Menu Ideas

Use these samples as a starting place and let them inspire the menu for your next event, where the food complements the way you tell your story.

    • Gazpacho Soup Cups - roasted red pepper, tomato, fennel, marinated cucumber ribbons, Parmesan frico, basil-orange EVOO

    • Blue Crab & Corn Croquettes - pickled piquillo peppers, shaved fennel salad, chorizo & pimenton aioli

    • Duo of Bruschetta - herbed focaccia toasts topped with

      • Crab and shrimp salad w/ preserved lemon & dill, Castelvetrano olive tapenade, fried sunchoke chips

      • Whipped ricotta w/ mint & basil, Calabrian chile confit cherry tomato, orange and fennel agrodulce, crispy garlic

    • Pollo a la Brasa Wings - Peruvian spice rub, Aji verde, aji amarillo, curtido

    • Bulgogi Burnt Ends - smoked brisket, Bulgogi BBQ sauce, pickled veg, toasted sesame steamed rice, Napa cabbage wraps

    • Smoked Soy Chicken Thighs - honey-miso glaze, lemongrass, ginger, pineapple & corn relish

    • Ravioli - fresh pasta filled with homemade lemon & black pepper ricotta, tomato & red wine braised short rib, mint & horseradish gremolata

    • Pork Schnitzel Roulade - breaded and fried butterflied pork loin stuffed with pickled cabbage, Black Forest ham, and Gruyere cheese, served with a creamy mustard mushroom gravy

    • Red Snapper Esabeche - habanero gastrique, red peppers, coconut rice, pigeon peas

    • Cold Vietnamese Noodle Salad - rice vermicelli, nuoc cham, cucumber, carrot, radish, fresh mint & cilantro, chopped peanuts

    • Parker House Rolls - everything seasoning, honey-garlic whipped butter

    • Charred Broccoli Salad - sun dried tomatoes, pickled cherries, Pecorino, pine nuts