Joshua Charles

The Menu

Menu

We LOVE food and so we really get a kick out of being the “master of the menu”! Our creativity (visually, flavor-wise) combined with our simple but impactful combinations of seasonal ingredients and our elegant presentations we believe is truly unparalleled among Bay Area caterers. How can we say this? Our clients tell us. We know that we need to meet the high standards of the “foodie” audience in the Bay Area. “Just good enough” is not good enough, for us. We want to be known for our outstanding catering menus and delicious food. Period. The end. So we take great pains to ensure that your catering menu reflects just that as well as incorporating your own personal tastes and favorites, making your event a truly unique experience which is a true “limited edition”, unrepeatable and very special experience.

Cocktail Party Menu

Tabled Appetizers
Crudites GF **VN

Local seasonal organic vegetables. Salsa verde and buttermilk herb dip on the side

Mezze platter **GF **VN

Hummus, baba ganoush, marinated olives, pickled vegetables, marinated feta cheese. With pita chips

Local, artisanal cheeses V **GF

Served with membrillo, candied nuts, gluten free crackers and rustic breads.

Charcuterie Board **GF

local, imported and house cured meats and salami with assorted preserved vegetables, olives, whole grain mustard, Gluten Free crackers and rustic breads.

Fresh popcorn

with white truffle oil and parmesan cheese V GF served in individual paper bag

Crab Louis Endive Cups GF DF

with green goddess dressing

Chanterelle mushroom pastry puff

with melted leeks, goat cheese V

Shrimp escabeche DF **GF

Grilled prawns pickled with green olives, sweet peppers, herbs and capers. Served with grilled bread on the side **GF bread available

Albondigas - Spanish beef meatballs DF GF

Browned and finished in slow-simmered tomato sauce, with garlic aioli and garlic mashed potatoes

Fresh tofu spring rolls VN GF **NUTS

Tamari, ginger, pickled daikon, pea shoots. Served with peanut dipping sauce

Thai Beef Peanut Rolls DF GF NUTS

Chile, lime, pickled daikon, pea shoots. Served with peanut dipping sauce

Deviled eggs GF DF

Calabrian chile, makrut lime, horseradish, chives

Hiyashi ramen noodle boxes VN

Miso vinaigrette, ginger, citrus, radish, cucumber, pea shoots, spicy peanut chutney

Mini Proscuitto sandwiches with Queso Manchego

Wild arugula and garlic aioli

Buffalo chicken empanada

Served with chimichurri sauce

Mini banh mi sandwiches with lemongrass bbq chicken DF **GF

Pickled vegetables, lime leaf aioli and micro pea shoots **Gluten free bread available

Passed Appetizers
Swiss Chard, Wild Mushroom and Manchego Empanada V

with Romesco Sauce

Avocado Toast VN

Baguette, pickled shallot, toasted sesame seeds

Bellwether Farm's Carmody Cheese Croquettes V

With membrillo relish

Spicy Thai chicken Meatball DF

With mint, cilantro and lemongrass chile glaze

Chickpea Panisse V /GF

A crispy fritter with lime and cilantro yogurt sauce

Chilled Summer Corn Soup

Baby corn, sun gold tomato, chervil, chili oil

Eggplant Baba Ganoush with Sesame, Tomato and Chile Oil VN / GF

On a flax seed cracker

Kampachi Crudo GF

Avocado moose, ninja radish, sugar snap peas, yuzu tabiko, micro wasabi, sesame cracker

Korean Beef Short Rib Spoons DF

With brussel sprout kimchi and crushed peanuts

Lemongrass Shrimp Shumai DF

Handmade steamed dumpling with apricot hoisin glaze

Shrimp Ceviche Spoons DF/ GF

Coconut leche de tigre, ginger, chile and blue corn crisp

Yakitori Grilled Chicken Skewers DF GF

With scallion and miso aioli

Pigs in a Blanket

Spanish mini sausages wrapped in homemade puff pastry with smoky honey mustard

Maine Lobster Brioche bite
Steak Tartar and Quail Egg Bite
Pork Shumai

Apricot glaze, scallion

Buffalo Chicken Empanada

Served with chimichurri sauce

Dinner Buffet

Buffet Main Courses
Pollo Ala Brasa GF DF

Blackened Airline Chicken with rosemary, mint, tamari and lime

Herb Roasted Chicken GF DF

Airline chicken breast with crispy skin served with salsa verde and pickled mustard seed

