Catering Menus
Our food is real, down to earth and easy to fall in love with. We let the flavors speak in their purest, most natural form. We cook from the heart, without too much fuss.
Our food is not precious. Our food is not art. Our food is not trying hard.
Wood Fired Dinner
This menu is available for outdoor events only and is prepared entirely in our artisanal wood-fired brick oven. All dishes are served with fresh seasonal salads, wood-fired roasted vegetables, and homemade flatbread.
Cedar Ora King Salmon
With preserved tomatoes and lemon peel
Florida Red Snapper
With lemons and rosemary
Maine Lobster
With garlic herbed butter
Whole Organic Chicken
With piri piri marinade
Whole Beef Tenderloin
With sauces of au jus, horseradish cream and herb pesto
Cowboy Ribeye
Grilled grass-fed rib roast steak with chimichurri on the side
Leg of Lamb
Served with a salad of mint, red onion, and arugula
Whole Roasted Pig
Whole Berkshire pig roasted with mixture of cherry and oak
Crab & Lobster Boil Station
A seafood feast of crab legs, whole jumbo lobster, sausages, and head-on shrimp served in a classic spiced broth with new potatoes, corn on the cob, roasted cabbage, and fresh dill. Served with grilled garlic crusty bread.
Grazing Tables and Food Stations
Cheese & Charcuteries
Curated offering of hard, semi-hard, soft cheeses from all over the world served with a selection of dried figs, apricots, mixed nuts and rye crisps, domestic and Italian prosciuttos, coppa, pistachio mortadella, nduja, chorizo, house made pickled vegetables, house made focaccia
Crudites with Dips
An assortment of raw, grilled and blanched seasonal market vegetables served with an assortment of dips: harissa yogurt, avocado green goddess, turmeric hummus, roasted garlic aioli
Mini Slider Station
Homemade mini brioche rolls served with smashed beef patties, fried Nashville style hot chicken, our L&O quinoa veggie burger and/or Old Bay crab cakes. Dill pickles, bibb lettuce, cheddar & American cheese, caramelized onion, tomatoes, bbq sauce, tartar sauce, ketchup and dijon all served to garnish. Our slider station comes with coleslaw, pickled jalapenos and homemade potato chips.
Alimentari
Prosciutto with melon and mint, roasted peppers with pine nuts and pesto, Pecorino Pepato with honey, burrata with heirloom tomato and balsamic, agrodolce carrots, whipped ricotta with lemon and thyme, sundried tomato and Calabrian chili dip, and carrot top pesto.
Mezzes
Assorted grilled and fresh vegetables, marinated olives, beet hummus, baba ghanoush, tzatziki, pickled veggies, pomegranate yogurt, crispy za’atar chickpeas, and grilled flatbread made in-house.
Risotto Station
Creamy risotto of carnaroli rice, white wine and cultured butter made right before your eyes with seasonal additions from the market; braised beef shank ragû, stewed eggplant with Castelvetrano olives and tomato, lobster and sundried tomatoes or goat cheese and blueberries. Served with garnishes of pesto and Calabrian chili.
Taco Bar
Heirloom corn tortillas, warmed over the plancha, served with: pollo asado, barbacoa, mushroom tinga, al pastor, and carne asada. Topped with garnishes including: Sauteed peppers & onions Elotes with crema & Cotija cheese, Pickled jalapenos & carrots, Cilantro, Radishes and lime wedges. Sides of seasoned chipotle rice, braised beans and fresh avocado.
Iberico Ham Carving Station
Whole leg of Jamón Ibérico aged up to 48 months, carved in front of your guests and served with pan con tomate, garlic picos, piquillo peppers, roasted spring onion in olive oil, and an assortment of dried fruits with Manchego cheese.
Crostini Table
Only available as an interactive station and made fresh in front of guests. Toasted sourdough bread brushed with olive oil and garlic is served with whipped lemon mascarpone, snap peas and mint; carrot top pesto, shaved roasted carrot and crispy vadouvan; brousse (a fresh cheese like ricotta), lardons and frisée; smoked white fish with cashew spread and dill; wild mushrooms with cultured butter and sage; and goat cheese with roasted butternut squash and honey.
Whole Roasted Pig, Smoked Whole Piri-Piri Chickens and/or Herb Crusted Whole Lamb
Whole Berkshire pig, butterflied, roasted over a mixture of cherry and oak, served with an abundance of accompaniments.
Plant Based Spread
Seasonal vegetables with all-vegan spreads and dips, including turmeric hummus, whipped avocado, roasted eggplant and garlic, carrot top pesto with pickled carrots, cashew chive cream cheese, and roasted and sundried tomato with basil.
