MENU

Catering Trays
Small Tray: 12-inch serves about 12
Large Tray: 16-inch serves about 24

Middle Eastern Mezze Tray:
SMALL $50, LARGE $95 ($4.16 p/p, $3.96 p/p)

  • Chickpea Hummus with Chipotles & Soom Tahini
  • Balkan Roasted Eggplant & Pepper Ayvar Relish
  • Tunisian Carrot Salad with Preserved Lemons & Beldi Olives
  • Bulgarian Feta with Sumac
  • Pickled Okra
  • Sliced Seedless Cucumbers
  • Grilled multigrain pita with za’atar

Italian Antipasto Tray: SMALL $60, LARGE $110 ($5 p/p, $4.60 p/p)

  • Marinated fennel hearts
  • Roasted peppers with white boquerones anchovies
  • Sicilian sweet & sour eggplant caponata
  • Thin-sliced cured Italian meats (rolled): choice of two: prosciutto, soppressata, spiced capicola, smoked speck, or bresaola
    or
  • Tuscan sustainable tuna salad: artichoke, lemon zest, and extra-virgin olive oil
  • Italian cheeses: choice of two: Parmigiano-Reggiano, Fontina Val d’Aosta,
  • Calabro Ricotta with chives, extra-virgin olive oil & black pepper, Gorgonzola Dolce, Ubriaco (goat cheese coated in red wine lees)
  • Rosemary-Garlic Crostini
  • Marinated Red, Green, and Black Olives

Local & Artisan Cheese and Fruit Tray:
SMALL $65, LARGE $125 ($5.40 p/p, $5.20 p/p)

  • Assortment of local artisan and imported cheeses
  • Spanish fig-walnut cake
  • Quince membrillo
  • Medjool dates
  • Shelled pistachios
  • Pears & grapes
  • Assorted crackers

Farmer’s Tray:
SMALL $40, LARGE $75 ($3.30 p/p, $3.12 p/p)

Selected local, in-season raw and steamed vegetables with house-made dips.
Choose two for a small tray, three for a large tray:

  • Chickpea Hummus with Chipotles and Soom Tahini
  • Curried Yogurt with Cilantro & Ginger
  • Spanish Hazelnut Romesco
  • Turkish Red Pepper-Pomegranate Muhammara
  • Preserved Lemon-Saffron Aioli
  • Baba Ghanouj: roasted eggplant, Soom tahini, Urfa pepper & garlic

Seasonal Fruit Macedonia Bowl with Spearmint:
$60 (serves 16 to 24) $3.75 to $2.50 p/p

WINTER & EARLY SPRING DINNER MENU

Pricing is per person and ranges from $25 to $45,
depending on the selection.

Menu A: OMNIVORE $35 to $45 per person
Menu B: VEGETARIAN $30 to $40 per person
Menu C: VEGAN $25 to $35 per person
Includes:

  • 2 appetizer/salads
  • 1 entrée
  • 2 sides
  • 1 dessert

APPETIZERS & SALADS: FISH & MEAT

  • Chive Scones with Scottish Smoked Salmon & Dill Crème Fraiche
  • Tuscan Kale Caesar Salad: marinated roasted peppers
    & Parmigiano Caesar Dressing
  • Flammekueche: Alsatian Leek and Bacon Tart with Fromage Blanc
  • Moroccan Lamb Cigari in Fillo Pastry with Ras al Hanout Spice
  • Roasted Brussels Sprouts with Applewood Bacon, Shallots & Balsamic Syrup
  • Turkish Lamb Meatballs with Pomegranate and Pine Nuts

APPETIZERS & SALADS: VEGETARIAN

  • Baked Halloumi Cheese with Egyptian Dukkah (pistachio, sesame & herbs)
  • Greek Eggplant, Walnut, Leek & Feta Fillo Rolls
  • Provençal Vegetable Tart with Herbed Goat Cheese
  • Wild Mushroom Turnovers: porcini & cremini mushroom filling in fillo
  • Apple, Candied Cranberry & Moody Blue Cheese Salad: mixed greens,
    toasted walnuts, Grain Mustard-Honey Dressing
  • Shaved Local Brussels Sprouts Salad: toasted walnuts & Parmigiano,
    Lemon-Extra Virgin Olive Oil Dressing
  • Gold and Red Beet Salad: pistachios, Kirschenberg Farm Goat Cheese &
    Honey-Citrus Dressing

