HORS D’OEUVRES

  • BEEF WELLINGTON BITES | beef franks | puff pastry

    LAMB LOLLYPOPS | tzaziki | herb oil

    CHICKEN SKEWERS | harissa marinade | scallion

    NEW STRIP CROSTINI | horseradish cream | Maldon salt

    WAGYU SLIDERS | house aioli | iceberg lettuce | tomato

    WAGYU MEATBALLS | parmesan cheese | micro basil

    FILET YAKITORY | filet mignon |

    KOREAN SHORT RIB TACOS | wontons | gochujang slaw

    CRISPY PROSCCUITO TRUFFLE DEVIL EGGS | dill | calabrian chili

    PERUVIAN PURPLE POTATO AND OSSETRA CAVIAR | crème fraiche | chervil

  • SHRIMP SKEWERS | bacon | chili garlic sauce

    CRAB CAKE BITES | bergamot aioli | chili treads

    SALMON TARTARE CONES | salmon roe | dill | crème fraiche

    CRISPY RICE WITH SPICY TUNA | spicy tuna | gochujang | wasabi tobiko

    CRISPY RICE WITH SALMON | Alaskan King Salmon | ikura

    CHILEAN SEABASS YAKITORY | togarashi | chili garlic sauce |

    TUNA TARTARE | yuzu avocado mousse | chives

  • WHIPPED BURRATA CROSTINI | whipped burrata crostini, black truffle honey,

    RED GEM CEASAR | croutons | parmesan cheese

    TRUFFLE ARANCINI |mascarpone | wild mushrooms | fra diavolo sauce

    HEIRLOOM BRUSCHETTA | heirloom tomato jam | basil | roasted garlic

    ROASTED BABY BEETS | whipped goat cheese | Candie walnuts

    ROATED RED PEPPER PIZZETTE |pesto | mozzarella |

    CAPRESE SKEWER | boccocini mozzarella | sweet 100’s

  • ROASTED TRICOLOR CAULIFLOWER | romesco aioli | micro cilantro

    BRUSSEL SPROUTS | mae ploy | scallions | cilantro

    “TUNA TARTARE” compressed watermelon | white soy | wakame

    AVOCADO CRISPY RICE | yuzu avocado smash |furikake

    WILD MUSHROOM WITH MISO | furikake | chives

    ROASTED CAULIFLOWER | raisins, curry | parmesan| fresh herbs |

    “SCALLOPS” seared king trumpet mushrooms | caponnatta |

    “CRISPY CALAMARY” old bay aioli | parsley

BUFFET OFFERINGS

  • BABY ARUGULA & FENNEL SALAD | Peppery baby arugula tossed with shaved fennel and toasted hazelnuts, dressed in a champagne vinaigrette for a crisp and nutty finish.

    HEIRLOOM TOMATO & BURRATA SALAD | A colorful mix of ripe heirloom tomatoes paired with creamy burrata cheese, drizzled with aged balsamic vinegar and basil oil. Finished with fresh basil salt and extra virgin olive oil.

    CLASSIC CAESAR SALAD | Crisp romaine lettuce tossed in a rich and creamy Caesar dressing, topped with shaved Parmesan and crunchy brioche croutons.

    BABY ARUGULA & PEAR SALAD | Sweet sliced pears, candied pecans, and crumbled goat cheese layered over baby arugula, tossed in a light champagne vinaigrette for a delicate balance of sweet and tangy.

    ROASTED BEET & GOAT CHEESE SALAD | Sweet roasted beets with crumbled goat cheese and toasted walnuts served over a bed of mixed greens. Finished with a citrus vinaigrette and a balsamic reduction.

    GREEK SALAD | Crisp cucumber, tomatoes, Kalamata olives, red onions, and feta cheese tossed in herb-infused olive oil with a touch of lemon and oregano.

    TUSCAN KALE & QUINOA SALAD | Chopped Tuscan kale massaged with lemon vinaigrette, red quinoa, dried cranberries, toasted almonds, and shaved Parmesan for a vibrant, healthy dish.

