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catering menu appetizers : salads : entrees : sides : lunch sandwiches :
entrees: Baby lamb chops with charmoula Braised Oxtail with Parsnips, Carrots, cipolini onions, and gremolata Braised beef short ribs Sliced beef tenderloin on a bed of fresh arugula Flat Iron Steak Peppercorn and Lemon Herb butter Grilled Spice Rubbed Ribeye Steak Grilled skirt steak with pickled red onions and roasted piquillo sauce Mongolian BBQ Lamb Chops with Ginger Glaze Veal saltimbocca with mortadella and sage Grilled pork chop and ribs with spicy Acacia honey glaze Braised pork butt or shoulder with beer spiked jus and Japanese mustard Crisp buttermilk fried chicken Roasted half chicken stuffed with preserved lemon and fresh herbs Sesame Chicken Brick pressed chicken with slow roasted garlic tomatoes Devil’s Chicken with Dijon, parsley and sherry rub Pan Seared Salmon with Gremolata and Crème Fraiche Grilled black cod with salsa verde Pan seared halibut with black olive tepanade Grilled Swordfish with sweet and sour onions Ginger glazed salmon Maltagiati (torn fresh pasta) with oven dried tomatoes, basil and black pepper mascarpone Orecchiette with duck ragu Raddiccio stuffed ravioli with parmesan, gorgonzola and walnuts Ziti in Bolognese sauce Baked Lasagna (vegetarian or with beef ragu)
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