Mini Skewers
Zucchini, Tomato & Cipollini Skewer
(vg, v, gf, df, nf)
With vegan saffron aioli
Smoked Tofu & Scallion Kushi
(vg, v, gf, df, nf)
With mirin and tamari
Shitake & Asparagus Kushi
(vg, v, gf, df, nf)
With togarashi & lime
Garlic Shrimp Spiedini
(gf, df, nf)
With Calabrian chili
Scallop Kushi
(gf, df, nf)
With togarashi & mirin
Takoyaki Kushi
(gf, df, nf)
Grilled octopus ball
Lamb Kofta Kebab
(gf, df, nf)
With fennel & roasted red pepper
Pork & Beef Mini Souvlaki
(gf, df, nf)
With paprika & crispy onion
Chicken Yakitori
(gf, df, nf)
With ginger glaze & sesame (we can do hearts, livers, skin, gizzards etc.)
Korean Short Rib Kkochi
(gf, df, nf)
Food Truck
This menu highlights our taco spread, but our food truck menus are fully customizable—from casual favorites to elevated hors d’oeuvres and plated dinners for corporate events, weddings, and brand experiences.
TACO SPREAD
Carne Asada
Pollo Tinga Tacos with Onion & Cilantro
Tacos al Pastor with Pineapple
Crispy Fish Taco
Cayenne Shrimp Tacos
Vegetarian Tacos with Zucchini Blossoms
SIDES
Tortilla Chips with Guacamole & Salsa Tatemada
Mango & Jicama with Tajin
Esquites with Cojita & Aioli
Rice & Beans
Salsa Roja, Salsa Verde, Salsa Chipotle
Lime Wedges, Radishes
COCKTAILS
Spicy Paloma
Tequila 75
Tajin Margarita
Michelada
AQUAS FRESCAS
Watermelon
Horchata
Hibiscus
Tamarindo
Cucumber
DESSERT
Flan Mexicano
Tres Leches
Arroz con Leche
Breakfast and lunch boxed
Monday Breakfast
Scrambled Farm Eggs
(gf, df, nf)
Served with smoked bacon & rosemary dusted roasted potatoes.
Vegetable & Tofu Scramble
(vg, v, df, nf)
Served with sourdough toast, mixed greens & lemon vinaigrette.
All meals come with
Overnight Vanilla Oats
(vg, v, gf, df, nf)
With chia and mango
Organic Fruit
(vg, v, gf, df, nf)
Monday Lunch
Chicken Curry
(gf, df, nf)
Served with Basmati rice and roasted sweet potatoes.
Vegetable Curry
(vg, v, gf, df, nf)
Served with Basmati rice and roasted sweet potatoes.
ALL MEALS COME WITH
Homemade Focaccia
(vg, v, df, nf)
Dessert
Apple Crumble
(vg, nf)
Tuesday Breakfast
Farm Eggs Goat Cheese and Tomato Frittata
(gf, nf)
Served with hashbrowns and bacon. Comes with a side mixed greens and lemon vinaigrette.
Vegan NY Bagel Sandwich
(vg, v, df, nf)
Zucker’s bagel, vegan cream cheese, tomatoes, avocado, and alfalfa sprouts.
ALL MEALS COME WITH
Chia Porridge
(vg, v, gf, df, nf)
With organic blueberries
Organic Fruit
(vg, v, gf, df, nf)
Tuesday Lunch
Boeuf Bourguignon
(gf, df, nf)
Served with roasted fingerling potatoes and Tuscan kale Caesar.
Mushroom Bourguignon
(vg, v, gf, df, nf)
Served with roasted fingerling potatoes and Tuscan kale Caesar.
ALL MEALS COME WITH
Homemade Focaccia
(vg, v, df, nf)
Dessert
Tiramisu
(vg, nf)
Wednesday Breakfast
Breakfast Sandwich
(nf)
Fried egg, pesto, fontina cheese on a brioche bun and bacon on the side. Comes with a side of mixed greens and lemon vinaigrette.
Vegan California Style Burrito with Vegan Chipotle Aioli
(vg, v, df, nf)
Comes with a side of mixed greens and lemon vinaigrette.
ALL MEALS COME WITH
Organic Greek Yogurt
(vg, gf, nf)
With honey and fresh berries
Organic Fruit
(vg, v, gf, df, nf)
Wednesday Lunch
Harissa Marinated Chicken Breast
(gf, df, nf)
Served over toasted orzo pasta with fresh herbs, sun-dried tomatoes, and parmesan with grilled seasonal veggies. Comes with a side of vegan coconut yogurt tzatziki.
Green Pea and Mint Falafel
(vg, v, gf, df, nf)
Served over toasted orzo pasta with fresh herbs, sun-dried tomatoes, and vegan parmesan & grilled seasonal veggies. Comes with a side of vegan coconut yogurt tzatziki.
ALL MEALS COME WITH
Homemade Focaccia
(vg, v, df, nf)
Dessert
Baklava
(vg)
Thursday Breakfast
Scrambled Farm Eggs
(gf, df, nf)
Served with smoked bacon & rosemary dusted roasted potatoes.
