Entrees and Sides


Spring 2014 Peak of Season

Each platter serves 12 to 15 guests

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

Roasted Golden Beet Salad $60
with hardboiled pastured eggs, fingerling potatoes, and a mustard vinaigrette (serves 12-15). Veg, GF

Orzo Pasta Salad $60
with with asparagus, grilled snap peas, artichokes, roasted mushrooms, and champagne vinaigrette (serves 12-15). V

Spring Fruit Salad $55
(serves 12-15) V, GF

Lebanese Freekeh (green wheat) Salad $60
with Sumac-Roasted Chicken, grilled spring onions, mint, parsley, and lemon vinaigrette (serves 12 to 15)

Basamti and Black Forbidden Rice Salad $65
with fava beans, radicchio and lemon-roasted garlic-Pecorino vinaigrette (serves 12 to 15) Veg

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
served whole or in 15 small 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

Printable Catering Menu (pdf)