All menus can be tailored to your needs and wishes. Feel free to mix/match from any menu.
***ALL of my ingredients are as organic, locally sourced and sustainable as possible. I do not cook with any hormone/steroid treated poultry/eggs/dairy.
PASSED HOR D’OEUVRES
Ricotta, Fig & Honey Crostini
Ahi-Tuna Poke Tostadas with Mango and Candied Jalapeño
Shrimp Toastie with Tuxedo Seeds & Scallions
Seared Sea Scallop Spoons with Mint-Pea Purée
Crab Toast with Pomegranate Seeds and Mango Dressing
Fried Stuffed Olives with Marinara-Basil Dip
Grandad's Duck Rillettes with Aged Balsamic Drizzle
Cheese Gougère with Anchovy Aioli
Edamame & Truffle Dumplings with Spicy Soy Dip
Crispy Sushi Rice Cakes with Salmon Tartar, Soy Glaze, Scallions, Sriracha Mayonnaise and Sesame Seeds
Lobster Waffles: Thin Waffle Cone Crust with Lobster Salad, Pea Shoots, Cilantro and Light Vinaigrette
Tuna Tartar Cucumber Bites
Taco Bites
Mini Beef Wellington Bites
Olive and Sun-Dried Tomato Tapenade and Polenta Bites
French Onion Soup Puffs
Apricot and Brie Puff
Fig and Brie Puffs
Wedge Salad and Blue Cheese Skewers
Steak Frites Skewers
Caprese Skewers
Shrimp and Chorizo Skewers
Duck Taquitos: Celery Root Remoulade and Mango Sauce
Pulled Pork Taquitos: Raisin Cabbage and Plum Sauce
Polenta Crostini, Butternut Squash, Ricotta and Sage
Wild Mushroom and Caramelized Shallot Crostini with Gruyère
Crostini with Manchego and Blackberry
Kobe Beef Lollipops in a Blanket
Crab Salad Crostini Melt with Tomato and Dill and Melted Gruyère
Merguez and Pepper Skewers with Harissa Mayonnaise
Risotto Balls (Asparagus/Butternut Squash/Crab) Red Pepper Coulis or Tomato-Cream Sauce
Spicy-Shrimp Cocktail
Smoked Salmon and Caviar Blinis
Filet Mignon/Chimichurri and Pickled Red Onion
Seared Tuna Tostadas with White Bean Puree, Heart of Palm, Tomatillo Salsa and Cilantro
Wings
Shrimp Tempura with Tartar
Fish and Chip Mini Cones
Cocktail Lobster Roll Sliders
Rosemary Balsamic Filet Mignon and Potato Skewers
Avocado Bruschetta
Tomato Bruschetta
Bacon Covered Plantains
Caviar and Crème Fraîche Blue Potatoes
Smoked Duck and Lentil Endive Boats
Endive Boats with Roquefort, Watercress, Walnuts and Herbed Dressing
Ham and Potato Croquettes
Cumin Spiced Cauliflower & Pepper Skewer
Paprika Shrimp
FISH AND SEAFOOD
Black Miso Cod with Edamame and Carrot Fried Rice
Seared Sea Scallops with Pomegranate and Meyer Lemon
Grilled Shrimp in an Avocado-Dill Crema
Grilled Rum-Coconut Shrimp with Pineapple Salsa
Shrimp Tempura with Tartar Sauce
Orgain Salmon California: on an Avocado Mousse
Local Fish, Lemon, Caper and White Wine Sauce
Crab Cakes with Mango and Pineapple Salsa
Branzino with a Red-Pepper Coulis
Halibut Orange Beurre Blanc
Wild Striped Bass with White Wine, Caper and Brown-Butter
Miso-Glazed Black Cod
Pan-Seared Sea Scallops on a Mint-Pea Puree
Lobster Tails with Garlic and Butter
Caribbean Lobster Curry with Rice, Zucchini, Carrots, Cucumbers and Cilantro
Whole Lobster with Lemon-Aioli and Butter on the Side
Beer Battered Fish and Chips
Cajun Spiced Halibut with a Corn-Cilantro Salsa
Ahi-Tuna Poke with Crisp Croutons, Mango, Ginger, Scallion and Candied Jalapeño
Moqueca: Brazilian Stew with Shrimp, Coconut Milk, Tomato, Plantains, Peppers, Onions and Cilantro