Avocado Toast
(vg, v, df, nf)
With alfalfa sprouts, cherry tomatoes, and vegan feta on torpedo sourdough. Comes with mixed greens and lemon vinaigrette.
All meals come with
Overnight Matcha Oats
(vg, v, gf, df, nf)
With chia and sliced bananas
Organic Fruit
(vg, v, gf, df, nf)
Thursday Lunch
Everything Bagel Crusted Salmon
(gf, df, nf)
Served over Fall Quinoa with kale, roasted mushrooms & butternut squash And poached haricots verts.
Cauliflower Steak
(vg, v, gf, df, nf)
Served over Fall Quinoa with kale, roasted mushrooms & butternut squash and poached haricots verts. Served with chimichurri on the side.
ALL MEALS COME WITH
Homemade Focaccia
(vg, v, df, nf)
Dessert
Banana Pudding
(vg, nf)
Friday Breakfast
Breakfast Burrito
(nf)
Scrambled eggs, chorizo, and potatoes in a spinach tortilla wrap. Comes with mixed greens and lemon vinaigrette and chipotle salsa.
Vegan Egg, Cheese & Sausage Sandwich
(vg, v, df, nf)
On a vegan potato bun. Comes with a side of mixed greens and lemon vinaigrette.
ALL MEALS COME WITH
Biónico
(vg, v, gf, df, nf)
Creamy yogurt, fresh diced fruit, shaved coconut, and gluten-free granola
Organic Fruit
(vg, v, gf, df, nf)
Friday Lunch
Beef Barbacoa Tacos
(gf, df, nf)
Jack Fruit Fajitas
(vg, v, gf, df, nf)
With onions and peppers
Pollo Asado Tacos
(gf, df, nf)
ALL MEALS COME WITH
Corn Tortillas
(vg, v, gf, df, nf)
Mexican Rice
(vg, v, gf, df, nf)
Pico de Gallo Salsa
(vg, v, gf, df, nf)
Salsa Verde
(vg, v, gf, df, nf)
Guacamole and Chips
(vg, v, gf, df, nf)
Black Beans Poblano Style
(vg, v, gf, df, nf)
Dessert
Tres Leches
(vg, nf)
Saturday Breakfast
Fall Mushroom Frittata
(gf, df, nf)
Served with hashbrowns and bacon. Comes with a side mixed greens and lemon vinaigrette.
Vegan Burrito
(vg, v, df, nf)
Mushrooms, zucchini, squash, vegan chorizo, vegan feta, and rice. Comes with a side of salsa tatemada. Comes with a side mixed greens and lemon vinaigrette.
ALL MEALS COME WITH
Chocolate Chia Porridge
(vg, v, gf, df, nf)
With organic raspberries
Organic Fruit
(vg, v, gf, df, nf)
Saturday Lunch
Teriyaki Chicken
(gf, df, nf)
Served over sesame rice noodles with peppers and scallions and poached haricot verts.
Teriyaki Tofu
(gf, df, nf)
Served over sesame rice noodles with peppers and scallions and poached haricot verts.
ALL MEALS COME WITH
Homemade Focaccia
(vg, v, df, nf)
Dessert
Brownies
(vg, nf)
Sunday Breakfast
BEC
(gf, df, nf)
Scrambled eggs, bacon and Swiss cheese on a brioche bun. Comes with a side of mixed greens and lemon vinaigrette.
Vegan Breakfast Sandwich
(vg, v, df, nf)
Served with vegan sausage, smashed avocado, and vegan feta on a rice crisp. Comes with a side of mixed greens and lemon vinaigrette.
ALL MEALS COME WITH
Coconut Yogurt
(vg, v, gf, df, nf)
With organic berry compote and gluten-free oats
Organic Fruit
(vg, v, gf, df, nf)
Sunday Lunch
Grilled Bavette Steak
(gf, df, nf)
Served over penne with nut-free pesto, haricot verts, and parmesan with roasted butternut squash.
Vegan Meat Balls
(vg, v, gf, df, nf)
Served over penne with nut-free pesto, haricot verts, and vegan parmesan with roasted butternut squash.
ALL MEALS COME WITH
Homemade Focaccia
(vg, v, df, nf)
Dessert
Assorted Cookies
(vg, nf)
Crafties
We offer two craft service options for production teams in NYC and Miami: chef-prepared fresh snacks and curated premium packaged selections. This dual approach allows us to balance freshness with convenience while delivering consistent quality, variety, and energy throughout long production days.
