Entrees and Sides


2015 Winter Peak of Season

Each platter serves 12 to 15 guests

Veg = Vegetarian V = Vegan GF = Gluten Free N = Contains Nuts

Each serves 12 to 15
Caluiflower-brussels-Salad

Roasted Cauliflower & Shaved Brussels Sprouts Salad $60
with Sicilian Parsley and Caper-Raisin Vinaigrette V, GF

 

 

Lentil-SaladFrench Lentils $60
with Roasted Butternut Squash, Grilled Heirloom Chicories, Crispy Pancetta and a Sherry Vinaigrette GF

 

 

Toasted Red Quinoa and Golden Beet Salad $60
with Roasted Brussels Sprouts and Caramelized Onion Vinaigrette V, GF

 

 

Moroccan CousCous Salad $60
with Chickpeas, Roasted Squash, Pistachios and Citrus-Mint Vinaigrette V, N

 

 

Winter-Citrus-SaladSalad of Local Winter Chicories $60
with Blood Oranges, Toasted Pistachios, Ricotta Salata Cheese and Winter Citrus Vinaigrette Veg, GF, N

 

 

Tropical and Winter Fruit Salad $55
V, GF

 

The Main Dish

Serves 12-15 people

Peppered Beef Sirloin  $95
grilled medium-rare, sliced and served with Chimichurri sauce; great for sandwiches! GF

Slow Roasted Side of Wild Salmon $105
roasted medium and served whole or in 15 pieces, with Lemon Aioli on the side GF

Moroccan Spice Rubbed Free Range Chicken Breast $85
sliced into medallions and served with Balsamic-roasted Onions GF

Herb Roasted Free Range Chicken Breast $85
sliced into medallions and served with Sun-dried Tomato Tapenade GF

Veg = Vegetarian V = Vegan GF = Gluten Free N = Contains Nuts