All menus can be tailored to your needs and wishes. Feel free to mix/match from any menu.

***ALL of my ingredients are as organic, locally sourced and sustainable as possible. I do not cook with any hormone/steroid treated poultry/eggs/dairy.


PASSED HOR D’OEUVRES

Ahi-Tuna Poke Tostadas with Mango and Candied Jalapeño

Crispy Sushi Rice Cakes with Salmon Tartar, Soy Glaze, Scallions, Sriracha Mayonnaise and Sesame Seeds

Lobster Waffles: Thin Waffle Cone Crust with Lobster Salad, Pea Shoots, Cilantro and Light Vinaigrette

Tuna Tartar Cucumber Bites

Tuna Tostada with White Bean Puree, Tomatillo Salsa, Heart of Palm and Cilantro

Taco Bites

Mini Beef Wellington Bites

Olive and Sun-Dried Tomato Tapenade and Polenta Bites

French Onion Soup Puffs

Apricot and Brie Puff

Fig and Brie Puffs

Wedge Salad and Blue Cheese Skewers

Steak Frites Skewers

Caprese Skewers

Shrimp and Chorizo Skewers

Duck Taquitos: Celery Root Remoulade and Mango Sauce

Pulled Pork Taquitos: Raisin Cabbage and Plum Sauce

Polenta Crostini, Butternut Squash, Ricotta and Sage

Wild Mushroom and Caramelized Shallot Crostini with Gruyère

Crostini with Manchego and Blackberry

Kobe Beef Lollipops in a Blanket

Crab Salad Crostini Melt with Tomato and Dill and Melted Gruyère

Merguez and Pepper Skewers with Harissa Mayonnaise

Risotto Balls (Asparagus/Butternut Squash/Crab) Red Pepper Coulis or Tomato-Cream Sauce

Spicy-Shrimp Cocktail

Smoked Salmon and Caviar Blinis

Filet Mignon/Chimichurri and Pickled Red Onion

Seared Tuna Tostadas with White Bean Puree, Heart of Palm, Tomatillo Salsa and Cilantro

Wings

Shrimp Tempura with Tartar

Fish and Chip Mini Cones

Cocktail Lobster Roll Sliders

Rosemary Balsamic Filet Mignon and Potato Skewers 

Avocado Bruschetta

Tomato Bruschetta

Bacon Covered Plantains

Caviar and Crème Fraîche Blue Potatoes

Smoked Duck and Lentil Endive Boats

Endive Boats with Roquefort, Watercress, Walnuts and Herbed Dressing

Ham and Potato Croquettes

FISH AND SEAFOOD

Grilled Shrimp in an Avocado-Dill Crema

Grilled Rum-Coconut Shrimp with Pineapple Salsa

Shrimp Tempura with Tartar Sauce

Orgain Salmon California: on an Avocado Mousse

Local Fish, Lemon, Caper and White Wine Sauce

Crab Cakes with Mango and Pineapple Salsa

Branzino with a Red-Pepper Coulis

Halibut Orange Beurre Blanc

Wild Striped Bass with White Wine, Caper and Brown-Butter

Miso-Glazed Black Cod

Pan-Seared Sea Scallops on a Mint-Pea Puree

Lobster Tails with Garlic and Butter

Caribbean Lobster Curry with Rice, Zucchini, Carrots, Cucumbers and Cilantro

Whole Lobster with Lemon-Aioli and Butter on the Side

Beer Battered Fish and Chips

Cajun Spiced Halibut with a Corn-Cilantro Salsa

Ahi-Tuna Poke with Crisp Croutons, Mango, Ginger, Scallion and Candied Jalapeño

Moqueca: Brazilian Stew with Shrimp, Coconut Milk, Tomato, Plantains, Peppers, Onions and Cilantro

Salmon and Mussels with Herbed-Honey Brown Butter

MEAT
(ALL SMALL FARMS AND LOCAL WHEN POSSIBLE)

Za’atar and Pistachio Crusted Lamb Chops with Au Jus

Lamb and Merguez Skewers with Peppers and Harissa/Mayonnaise or Yogurt Cilantro Dip

Grilled Rosemary Marinated Hanger Steak on a Tomato-Jam

Garlic and Rosemary Braised Lamb Shank

Braised Short Ribs with Scallions and a Sweet-Spicy Soy Sauce

Miso-Glazed Pork Rack 

Pork Chops with Apples, Onions, Sage and Light Cream Sauce

Grilled Filet/Porterhouse/Hangar with Array of Sauces…. Béarnaise/Poivre/Red Wine/Chimichurri Sauce

