First Courses
DELIVERY
PRICING VS. EVENT PRICING: For delivery
orders: We will provide you with a proposal or order confirmation
with per-piece/per-item pricing; note that there are minimum orders
on many items.
For
staffed events: We create a proposal that includes per-person pricing
(not per-piece pricing) based on our quantity recommendations and
other factors specific to each event.
MINIMUM
ORDER: Minimum order of 10 per item.
For
additional options, see our buffet salads and hors d'oeuvre menus.
Salads and appetizers here are suitable only as first courses for
seated dinners.
SALADS
Apple-Endive
Salad
with
caramelized apples, golden beets and champagne vinaigrette
Frisee
Salad
salad
of frisee and mixed greens with lardons and grape tomatoes in a
sherry vinaigrette
Grilled
Fennel Salad
mixed
greens topped with grilled fennel, salted walnuts and apple slices
in an apple cider vinaigrette (for events at Bespoke Cuisine only)
Mixed
Greens with Oven Roasted Cherries
mixed
baby greens with oven roasted cherries and St. Marcellin cheese
Pear
& Gorgonzola Salad
mixed
greens with pears, gorgonzola, toasted walnuts, dressed in a sherry-cranberry
vinaigrette
Roasted
Beet & Goat Cheese Salad
roasted
beet salad with avocado, fennel & goat cheese dressed in a mint
vinaigrette
Root
Vegetable Salad
frisee
with roasted root vegetable bruschetta topped with poached egg &
lemon vinaigrette
Three
Beet Salad
with
arugula and grapefruit dressed with citrus vinaigrette
Tomato
& Warm Goat Cheese Salad
beefsteak
tomato & baked herbed goat cheese
Wild
Mushroom & Leek Salad
sauteed
wild mushrooms and leeks with goat cheese served on
APPETIZERS
Corn
& Cheese Phyllo Triangles
marjoram-scented
corn, sauteed onions and fontina cheese in phyllo trianges
Crab
Cakes
lump
crab cakes served on mixed greens with a citrus wasabi vinaigrette
Mushroom
& Goat Cheese Strudel
wild
mushrooms, goat cheese & herbs wrapped in a buttery phyllo crust
Savory
Cheesecake
ask
for the week's freshest selections
Seared
Foie Gras
artisanal
seared foie gras served on a bed of arugula
Seared
Sea Scallops
pan
seared jumbo scallops with capers and fresh sage in a warm shallot
vinaigrette dressing
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