Paleo Menu
Breakfast
Farmer’s Breakfast
eggs, bacon, avocado with lemon and sea salt
Breakfast Bowl
fresh berries, toasted coconut, mint leaves, almonds and coconut milk
Arugula and Leek Frittata
farmed-raised eggs with sautéed leeks, arugula and grilled tomato
Paleo Scramble
seasonal vegetables with crispy bacon and cherry tomatoes
Appetizers
Prosciutto Melon Skewers
mozzarella and basil
Fresh Ceviche Verrine
Shrimp with Garlic Remoulade Verrine
Soups
Wild Mushroom and Fresh Thyme
garnished with candied julienne leeks and truffle oil
San Marzano Tomato and Greek Olives
garnished with fresh basil leaves and sliced almonds
Grilled Romaine and Butternut Squash Puree
garnished with avocado oil and sunflower seeds
Roasted Pumpkin and Caramelized Shallot Puree
garnished with nutmeg and pumpkin seeds
Red Curry Squash and Cabbage
garnished with sriracha sour cream, charred corn and red chili flakes in oil
Salads
Arugula, Roasted Butternut Squash and Avocado Salad
topped with cucumbers, tomatoes, sliced avocado, rice-wine vinegar dressing and honey on the side
Baby Spinach, Radicchio and Mango Salad
topped with toasted almonds, cucumbers, tomatoes and sherry vinegar dressing with extra-virgin olive oil on the side
Charred Tuna Niçoise Salad
romaine lettuce topped with fingerling potatoes, green beans, red onions, hard-boiled eggs, Kalamata olives, oven-dried tomatoes and Dijon vinaigrette dressing on the side
Garden Salad
arugula and field green mix topped with julienne carrots, grape tomatoes, green onions, julienne peppers, cucumber and lemon slice
Entrées
Chicken Coq au Vin
red wine, braising sauce, bacon, sauteed mushrooms, candied carrots, stewed potatoes and Brussels sprouts
Salmon en Papillote
center-cut salmon, lemon-butter sauce, chef’s choice baby vegetables and fingerling potatoes
Grilled Filet Mignon
cabernet reduction, roasted asparagus and fingerling potatoes
Free-Range Smoked Chicken Ragu (gluten-free)
smoked paprika pesto on tri-colored quinoa, topped with butternut squash salad, pickled red onion and arugula
Bahi Curry Pork (dairy-free, gluten-free)
Berkshire roast pork ragu, served on red curry and cilantro quinoa with avocado and pickled red onion
Poblano Roasted Chicken(dairy-free, gluten-free)
chili-roasted chicken breast, Brussels sprouts, bacon and fennel hash; served with chunky tomato salsa
Braised Beef Shortrib Quesadilla
tortilla filled with braised shortrib, cilantro, grilled onions and peppers; served with corn and sweet potato hash and sambal oelek sauce on the side
Uptown Meatloaf
baked, ground lamb and pork meatloaf with house-made sambal barbecue sauce, garlic baby spinach and butternut squash mash
Rotisserie Chicken
half roasted chicken seasoned with Dijon and rosemary; served with cauliflower mash, honey-roasted pumpkin and peri-peri sauce on the side
Formal Entrées
Pistachio and Pesto Roasted Chicken Breast
wrapped in Parma prosciutto with roasted yams, shallots and sun-dried cranberry relish; served with roasted mango and agave coulis
Roasted Salmon
cauliflower mash, garlic field greens and spinach; topped with chili romesco sauce, toasted walnuts and grilled lemon
Blackened Angus Hanger Steak
grilled asparagus in parmesan-avocado oil; butternut squash mash and chimichurri sauce on the side
Market Vegetable Sides
Organic Bacon, Braised Escarole and Swiss Chard
Roasted Garlic Broccoli in Avocado Oil
Roasted Sesame and Ancho Chili Root Vegetable Mash
Roasted Ginger and Coconut Cauliflower Mash
Organic Quinoa
Roasted Cinnamon Agave Sweet Potatoes
Cauliflower Rice
Dessert
Berries and Cream
assorted berries, mint and fresh vanilla whipped-cream
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