"Coq au Vin" GF

Chicken thigh marinated and braised in red wine with bacon, mushrooms and aromatic vegetables

Cornmeal Crusted Red Snapper Filet GF

With cauliflower puree and kimchi black olive tapenade

Seared King Salmon Filet GF DF

Fennel crusted and pan seared. With saffron aioli and micro greens

Sage and Black Chile Brined Pork Loin Roast DF GF

With bacon mustard jus

Slow-Cooked Baby Backs Ribs With Lemongrass, Sweet Soy Glaze DF

And sesame crust

Herb Marinated Bavette Steak GF/ DF

With chimichurri rojo and arugula

Braised Beef Short Ribs GF DF

Tender short rib braised in Zinfandel with horseradish gremolata

Lamb tagine DF GF

Tender chunks of braised lamb shanks in cardamom scented broth with dried apricots and baby root vegetables. Spicy harissa served on the side

Winter Vegan Cassoulet VN

Hearty bean stew with roasted butternut squash, rapini and crispy breadcrumbs

Grilled Polenta VN GF

With Tomato Sugo and Basil Pesto

Lasagna Bianca Verde V

Sunchokes, rapini, ricotta, basil pesto, parmesan

Wild Mushroom Risotto V GF
Buffet Sides and Salads
Baby Lettuces with Compressed Pink Lady Apples V GF

Roasted shallot vinagrette, crispy pumpkin seeds and Manchego cheese

Chicory Caesar Salad

Radicchio, parmesan reggiano, butter croutons and white anchovy

Chopped Salad DF

Little gem lettuces, fennel salami, garbanzo beans, ricotta salata, sun dried tomatoes, sherry mustard vinaigrette

Swiss Chard and Toasted Almond Salad VN GF

With raspberry vinaigrette and pickled shallots

Warm Bloomsdale Spinach and Pancetta Salad DF

Jimenez viniagerette, red onions, foccacia croutons , and boiled egg

Marinated Beets with Preserved Lemon VN GF

Winter citrus, sunflower seeds and chile oil

Roasted Baby Rainbow Carrots VN GF

Herb pistou, toasted sesame seeds, and pea shoots

Brassicas " a la Catalan" VN/ GF

Sauteed cauliflower, rapini and brussel sprouts with pickled raisins, black garlic and pine nuts

Maple Roasted Squash V GF

With dried cherries, toasted almonds, chèvre, and sunflower sprouts

Caramelized Brussel Sprouts with Shallots and Lemon Zest VN GF
Roasted Vegetable Quinoa Salad with Feta V GF

Roasted baby carrots, Moroccan spices, pickled currrants, scallion

Farro Verde Salad VN

With basil pesto, preserved lemon, toasted pine nuts and cucumber

Conchiglie Pasta Salad VN

Pasta shells marinated with smoked paprika, garbanzo beans, pickled red onion and roasted vegetables

Creamy Macaroni and Cheese with Crispy Breadcrumb V

With tallegio, white cheddar, and parmesan

Creamy Yukon Gold Mashed Potatoes V GF

With chives and butter

Savory Bread Pudding with King Trumpet Mushrooms V
Fingerling Potato Salad VN GF

Roasted fingerling potatoes tossed with melted leeks, frisee and sherry mustard vinaigrette

Small Bite Desserts
Blood Orange Cheesecake Shots

Bloodorange gelee, violas

Salt Sea Creme Brulee V GF
Chocolate Pot De Creme

With dulce de leche and maldon's sea salt

Molasses Ginger Snap Cookie VN

With candied ginger and sugar crust

Lemon Rosemary Shortbread Cookies
Almond Coconut Thumbprint Cookies With Apricot Glaze GF DF
Brown Butter Cornmeal Cake

