Menu
Appetizers and Salads
Heirloom Tomato & Hothouse Cucumber Salad
Vegan
Pint
15
​
Roasted Farrow Salad
Vegan
Pint
12
​
Winter Salad
(Mixed Greens, Poached Pears, Honey Roasted Pecans, Craisins, Balsamic Vinaigrette)
Vegan
9X13" Pan
30
​
Roasted Beet Salad
Vegan
Pint
10
​
Quinoa & Wheatberry Salad, Shaved Cucumber
Vegan
Pint
12
​
Roasted Cauliflower Salad
Vegan
Pint
13.50
​
Tuna Niçoise Salad
Shallow Luau Bowl
45
​
Soups
Butternut Squash Soup
Vegetarian
Quart
18
​
Minestrone Soup
Vegan
Quart
18
​
Potato Leek Soup
Quart
18
​
Split Pea Soup
Vegan
Quart
18
​
Entrees
Whole Roasted Turkey
With Stuffing and Gravy
15-20lbs
200
Herb Crusted Chicken
Herb Crusted French Cut Breast Of Chicken With A Sauce Of Wild Mushrooms
Per Breast
15
​
Whole Roasted Or BBQ Chicken
Per Chicken Cut In Eighths
30
​
Chateaubriand
With A Sauce Of Bordelaise
Serves 6
130
​
Roasted Rack Of Veal
With A Sauce Of Black Currants
Serves 6
300
​
Marinated Aged Top Of The Rib Steak
Serves 3-4
140
​
Pomegranate Braised Short Ribs
Serves 3-4
140
​
Vegan Stuffed Cabbage
Vegan
Each
12
​
Chicken Tenders
Per Pound
20
​
Eggplant Rollatini
Vegan
Each
12
​
Mediterranean Grilled Salmon
With Meyer Lemon Sauce
Per 6 Ounce Piece
15
​
Side Dishes
Roasted Potatoes
Vegan
9X13 Pan
22
​
Garlic Mashed Potatoes
Vegan
9X13 Pan
20
​
Mashed Sweet Potatoes
Vegan
9X13 Pan
22
​
Chef's Garden Vegetable Medley
Vegan
9X13 Pan
25
​
Roasted Butternut Squash
Vegan
9X13 Pan
30
​
Braised Haricot Vert W/ Minced Shallots
9X13 Pan
25
​
Stuffing
Quart
22
​
Turkey Gravy
Quart
8
​
Cranberry Relish
Quart
16.50
​
Desserts
Small Fresh Fruit Platter
12"
55
Large Fresh Fruit Platter
14"
95