Large Event Catering (Sample)


Champagne Station 

Raspberry | Brie | Basil | Balsamic Bites 

Crostini with Whipped Ricotta and “Olives”

“Grilled Cheese & Tomato Soup”  

Hand-Passed Hors D'oeuvres

Sous Vide Lamb Chops | Black Kale | Roasted Carrots | Caramelized Shallots | Sweet Potato

Pork Cheek Meatballs | Tomato Sugo | Roasted Garbanzo | House Ricotta | Basil | Chives

Crispy Coconut Shrimp with a Sweet Chile Glaze   

Orange and Beet Upside-Down Tart | Basil Whipped Cream

Charcuterie and Cheeses

Cheesecake - Caramelized Onion | Crimini Mushroom | Parmesan | Garden Herb Pesto

12-Gauge Smoked Chicken Rillettes | Orange Fennel Jam | Parmesan Grissini
Cheeses Assortment: Triple Cream Brie, Kerrygold Dubliner Irish Cheese, Humboldt Fog

Roasted, Pickled and Fresh Vegetables

White Bean and Rosemary Hummus with “Tomatoes” House-Made Crackers

Asian Station

Flamethrower Torched Tuna with Sesame and Ginger

Mini Steamed Buns with Barbecue Chicken and Bok Choy

Eggroll with Crimini Mushroom, Bacon, Mascarpone, Pecan/Chive Ketchup

Main Table

Coulibiac of Salmon with Drawn Butter and Lemon Beurre Blanc

72-Hour Short Ribs | Cavolo Nero | Rocket Pesto | Fig and Balsamic Demi | Yukon Potatoes

Chicken Milanese | Capers | Mushrooms | Spinach | Carrot | Sourdough Shards

Crispy Sweet Pea Protein | Zucchini | Bull’s Blood Pesto | Lentils

Spring Vegetable Salad | Shaved Radish | Snap Peas | Shallots

Butternut Squash Risotto | Arugula | Mint

Private Chef Dinners - Six Courses (Sample Selections)

24-Hour Tomato

Quinoa | Pesto | Salsify | Garam Masala | Lemon Oil


Date-Stuffed Rabbit | Pancetta | Roasted Fennel | Fingerling Potato | Crispy Duck Egg | Agrodolce


White Bean Falafel | Marinated Faro | Lacinato Kale | Olives | Pickled Carrots | Smoked Paprika Yogurt | Cucumber Caviar

Short Rib

72 hour Braised Short Rib | Carmelized Wild Mushroom | Potato Gnocchi | Espresso Demi-Glaze | Bechamel

"Tined" Oyster

Chicken Fried Oyster | Roasted Baby Beets  | Tea Stained Egg Braised Black Kale

Corn Three Way

Corn Cakes | Grilled Corn | Butter Glazed Rock Shrimp | Troyer Farm Popcorn | Blackberry Syrup

Private Chef Dinners - Ten Courses (Sample Selections)



Crostini with Brie and Raspberries

Rosemary Cracker with White Bean Hummus and Tomato Jam


SOUP2 Fortified Tomato Soup | Forest Mushroom Croquette | Shaved Asiago | Basil Espuma

CAESAR Salad Summer Roll | Parmesan Brittle | Garlic Crumbs | Crouton Spear | Pickled Vegetables

Togarashi Seared AHI TUNA | Nori | Avocado sphere | Onigiri Rice | Toasted Sesame Seeds | Wasabi Air

GNOCCHI | 24-Hour Tomatoes | Rocket Pesto | Balsamic Syrup | Fresh Mascarpone | Garlic-Shallot EVO 

ROASTED COD | Brussels Sprouts | Grilled Sweet Corn | Creamy Polenta | Sharp Cheddar | Smoke

Crispy Sweet PEA PROTEIN Milanese with Capers, Artichokes, Carrot Bolognese | Spinach and Lentils

Coulibiac of SALMON in Pastry with Crimini Mushrooms, Sieved Egg, Dill Crepes, and Lemon Beurre Blanc
Roasted Purple Viking Potatoes | Crispy Vidalias | First Bloom Honey | Fennel Pollen | Himalayan Pink Salt


Liquid Nitrogen Ice Cream | Caramel Sea Salt Syrup | Fresh Cinnamon Marshmallow | Vanilla Whipped Cream | Nutella Powder | Coconut Cake 


TOMATO CROSTINI  24-Hour Tomato | Quinoa | Salsify | Garam Masala | Lemon Oil

SWEET PEA PROTEIN  Zucchini | Arugula Pesto | Lentils

FALAFEL   Cannellini Beans | Red Quinoa | Pickled Carrots Smoked Paprika Yogurt | Cucumber Caviar

CHEESECAKE   Caramelized Onion | Crimini Mushroom | parmesan | garden herb pesto | Avocado and Local Stone Fruit Salad with Chia

BEETX3  Roast Beets | Dehydrated Beets | Beet Green Chutney | Ricotta

SOUPX2 FRITTER Smoked Tomato Soup | Hen of the Wood Mushroom Soup | Local Herb Infused Olive Oil

TEA SALAD  Burmese Tea Salad with Cauliflower Couscous

CHEESE ASSORTMENT.  Triple Cream Brie, Kerrygold Dubliner Irish Cheese, Humboldt Fog

HUMMUS   White Beans | Hazelnuts | Rosemary

VEGETABLES   Roasted | Pickled | Fresh

CRACKER   House-made Cracker Shards

Greek Party in the Park (Sample)


The Flavor Empire - Featuring a Variety of Build-Your-Own Greek Falafel, Gyro and other “sandwiches”

Grilled Steak, Souvlaki Lamb Gyro, Oregano Chicken Meatball- Biftekia, Quinoa/Chickpea Falafel
Cucumber and Tomato Chunks- Tzatziki Sauce - Ranch Dressing -  Pickled Red Onion
Lemon Wedges - Shredded Greens - Kalamata Olives Stacks and Stacks of Pita and Flatbreads
Grilled Chicken Meze - Think of a Greek Stir-fry with a bunch of greek vegetables, Olives and fresh herbs (see photo below). Served with Hummus, Pita and Flatbreads
Greek Salad Deconstructed with Romaine Leaves, Feta Chees, Red Onions, Kalamata Olives,  Pepperoncini, Cucumber and Tomato Chunks 

Pastitsio - Greek Lasagna with Bechamel. Beef or lamb with layers of noodles (see photo below)

Small Plates (Mezedes) - Grape Leaves, Tiropita/Spanzkopita, Meditarranean Quinoa Salad

Greek Eton Mess - Yogurt, Vanilla Custard, Honey, Caramel Syrup, Orange Preserves, Fresh and Dried Fruits  Baklava Variety