Seasonal Four-Course Menu
Four courses, one dish each, plated and served — the seasonal card exactly as it is printed. A tart, a caprese stack, surf and turf, and a peanut butter chocolate genoise.
4 dishes
- The card carries no prices. A plated four-course dinner is quoted against guest count, venue, and service, so send us those three and we will come back with real numbers rather than a range.
- Four courses, one dish each, in the order they are served. As printed there is nothing to choose from — that is the point of a set card, and it is also the easiest thing on this page to change.
- Plated service runs about one server per ten to twelve guests. A hundred people is eight to ten servers plus the kitchen, and that line moves a quote more than the menu does.
- It is a seasonal card and it needs somewhere to cook. The produce follows the calendar, and a venue with no kitchen means we bring one — both change what can reach a plate hot.
Appetizer
- Mushroom, Leek, and Gruyère Tart
- Puff pastry, topped with garlic and thyme-infused leeks and mushrooms and Gruyère cheese.
Salad
- Caprese Stack
- Heirloom tomato, fresh mozzarella, basil, imported olive oil, balsamic glaze.
Main Course
- Surf & Turf
- Brown butter filet mignon, sautéed tiger shrimp, mash potato, broccoli oreganata.
Dessert
- Peanut Butter Chocolate Genoise
- Rich & velvety peanut butter mousse, topped with brownie bits, peanut butter chips, drizzled in fudge and caramel.
How it gets served
Full-Service Event Catering
Staffed events of any shape: plated, buffet, family-style, or stations, with the crew, the equipment, and the timeline to actually run them.
Ordering
Before you order.
The card does not set one. What sets it in practice is the room: four plated courses need staff to fire and clear them, roughly one server per ten to twelve guests, and somewhere to finish the food. A small dinner is easy. A hundred and fifty in a raw space is a different conversation, and we would rather have it early.
Want this, but yours?
Every menu here is a starting point. Tell us the date and guest count and we’ll price it properly.