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