*These are sample menus, offerings are completely customizable to your needs
Appetizers
Charcuterie
Chef’s selection of four European cheeses, Italian salami, hot capicola, prosciutto, seasonal fresh and/or dried fruit, pistachios, rosemary herb crackers, marinated olives, caramelized onion jam, peach hot honey.
Dips & Veggies
Fresh seasonal crudité, marinated artichoke hearts & cherry peppers, roasted garlic hummus, grape tomatoes, caramelized onion jam, gouda ranch, warm pita.
Starters
Skewers
Apple pomegranate syrup drizzled pork belly skewers, jumbo prawn skewers with coconut cream yellow curry, or miso ginger marinated chicken skewers
Flatbreads
Steak & Fig- filet mignon with feta cheese, carmelized onion, fig, and balsamic drizzle
Capicola & Hot Honey- capicola with a fontina-gouda-gruyere blend, peach hot honey, cherry tomatoes, green onion and parsley
Mushroom & Miso - miso honey butter, 3 cheese blend, shiitake mushrooms, green onion, and herbs
Sliders
Wagyu beef, salmon, fried chicken, and vegetarian breaded mushroom variations
Mains
Steak Platters
Seared filet mignon cutlets alongside crisped onions, pickled veggies, and fresh herbs. Served with a warm bleu cheese sauce and a jalapeno cilantro sauce
Seafood Boards
Smoked & seared yellowtail tuna, gochujang baked coho salmon, buttered Argentine red shrimp, tempura tofu bites, garlic edamame, sesame cucumbers, pickled jalapeno & red onion, pineapple mint salsa, furikake seasoned puffed rice paper. Wasabi sriracha soy and sweet honey sesame sauces to dip
Desserts
Phyllo Cake
A dense cake made from shredded pastry and greek yogurt, infused with orange zest. Finished with espresso whipped cream and a dash of cinnamon
Skillet Cookie
Soft and gooey chocolate chip cookie served with ice cream and a caramel drizzle