Savory
Crudité & Hummus Box (+$2 pp)
(vg, v, gf, df, nf)
Assorted Quiche
(nf)
Assorted Tartines
(vg, nf)
Zesty Guacamole & House Made Tortilla Chips (+$3 pp)
(vg, v, gf, df, nf)
Charcuterie & Cheese Platter (+$5 pp)
(nf)
Sweet Potato Chips
(vg, v, gf, df, nf)
Potato Chips
(vg, v, gf, df, nf)
Pop Corn
(vg, v, gf, df, nf)
Assorted Spiced Nuts
(vg, v, gf, df)
Crispy Curly Kale Chips
(vg, v, gf, nf)
Sweet
Chia Porridge with Mixed Berries
(vg, v, gf, df, nf)
Yogurt Parfait Cup
(vg, gf, nf)
Coconut Yogurt Parfait Cup (+$2 pp)
(vg, v, gf, df, nf)
Fruit Cup
(vg, v, gf, df, nf)
Honey Oat Bars
(vg, gf, df, nf)
Brownies
(vg, nf)
Blondies
(vg)
Matcha Brownies (+$2 pp)
(vg, nf)
Vegan Energy Balls
(vg, v, gf, df, nf)
Assorted Cookies
(vg, nf)
Beverages
Cocktails
Lemons & Olives Spritz
Aperol, Pet Nat, orange peel
Espresso Martini
Vodka, homemade coffee liquor, espresso
Cucumber Basil Gimlet
Gin, fresh lime, basil, cucumber
Smoked Old Fashioned
Bourbon, demerara, bitters, orange peel
Spicy Paloma
Tequila, grapefruit, lime, chili salt
Tequila 75
Tequila, lemon, champagne
Mocktails
Garden Refresher
Cucumber, mint, lime, sparkling water
Citrus & Sage Spritz
Fresh orange, lemon, sage, tonic
Berry Smash
Blackberries, basil, lemon, soda
Ginger Paloma (Zero Proof)
Grapefruit, lime, ginger beer
Rosemary Lemon Cooler
Lemon, rosemary syrup, sparkling water
Natural Wines
Sparkling
Pét-Nat, Loire Valley
Pét-Nat, Slovenia
Lambrusco, Emilia-Romagna
White
Skin-Contact Pinot Gris, Alsace
Sauvignon Blanc (Minimal Intervention), Slovenia
Chenin Blanc, Loire Valley
Vitovska, Veneto
Rosé
Dry Rosé, Provence (Organic)
Gamay Rosé, Beaujolais
Nebbiolo Rosé, Piemonte
Red
Chillable Gamay, Beaujolais
Natural Pinot Noir, Slovenia
Sicilian Frappato
Syrah Grenache Blend, Provence
Fresh Juices & Smoothies
Cold-Pressed Juices
Green Detox
Kale, apple, cucumber, lemon, ginger
Sunrise Citrus
Orange, carrot, turmeric
Beet Boost
Beet, apple, lemon
Watermelon Mint
Smoothies
Tropical Glow
Mango, pineapple, coconut milk
Berry Protein
Mixed berries, almond milk, plant protein
Green Energy
Spinach, banana, almond butter
Chocolate Date
Cacao, almond milk, banana, Medjool dates
Coffee & Espresso Bar
Espresso
Americano
Cappuccino
Latte
Flat White
Cortado
Macchiato
Freddo Cappuccino
Iced Coffee
Cold Brew
Hot Matcha
Iced Matcha
Alternative Milks
Oat, Almond, Coconut
Hors d’oeuvres
Farmer's Market Crudite
(vg, v, gf, df, nf)
In season veggies with beet humus
Yellow Beet Cups
(vg, gf, nf)
With goat cheese brulée
Heirloom Tomato Confit and Buratta Tart
(vg, nf)
Basil & crispy shallots
Cacio e Pepe Arancini
(vg, nf)
Eggplant Parm
(vg, nf)
Fried eggplant, burrata, sundried tomato & basil
Baked Potato A la Russe
(gf, nf)
Mini baked potato with caviar, crème fraiche and chives
Classic Falafel
(vg, nf)
With yogurt & zaatar
Vegan Summer Roll
(vg, v, gf, df)
Seasonal veggies and peanut sauce
Mini Vegan Taco
(vg, v, gf, df, nf)
Seasonal veggies topped with fresh mango and ramp salsa
Fluke Ceviche
(vg, nf)
On a scallop shell
Mushroom Empanada
(vg, nf)
With grilled pineapple salsa
Mini Impossible Burger
(vg, v, df, nf)
Tomato, lettuce, pickle and vegan avocado mayo
Smoked Trout Rillettes
(gf, nf)
Creme fraiche, pickled red onion and mustard seeds on rye crisp
Parmesan + Cornmeal Cake
(gf, nf)
Grilled cayenne shrimp, rosemary aioli
Tuna Crudo
(gf, df)
Gem lettuce cup, pine nuts & Meyer lemon
Salmon Tartare Tart
(nf)
Crème fraiche & caper berry
Baccala Mantecato
(nf)
Salt cod & potato croquette
Carb Cake
(df, nf)
With remoulade & chervil
Garlic Shrimp Spiedini
(gf, df, nf)
With Calabrian chili
Crab & Daikon Roll
(gf, df, nf)
With heirloom carrot, dill & Meyer lemon aioli
Poppyseed Bagel
(nf)
With smoked trout roe, mascarpone & dill
Chicken Yakitori
(gf, df, nf)
With ginger glaze & sesame
