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Menu
FALL CATERING MENU (Sample)
Warm, comforting, and elegant, designed to bring autumn to the table.
Starters
ROASTED BUTTNERNUT SQUASH SOUP WITH CREME FRAICHE
MAPLE-GLAZED BRUSSEL SPROUTS WITH TOASTED PECANS
Entrées
BRAISED SHORT RIBS WITH RED WINE DEMI-GLACE
HERB-ROASTED CHICKEN WITH CIDER REDUCTION
WILD MUSHROOM RISOTTO WITH TRUFFLE OIL (V)
Desserts
PUMPKIN CHEESECAKE WITH GINGER SNAP CRUST
SPICED APPLE GALETTE WITH CARAMEL DRIZZLE
OFFICE MEAL PLAN (Sample Weekly Rotation)
Balanced, chef-prepared meals for busy professionals, delivered fresh.
Monday - GRILLED CHICKEN WITH SWEET POTATOES & BROCCOLINI
Tuesday - HERB-CRUSTED SALMON WITH FARRO & CITRUS KALE SALAD
Wednesday - BRAISED SHORT RIB BOWL WITH MASHED POTATOES & CARROTS
Thursday - MEDITERRANEAN CHICKEN WITH COUSCOUS & ROASTED EGGPLANT
Friday - BUTTERNUT SQUASH PASTA WITH SAGE & PARMESAN
HOLIDAY CATERING MENU (Upcoming Season)
Jingle bell all the way to your table
WINTER GREENS SALAD WITH POMEGRANATE & CANDIED PECANS
WHIPPED MASHED POTATOES WITH CHIVE BUTTER
CITRUS & HERB ROASTED TURKEY BREAST WITH CRANBERRY RELISH
VEGETARIAN OPTION: HOLIDAY SQUASH WELLINGTON
PEPPERMINT BARK CHOCOLATE TART
FESTIVE ADD-ON: HOLIDAY COOKIE GIFT BOXES FOR STAFF
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