So You Think You Know Our Catering Menu?


March: the month where winter and spring meet. Or, in the alternate reality of San Francisco, June: the month where winter and spring meet. Sorry SF, but our farm fields heed to the calendar seasons as well, bringing us one more month of Brussels sprout goodness, citrus brightness and chicory earthiness.

roasted root veggie saladIn honor of the almighty spring cleaning ritual, our catering menu has gotten an overhaul!

Move over polenta bites, our Wild Mushroom Cakes served with Sriracha Aioli are here to spice things up. Sayonara broccoli pasta salad, our Farro and Raw Kale Salad with Mushrooms and Shaved Parmesan has stolen the spotlight.

Plus, we’ve added the perfect Antipasti Platter loaded with grilled veggies, olives, housemade pickles, and salumi.

Don’t worry, we’ve held on to crowd favorites such as the Grilled Beef Sirloin Skewers with Argentinian Chimichurri sauce and the Classic Crab Cakes—we’ve just added more to the roster!

Check out our fully revamped a la carte menu here.

mission statement page picFirst stop: dessert. Don’t miss the Vanilla Cream Puffs Dipped in Chocolate Glaze and Butterscotch Pudding Cups with Whipped Cream and Brown Sugar served with a layer of Velvet Spice Cake.

Please reach out to us if you want guidance planning any event—our catering team is always happy to help!

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