Holiday Menu

stuffed with cranberry and sage, garlic mashed potatoes, caramelized Brussel sprouts, cranberry compote

with parsnip puree, sorrel and peppercorn jus, horseradish, caramelized wilted spinach, roasted beets

with Parmesan risotto, citrus Beurre Blanc, grilled broccolini

with sautéed spinach, crispy fired shallots, shaved Parmigiano Reggiano

braised in red wine and tamarind, served with roasted heirloom carrots andsilky parsnip purée

served over lemon-fennel risotto, finished with herb oil and citrus foam

shrimps with Mary Rose sauce, oysters with tabasco and Mignonette, crab claws with lemon Aioli, fresh catch ceviche and tuna...

2 Bartenders & 3 ServersFor 40 - 100 Guests Based on minimum 4 hours   

Bamboo Plates, cutlery and napkins

6ft tables with linen, platters/chafing dishes, heat lamps, serving utensils, labels, buffet enhancement

6ft tables with linen, platters/chafing dishes, heat lamps, serving utensils, labels, buffet enhancement

bar, bar back tables with linens, bar napkins, bar cloths, ice, coolers, bar mats, garnish, bar utensils, garbage bins, ice...

1 Bartender & 2 ServersFor 10 - 40 Guests Based on minimum 4 hours   

figs, goat cheese and balsamic glaze

with chili and aromatic spice blend

(spiral ham bone in)(9 lbs - serves 10 people)

peppery arugula, shaved parmesan and lemon vinaigrette (V, GF)

Porcelain Plates, Silverware & Linen Napkins

silky vanilla custard, finished with a crisp caramelized sugar crust & peppermint bits.

a festive selection of freshly baked seasonal cookies.