catering

Whether your needs are for an intimate private gathering, or a small to large celebration. Chef Jameson and Greg work through every detail of your needs within the framework of budget, dietary requirements, and event space, to design and execute the perfect vibe and menu required for each guest attending.

LARGE EVENT sample MENU

Platters:

  • Meat and Cheese Board: Selection of cured meats and cheeses, fried almond, house pickles and marinated olive, field and fire bread.

  • Roasted Raw and Pickled: Seasonal vegetables, green olive tapenade, buttermilk dressing.

  • House Cured Gravlax: Gribiche, fried capers, dill cream, bagel chips.

  • Lettuce Wrap Platter: Marinated shrimp, larb rice salad, pickled green wagon daikon, charred scallion kewpie, house chili crisp.

Cold Apps:

  • Deviled Eggs: Chow chow, chive.

  • Oil Poached Prawn: Horseradish cocktail sauce.

  • Heirloom Tomato Crostini: Cucumber, pickled shallot, creamed feta.

  • Smoked Walleye Rillete: Deviled pea salad, pita cracker.

  • Patty Pan Squash Taquitos: Farmhouse cheese, pimenton.

  • Texas Toast Pimento Cheesewich: Spicy cucumber pickle, shaved ham.

  • Oueffs: Medium boiled egg, gribiche, seasonal pickle, lardon.

  • English Pea Crostini: Farm house cheese, herbs.

  • Slow Poached Prawn Salad: Cucumber cup creme fraiche.

Hot Apps:

  • Smoked Pork Belly Sliders: Hawaiian bread, sesame slaw.

  • Beef and Pork Meatballs: White cheddar grits.

  • Pancetta Wrapped Prawns: Italian salsa verde.

  • Caramelized Onion Tart: Oven dried tomato relish, saba.

  • Short Rib Suppli: Arborio, mozz, tomato agra dolce.

  • Pork Coppa Skewer: Milk jam, pomegranate musk.

  • Brie and Peach Mostarda Grilled Cheese: Brioche, sea salt.

  • Arancini: Tomato conserva, mahon.

  • Steak Crostini: Mascarpone, pickled mustard seed, truffle oil.

Salads:

(1-2 recommended)

  • Mini Wedge Salad: Pickled celery, bacon lardon, blue cheese, herbs, fried onion, buttermilk dressing.

  • Chop Salad: Avocado, bacon, egg, cucumber, cherry tomato, green goddess dressing.

  • Harvest Salad: Chicories, grilled and raw seasonal vegetables, pickled beet, sunflower seeds, chevre vinaigrette.

  • Radicchio and Romaine Caesar: Brown butter bread crumb, shaved grana Padano, lemon, Boqueróns.

  • Wild Greens: Fennel, shaved cabbage, carrot, sherry vinaigrette.

Sides:

(2-3 recommended)

  • Grilled Asparagus: House ricotta, Italian salsa verde.

  • Oil Poached Fingerling: Fennel, calabrians, fresh herbs.

  • Grilled Green Beans: Hand pulled mozzarella, charred stone fruit, grape musk.

  • Farro Risotto: Seasonal vegetable, fine herbs, lemon.

  • Potato Aligot: Creamy albi gold potato, sharp cheddar, parsley.

  • Kale Agra Dolce: Sweet onion soubise.

  • Orzo and Garbanzo Salad: Fennel confit, cucumber, spring onion, preserved lemon.

Mains:

(2-3 recommended)

  • Diavola Chicken: Spicy paprika marinade, orange, oregano.

  • Gin Chicken: Juniper, lemon, dry gin, par gar.

  • Smoked BBQ Chicken: Fresno chili sauce and Alabama gold.

  • Mesquite Grilled Bavette: Walnut Romesco, spring onion relish.

  • NY Strip Roast or Prime Rib: Red wine butter.

  • Spit Roast Pig: Chile mojo.

  • Cedar Planked Arctic Char or Pacific Salmon.

  • New England Clam Bake: Tiger prawns and PEI mussels, lemon butter.

Plate Lunch sample Menu:

Option A (Southern Menu):

  • Smoked Pulled Pork

  • Frito Pie: Texas chili, shredded cheese, onion

  • Grandma’s Bettys Baked Beans

  • Creamy Potato Salad

  • Low Country Slaw

  • Hop N John Salad: Black eyed peas, trinity, selection of dressings

  • Sweet Rolls

Option B (Taco Bar):

  • Pork Chili Verde

  • Chicken Chili Rojo

  • Beefy Dip: Picadillo, beans, queso, tomato, olives, chips

  • Pintos Charros

  • Cilantro Rice

  • Guac

  • Queso

  • Salsa Fresco

  • Mixed Green Salad: Radish, carrot, red cabbage, dressings

  • Esquites: Grilled corn, chipotle mayo, cotija, tajin

Option C (Hawaiian Menu):

  • Sweet Soy Pork

  • Chili Shoyu Chicken

  • Macaroni Salad

  • Coconut Rice

  • Sesame Slaw

  • Mixed Green Salad: Daikon, carrot, cabbage

Private Dining sample menu:

MENU 1:

1st Course:

  • Dukkha Spiced Cauliflower: Poblano romesco, mint, tahini

2nd Course:

  • Dungeness Crab Bisque: Preserved lemon creme fraiche, chive

3rd Course:

  • Arugula and Cannellini Bean Salad: House ricotta, fennel, delicata squash, apple butter vinaigrette

4th Course:

  • Coco Braised Beef Short Rib: Spaetzle, glazed turnips, chard

5th Course:

  • Vanilla Bean Creme Brulé: Shortbread cookie

sample MENU 2:

Course 1:

Table Snacks (FAMILY STYLE):

  • Baked Cambazola: Peach mostarda, herbed baguette

  • Walleye Smoked Lox: Gribiche, caper, gaufrettes

  • House Marinated Olives

Course 2: (Plated):

  • Beet Carpaccio: Slow roasted beets, pepper greens, chevre, pickled shallots, hazelnuts, hazelnut vin

Course 3: (Plated):

  • Wedding Soup: Minted lamb and beef meatballs, cannelinis, mustard greens

Course 4: (Family Style):

  • Pork Sugo: Italian salsa verde

  • Cedar Plank Lake Trout: Dill aioli

  • Baked White Cheddar Polenta

  • Agra Dolce Collards

Course 5: (Plated):

  • Butterscotch Panna Cotta: Apple butter, cinnamon cookie

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