Our menu.

 Sample of our favorites.

Plated.

First

Charred Radicchio and Baby Gem Lettuce, Purple Shiso, Sharyn Melon, Grilled Haloumi, Pinenuts, Banyuls Vinaigrette

Main

Harissa Spiced Lamb Loin Chops with Heirloom Tomato Jam; Saffron Cauliflower “Couscous” with Castelveltrano Olives, Rainbow Carrots and Black Kale

Dessert

Peaches and Cream - Grilled Peaches, Greek Yogurt Mousse, Pistachios, Elderflower Honey, Puff Pastry

Buffet.

Wagyu Hangar Steak with Telicherry Pepper and Black Garlic Sauce

Saikyo Miso Marinated Alaskan Sablefish with Crispy Leek and Fermented Black Bean Gremolata

Smashed English and Lemon Cucumber Salad with Sun Gold Tomatoes, Sichuan Chile Orange Vinaigrette

Grilled Brentwood Corn with Lemongrass Turmeric Butter, Chives, Ricotta Salata

Pattypan, Zucchini and Crookneck Squash with Pickled Ginger and Shallots

Toasted Farro Risotto with Spinach, Sweet Peppers and Coconut

Salted Caramel, Black Sesame and Chocolate Chunk Tart

Rum Glazed Pineapple Upside Down Cake with Macadamia Crumble and Passionfruit Sauce

Cocktail Party.

Butter Poached Lobster Tacos with Cabbage Slaw and Chipotle Crema

Summer Corn Cakes with Scallions and Avocado Salsa

Hamachi Tataki on Toasted Brioche with Seaweed, Nectarines and Fresno Chiles

Stuffed Medjool Dates with Roquefort Cheese and Pistachios

Souvlaki Style Chicken Skewers with Tzatziki Sauce

“Everything” Gougeres with Gruyere and Thyme

Filipino Pork Belly Adobo Bites with Green Papaya Relish

Naan Flatbreads with Paneer Cheese and Vadouvan Curried Cauliflower