Salmon and Mussels with Herbed-Honey Brown Butter
MEAT
(ALL SMALL FARMS AND LOCAL WHEN POSSIBLE)
Za’atar and Pistachio Crusted Lamb Chops with Au Jus
Lamb and Merguez Skewers with Peppers and Harissa/Mayonnaise or Yogurt Cilantro Dip
Grilled Rosemary Marinated Hanger Steak on a Tomato-Jam
Garlic and Rosemary Braised Lamb Shank
Braised Short Ribs with Scallions and a Sweet-Spicy Soy Sauce
Miso-Glazed Pork Rack
Pork Chops with Apples, Onions, Sage and Light Cream Sauce
Grilled Filet/Porterhouse/Hangar with Array of Sauces…. Béarnaise/Poivre/Red Wine/Chimichurri Sauce
Argentine Mixed Grill: Sausages/Steak/Chicken Breast with Garlic Chimichurri
Veal Milanese On or Off Bone on Arugula with Shaved Fennel and Tomato
Veal Paillard
Korean Marinated Short Ribs
BBQ Sweet and Spicy Ribs
Beef Bourguignon
POULTRY
(ALL NO HORMONES NO ANTIBIOTICS SMALL FARMS)
Aless’s Famous Roast Chicken: Stuffed with Herbs, Clementines, Sage-Butter
Roasted Chicken with Clementine and Pomegranate Salsa
Ginger Duck Breast with Shitake and Teriyaki Soba Noodles
Orange-Grand Marnier Marinated Chicken Thighs
Roast Chicken with Clementine and Jus
Chicken Paillard
Marinated Grilled Chicken Breast with Strawberry Salsa
Chicken Provence (Stuffed with Provence Herbs au Jus)
Grilled Chicken Sausages with Armagnac
Korean Marinated Chicken with Ginger-Mango Sauce
Duck Breast with a Cassis Reduction
Tequila-Lime Grilled Chicken Breast
Duck Cassoulet
Coq au Vin
PASTA
Carbonara Linguine with Lobster, Pancetta, Arugula, Cherry Tomatoes and Shaved Black Truffle
Saffron Linguine with Mushroom and Spinach
Pasta with Sausage, Tomato Cream
Rigatoni with Lobster, Kale, Vidalia Onion and Butternut Squash in a Pumpkin-Cream Sauce
Lobster Fra Diavolo
Cavatelli with Duck Ragu
Eggplant Parmesan
Fried Eggplant Lasagna Rolls
SANDWICHES
Lobster Rolls
Smoked Duck, Watercress and Herbed Dressing on Pumpernickel
Croque Monsieur
Camembert and Apple Grilled Cheese
Grilled Cheese with Bacon
Filet Sliders with Boursin
Beef/Bacon and Cheddar Burgers
Turkey Burgers with Avocado and Cranberry Spread
Chicken Breast, Watercress, Brie and Dijon-Mayo on Baguette
Merguez Burger with Arugula, Shaved Fennel and Harissa-Mayonnaise
Pulled Pork Slider with Raisin Slaw
Vegan/Vegetarian Sliders with Pesto
SALADS
Little Gem and Beet Salad with Pistachio on a Yogurt-Dill Dressing
Beet, Avocado, Basil and Pine Nut Salad with a Beet-Balsamic Vinaigrette
Asian Chicken Salad: Poached Chicken, Wontons, Snow Peas, Peppers, Edamame, Cabbage,
Carrots in a Soy-Ginger Dressing
Farro Greek Salad with Olives, Peppers, Sun-Dried Tomatoes, Feta Cheese in a Red-Wine and Oregano Vinaigrette
Fall Salad: Baby Kale, Candied Walnuts, Cranberries, Toasted Pumpkin Seeds, Roast Butternut Squash
Peach, Avocado and Cucumber Salad with Feta Cheese an Herbed Vinaigrette
Mediterranean Rice Salad: Peppers, Olives, Red Onions, Baby Tomatoes
Caesar Salad
Niçoise Salad: Sushi-Grade Tuna, Haricots, Hard-Boiled Eggs, Anchovies,
Peppers, Red Onion, Olives, Tri-Color Baby Potatoes
Cobb Salad: Chicken, Avocado, Bacon, Boiled Egg, Fresh Corn, Blue Cheese
Salade Veronique: Bacon, Grapes, Chicken, Dill, Avocado, Bacon
Chicken Bombay Salad: Poached Chicken, Mango, Coconut in a Light Curry Dressing
