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