Sesame Crusted Chicken Schnitzel Bites
(nf)
With beet yogurt dip
Pork & Beef Mini Souvlaki
(gf, df, nf)
With paprika & crispy onion
Grilled Hanger Steak
(gf, df, nf)
On potato crisp with chimichurri
Smoked Beef Tartare
(gf, df, nf)
With cheddar, horseradish & yuca chip
Bolognese Arancini
(nf)
Beef & Queso Fresco Empanada
(nf)
With salsa roja & cilantro
Korean Short Rib Kkochi
(gf, df, nf)
Asparagus Arancini
(gf, nf)
With saffron
Chicken Tinga Taco
(gf, nf)
Shredded chipotle chicken stew taco topped with jalapeno and crema
Chicken Gyro
(nf)
Gyro inspired dumpling with tzatziki
Ribeye Tostada
(gf, df, nf)
With pico de gallo and salsa verde
Weddings
First Course / Appetizers
Marinated Feta
Marinated in first pressed olive oil with cured olives, mint and grilled peppers
Burrata
With pesto and heirloom tomatoes
Salt-baked Beets
With coconut yogurt and pistachio
Prasini Salad
Butter lettuce, scallion, cucumber, dill & Meyer lemon
Chicory Salad
With celery, piave & dates
Classic Ceaser
Crisp Romaine dressed in anchovy, pecorino and garlic croutons
Panzanella
Cucumbers, peppers, red onions, capers and croutons
Gigante Beans
Chili oil and torn herbs
Chilled Prawn Remoulade
Chilled prawns, remoulade, butter lettuces and celery root
Prosciutto with Melon & Figs
Prosciutto San Daniele with fresh melon, balsamic, figs and arugula
Stuffed Risotto Peppers
With cipollini onion, toasted pine nuts, arborio rice and oregano
Grilled and Shaved Fennel
With tuna conserva, olives and blood orange
Baby Gem Lettuces
Green Goddess, jicama and chives
Butterhead Lettuces
Fine herbs, shallots and cider vinaigrette
PRIMI / PASTA COURSE
Tagliatelle Pomodoro
Fresh pasta with hand crushed tomato, olive oil and garlic
Spaghetti Ala Puttanesca
Besides Pizza Margherita our favorite food out of Napoli
Risotto Zafferano Asparagi
Saffron and asparagus risotto
Porcini Risotto
Porcini mushroom risotto
Trofie Vongole
Littleneck clams, roasted garlic, olive oil, Calabrian chili and parsley
Linguine Fra Diavolo Con Scampi
Linguine in a spicy San Marzano tomato sauce topped with shrimp
Orecchiette
With fennel sausage and broccoli rabe
Paccheri Alla Napolitana
Paccheri pasta in my friend Francesco Marra’s secret meat sauce
Fusilli Amatriciana
Guanciale, crushed tomato, red onion and parmesan cheese
Main / Entrees
Roasted Local Trout
With market greens, preserved lemon and olives over herbed orzo
Slow Poached Salmon
With baby potatoes, dill and chive cream
Branzino en Papillote
Grilled Swordfish Kabob
Served with roasted onion, olives and couscous
Jumbo Prawns
With smoked paprika, roasted peppers, fennel and lemon
Our Signature Chicken Tagine
With roasted chicken quarters, herbed couscous and roasted carrots
Whole Piri-Piri Chicken
Served over buttered rice with chili oil and roasted lemon
Guinea Hen Piccata
Served over buttered rice with chili oil and roasted lemon
Whole Roasted Quail
Whole quail with demi glacé and roasted pearl onions over wild arugula
Dry Aged Striploin
With fried shallots, salsa verde and twice fried fingerling potatoes
Grilled Skirt Steak
With sweet potato mash and celery salad
Braised Short Rib
Braised in red wine with saffron risotto
Osso Bucco
Grilled Lamb Chops
Garlic & mint gremolata
Leg of Lamb
Grilled Trumpet Mushrooms
With beluga lentils, kale and parmesan
Cauliflower Steak Agrodolce
Grilled cauliflower steak served with creamy farro & thyme
Stuffed Sweet Potato
Slow cooked sweet potato stuffed with quinoa, corn and black beans served with salsa verde
Sides
Vegetables
Baby Kale & Swiss Chards
With raisins and toasted almonds
Market Greens
With garlic and chili
Shaved Root Vegetables
With lemon and tarragon
Smashed Fingerling Potatoes
With black pepper and parmesan
Roasted Sweet Potatoes
With honey and sage