With roasted pear and powdered sugar

Mini Ricotta Donut Holes

With strawberry coulis and powdered sugar

Milk Chocolate Truffles V NUTS

A Trio of Truffles: hazelnut coconut cocoa nib

Mini Raspberry Lemon Whoopie Pies V
Apple Honey Galette V NUTS

With almonds and cinnamon

Spiced Carrot Cake with Coriander and Pumpkin Seeds V

Topped with ginger cream cheese frosting

Gluten Free Chocolate Chip Cookies GF/DF

With Maldon sea salt

Butternut Squash Rissotto V GF

Creamy carnaroli rice with roasted squash, braised lacinato kale, and aged balsamic vinegar

Plated Seated

Plated First Course
Baby Lettuces With Compressed Pink Lady Apples V GF

Roasted shallot vinagrette, crispy pumpkin seeds and Manchego cheese

Chicory Caesar Salad

Radicchio, parmesan reggiano, butter croutons and Spanish white anchovy

Marinated Beets with Preserved Lemon VN GF

Avocado mousse, citrus, crispy sunflower seeds and chile oil

Roasted Rainbow Carrots V GF

Herbed ricotta, marinated farro verde, candied almonds, lemon oil and arugula

Curried Butternut Squash Soup VN / GF

With lemongrass, lime leaf oil and crispy pepitas

Plated Main Course
Australian Wagyu Steak

Turned carrot, mashed potato, Demi - Glacé

Seared Arctic Char

Brócoli rabe, toy box squash, castraviano olive tapanade

Herb Marinated Hen Breast with Crispy Skin GF DF

Moroccan spiced quinoa, roasted delicata squash, crispy sunflower seed, salsa verde, pickled mustard seed

Seared King Salmon GF DF

Over curried Nantes carrot puree with coconut, sugar snap peas, lemon oil, crispy smoked garbanzos, aleppo pepper

Merlot Braised Beef Short Ribs GF

Anson mills white grits, nettles, english peas and roasted baby carrots

Grilled Bavette Steak DF

Anson Mill's farro verde, with fines herbs, charred spring onions,, pine nut crumble, chimichurri rojo

Sonoma Duck Leg Confit

Brassicas "a la catalan", black garlic, pine nuts, raisins, duck fat fried fingerling potatoes, poultry jus

Plated Main Course - Vegetarian Option
Spring Vegetable Risotto V GF

English peas, fava beans, baby carrots, and parmesan

Winter Vegan Cassoulet VN

Cannelini beans, roasted squash, rapini baked in herb broth with crispy bread crumbs and fresh oregano

Korean Braised Tofu with Ginger and Scallion VN GF

Forbidden rice pilaf, sugar snap peas, toasted sesame

Passed Dessert
Blueberry Tea Infused Panna Cotta V

Macerated berries, sesame seed crumble

Blood Orange Cheesecake Mousse V

Bloodorange gelee, violas

Chocolate & Salted Caramel Jars V

Chocolate pot de creme, dulce de leche, toasted marshmallow cream, molasses gingersnap cookie crumble

Backyard BBQ Picnic

Sides and Salads
Mixed Baby Lettuces with Heirloom Stone Fruit V GF

Roasted shallot vinaigrette, manchego cheese and pumpkin seeds **VN version available

Heirloom Tomato Salad with Herb Ricotta

Pickled summer squash, fennel oil and nepitella

Compressed Watermelon and Fennel Salad V

Herb marinated feta, pickled red onions and arugula

Summer Succotash VN GF

Cherry tomatoes, Italian butter beans, summer squash, yellow corn, lemon chile oil

