Luxury Catering Inspired By City Elegance
Five categories. Each dish a starting point. Every menu built from what the season offers, not what is easiest to produce at volume.
Appetizers
Passed bites and station starts: crème fraîche blini, tuna tartare on sesame crisp, roasted beet crostini, seared scallop with citrus foam.
Cold-smoked salmon rillette, wagyu beef skewer with chimichurri, wild mushroom arancini, heirloom tomato bruschetta with aged balsamic.
Signature Entrées
Dry-aged prime rib with bone marrow jus, butter-poached halibut with saffron broth, roasted duck breast with cherry gastrique, rack of lamb with herb crust.
Pan-seared filet with truffle bordelaise, whole-roasted branzino with preserved lemon, braised short rib with celery root purée, wild mushroom Wellington.
Desserts
Dark chocolate tart with gold leaf, vanilla bean panna cotta, lavender crème brûlée, warm apple tarte tatin with calvados caramel.
Plated petit fours, seasonal fruit pavlova, espresso opera cake, mignardises passed on polished silver trays at close of service.
Bar & Beverage Program
Signature cocktails built around the season: blood orange Negroni, elderflower gin spritz, smoked bourbon Manhattan, cold-press citrus mezcal sour.
Curated still and sparkling wine lists, non-alcoholic craft pairings, and a champagne service timed to the room's first toast.
Seasonal Specials
Spring: white asparagus with morel and tarragon. Summer: heirloom tomato with burrata and basil oil. Autumn: roasted squash with aged gouda and toasted pepitas.
Winter: braised short rib with black truffle and celery root. The specials list turns when the market does — not on a quarterly schedule.
Every dish on this page is a starting point.
The menu you see here reflects the kitchen's current thinking. A custom consultation shapes it around your room, your guest count, and what the market offers the week of your event.