Broccoloni
With pesto and pine nuts
Heirloom Tomatoes
With ricotta and basil
Snap Peas
With ricotta and mint
Grilled Wax Beans
With basil, garlic and Calabrian chili
Roasted Summer Squash
Tonnato sauce and dill
Grains
Rice Pilaf
With ghee, preserved lemon and almonds
Crispy Wild Rice
With spring onion and pickled chilis
Orzo
With pesto, pecorino and roasted tomato
Couscous
With garlic oil, olives and parsley
Quinoa
With ginger, tamari and sesame
Desserts
Salted Vegan Chocolate Mousse
With seeds
Almond & Raspberry Financier
With maple cashew cream
Tiramisu
Ladyfingers dipped in coffee, layered in a whipped sweet mascarpone cheese cream
Zabaglione with Strawberries
Opera Cake
Panna Cotta
Vanilla panna cotta with macerated and fresh strawberries
Semolina Custard
Rich semolina and cream custard with phyllo dough, honey and pistachios
Raspberry Jam Bombolini
Macaroons
Eclairs
Affogato*
A scoop of gelato infused with a hot shot espresso on top *Only available with an espresso station
GRILLED PIZZA / LATE NIGHT SNACK
Buratta, Heirloom Tomatoes
Homemade pesto and micro basil
Sweet Sausage, Broccoli Rabe
With grated Canestrato Pugliese
Prosciutto and Arugula
With shaved parmesan
Twice Cooked New Potato
With crispy sage and fresh herbs
Roasted Heirloom Carrot
With edamame hummus
Preserved Lemon & Whipped Ricotta
With spring peas
Moroccan Chicken
With green harissa and whipped tahini
Spanish Anchovies, Castelvetrano Olives
With red onions and Greek oregano
Smoked Trout Rillette
Pickled onions and mustard seeds
Tagliata, Creamed Spinach
With pecorino Toscano
Breakfast and lunch buffet
Monday Breakfast
Healthy start
Organic Fruit Salad
(vg, v, gf, df, nf, r)
Overnight Vanilla Oats
(vg, v, gf, df, nf)
With chia and mango
Something Savory
Free Range Scrambled Eggs
(vg, gf, nf)
Rosemary Roasted Breakfast Potatoes
(vg, v, gf, df, nf)
Chicken Sausage
(gf, df, nf)
Vegetable & Tofu Scramble
(vg, v, gf, df, nf)
Sweeth tooth
Olive Oil Coffee Cake
(vg, nf)
Add Ons
Crispy Bacon
$4 / per person
(gf, df, nf)
Avocado Tartine
$5 / per person
(vg, v, df, nf)
Vegan Energy Balls
$4 / per person
(vg, v, gf, df, nf)
Monday Lunch
Salads
Fresh Spinach & Crispy Apple Salad
(vg, gf, nf)
With fresh goat cheese and apple cider vinaigrette
Chicories Salad
(vg, v, gf, df, nf)
With lemon vinaigrette
Entrees
Chicken Curry
(gf, df, nf)
Roasted Pork Tenderloin
(gf, df, nf)
Served with creamy Dijon sauce on the side
Vegetable Curry
(vg, v, gf, df, nf)
Sides
Basmati Rice
(vg, v, gf, df, nf)
Grilled Zucchini and Yellow Squash
(vg, v, gf, df, nf)
Roasted Brussels Sprouts
(vg, v, gf, df, nf)
Dessert
Apple Crumble
(vg, nf)
Tuesday Breakfast
Healthy start
Organic Fruit Salad
(vg, v, gf, df, nf, r)
Chia Porridge
(vg, v, gf, df, nf)
With organic blueberries
Something Savory
Farm Eggs Goat Cheese and Tomato Frittata
(vg, gf, nf)
Roasted Potato Hashbrowns
(vg, v, gf, df, nf)
Canadian Bacon
(gf, df, nf)
Vegan NY Bagel Sandwich
(vg, v, df, nf)
Zucker’s bagel, vegan cream cheese, tomatoes, avocado and alfalfa sprout
Sweeth tooth
Assorted Breakfast Pastries
(vg, nf)
ADD ONS
Chicken Sausage
$4 / per person
(gf, df, nf)
Avocado Tartine
$5 / per person
(vg, v, df, nf)
Honey Oat Bars
(vg, gf, df, nf)
Tuesday Lunch
Salads
Panzanella Salad
(vg, v, df, nf)
Tomatoes, cucumbers, capers, red onions, basil and croutons with red wine vinaigrette
Bosc Pear Salad
(vg, gf, nf)
With watercress, arugula, ricotta salata and lemon vinaigrette
Entrees
Boeuf Bourguignon
(gf, df, nf)
Crispy Fish
(gf, df, nf)
Crispy LI fish served with Tartar sauce
Mushroom Bourguignon
(vg, v, gf, df, nf)
Sides
Roasted Fingerling Potatoes
(vg, v, gf, df, nf)
Massaged Tuscan Kale
(vg, v, gf, df, nf)
With vegan Caesar dressing
Roasted Butternut Squash
(vg, v, gf, df, nf)
With sage
Dessert
Tiramisu
(vg, nf)