Street Corn V GF **VN

Grilled corn on the cob with chile aioli, lime, cilantro and queso

Red Cabbage Slaw VN GF

With citrus oil, Lime, chile, and cilantro

Josh's Baked Beans
Creamy Mac and Cheese with Crispy Breadcrumb V

Conchiglie pasta shells baked with white cheddar and parmesan

Main Courses
Lemongrass Grilled Chicken GF DF

Marinated with Vietnamese herbs and lime. Ambient temperature

Yogurt marinated chicken with garam masala and sumac

With spicy almond romesco

BBQ Baby Back Ribs DF

Western style-Slow cooked pork ribs slathered in smoky sauce

Slow-Cooked Baby Backs Ribs with Lemongrass, Sweet Soy Glaze DF

And sesame crust

Cedar Plank Salmon DF GF

Whole side of salmon grilled on a cedar plank. With salsa verde and pickled mustard seed

Marinated Bavette Steak

Char grilled over applewood coals.With salsa verde

BBQ Pulled Pork with Apple Cider and Chiles DF GF

Molasses, smoked paprika and cumin

Kofta Style Plant Meat Skewers V GF

Quinoa Tabbouleh, Sesame Tzatziki Sauce

BBQ Pulled Yuba VN GF

Shredded soy curd with smoky molasses, apple cider, pimenton, and cumin

Dessert
Fresh Baked Chocolate Chip Cookie
Mini Raspberry Lemon Whoopie Pies V
Apple Blackberry Cobbler

With cinnamon oat streusel

Halloween

Baked Skull Mac and Cheese Bites
Creepy Eyetball Pizzette

Resh yeast pizza dough, mozzarella, manchego, goblin eyeballs

Dead Witch Cheesecake Shots
Goblin Bietes

Apples, strawberries, peanut butter

Jack Skellington Shepherds Pie
Jack-o'-Lantern Stuffed Peppers

V/GF, Bell peppers stuffed with quinoa, wild rice, vegetables & parmesan

Jalapeno Mummie Poppers
Monster Mash Candy Mix
MonsterR Wagyu Slider

Chefs secret sauce, arugula, pickle, American cheese

Peanut Butter Cookies with Malted Spiders
Halloweenie Pasta Salad

VN, Pasta shells marinated with smoked paprika, garbanzo beans, pickled red onion and roasted vegetables

Human Charcuterie and Cheese Exhibit
Human Chicken Fingers
Intestine Spaghetti Mac with Oozing Blood Splatter (Chile Oil)
Korean Spiced Chicken Wings With Blue Head Cheese
Mashed Idaho Potato Ghost V
Monster Bell Pepper Salad Cups VN
Mummified Kaitifi Filo Tiger Shrimp and Half Vegetarian- Sweet Potato and Honey
Pumpkin Deviled Egg With Chive Stem
Pumpkin, Apples, Curry and Thyme Soup Shots
Spooky Fall Cassoulet

VN, Hearty bean stew with roasted butternut squash, rapini and crispy breadcrumbs

Zombie Meatloaf

Served with Blood sauce

Holiday Thanksgiving

Thanksgiving Dinner
Whole Roasted Free Range Turkey

House made raspberry cranberry sauce and savory gravy

Savory Bread Pudding with Wild Mushrooms and Sage
Butternut Squash Gratin with Goat Cheese, Tart Cherries, and Toasted Hazelnuts

With melted leek and thyme

Creamy Yukon Gold Mashed Potatoes V GF

With chives and butter

Roasted Baby Rainbow Carrots VN GF

Herb pistou, toasted sesame seeds, and pea shoots

Green Beans

Dressed in shallot butter and toasted pecans

Pumpkin Pie Tartlets with Chocolate Ganache Glaze

Served with Chai Spiced Creme Fraiche

Caramelized Apple Tartlets

Action Stations

Cheese and Charcuterie Station

*Local, Artisinal Cheeses *Shaved Salumi, imported and local *Marinated Olives *Dried Fruit *House Preserved Vegetables *Rustic, Artisinal Breads *Crackers *Candied Nuts

Mezze

*Black Olive Hummus *Eggplant Baba Ganoush *Mini Dolmas *Pickled Red Onion *Marinated Feta with Olive Oil and Herbs *Roasted Red Pepper *Crispy Pita Chips *Grilled Bread *GF Crackers *Roasted Red Peppers