    CAPRESE SALAD | Sliced heirloom tomatoes, fresh mozzarella, and basil leaves drizzled with extra virgin olive oil and balsamic glaze.

    ASIAN SESAME CUCUMBER & NOODLE SALAD | Thinly sliced cucumbers and chilled soba noodles tossed in sesame-ginger dressing, garnished with sesame seeds, peanuts, and cilantro.

    ROASTED VEGETABLE SALAD | A warm medley of carrots, zucchini, bell peppers, and sweet potatoes tossed with quinoa and dressed with a lemon-tahini vinaigrette.

    MIXED GREENS WITH AVOCADO & CITRUS | Baby greens, creamy avocado, orange and grapefruit supremes, and toasted pumpkin seeds dressed in a light citrus vinaigrette.

  • HERB-CRUSTED FLAT IRON STEAK | Juicy flat iron steak roasted with fresh herbs and garlic. Served with red wine demi-glace and yuzu kosho chimichurri.

    SIGNATURE WAGYU MEATLOAF WITH TRUFFLE JUS | Decadent Wagyu beef meatloaf infused with caramelized onions and thyme, topped with a rich demi-glace.

    GARLIC & ROSEMARY GRILLED LAMB CHOPS | Tender lamb chops marinated in garlic and rosemary, grilled and served with minted yogurt and pomegranate glaze.

    HERB-CRUSTED PRIME NEW YORK STEAK | Roasted Prime NY steak seasoned with garlic and herbs, served with béarnaise, red wine demi-glace, and green peppercorn sauce.

    PETIT FILET MIGNON | Peppercorn-crusted 5oz filet mignon served with classic bordelaise sauce.

    HERB-ROASTED PORK LOIN | Garlic and rosemary–rubbed pork loin, slow-roasted and served with apple compote and maple-bourbon glaze.

    ASIAN-BRAISED SHORT RIB | Fall-off-the-bone tender beef short rib braised in soy, ginger, and star anise, served with hoisin glaze, crispy shallots, and micro cilantro.

  • ROASTED ZA’ATAR BONELESS CHICKEN | Succulent chicken marinated in za’atar and citrus, then oven-roasted for a bold and aromatic flavor.

    MOROCCAN CHICKEN TAGINE | Bone-in chicken slow-braised with preserved lemons, green olives, and warm Moroccan spices in a saffron tomato broth.

    BONE-IN CHICKEN PROVENÇAL | Tender chicken braised in white wine with San Marzano tomatoes, Niçoise olives, pearl onions, garlic, and herbs.

    LEMON-HERB ROASTED CHICKEN | Free-range chicken marinated in lemon, garlic, and herbs. Slow roasted and finished with white wine citrus jus.

    HARISSA-SPICED CHICKEN | Bold and flavorful chicken marinated in harissa, served with tender garbanzo beans.

    PAN-SEARED AIRLINE CHICKEN WITH PORCINI CREAM | Crispy-skinned airline chicken breast served with a rich porcini mushroom and cognac cream sauce.

    SOUS VIDE BONELESS CHICKEN BREAST | Juicy sous vide chicken finished with a sear, served with Thai chili sauce and scallions.

  • MISO-GLAZED SALMON | Salmon fillet marinated for 24 hours in miso, then seared to caramelized perfection.

    GRILLED MAHI MAHI WITH MANGO SALSA | Lightly seasoned and grilled mahi mahi topped with fresh mango-pineapple salsa.

    PAN-SEARED ROCKFISH WITH LEMON CAPER BUTTER | Crispy-skinned rockfish drizzled with lemon caper butter for a bright, savory finish.

    MEDITERRANEAN BRANZINO FILET | Roasted branzino finished with an herbed olive tapenade.

    STRIPED BASS WITH TOMATO CONFIT | Oven-roasted striped bass paired with tomato confit and a white wine butter sauce.

