Current Menus

1. Passed Appetizers
2. Side Dishes
3. Stationary Appetizers
4. Skewered and Grilled
5. Exotic Food Stations
6. Plated Entrées
7. Salads
8. Iron Pot Specialties
9. Family-Style Entrées
10. Desserts

Salads

• Fabulous Catering “House Salad”

  Organic Mixed Field Greens with Green Olive Vinaigrette

• Chilled Cheese Tortellini & Organic Field Greens Salad

  with Pesto Vinaigrette & Pecorino Nero Cheese

• Grilled Eggplant, Zucchini, & Sweet Pepper Salad

  with Radicchio & Toasted Pine Nuts

• Monet Inspired "Water Lilies" Salad

  Organic Greens with Nasturtium "Lily Pads" & Nasturtium Flowers; White & Green Asparagus, Blueberries, & Raspberry-Crème Fraiche; with Goat's Cheese Croutons & Lavender Flowers

• Charred Vegetable Salad with Smoked Pepper Sauce

  Avocado, Fennel, Eggplant, and Olive Oil Soaked Ciabatta Croutons

• Baby Spinach Salad with Egyptian Double Cream Feta

  with Israeli Cous Cous "Croutons" and Pine Nuts with Oregano & Champagne Vinaigrette

• Organic Filed Greens with Roasted Fennel, Manchego Cheese

  and Pinot Grigio Vinaigrette

• Baby Mache & Baby Romaine Salad with Sourdough & Herb Croutons

  with Roasted Garlic, Parmesan Cheese, & Lemon

• Grilled Asparagus

  With Lemon & Parmigano Regiano

• Spring “Very Green” Vegetable Salad

  Green Beans, Sweet Peas, Broccoli, Asparagus, & Fava Beans With Green Herb Dressing & Toasted Shallot Rings

• Spicy Marinated Tofu Steak with Grilled Prawns

  on a Bed of Baby Spinach with Ginger, Holy Basil and Sunflower Nuts-can be prepared with Tofu only

• Hand Made Herb Spaetzel with Smoked Chicken & Marinated Broccoli

  with Grated Asiago Cheese & a Savory Roasted Shallot & Sherry Wine Vinaigrette

• Cactus Pepper & Ancho Chile Grilled Chicken Salad

  with Jalapeno & Lime Cream Sauce, Tomatoes & Queso Fresco

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