Farmhouse Plank

*Individual Farmer’s Market Crudites with Beet Hummus served in mini Mason Jars *Cedar Planked Salmon or Flank Steak with Horseradish Slaw *Heirloom Tomato and Burrata Summer Salad *Individual Pizzas served on Wooden Cutting Boards (Mushroom, Prosciutto & Arugula and Spicy Sauce)

Fisherman's Warf

*Shrimp Louis Salad with Egg, Avocado and Tomato over Organic Greens *Mini Lobster Rolls *Warm Crab Salad topped with melted Brie in a toasted SourDough Breadbowl served with Crostini *Freshly Shucked Oysters with a Mignonette (Chef onsite) *Warmed Clam Chowder Shots served with Oyster Crackers *Fish & Chips with Tartar Sauce served in a newspaper cone

Mission District

Tacos with corn tortillas, salsa roja, tomatillo salsa, cotija, limes, and spicy escebeche Fillings: (Please choose three) Grilled Carne Asada (Beef) Cumin and Chile Seasoned Ground Beef Grilled Chicken Al Pastor (Marinated Pork) Garlic Chile Prawns Tofu Ranchero

Noodle Bar

*Pad Thai Salad either Vegetable or Shrimp. *Pho (GF, Egg or Rice Noodle) Bean Sprouts,Slivered Carrots & Cilantro Served with Mushroom or Tonkatsu (Beef) Broth *Wok Fried Chow Mein or Chow Fun (Chef onsite) *All served in Chinese Takeaway Boxes with Chopsticks

Street Fair Asia

*Assorted Potstickers, Dim Sum and Shu-mai with a Ponzu Dipping Sauce. -All Cooked onsite and served in a bamboo steamer.(Chef onsite) Available in chicken, beef, pork or vegetables *Teriyaki Chicken Skewers *Green Papaya Salad served in a mini wooden boat *Vietnamese Shrimp or Tofu Spring Rolls served with a Hoisin-Peanut Sauce Szechuan Beef Skewers

Street Fair Latin America

*Arepas (Pork, Chicken or Vegetables) served with Pickled Slaw and Salsa Verde *Empanadas (Beef, Chicken or Vegetable) served with a Chimmichurri *Build your own Tostada w/ Pinto Beans, Shredded Cabbage, Avocado and Salsa Roja *Build your own Fajitas-Sizzling Beef or Chicken w/ Onions & Tri-colored peppers Warmed Corn or Flour Tortillas *Ceviche (Peruvian Style) fresh lime and garlic marinated fish and shrimp served in a Terracotta Cup

Spanish Tapas Bar

Gambas al ajillo~Garlic Prawns Gazpacho~Chilled Tomato Soup Croquetas~Croquettes with Mushrooms Patata Bravas~Potatoes with a Garlic Aioli Habas con Jamon~Broad Beans with Serrano Ham Tortilla~Potato Omelette Paella Valencia~Chicken,Chorizo,Shrimp, Clams, Peppers, Peas & Saffron (Veg. Avail.) Sangria*Spicy Olives*Salted Almond Churros & Hot Chocolate

Southern Comfort

*Kickin' Garlic Collard Greens with chili flake and smokey paprika *Macaroni and cheese with crispy breadcrumb *Fried green tomatoes with chile mayo, queso fresco and cilantro *BBQ baby back ribs slathered in smoky sauce *Buttermilk Fried Chicken with aleppo chile and fennel pollen *Shrimp and Grits GF - Cheesy Anson Mills grits with blackened prawns, sauteed heirloom peppers and scallions