    FRA DIAVOLO SHRIMP SCAMPI | Jumbo shrimp sautéed in spicy fra diavolo sauce with fresh basil.

    PAN-SEARED CHILEAN SEABASS | Flaky and tender seabass served with lemon caper sauce.

  • CLASSIC PENNE IN PINK SAUCE | Penne tossed in a rich pomodoro-cream sauce with garlic, shallots, fresh basil, and Parmesan.

    PESTO GENOVESE WITH ORECCHIETTE | Orecchiette tossed in basil pesto with pine nuts, garlic, Parmesan, and olive oil.

    WILD MUSHROOM & RICOTTA RAVIOLI | Ravioli filled with mushrooms and ricotta, served in brown butter sage sauce and shaved Parmesan.

    SPAGHETTI AGLIO E OLIO | Spaghetti tossed in garlic olive oil, red chili flakes, parsley, and Parmesan.

    BAKED ZITI WITH MARINARA & MOZZARELLA | Layers of ziti, marinara, fresh mozzarella, and Parmesan baked to golden perfection.

    LEMON & GARLIC FETTUCCINE | Fettuccine in lemon garlic butter with roasted vegetables and fresh parsley.

    LASAGNA BOLOGNESE | Layers of pasta, Bolognese sauce, mozzarella, ricotta, and Parmesan baked until bubbly.

    CAJUN SHRIMP & PASTA | Penne tossed with Cajun shrimp, bell peppers, onions, and a spicy cream sauce.

    FETTUCCINE ALFREDO WITH ROASTED GARLIC | Creamy Alfredo with roasted garlic, Parmesan, and nutmeg, finished with parsley and black pepper.

    PAPPARDELLE WITH BRAISED SHORT RIB RAGU | Wide pappardelle noodles in a red wine–braised short rib ragu, finished with grated Parmesan.

    TORTELLINI IN BROWN BUTTER SAGE SAUCE | Ricotta tortellini tossed in brown butter with crispy sage and Parmesan.

    SPAGHETTI CARBONARA | Spaghetti in a creamy egg-Parmesan sauce with bacon and black pepper.

    FARFALLE WITH PESTO ROSSO | Bowtie pasta in sun-dried tomato pesto with roasted garlic, almonds, and fresh basil.

    GNOCCHI IN CREAMY TRUFFLE SAUCE | Potato gnocchi tossed in creamy truffle sauce and finished with Parmesan.

    PENNE ARRABBIATA | Spicy tomato sauce with garlic, chili flakes, and Pecorino Romano.

  • TRUFFLE MASHED POTATOES | Creamy mashed potatoes with truffle sauce and chives. Upgrade available with fresh shaved truffle (seasonal market price).

    GRILLED JUMBO ASPARAGUS & BABY CARROTS | Chargrilled and drizzled with citrus-infused olive oil.

    WILD MUSHROOM & PARMESAN RISOTTO | Creamy risotto with wild mushrooms, Parmesan, and white truffle oil.

    CHARRED BRUSSELS SPROUTS | Tossed with Mae Ploy vinaigrette and chopped cilantro.

    ROASTED POTATOES | Crispy golden potatoes with smoked sea salt and rosemary.

    TRUFFLE CAVATAPPI MAC & CHEESE | Cavatappi pasta in a creamy truffle-cheddar-Gruyère-Parmesan blend, topped with herb panko and white truffle oil.

    CREAM OF SPINACH | Simmered baby spinach with shallots, garlic, cream, nutmeg, and Parmesan.

    WHIPPED YUKON GOLD POTATO MASH | Velvety Yukon Gold potatoes with cream and fresh chives.

    BASMATI SAFFRON RICE | Aromatic basmati rice with saffron, garlic, shallots, and parsley.

    SAUTÉED HARICOTS VERTS | French green beans sautéed with garlic, shallots, lemon zest, and toasted almonds.

