Two of our current seasonal menus, built around fresh, local ingredients. Every menu is a starting point — we'll tailor courses, dietary needs, and pricing to your event.
A generous, self-serve spread — ideal for larger guest counts and mixed dietary needs.
Bacon-wrapped, kewpie mayo, togarashi spice
Potato purée, crème fraîche, chives
Ras el hanout, preserved orange, feta cheese
Sugar snap peas, blood orange segments, laychee goat cheese, citrus-basil vinaigrette
Anchovy-aioli dressing, croutons, Parmesan cheese, romaine hearts
Medium rare–medium, sauce au poivre
Calabrian chili chimichurri
Vegan, gluten-free, dairy-free, and seed/nut-free available: Grilled Cauliflower Steak with garlic-thyme risotto, heirloom carrots, Calabrian chili chimichurri, and garlic chips. Must be confirmed with final head count; other allergies and dietary preferences can be accommodated.
A formal, restaurant-style course sequence served table-side — the standard for black-tie weddings.
Bacon, honey, pine nuts, chives
Sciabica's garlic olive oil, Toma-Rashi cheese, crisp shallots
Toasted crostini, grilled tomatoes, garlic confit, basil, sticky balsamic
First Course
Mixed greens, roasted beets, shaved fennel, apples, honey vinaigrette
Entrée — Choice Of
Garlic potato purée, sautéed spinach in tomato gremolata, lemon-caper beurre blanc
Garlic potato purée, char-grilled asparagus and broccolini, brandy-peppercorn demi
Vegan, gluten-free, dairy-free, and seed/nut-free available: Grilled Cauliflower Steak with garlic-thyme risotto, heirloom carrots, Calabrian chili chimichurri, and garlic chips. Must be confirmed with final head count; other allergies and dietary preferences can be accommodated.
These are two of our current seasonal offerings — every menu is fully customizable, and we build seasonal variations throughout the year. Tell us your guest count and vision, and we'll put together options tailored to your event.
Tell us your date and guest count and we'll follow up with menu options and pricing.