Caprese Salad
Frisée Salad with Marcona Almonds and Lardons
Smoked Duck, Watercress, Lentils and Herbed Vinaigrette
Citrus Salad with Avocado, Grapefruit, Radicchio, Pistachios, Tarragon and Orange-Vinegar Dressing
Shredded Chicken Miso Salad
Watermelon, Basil and Feta Cheese Salad
Vegetarian Israeli Couscous Salad
DRESSINGS (all artisanal)
Miso-Cashew Tahini
Black-Pepper Sherry Vinaigrette
Herbed “Mon Petit Café”
Balsamic-Shallot Vinaigrette
Olive Oil-Lemon
Soy-Ginger
Buttermilk/Ranch
Beet-Yogurt and Dill
SIDES
Sweet Potato Hash with mushroom, Bacon, Jalapeño and Scallions
Cabbage and Beet Salad with Champagne Vinegar and Horseradish
Cucumber and Walnut Salad with Dill and Yogurt
Roasted Sweet Potatoes with Parmesan
Honey Thyme Carrots
Brussel Sprout Gratin
Brussel Sprouts with Lardons
Baked Potato Bar Broccoli Cheddar, Bacon and Sour Cream and Chive
Tri-Color Herbed Baby Potatoes
Duck Fat Roast Potatoes
Fettuccine XVOO and Garlic
Sriracha-Maple Cauliflower
Tri-Color Cauliflower Gratin
Three Cheese Cauliflower Gratin: Blue Cheese, Stilton and Fontina
Artisanal Mac and Cheese
Lobster Mac and Cheese
Honey Roasted Butternut Squash with Cranberries
Roast Tri-color Potatoes
Harissa-Honey Sweet Potatoes
Grilled Asparagus with Provence Herbs
Grilled Veggies: Portabella/Peppers/Squash/Asparagus with Balsamic Reduction
Vegetable Tian
Crispy Garlic Butter Parmesan Mashed Potatoes
Hasselback Potatoes with Sage
Potatoes Lyonnaise
Maple-Dijon Roast Carrots
Coconut Rice
Truffle Mashed Potatoes
Carrot Mashed with Watercress
Warm Kale and Mushroom Salad
Butter-Shallot Corn Off the Cob
Corn Three Ways: Truffle, Parmesan and Maple-Dijon/Bacon
Cowboy Caviar: Black Bean, Chickpeas, Tomato, Fresh Corn and Cilantro
Blackened Broccoli with Shallots
Broccoli Rabe with Sausage
BBQ/LUNCH
Lobster Rolls
Filet Mignon Sliders with Boursin and Fried Leeks
Corned Beef & Cabbage Melt with Gruyère
Lemon-Paprika Chicken with Crispy Chickpea Couscous
Mushroom and Sweet Sausage Quesadilla with Guacamole, Pico de Gallo and Sour Cream
Lamb and Merguez Skewers with Peppers and Harissa/Mayonnaise or Yogurt Cilantro Dip
Soy-Ginger Marinated Short Ribs
Sweet-Spicy Hanger Steak with a Lemon-Garlic Aioli
Avocado-BLT Slaw
Artisanal Mac and Cheese
Lobster Mac and Cheese
Summer Rotini Pasta Salad with Grilled Eggplant, Portobello Mushroom, Red Pepper, Red Onion and Pesto-Balsamic Dressing
Beer Battered Baja Fish Tacos: Crispy Corn Meal Dusted Mahi Mahi with Mango Slaw, Avocado, Roasted Jalapeño and Lime-Crema
Crab Cakes with a Mango-Pineapple Salsa
Zucchini Tacos: Scooped Out Zucchini with Ground Beef, Red Peppers, Tomato, Avocado and Melted Cheddar and Monterey Jack Cheese
Vietnamese Lemongrass Sausage Lettuce Wraps: Topped with Julienne Carrots, Mint and Cilantro
Cumin-Merguez Sausage Meatballs with Yogurt Cilantro Dip
Burgers au Poivre with Blue Cheese
Mini Crab Melt Sandwiches: Open Faced Crostini on Sour Dough with Tomatoes and Dill,
Topped with Melted Gruyère
MAKE YOUR OWN CREPES
Station made to order: Aless’ “Chicken A La King”, Portabello Mushrooms with Thyme, Caramelized Onions, Sautéed Spinach, Fresh Tomatoes, Gruyère, Truffle Tremor, Chopped Herbs (can be done outside on a hot plate).