    CHARRED BROCCOLINI | Lightly charred broccolini drizzled with garlic olive oil and finished with lemon zest.

    HERB-INFUSED COUSCOUS | Fluffy couscous cooked in chicken broth with parsley, mint, olive oil, and lemon zest.

    STEAMED JASMINE RICE | Light and fragrant jasmine rice, perfectly steamed to preserve its aroma.

    WASABI YUKON GOLD MASHED POTATOES | Yukon Gold mash with a hint of wasabi, finished with butter and cream for a bold twist.

PLATED DISHES

  • HEIRLOOM TOMATO & BURRATA SALAD | Burrata cheese di Stephano, heirloom tomatoes, drizzled with aged balsamic reduction and extra virgin olive oil, finished with parmesan crisps.

    ROASTED BABY BEET SALAD | A vibrant medley of roasted baby beets, citrus supremes, and candied walnuts, served with whipped goat cheese and drizzled with a blood orange vinaigrette. Garnished with microgreens.

    LITTLE GEM CAESAR | Crisp little gem lettuce tossed in a house-made Caesar dressing, topped with shaved Parmesan and crispy garlic croutons.

    GRILLED ROMAINE HEARTS CAESAR | Charred romaine hearts dressed in a creamy roasted garlic Caesar dressing, finished with aged Parmesan and brioche croutons.

    TUSCAN KALE & QUINOA SALAD | Finely chopped Tuscan kale massaged with lemon vinaigrette, tossed with red quinoa, dried cranberries, sliced almonds, and shaved fennel. Topped with a sprinkle of Greek feta for a delightful balance of textures.

    BABY ICEBERG WEDGE SALAD | A crisp baby iceberg wedge topped with cherry tomatoes, crispy shallots, blue cheese crumbles, creamy blue cheese dressing, and crispy bacon.

    BABY ARUGULA & FENNEL SALAD | Peppery baby arugula tossed with shaved fennel, citrus supremes, sliced almonds, finished with a champagne vinaigrette.

    ASIAN CHICKEN SALAD | Shredded breast served over crisp Napa cabbage, baby greens, and julienned vegetables. Tossed in a sesame-ginger vinaigrette and garnished with crispy wonton strips, toasted sesame seeds, and fresh cilantro.

  • PRIME FLAT IRON STEAK | Expertly grilled prime flat iron steak, showcasing deep marbling and exceptional tenderness. Served with potato pavé, charred broccolini, and a red wine-shallot demi-glace.

    HERB-CRUSTED RACK OF LAMB | Delicately seasoned with fresh rosemary, thyme, and garlic, served with a red wine reduction and a side of truffle-infused mashed potatoes.

    PRIME NEW YORK STRIP STEAK | Expertly grilled to perfection, served with a bourbon peppercorn sauce and truffle-Parmesan pommes frites.

    SIGNATURE WAGYU MEATLOAF | A luxurious twist on a classic, featuring premium Wagyu beef, roasted shallots, and a rich demi-glace, served alongside creamy smoked Gouda mashed potatoes.

    CENTER-CUT PRIME FILET MIGNON | Grilled to perfection and accompanied by a black truffle bordelaise, served with a side of charred asparagus and pomme purée.

    ASIAN BRAISED SHORT RIB | Slow-braised in a ginger-soy reduction, served over delicate jasmine rice and garnished with crispy shallots and microgreens.

    MOROCCAN CHICKEN TAGINE | Slow-braised bone-in chicken, simmered with preserved lemons, green olives, and warm Moroccan spices in a rich saffron and tomato broth, served with couscous and herbs.

    SOUS VIDE BONELESS CHICKEN THIGHS | Tender and juicy, slow cooked in a rich garlic butter sauce, and accompanied by a wild mushroom risotto.

    ROASTED ZA’ATAR CHICKEN | Succulent roasted chicken, marinated in aromatic za’atar and citrus, served with a charred eggplant purée and tabbouleh.

