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)