Catering Menu

Cacio e Pepe Polenta, roasted pepper relish, balsamic glaze and micro basil

Cubed beets, parsnip puree, arugula, puffed quinoa

Sicilian rice balls, spring peas, fontina, lemon dill aioli, wood-fired lemon (Heads up! Fried in peanut oil)

Prosciutto, coppa, bresaola, herbed + whipped ricotta, fontina, gorgonzola, basil pesto, fig jam, honeycomb, mustard, kalamata olives, red grapes, green grapes, candied walnuts, fresh rosemary, toasted baguette, gluten-free crackers

Grilled Asparagus, Romesco, Seasoned cherry tomatoes, shaved parm

maple sherry vinaigrette, parmesan focaccia crumbs

Idaho potato, heavy cream, butter, mascarpone, parm, garlic, salt, black pepper, chives, more butter

Celery root puree, orange zest parsley gremolata

Wood-fired bay scallops (the tiny ones!), vibrant herby-tomato cioppino broth, toasted focaccia for sopping up every last bit

Arugula, hand-sliced prosciutto, fresh mozz, extra virgin olive oil, freshly grated parm, balsamic reduction

Ricotta, gorgonzola, shaved parm, fresh garlic, fresh mozz, extra virgin olive oil, cracked black pepper

Fresh basil, fresh mozz, housemade tomato sauce, extra virgin olive oil, cracked sea salt

Campanelle pasta, spicy red sauce, roasted garlic burrata, focaccia bread crumbs

Lumache pasta, aged cheddar, manchego, gruyere, asiago, roasted garlic breadcrumb

Orecchiette pasta, wild mushrooms, hydroponic lion’s mane, oyster + chestnut mushrooms, shallots, garlic, cream, parmesan

Chocolate brownie, balsamic glaze macerated strawberries, whipped cream

Butter cake, lemon curd, whipped lime mascarpone, orange confit

Prairie Organic Vodka, lime juice, simple syrup, housemade pom grenadine, ginger beer

Banhez Mezcal, passionfruit liqueur, lime juice, simple syrup, habanero bitters, basil

Very Old Barton, Gallo Very Dry Vermouth, Lime juice, grenadine

Ketel One Vodka, Giffard pamplemousse liqueur, grapefruit juice, lemon juice, prosecco