    LEMON HERB ROASTED AIRLINE CHICKEN BREAST | Succulent chicken breast marinated in fresh lemon zest, rosemary, and thyme, roasted to perfection and served with a citrus beurre blanc and garlic-sautéed broccolini.

    MAPLE LEAF DUCK BREAST | Succulent pan-seared Maple Leaf Farms duck breast served medium-rare with a crisp, golden-brown skin. Accompanied by butternut squash purée and a cherry red wine sauce with hints of star anise and orange zest.

    KUROBUTA PORK TOMAHAWK | A perfectly seared, bone-in Kurobuta pork tomahawk, renowned for its rich marbling and deep flavor. Served with a velvety pomme purée and a caramelized apple-brandy jus with mustard seeds.

  • PRAWN FRA DIAVOLO | Succulent jumbo prawns sautéed in a fiery tomato sauce infused with garlic, Calabrian chilies, and white wine. Served with grilled baguette.

    MISO-GLAZED KING SALMON | Seared to perfection with a caramelized miso glaze, served over a bed of wasabi mashed potatoes and sautéed bok choy.

    PAN-SEARED CHILEAN SEA BASS | Delicately crisped and served with a silky beurre blanc sauce, alongside a citrus fennel salad.

    SESAME-CRUSTED TUNA STEAK | Ahi tuna encrusted with black and white sesame seeds, seared rare, and served with yuzu ponzu, pickled ginger, and wasabi-infused avocado purée.

    MEDITERRANEAN-STYLE STRIPED BASS | Oven-roasted with a sun-dried tomato and caper relish, accompanied by saffron couscous and a drizzle of basil-infused olive oil.

    PAN-SEARED ROCKFISH | Crispy-skinned and served over a bed of lemon-infused quinoa with a roasted red pepper coulis and grilled asparagus.

    MEDITERRANEAN BRANZINO FILET | Delicately pan-seared branzino filet with a crisp, golden skin, resting atop saffron basmati rice and accented with lemon confit.

    PAN-SEARED MAHI MAHI | Exquisitely seared mahi mahi with a golden, crispy exterior and tender, flaky center. Served atop forbidden rice complemented by a mango chutney with hints of lime, chili, and cilantro.

  • POTATO GNOCCHI | Light and pillowy potato gnocchi, with crab and a lemon beurre blanc, toasted pine nuts, and a touch of Parmesan.

    WILD MUSHROOM RAVIOLI | Handmade ravioli filled with a savory blend of wild mushrooms, roasted garlic, and herbs. Served in a velvety porcini mushroom cream sauce and topped with mushroom crumbles.

    RICOTTA CHEESE TORTELLINI | Delicate tortellini filled with house-made ricotta cheese, served in a light lemon-basil beurre blanc sauce, topped with a medley of heirloom tomatoes, fresh basil, and a drizzle of extra virgin olive oil.

    WAGYU BOLOGNESE WITH RIGATONI | Al dente rigatoni pasta tossed in a rich Bolognese sauce, accented with garlic, fresh basil, and a touch of chili flakes. Finished with a sprinkle of toasted breadcrumbs and Parmesan for a crisp, savory finish.

    CHICKEN FETTUCCINE ALFREDO | Silky fettuccine pasta with chicken breast in a bright lemon and garlic olive oil sauce, complemented by roasted vegetables, fresh parsley, and a sprinkle of toasted pine nuts. Finished with a drizzle of extra virgin olive oil.

  • TRUFFLE-INFUSED WILD MUSHROOM RISOTTO | A luxurious blend of arborio rice, wild mushrooms, and black truffle essence, finished with cashew cream for a velvety texture. Topped with crispy shallots, microgreens, and a hint of white truffle oil for an added depth of umami.

    CHARRED CAULIFLOWER STEAK | Herb-marinated cauliflower steak, grilled to perfection and served over saffron-infused romesco with beluga lentils. Finished with a drizzle of tahini-lemon emulsion, toasted pine nuts, and a sprinkle of Aleppo pepper.