Carnival Station

*Popcorn Chicken with Caramel-peppercorn Popcorn served in Popcorn Bags *Bavarian Soft Pretzels served with Assorted Mustards and Pub Cheese *Fresh Kettle Potato Chips-Barbecue, Pickled and Jalapeno-Parmesan Flavors *Caramel and Candied Dipped with Granny’ Smith Apples with Festive Toppings *Freshly Made Cotton Candy in Assorted Colors and Flavors *Elote-Skewered Corn on a Cob with Mexican Herbs and Spices *Gourmet Dog- Grilled Beef, Chicken and Vegan Dogs and Corn Dogs with all the Works *Mac and Cheese with Bacon Topping

Chocolate Station

*Chocolate-Covered Applewood Bacon *Chocolate-Covered Cheese with Black Sea Salt *Roll your own Chocolate Truffle in cocoa powder, nuts, Toffee bits, etc *Make your own Terrarium with Assorted Shaped Mini Chocolate Cookies

Magic

*Liquid Nitrogen Ice-Cream Station (Chef onsite) *Voodoo Shrimp and Grits served in a Mini Frying Pan *Spiced and Blackened Baby Back Ribs *Magic-Wand Rosemary Breadsticks *Warm Tomato and Butternut Squash Soup served in Test Tubes *Magician Top Hat Lollipops

Regional-Italian

Passed Appetizers
Eggplant Caponata on Herb Bruschetta VN

Sweet and sour eggplant with capers, raisins, San Marzano tomato

Wild Mushroom Arancini V

With tallegio and black garlic aiol

Polenta Fries

With basil pesto, smoked paprika and parmesan

Chanterelle Mushroom Pastry Puff with Melted Leeks, Goat Cheese V
Mini Pizzette with Roasted Cauliflower

With smoked mozzarella and pickled shallots

Tabled Appetizers
Antipasti Skewers GF

Marinated olives, ricotta salata, fennel salame and pickled mushrooms

Italian Cheese Board

With pears, fig chutney, grapes,and an assortment of artisan bread

Caprese Baguette Sandwiches V

Colorful tomatoes, basil, fresh mozzarella, olive pesto and balsamic vinaigrette on a crunchy baguette

Mini Grilled Pear and Herb ricotta Sandwiches V **GF

Pickled red onion and arugula. On a crispy baguette **Gluten free baguette available

Italian Beef and Pork Meatballs DF GF

Braised in tomato ragu

Main Dishes
House Made Beef and Pork Meatballs DF GF

With smoked paprika and oregano. Braised in tomato sugo

Fettucine Alfredo

Shrimp and Chicken

Mushroom Lasagna with Roasted Garlic and Spinach, White Cream Sauce V
Ground Turkey and Ricotta lasagna

With parmigiano reggiano

Herb Roasted Chicken GF DF

Airline chicken breast with crispy skin served with salsa verde and pickled mustard seed

Farro and Crimini Mushroom Risotto V **VN

With grilled spring onion and basil pesto

“Impossible” Plant-Based Meatballs VN

Braised in tomato sugo

Sides
Yellow Corn Polenta GF V

With fines herbs and lemon oil

Braised Radicchio VN GF

With aged balsamic vinegar

Mixed Greens VN GF

With house made vinaigrette of the day on the side

Sweets
Berry Tea Infused Panna Cotta V

Sesame tuile, macerated fresh berries

Lemon Rosemary Shortbread Cookies
Milk Chocolate Truffles V NUTS

A Trio of Truffles: hazelnut coconut cocoa nib

Pistachio and Dried Cherry Biscotti

Regional-Asian

Passed Appetizers
Korean Beef Short Rib Spoons DF

With brussel sprout kimchi and crushed peanuts

Lemongrass Shrimp Shumai DF

Handmade steamed dumpling with apricot hoisin glaze

Yakitori Grilled Chicken Skewers DF GF

With scallion and miso aioli

Kimchi Arancini V DF

Rice fritters with tallegio, scallion powder and black garlic aioli

Spicy Thai Chicken Meatball DF

With mint, cilantro and lemongrass chile glaze

Chilled Summer Corn Soup

Baby corn, sun gold tomato, chervil, chili oil

Shrimp Ceviche Spoons DF/ GF

Coconut leche de tigre, ginger, chile and blue corn crisp

Crispy Hoisin Glazed Chicken Wings DF

Tangy and spicy asian wings

Mini Lumpia Shanghai

Ground pork served in a crispy wrapper with tangy dipping sauce

Deviled Eggs GF DF

Calabrian chile, makrut lime, horseradish, chives

Kampachi Crudo GF

Avocado moose, ninja radish, sugar snap peas, yuzu tabiko, micro wasabi, sesame cracker

