Washington, DC

Select six offerings

Cucumber Round with Salmon Mousse, Roe & Dill Sprig

Sesame Seared Tuna Loin with Napa Slaw & Soy-Lime Drizzle

Spicy Tuna Tartar with Sesame Seeds on Crispy Rice

Maine Lobster Salad with Tarragon and Scallion on a Tiny Bun

Traditional Beef Tartar on Toasted Brioche

Smoked Cremini Mushrooms with Herb Goat Cheese on Rustic Bread

Olive Oil Poached Tuna with Lemon Zest and Radish on Grilled Focaccia

Duck Prosciutto with Citrus Compote and Shaved Fennel

Gorgonzola Wedge with Walnut, Tupelo Honey & Tiny Celery Leaves

Korean Style BBQ Shrimp with Orange & Lemon Confit

Traditional Style with Horseradish infused Cocktail Sauce

Peruvian Style Red Snapper Ceviche with Crispy Tortilla Garnish

Tangy Eggplant Caponata on a Parmigiano Crostini, White Anchovy & Saba

Spiced Apricots and Fennel with Ricotta and Pistachios on Grilled Bread

Blackened Jumbo Shrimp, Herb Rémoulade Sauce

Mini Lobster & Kimchi Quesadilla

Crispy Parmesan Artichokes, Sun-Dried Tomato Dipping Sauce

Mini Mixed Vegetable Spring Roll with Thai Chili Sauce

Indian Spiced Ground Duck Kabob with Mango & Cilantro Chutney

Braised Beef Short Rib with Gremolata and Green Olives on a Potato Cake

Beef & Shrimp Lumpia Spring Roll with Chili-Lime Sauce

Toasted Herb Polenta Cake with Pecorino Cheese, Caponata Vegetables and Fried Capers (in a spoon)

Slow Cooked Pulled Pork, Ancho BBQ Sauce and Creamy Coleslaw on a Mini Olive Oil Roll

Spicy Chicken Empanadas with Cilantro Lime Dipping Sauce

Chicken Yakitori with Scallion Glaze

Crispy General Tso’s Chicken Bite

Miniature Maryland Crab Cake, Sauce Gribiche

Seared Scallop with Thai Style Green Papaya Salad

Apple Smoked Bacon with Caramelized Onion, Fennel and Gruyere Cheese

Artisanal Cheese Display
Selection of imported and domestic cheeses, served with seasonal fruits, nuts, table crackers,

sliced raisin bread and fig purée

Brie En Croûte
Creamy brie cheese, layered with dried apricot and ginger chutney, encased and baked in flaky puffed pasty, served with crystallised grapes, nuts and toasted baguette slices

Bruschetta Toast
Grilled crostini accompanied by bowls of tomato-basil-garlic bruschetta, eggplant caviar and olive tapenade

Charcuterie Platter
Assorted cured and spiced meats, marinated olives, Italian cheeses, marinated baby artichokes, grilled radicchio and pickled mushrooms, served with grilled focaccia biscotti

Seasonal Garden Vegetable Crudité Shooters
Individual-Mini glasses filled with crunchy veggies and Herb blue cheese dipping sauce. Herb breadsticks

Mediterranean Platter
Hummus, tabbouleh salad, stuffed grape leaves, marinated olives, feta cheese, toasted pita triangles

Select one starter for all of your guests

Greek Style – Shrimp Stew with Tomatoes, Garlic, Feta Cheese, Wild Oregano & Grilled Bread

Pan Seared – Sustainable Arctic Char with Meyer Lemon Purée, Watercress, Shaved Radish & Saba Dressing

Grits – Shrimp and Scallops with Organic Stone Ground Grits & Creole Sauce

Pork – Crispy Pork Belly with Lentils, Braised Kale & Citrus Glaze

Scallops – Jumbo Sea Scallops, Parsnip Purée & Mushrooms with Bacon Lardoons

Eggplant – Warm Eggplant Stuffed Piquillo Peppers, Black Olive Purée & Peppercress Greens with Chive Oil Drizzle Pasta

Gnocchi – Pan Seared with Roasted Eggplant Caponata, Parmigiano Reggiano, Crushed Tomatoes & Crispy Garlic Chips

Pasta – Rainbow Tortellini, Sautéed Spinach, Pine Nuts, Tomato Coulis and Pesto Drizzle
Crab – Maryland Style Crab Cake, Pipérade, Lemon & Orange Confit

Pasta – Goat Cheese Ravioli with Pancetta Lardoons, Garlic Spinach & Basil-Lemon Butter

Bisque – Butternut Squash Bisque with Spiced Crème Frache and Harvest Apples (October - February)

Chowder – Smoked Chicken and Corn Chowder with Cilantro & Corn Bread Croutons

Corn – Sweet Corn Puree with Red Pepper Confit & Miniature Crab Cake (March - September)

Lobster – Brandied Lobster Bisque, Lobster & Fennel Fritter

Potato – Lightly Creamed Potato and Leek Soup with Spanish Saffron

Mushroom – Forest Mushroom and Sweet Garlic Bisque with Aged Sherry & Parmesan Crisp

Gazpacho – Classic, Chunky Tomato with Cumin Dusted Crostini (May - September)

Gazpacho – Smooth Yellow Tomato Purée (May- September)  

Pear – Cider & Port Wine Roasted Pear Stuffed with Walnuts, Blue Cheese & Dried Cranberries Served over Frisse and Boston Bibb Lettuce with Golden Raisins, Port Wine Reduction Dressing

(October - February)

Bundle – Baby Lettuce bunched with Strawberries, Papaya, Goat Cheese, Macadamia Nuts, Grilled Bread and Champagne Vinaigrette (March - September)