APPETIZERS & SALADS: VEGAN

  • African Yam & Peanut Soup: toasted peanuts, tomato & cilantro
  • Moroccan Orange, Fennel & Black Olive Salad: Citrus-Mint Dressing
  • Spiced Red Lentil Cakes: Coconut-Cilantro Chutney
  • Turmeric Roasted Cauliflower: Soom Tahini Sauce & Pomegranate Molasses

ENTREES: MEATS

  • Braised Boneless Beef Short Ribs in Red Wine Sauce, Porcini, Juniper & Shallots
  • Cuban Beef Ropa Vieja (“Old Clothes”): Wagyu skirt steak slow-cooked with
    tomato, peppers, and cumin
  • Greek Braised Beef Stifado with Tomato, Shallots, Red Wine & Rosemary
  • Moroccan Spiced Slow-Roasted Lamb Shoulder (served off-the-bone)
  • Greek Lamb Kapama with Tomato, Cinnamon, Allspice & Green Beans & Gold Potatoes

ENTREES: FISH & POULTRY

  • Roast Jail Island Salmon: Lemongrass Crust and Mango-Mint Chutney
  • Chilean Sea Bass Provençal: tomato, white wine, fennel, green olives & orange
  • Catalan Gambas a la Planxa: white Mexican shrimp in lemon-saffron marinade, Brava (tomato-red pepper) Dipping Sauce
  • Hungarian Chicken Paprikash with Cremini Mushrooms & Caraway
  • Moroccan B’Stilla of Grain-Fed Chicken with Almond-Cinnamon Topping
  • Roasted Cochin-Spiced Chicken with Tomato Curry Sauce

 ENTREES: VEGAN & VEGETARIAN

  • Turkish Chickpea & Eggplant Moussaka with Chickpeas & Urfa Biber VEGAN
  • Imam Bayildi (“the imam fainted”): Turkish roasted stuffed eggplant halves,
    tomato, sweet onion, dill, mint VEGAN
  • Four Cheese Baked Mac & Cheese with Crunchy Panko Topping
  • Hortopita: (Greek Country Greens Pie): Bulgarian feta, herbs, fillo, sesame seeds
  • Torta Rustica: asparagus, roasted tomatoes, basil pesto, Calabro ricotta

VEGETABLE & STARCH SIDES

  • Braised Cooking Greens: extra-virgin olive oil, California garlic VEGAN
  • Briami: Greek seasonal vegetables braised in lemon, dill & olive oil VEGAN
  • Honey & Olive Oil Roasted Butternut Squash & Honeycrisp Apples VEGAN
  • Spiced Farro-Lentil Mejadra with Caramelized Shallots VEGAN
  • Roast Gold Potatoes with Rosemary, Shallots & Extra-Virgin Olive Oil VEGAN
  • Roast Asparagus with Brown Butter, Orange Zest & Hazelnuts
  • Creamy French Gold Potato, Thyme & Garlic Gratin
  • Rice Pilaf with Toasted Vermicelli & Pine Nuts
  • Sardinian Fregola Pasta with Braised Fennel, Garlic, Brown Butter & Parmigiano

DESSERTS

  • Chocolate Roulade with Hazelnut Praline & Crushed Cocoa Nib Cream Filling
  • Warm English Sticky Toffee Pudding with Bourbon Caramel Sauce
  • Ginevra Cake: devil’s food, hazelnut praline buttercream, mocha glaze
  • Pear & Cranberry Cobbler with Semolina Biscuits, Vanilla-Cinnamon Crème Anglaise
  • New Orleans Bourbon Bread Pudding with Caramel Sauce
  • White Chocolate-Lemon Panna Cotta with Raspberry Compote
  • Individual Cheesecake with Biscotti Crumb Crust (seasonal toppings: raspberry compote, blueberry compote, crushed local strawberries, passion fruit sauce)
  • Spanish Orange & Olive Oil Cake with Orange Zest Syrup No Dairy
  • Seasonal Fruit Macedonia with Spearmint VEGAN