Mini Banh mi Sandwiches with Lemongrass BBQ Chicken DF **GF

Pickled vegetables, lime leaf aioli and micro pea shoots **Gluten free bread available

Pork Belly Crispy Wonton DF

With sesame, cabbage, chile, ginger and lime

Thai Beef Peanut Rolls DF GF NUTS

Chile, lime, pickled daikon, pea shoots. Served with peanut dipping sauce

Family Style Main Courses
Lemongrass Grilled Chicken GF DF

Marinated with Vietnamese herbs and lime. Ambient temperature

Grilled Asian Flank Steak DF
Slow-Cooked Baby Backs Ribs with Lemongrass, Sweet Soy Glaze DF

And sesame crust

Buttermilk Fried Chicken with Sweet Soy Glaze

Boneless thigh meats glazed with sesame, hoisin, kecap manis and ginger

Grilled Chicken with Chili-Garlic Glaze

With Thai herbs and chopped peanuts

Spicy Korean Braised Tofu VN GF

With gochugaru, tamari, sesame, ginger and scallion

Sides and Salads
Little Gem Lettuces with Green Curry Vinagrette VN DF

Shaved pear, basil, pickled radish and toasted peanuts

Hiyashi Ramen Noodles VN

Miso ginger vinaigrette, shaved cucumber, radish, sesame seed and nori. Ambient temperature

Larb Gai and Amaranth Salad

Ground chicken and fresh herbs with Thai chili vinaigrette, cucumber

Glass Noodle Salad Boxes with Sesame-Chili Vinnaigrette VN,

Tatsoi and marinated bean sprouts

Steamed "Forbidden" Rice and Bok Choi VN GF
Pineapple Fried Rice with Spicy Cabbage Kimchi V

Tofu, bean sprouts, peppers, scallion and peanuts

Ginger-Garlic Glazed Egplant with Scallions

Over "forbidden" rice

Spicy Cucumber Salad

With radish kimchi, pea sprouts, mint, cashews and chile oil

Regional-Mexican

Passed Appetizers
Avocado Toast VN

Baguette, pickled shallot, toasted sesame seeds

Swiss Chard, Wild Mushroom and Manchego Empanada V

With Romesco Sauce

Shrimp Ceviche Spoons DF/ GF

Coconut leche de tigre, ginger, chile and blue corn crisp

Albondigas, with Beef and Pork DF

Spanish meatballs browned and served in smoky tomato sauce

Mini Jamaica Tacos VN/GF

Braised hibiscus flower with caramelized onion, avocado mousse and micro cilantro in a crispy tortilla shell

Taco Bar
Taco Bar GF **VN

Proteins: Pollo asado "Beyond" carne molida VN Accompanied by: Fresh Corn Tortillas. Black Beans & Rice Shaved radishes Sour Cream Tomatillo salsa Pickled onions Cilantro and Lime

Buffet Main Courses
Herb Marinated Bavette Steak GF/ DF

With chimichurri rojo and arugula

Pollo Ala Brasa GF DF

Blackened Airline Chicken with rosemary, mint, tamari and lime

Cochinita Pibil GF DF

Slow grilled pork shoulder, marinated in sour orange and oregano

Carnitas Enchiladas GF

Slow roasted pork wrapped in corn tortillas with tomatillo salsa verde, queso fresco and cilantro