Citrus – Baby Arugula with Grapefruit Segments, Sous Vide Watermelon Cubes, Medjool Dates & Shaved Fennel, Citrus-Honey Vinaigrette with Citrus-Honey Vinaigrette (May – September)

Asparagus – Marinated with Roasted Garlic, Basil & Virgin Olive Oil Tossed with Baby Mozzarella, Roasted Peppers & Mediterranean Olives, Shallot-Italian Parsley Dressing & Toasted Pine Nut Garnish

Asian – Mixed Greens with Compressed Tropical Fruit, Cashews, Coconut-Lime Dressing, Black and White Sesame Seed Cracker

Italian – Lola Rosa and Frisee with Herb Cous Cous, Grilled Artichokes, Pickled Beech Mushrooms, Dried Tomatoes and Wild Oregano Vinaigrette

Beets – Red & Yellow over Red Oak Lettuce and Frisee, Bundled Haricots Vert & Pistachio-Crusted Brie with Apple-Sherry Vinaigrette

Classic – Baby Greens, Sliced Cucumber, Julienne Carrots & Cherry Tomato Salad topped with a Warm Crostini with Local Goat Cheese Tossed with Balsamic Dressing

French – Shallot-Wine Poached Asparagus, Chopped Egg, Micro-Greens, Red Wine Vinaigrette

Vermont – Bundle with Red Quinoa, Diced Harvest Apples, Candied Walnuts, Celery Root, Golden Raisins and Maple Vinaigrette (October - February)

Select one entrée.
A vegetarian options is always available.

Halibut – Roasted Halibut with Shrimp Dumplings, Baby Bok Choy, Enoki Mushroom and Lemon-Ginger Broth

Scallop – Pan Seared Scallops with Cauliflower Puree, Beech Mushrooms, Sugar Snap Peas and Arugula Pesto Drizzle

Sea Bass – Miso Glazed Sea Bass with Grilled Scallion Risotto, Baby Green Beans, Thai Basil, Shiso and Soy -Lime Drizzle

Mahi Mahi – Grilled Mahi with Pepperonata, Olive Oil Roasted Potatoes, Grilled Asparagus and Preserved Lemon Puree

Rock Fish – Pan seared Rockfish with Braised Kale, Chick Peas, Artichokes, Oven Dried Tomato and Saffron Broth

Salmon – Mustard Seed Crusted Salmon with Rainbow Swiss Chard, Garnet Yam Puree and Parsley Infused Olive Oil

Filet – Thyme Roasted Beef Filet, Smoked Cheddar Potato Pave, Baby Green Beans, Maitake Mushroom, Roasted Spanish Peppers & Cabernet Reduction

Filet – Peppered Beef Tenderloin Filet, Yukon Gold Potato Purée, Grilled Broccolini, Blistered Cherry Tomatoes & Cognac-Peppercorn Jus

Filet – Roasted Beef Tenderloin, Black Truffle Potato Gratin, Mushrooms and Asparagus, Red Wine Reduction

NY Strip – Grilled Strip with Roasted Garlic Potato Puree, Balsamic Onions, Kale Chips and Saba Reduction

Short Ribs – Slow Braised Beef Short Rib, Blonde Yam Puree, Broccolini and Smoked Tomato Jus

Short Ribs – Slow Cooked Short Rib with Parsnip Puree, Rainbow Swiss Chard, Cabernet Reduction, Garlic Chips & Peppercress

Short Ribs – Braised Beef Short Rib with Parmesan Polenta, Oven Dried Tomatoes, Red Wine Jus & Gremolata

Chicken – Spiced Rubbed Chicken Breast, Roasted Shallot Whipped Potato, Sautéed Spinach, Smoked Cremini Mushrooms and Whole Grain Mustard Jus

Chicken – Pan Roasted Chicken with Pearl Barley “Risotto” Rainbow Chard, Dried Pear Tomatoes, Natural Jus & Tiny Arugula

Chicken – Smoked Chicken Breast with Cheddar Whipped Potatoes, Bacon Braised Collard Greens & Ancho Chili Jus

Chicken – Oven Roasted Chicken Breast with Smoked Cheddar Scalloped Potatoes, Grilled Asparagus, Caramelized Pearl Onions & Parsley Emulsion

Select one option for all of your guests.

Dutch Chocolate Raspberry Napoleon

Rich Chocolate Brownie, Warm Chocolate Sauce, Raspberry Sorbet

Caramel Apple Cheesecake

Caramelized Fuji Apples, Almond Tuille, Candied Nuts

De-constructed Lemon Tart

Graham Cracker Crumb, White Chocolate Foam, Limoncello Gelee & Basil Sherbet

Almond Joy Bar

Coconut Macaroons & Candied Almond Milk Ice Cream

Carrot Cake

Cream Cheese Mousse, Candied Walnuts, Wild Cinnamon Ice Cream

Chocolate Peanut Butter Cake

Decadent Chocolate Cake, Peanut Butter Crème, Bacon Ice Cream

Tropical Fruit Panna Cotta

Fruits of the Season, Meringue, Coconut Sorbet

Chocolate Banana Tart

Caramelized Banana’s, Nutella, French Vanilla Bean Ice Cream

Sticky Toffee Bread Pudding

House-made Toffee, Chocolate Sauce, Caramel Ice Cream

Hot Lava Cake

“Liquid Center” Chocolate Cake, Milk Chocolate Chantilly, Fresh Mint Ice Cream

Berry Pavlova

Citrus Scented Berries, Candied Meyer Lemon, Blackberry Pate de Fruit & Raspberry Sorbet

Custom-Designed Wedding Cake 

Signature brand bar – included in your package
Premium brand bar – add USD 15 per guest
Superior brand bar – add USD 50 per guest