Wednesday Breakfast
Healthy start
Organic Fruit Salad
(vg, v, gf, df, nf, r)
Organic Greek Yogurt
(vg, gf, nf)
With honey and fresh berries
Something Savory
Breakfast Sandwich
(vg, nf)
Fried egg, pesto, fontina cheese on brioche bun
Crispy Bacon
(gf, df, nf)
Vegan California Style Burrito with Vegan Chipotle Aioli
(vg, v, gf, df, nf)
Vegan Sausage
(vg, v, gf, df, nf)
Sweeth tooth
Seasonal Berry Scone
(vg, nf)
ADD ONS
Chicken Sausage
$4 / per person
(gf, df, nf)
Avocado Tartine
$5 / per person
(vg, v, df, nf)
Matcha Brownies
(vg, nf)
Wednesday Lunch
Salads
Prasini Salad
(vg, v, gf, df, nf)
Butter & romaine lettuce, cucumbers, scallions and dill with red wine vinaigrette
Greek Salad
(vg, gf, nf)
Entrees
Roasted L&O Chicken
(gf, df, nf)
Grilled Bavette Steak
(gf, df, nf)
Served with chimichurri on the side
Green Pea and Mint Falafel
(vg, v, gf, df, nf)
Served with coconut yogurt tzatziki
Sides
Toasted Orzo Pasta
(vg, v, df, nf)
Sundried tomatoes, herbs, and vegan parmesan
Roasted Beets
(vg, v, gf, df, nf)
Roasted Purple Sweet Potatoes
(vg, v, gf, df, nf)
Dessert
Baklava
(vg)
Thursday Breakfast
Healthy start
Organic Fruit Salad
(vg, v, gf, df, nf, r)
Overnight Matcha Oats
(vg, v, gf, df, nf)
With chia and blueberries
Something Savory
Free Range Scrambled Eggs
(vg, gf, nf)
Home Fries
(vg, v, gf, df, nf)
With diced peppers and onions
Crispy Bacon
(gf, df, nf)
Avocado Toast
(vg, v, df, nf)
With alfalfa sprouts, cherry tomatoes, and vegan feta on torpedo sourdough
Sweeth tooth
Honey Oats Bars
(vg, gf, df, nf)
Add Ons
Turkey Bacon
$4 / per person
(gf, df, nf)
Sweet Potato Chips
$3 / per person
(vg, v, gf, df, nf)
Thursday Lunch
Salads
Cucumber, Yogurt, and Dill Salad
(vg, v, gf, df, nf)
With fresh goat cheese and apple cider vinaigrette
Arugula & Shaved Fennel Salad
(vg, gf, nf)
With lemon vinaigrette and shaved parmesan
Entrees
Everything Bagel Crusted Salmon
(gf, df, nf)
Herb Marinated Grilled Chicken Breast
(gf, df, nf)
Cauliflower Steak
(vg, v, gf, df, nf)
Sides
Fall Quinoa
(vg, v, gf, df, nf)
With kale, roasted mushrooms and butternut squash
Poached Haricots Verts
(vg, v, gf, df, nf)
Roasted Rainbow Carrots
(vg, v, gf, df, nf)
Dessert
Banana Pudding
(vg, nf)
Friday Breakfast
Healthy start
Organic Fruit Salad
(vg, v, gf, df, nf, r)
Biónico
(vg, gf, nf)
Creamy yogurt, fresh diced fruit, shaved coconut and gluten-free granola
Something Savory
Shakshuka
(vg, gf, nf)
Homemade Biscuits
(vg, nf)
Chicken Sausage
(gf, df, nf)
Vegan Egg, Cheese & Sausage Sandwich
(vg, v, df, nf)
On a vegan potato bun
Sweeth tooth
Vegan Pancakes with Orange Zest
(vg, v, df, nf)
With fresh berries and maple syrup
Add Ons
Crispy Bacon
$4 / per person
(gf, df, nf)
Avocado Tartine
$5 / per person
(vg, v, df, nf)
Vegan Energy Balls
$4 / per person
(vg, v, gf, df, nf)
Friday Lunch
Salads
Romaine Salad
(vg, v, gf, df, nf)
With shaved radish, toasted pepitas and lemon vinaigrette
Red Cabbage Salad
(vg, v, gf, df, nf)
With red wine vinaigrette
Entrees
Pollo Asado Tacos
(gf, df, nf)
Beef Barbacoa Tacos
(gf, df, nf)
Jack Fruit Fajitas
(vg, v, gf, df, nf)
With onions and peppers
Sides
Corn Tortillas
(vg, v, gf, df, nf)
Mexican Rice
(vg, v, gf, df, nf)
Pico de Gallo Salsa
(vg, v, gf, df, nf)
Salsa Verde
(vg, v, gf, df, nf)
Guacamole & Chips
(vg, v, gf, df, nf)
Black Beans Poblano Style
(vg, v, gf, df, nf)
Dessert
Tres Leches
(vg, nf)
Saturday Breakfast
Healthy start
Organic Fruit Salad
(vg, v, gf, df, nf, r)
Chocolate Chia Porridge
(vg, v, gf, df, nf)
With organic raspberries
Something Savory
Fall Mushroom Frittata
(vg, gf, nf)
Roasted Potato Hashbrowns
(vg, v, gf, df, nf)
Smoked Salmon Tartine
(nf)
With mascarpone dill
Vegan Burrito
(vg, v, df, nf)
Mushrooms, zucchini, squash, vegan chorizo, vegan feta, and rice. Comes with a side of salsa tatemada.