    MISO-GLAZED TOFU & FORBIDDEN RICE | Crispy miso-glazed tofu paired with black forbidden rice, sautéed baby bok choy, and a fragrant ginger-coconut broth. Garnished with toasted sesame and scallions.

    VEGAN MEDITERRANEAN EGGPLANT & TOMATO STACK | A harmonious stack of roasted eggplant, ripe heirloom tomatoes, and sweet caramelized onions, layered with a fragrant vegan basil pesto. Drizzled with a balsamic reduction and a sprinkle of fresh oregano. Served with a refreshing citrus-arugula salad.

    ROASTED BUTTERNUT SQUASH & SAGE RISOTTO | Creamy arborio rice infused with roasted butternut squash, fresh sage, and a hint of white wine. Finished with vegan Parmesan and a drizzle of pumpkin seed oil and toasted pumpkin seeds for a rich, nutty depth.

    GRILLED PORTOBELLO MUSHROOM WELLINGTON | Tender grilled Portobello mushrooms, sautéed with garlic and thyme, wrapped in delicate puff pastry with spinach, shallots, and cashew cream. Served with a rich red wine reduction and a side of roasted root vegetables.

CARVING STATION

  • HERB-CRUSTED PRIME RIB | Slow-roasted prime rib coated in a fragrant herb crust. Served with au jus and creamy horseradish for a bold, classic flavor.

    WHOLE ROASTED BEEF TENDERLOIN | Elegantly roasted beef tenderloin, sliced to order and served with a rich red wine demi-glace and decadent truffle butter.

    WHOLE ROASTED NEW YORK LOIN | Perfectly roasted New York strip loin served with a peppercorn sauce and garlic herb butter for a savory, aromatic finish.

    GLAZED HONEY HAM | Sweet and savory ham glazed with brown sugar and served with classic Dijon mustard for balance and bite.

    GARLIC-RUBBED LEG OF LAMB | Tender leg of lamb rubbed with fresh garlic and herbs. Served with mint jelly and rosemary jus for a traditional pairing.

    SMOKED BEEF BRISKET | Rich and smoky beef brisket sliced thick, served with house BBQ sauce and tangy pickled onions.

  • SLOW-ROASTED TURKEY BREAST | Juicy turkey breast, carved to order and served with housemade turkey gravy and tangy cranberry relish.

    CHICKEN ROULADE | Rolled chicken breast stuffed with spinach, sun-dried tomatoes, and feta cheese. Served with a velvety roasted garlic cream sauce.

  • HORSERADISH CREAM
    AU JUS
    DIJON MUSTARD
    HOUSEMADE GRAVY
    CLASSIC BBQ SAUCE
    RED WINE DEMI-GLACE
    PEPPERCORN SAUCE
    ROASTED GARLIC CREAM SAUCE

MINI DESSERTS

  • FRESH FRUIT TARTS | Vanilla custard topped with seasonal berries and a light glaze

    CHOCOLATE GANACHE TARTS | Silky dark chocolate filling with a touch of sea salt

    LEMON MERINGUE TARTS | Zesty lemon curd topped with toasted meringue

    SALTED CARAMEL TARTS | Creamy caramel filling with a sprinkle of sea salt and chocolate drizzle

    PETITE CHEESECAKE BITES | New York style cheesecakes

    MINI ÉCLAIRS & CREAM PUFFS | Light choux pastries filled with rich vanilla or chocolate cream

    ASSORTED MACARONS | A delicate selection of flavors like raspberry, pistachio, and vanilla bean

    CHOCOLATE TRUFFLES | Decadent bite-sized chocolates in dark, milk, and white

    FRUIT TARTS | Buttery crusts filled with silky custard and fresh seasonal fruits

    BROWNIE & BLONDIE BITES | Rich, fudgy brownies and chewy blondies with chocolate chips

    MINI CUPCAKES | A variety of flavors, vanilla bean, and chocolate ganache