BRUNCH
Poached Eggs Shakshuka (Eggs Poached in a Spicy Middle-Eastern Flavored Tomato Sauce)
Aless’s Burrito: Scrambled Eggs with Spinach and Mushroom Topped with Avocado, Chalula Hot Sauce and Ketchup
Challah French Toast with Bacon and Sausage
Smoked Salmon Platter: Acme Smoked Salmon with Crostini, Boiled Egg, Chopped Red Onion, Capers and Side of Cream Cheese
Nutella Crepes with Berries, Powdered Sugar and Homemade Chantilly Cream
Juevos Rancheros: Black Bean Stew, Pico de Gallo, Sunny Side Up Eggs, Cilantro and Feta on a Corn Tortilla
Eggs Benedict with Smoked Salmon or Canadian Bacon
Vienoisserie Assortment with Bonne Maman Mini Jams
Fruit Platter
Sausage/Bacon/Ham
Granola/Yogurt/Berries
Dessert
White and Milk Chocolate Fountain with Accoutrements:
Marshmallow, Graham Crackers, Pretzels, Melon, Pineapple, Strawberries and Blackberries
Lemon Raspberry Cake
Coconut Cake
Mini Strawberry Cheesecake
Carrot Cake
Lemon Bars
Raspberry Bars and Brownies
Corporate Catering Menu
DAILY minimum $400
$20/Guest
Make Your Own Salad Bar: Mixed Greens, Baby Spinach, Cherry Tomatoes, Feta Cheese, Olives, Artichoke Hearts, Fresh Corn, Haricots Vert, Hard-Boiled Egg, Tricolor Potatoes, Mixed Peppers, Avocado, Cranberries, Croutons
Proteins: Bacon, Seared Sushi Grade Tuna, Chicken
Artisanal Dressings: Balsamic and Green Herbed
Assorted Breads and Butter
$30/Guest
Chicken Marsala
Linguine with XVOO and Roasted Garlic
Blackened Broccoli with Shallots
Arugula with Parmesan and Cherry Tomatoes with Sherry Vinaigrette
$17/Guest
Tomato and Basil Soup
Croque Monsieur with and without Ham
Mixed Greens, Cucumbers and Cherry Tomatoes with Green Herbed Dressing
$30/Guest
Grilled Paprika Shrimp over Avocado-Dill Crema
Coconut Rice
Maple-Sriracha Cauliflower
Greens with a Mis-Dressing
$17/Guest
Home Made Hummus, Portobello Mushroom, Roast Red Peppers, Sprouts on a Wrap with Vinaigrette
Prosciutto, Tomato, Mozzarella and Basil on Ciabatta Baguette with Aged Balsamic and XVOO
Curried Chicken Salad with Raisins and Coconut on Marble Pullman
Winter Salad with Orange Dressing included for all guests
$17/Guest
Make Your Own Crèpes: Chicken Supreme, Sautéed Wild Mushrooms, Spinach, Caramelized Onions, Tomatoes, Gruyère and Truffle Tremor Cheese
Salad Tricolore: Endives, Radicchio, Arugula with Walnuts and Sherry Vinaigrette
$17/Guest
Make Your Own Omelet Bar: Tomatoes, Spinach, Onions, Lardons, Mushrooms, Peppers, Gruyère, Truffle Tremor
Side Salad:
Winter: Baby Kale, Cranberries, Pumpkin Seeds, Butternut Squash and Orange Dressing
Or
Summer Salad: Mesclun, Avocado, Cucumbers, Strawberries, Goat Cheese and Herbed Vinaigrette
$25/Guest
Bowtie Pasta with Sweet Italian Sausage and Peas (Grated Parmesan on the side)
Eggplant Parmesan
Arugula Salad with Cherry Tomatoes and Balsamic Vinaigrette
$17/Guest
Spinach Quiche
Mixed Greens with Avocado, Tomatoes, Cucumbers, Strawberries and Goat Cheese with Herbed Vinaigrette
Mixed Bread Assortment with Butter
$17/Guest
Butternut Squash, Chickpea, Potato and Spinach Curry with Pumpkin Seeds
Basmati Rice
Naan Bread
$30/Guest
Grilled Hangar Steak on a Tomato Jam
Baked Salmon with Avocado Mousse
Truffled Mashed Potatoes
Watercress and Tomato Salad with Shallot-XVOO Dressing
$25/Guest
Asparagus Risotto Balls with Red Pepper Coulis
Grilled Chicken and Apple Sausages with Homemade Honey-Mustard on the side
Frisee Salad with Lardons (on the side) and Marcona Almonds