Sweeth tooth
Olive Oil Coffee Cake
(vg, nf)
ADD ONS
Crispy Bacon
$4 / per person
(gf, df, nf)
Avocado Tartine
$5 / per person
(vg, v, df, nf)
Honey Oat Bars
(vg, gf, df, nf)
Saturday Lunch
Salads
Hakusai (Chinese Cabbage) Salad
(vg, v, gf, df, nf)
With onion dressing
Persian Cucumber and Cherry Tomato Salad
(vg, v, gf, df, nf)
With lemon vinaigrette
Entrees
Teriyaki Chicken
(gf, df, nf)
Alaskan Wild Miso Cod
(gf, df, nf)
Teriyaki Tofu
(vg, v, gf, df, nf)
Sides
Sesame Rice Noodles with Peppers and Scallions
(vg, v, gf, df, nf)
Roasted Sweet Potatoes
(vg, v, gf, df, nf)
Haricot Verts with Chili Flakes
(vg, v, gf, df, nf)
Dessert
Brownies & Blondies
(vg)
Sunday Breakfast
Healthy start
Organic Fruit Salad
(vg, v, gf, df, nf, r)
Coconut Yogurt
(vg, v, gf, df, nf)
With organic berry compote and gluten-free granola
Something Savory
BEC
(nf)
Scrambled eggs, bacon, and Swiss cheese on brioche bun
Vegan Breakfast Tartine
(vg, v, gf, df, nf)
Served with vegan sausage, smashed avocado, and vegan feta on rice crisp
Vegan Pancakes with Orange Zest
(vg, v, df, nf)
Served with fruit compote, maple syrup
Sweeth tooth
Homemade Biscuits & Berry Marmalade
(vg, nf)
Add Ons
Crispy Curly Kale Chips
$3 / per person
(vg, v, df, nf)
Granola Bar
$3 / per person
(vg, v, gf, df, nf)
Sunday Lunch
Salads
Farmer’s Market Mixed Greens
(vg, v, gf, df, nf)
With shaved radishes and lemon vinaigrette
Caprese
(vg, gf, nf)
Sliced tomatoes, mozzarella with balsamic vinaigrette
Entrees
Grilled Bavette Steak
(gf, df, nf)
Grilled Chicken Kebabs
(gf, df, nf)
Served with chimichurri on the side
Vegan Meat Balls
(vg, v, gf, df, nf)
Served with coconut yogurt tzatziki
Sides
Penne with Nut-Free Pesto
(vg, nf)
With haricot verts and parmesan
Roasted Cayenne Butternut Squash
(vg, v, gf, df, nf)
Roasted Rainbow Carrots
(vg, v, gf, df, nf)
Dessert
Assorted Cookies
(vg, nf)
Pizza
From our wood-burning oven, a 72-hour cold-fermented sourdough crust, topped with San Marzano tomato pelati or rich Parmesan cream, and baked until blistered and lightly charred.
Marinara
Greek oregano, garlic and fresh basil
Margherita
Buffalo mozzarella and fresh basil
Buratta, heirloom tomatoes
Homemade pesto and micro basil
Con funghi
Mushrooms, buffalo mozzarella and fresh basil
Vegetariana
Roasted peppers, eggplant, heirloom tomatoes, artichokes, buffalo mozzarella and fresh basil
Spanish anchovies & Castelvetrano olives
With red onions and Greek oregano
Quattro stagione
Prosciutto cotto, artichokes, mushrooms, olives, buffalo mozzarella and fresh basil
Diavola
Sopressata picante, buffalo mozzarella and fresh basil
Sweet sausage, broccoli rabe
With grated Canestrato Pugliese
Prosciutto and arugula
With shaved parmesan