Cornmeal Crusted Snapper Filet GF DF

With heirloom tomato pico de gallo

Buffet Sides
Salsa Bar

Salsa roja, tomatillo, guacamole, queso fresco, and spicy vegetable escebeche

Spanish Rice VN GF

Toasted rice with tomato, cumin and oregano

Street Corn V GF **VN

Grilled corn on the cob with chile aioli, lime, cilantro and queso

Cuban Black Beans GF DF

With bacon, sauteed peppers, onion, and garlic

Fresh Corn Tortillas VN GF
Sweets
Churros

Crispy fried dough rolled in cinnamon sugar. With strawberry dipping sauce

Chocolate Pot De Creme

With dulce de leche and maldon's sea salt

Coconut Caramel Flan V

Regional-Spanish Tapas

Tapas
Albondigas with Beef and Pork DF

Spanish meatballs browned and served in smoky tomato sauce

Chorizo Soria Bocadillos with Manchego Cheese

Thinly sliced aged Spanish sausage and sheep's cheese with arugula and aioli on a baguette

Shrimp Escabeche DF **GF

Grilled prawns pickled with green olives, sweet peppers, herbs and capers. Served with grilled bread on the side **GF bread available

Embutidos Platter

Selection of house cured, imported, and local cured meats. With sliced baguette, pickled vegetables, and marinated chiles

House Made Riccotta on Grilled Bruschetta

With fried quail egg and sauteed dandelion greens

Stuffed Piquillo Peppers with Manchego Cheese, Serrano Ham

Arugula and basil

Marinated Bavette Steak with Guajillo Romesco

And grilled baby leeks

House Smoked Wild King Salmon

On rye toast with mustard cream, pickled red onions and radish shoots

Gambas Al Ajillo GF DF

Fresh gulf prawns sauteed in garlic, chili flake, and extra virgin olive oil

"Pan Tomate"

Grilled ciabatta with oven dried tomatoes, Laura Chenel goat cheese and micro basil

Tortilla Espanola

Spanish potato and onion omelette, topped with lemon aioli and salsa verde

Marinated Olive Platter

Variety of local and imported olives marinated with citrus, cumin, sage and thyme

Paellas
Paella Negra

Black rice with cuttlefish, morcilla sausage, spot prawns and pequillo peppers

Paella De Cazador

Spanish rice with wild mushrooms, foraged greens, fava beans and rosemary

Paella Valencia

Saffron rice cooked in fennel shellfish broth with clams, mussels, shrimp, chorizo, chicken, and roasted peppers

Regional-Southern US

Buffet Sides
Mixed Baby Lettuces With Heirloom Stone Fruit V GF

Roasted shallot vinaigrette, manchego cheese and pumpkin seeds **VN version available

Granny Smiths Creamy Coleslaw V GF DF

Celery Seeds, Green Apples, Purple and Green Cabbage

Macaroni and Cheese with Crispy Breadcrumb V

Conchiglie pasta shells baked with white cheddar, and parmesan

Black Eyed Peas GF DF

Simmered with bacon and smoked paprika

Creamy Sweet Potato Casserole V GF

Scalloped sweet potatoes baked au gratin

Braised Collard Greens VN G

With smoked paprika and apple cider vinegar

Fried Green Tomatoes V

With chile mayo, queso fresco and cilantro

Buttermilk Cornbread V
Summer Succotash VN GF

Cherry tomatoes, Italian butter beans, summer squash, yellow corn, lemon chile oil

Buffet Main Courses
Buttermilk Fried Chicken

With aleppo chile and fennel pollen

BBQ Pulled Pork With Apple Cider and Chiles DF GF

Molasses, smoked paprika and cumin

BBQ Pulled Yuba VN/GF

Grilled soy curd braised in smoky molasses BBQ sauce

BBQ Baby Back Ribs DF

Western style-Slow cooked pork ribs slathered in smoky sauce

Shrimp and Grits GF

Cheesy Anson Mills grits with blackened prawns, sauteed heirloom peppers and scallions

Sour Cream Biscuits Smothered in Chicken Gravy

With savory herbs, onions and celery

Cajun Blackened Salmon GF DF

Pan seared Salmon filets rubbed with a punchent creole seasoning that has a touch of spicy

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