Our culinary vision for catering in the crisp air of the new season is composed of fresh, colorful, and global ingredients. Throughout each dish and tray passed bite is both a sense of discovery as well as a comforting fall squeeze.

Photography: Sarah King

On the Menu:

Chive Pate A Choux
smoked salmon, lemon crème fraiche, cucumber salad, salmon roe

Brioche Toast
beef tenderloin tartare, whole grain mustard, cornichon, fried caper, grated hard boiled egg

Guajillo Shrimp Tostado
avocado, corn relish, lime crema

Ahi Tuna Tartare
taro chip, mango, thai vinaigrette, sriracha aioli

Duck Rilette Toast
duck confit, brioche toast, cherry chutney, pickled radish

Crispy Chicken
carraway carrot purée, tri-colored quinoa, purple kale, whole grain mustard, chicken jus

Greenleaf Salad
little gem, goat cheese mouse, roasted beet, marcona almond, orange segments, lemon-thyme vinaigrette

Duck Confit Entree Salad
duck confit, celery root purée, lola rosa, frisée, red endive, candied pistachio, orange segment, lemon-thyme vinaigrette

Filet Mignon
brandy peppercorn sauce, broccolini, potato gratin

Miso Black Cod
okinawa sweet potato purée, hoisin glazed bok choy, sprout salad, citrus beurre blanc