnamon gelato
Snow Leopard vodka, Brugal rum, sweet citrus
Stoli Citrus, muddled pineapple, fresh lemon juice, sweet thyme syrup, sparkling water
Stoli, Pama, fresh lemon juice topped with prosecco
Absolut Mandarin, muddled mint and oranges, fresh lemon and lime juices, agave nectar
Avion reposado tequila, apple cider, fresh lemon and lime juices, agave nectar
Absolut Apeach, Soho Lychee, cranberry juice, lemon squeeze
Stoli Strasberri, Rhuby Liqeur, fresh lime juice, topped with ginger beer
Red wine, brandy, maple syrup, all spice
Jameson Irish Whiskey, kahlua, freshly brewed coffee, whipped cream
Sparkling natural mineral water
Stoli Vanil, Kahlua hazlenut, hot chocolate, whipped cream, chocolate shavings
Red Stag hardcore cider, spiced apple cider, fresh lemon juice
pilsner
lager
white ale
amber
dark lager
ipa
lager
seasonal
apple cider
ipa
white ale
Veneto, Italy
Nappa
Brut, Champagne
Brut, Imperial Rosé, Champagne
Brut, Champagne
Brut, Champagne
Champagne
Cuvee M, Napa
Brut, Champagne
Champagne, 2004
Argentina
Australia
California
California
Jacobs Creek, Reserve, Australia
Diseno, Argentina
Graffigna Elevation, Argentina
Robert Mondavi Private Selection, Central Coast, California
Italy
California
California
France
Simi, Sonoma, California
Ruffino, Delle Venezie, Italy
Kim Crawford, Marlborough New Zealand
strengthen up your brew with kahlua +4
cinnamon and clove
marshmallows, whipped cream, chocolate shavings, cherry
whipped cream
NYC breakfast, earl grey reserve, peachy oolong, jasmine dream, cool mint, serenity
3 Hours of Standard Open Bar, 1 1/2 Hours of Passed Hors d’ Oeuvres (selection of 5), 1/2 Hour of Chef Selected Passed Desserts
3 Hours of Top Shelf Open Bar & Signature Cocktails, 1 1/2 Hours of Passed Hors d’ Oeuvres (selection of 7), 1/2 Hour of Chef Selected Passed Desserts
3 Hours of Standard Open Bar, 1 Hour of Replenshed Welcome Baskets, 1 1/2 Hours of Stations (la taqueria, lotus & selection of one carvery), 1/2 Hour of Chef Selected Passed Desserts, not recommended for groups over 150 guests
3 Hours of Standard Open Bar, 1 Hour of Passed Hors d’ Oeurves (selection of 5), 1 Hour Buffet, 1/2 Hour of Chef Selected Passed Desserts
3 Hours of Standard Open Bar & Signature Cocktails, 1 Hour of Passed Hors d’ Oeurves (selection of 7), 1 Hour Buffet, 1/2 Hour of Chef Selected Passed Desserts
Cheese Straws (puff pastry sticks, crusted with parmesan & paprika), Truffle Popcorn (fresh popped popcorn sprayed with truffle oil & sea salt), Spiced Nuts (assorted roasted nuts with winter seasonings)
Crispy Vegetable Spring Rolls (sweet Thai chili sauce), Pork Pot Stickers (shumai dipping suace), Shrip
Fresh Mozzarella, Tomato & Basil (drizzled with balsamic), Mixed Olives & Focaccia, Nona’s Meatball Skewers, Antipasto (assorted cured meats, cheeses, & vegetables)
Pulled Chicken, Ground Beef & Pulled Pork (pickled jalapeños, tomatoes, salsa, guacamole, lime crema, chopped cilantro, red onions, corn relish, shredded lettuce, refried beans, cheddar cheese, hard & soft shell, and a selection of hot sauces)
Vermont Roasted Turkey Breast (Chef’s secret brine & giblet gravy), Roast Beef (red wine shallot reduction), Prime Rib of Beef (horseradish & dijon mustard – +$4/person) * Carvery station is served with a selection of artisanal rolls
Pulled Chicken, Ground Beef & Pulled Pork (pickled jalapeños), Pan-Fried Chinese Dumplings (shmai dipping sauce), Braised Bok Choy (garlic, chili & lotus root with shoyu dipping sauce), Fried Green Tomatoes (served with heirloom tomato salad, fresh basil, & garlic Greek yogurt fondue, Fried Artichokes (crispy artichokes with sea salt served with Meyer lemon dipping sauce), Pastrami Salmon & Goat Cheese Lollipops (house cured pastami salmon wrapped around Silver Oak Farm goat cheese, frisée salad, & prosciutto crisp), Sea Salted Roasted Cauliflower (fresh cauliflower roasted perfectly with sea salt & extra virgin olive oil)
Clams, oysters, stone crab claws, smoked scallops, & lobster served & shucked by our chef. Displayed in an illuminated lucite tray with chef’s selection of dipping sauces, over shaved ice
2 hours of shushi chef action station (includes 2 chefs). Minimum of 70 guests – tables, décor, & linens included
Continous traditional maki rolls – California, Spicy Tuna, Salmon Avocado, & Mixed Pickled Vegetable rolls – low sodium soy sauce, pickled ginger & wasabi, bamboo chopsticks
Continous traditional maki rolls – California, Spicy Tuna, Salmon Avocado, & Mixed Pickled Vegetable rolls, big eye tuna, king salmon, yellowtail, cooked shrimp & grilled eel sushi & sashimi – low sodium soy sauce, pickled ginger & wasabi, bamboo chopsticks