Argentine Mixed Grill: Sausages/Steak/Chicken Breast with Garlic Chimichurri

Veal Milanese On or Off Bone on Arugula with Shaved Fennel and Tomato

Veal Paillard

Korean Marinated Short Ribs

BBQ Sweet and Spicy Ribs

Beef Bourguignon

POULTRY
(ALL NO HORMONES NO ANTIBIOTICS SMALL FARMS)

Aless’s Famous Roast Chicken: Stuffed with Herbs, Clementines, Sage-Butter

Orange-Grand Marnier Marinated Chicken Thighs

Roast Chicken with Clementine and Jus

Chicken Paillard

Marinated Grilled Chicken Breast with Strawberry Salsa

Chicken Provence (Stuffed with Provence Herbs au Jus)

Grilled Chicken Sausages with Armagnac

Korean Marinated Chicken with Ginger-Mango Sauce

Duck Breast with a Cassis Reduction

Tequila-Lime Grilled Chicken Breast

Duck Cassoulet

Coq au Vin

PASTA

Carbonara Linguine with Lobster, Pancetta, Arugula, Cherry Tomatoes and Shaved Black Truffle

Saffron Linguine with Mushroom and Spinach

Pasta with Sausage, Tomato Cream 

Rigatoni with Lobster, Kale, Vidalia Onion and Butternut Squash in a Pumpkin-Cream Sauce

Lobster Fra Diavolo

Cavatelli with Duck Ragu

Eggplant Parmesan


SANDWICHES

Lobster Rolls

Smoked Duck, Watercress and Herbed Dressing on Pumpernickel

Croque Monsieur

Camembert and Apple Grilled Cheese

Grilled Cheese with Bacon

Filet Sliders with Boursin

Beef/Bacon and Cheddar Burgers

Turkey Burgers with Avocado and Cranberry Spread

Chicken Breast, Watercress, Brie and Dijon-Mayo on Baguette

Merguez Burger with Arugula, Shaved Fennel and Harissa-Mayonnaise

Pulled Pork Slider with Raisin Slaw

Vegan/Vegetarian Sliders with Pesto

SALADS

Little Gem and Beet Salad with Pistachio on a Yogurt-Dill Dressing

Beet, Avocado, Basil and Pine Nut Salad with a Beet-Balsamic Vinaigrette

Asian Chicken Salad: Poached Chicken, Wontons, Snow Peas, Peppers, Edamame, Cabbage,

Carrots in a Soy-Ginger Dressing

Farro Greek Salad with Olives, Peppers, Sun-Dried Tomatoes, Feta Cheese in a Red-Wine and Oregano Vinaigrette

Fall Salad: Baby Kale, Candied Walnuts, Cranberries, Toasted Pumpkin Seeds, Roast Butternut Squash

Peach, Avocado and Cucumber Salad with Feta Cheese an Herbed Vinaigrette

Mediterranean Rice Salad: Peppers, Olives, Red Onions, Baby Tomatoes

Caesar Salad

Niçoise Salad: Sushi-Grade Tuna, Haricots, Hard-Boiled Eggs, Anchovies,
Peppers, Red Onion, Olives, Tri-Color Baby Potatoes

Cobb Salad: Chicken, Avocado, Bacon, Boiled Egg, Fresh Corn, Blue Cheese

Salade Veronique: Bacon, Grapes, Chicken, Dill, Avocado, Bacon

Chicken Bombay Salad: Poached Chicken, Mango, Coconut in a Light Curry Dressing

Caprese Salad

Frisée Salad with Marcona Almonds and Lardons

Smoked Duck, Watercress, Lentils and Herbed Vinaigrette

Citrus Salad with Avocado, Grapefruit, Radicchio, Pistachios, Tarragon and Orange-Vinegar Dressing

Shredded Chicken Miso Salad

Watermelon, Basil and Feta Cheese Salad 

Vegetarian Israeli Couscous Salad

DRESSINGS (all artisanal)

Miso-Cashew Tahini

Black-Pepper Sherry Vinaigrette

Herbed “Mon Petit Café” 

Balsamic-Shallot Vinaigrette

Olive Oil-Lemon 

Soy-Ginger

Buttermilk/Ranch

Beet-Yogurt and Dill

SIDES

Roasted Sweet Potatoes with Parmesan

Honey Thyme Carrots

Brussel Sprout Gratin

Brussel Sprouts with Lardons

Baked Potato Bar Broccoli Cheddar, Bacon and Sour Cream and Chive 

Tri-Color Herbed Baby Potatoes

Duck Fat Roast Potatoes 

Fettuccine XVOO and Garlic

Sriracha-Maple Cauliflower

Tri-Color Cauliflower Gratin

Three Cheese Cauliflower Gratin: Blue Cheese, Stilton and Fontina

Artisanal Mac and Cheese

Lobster Mac and Cheese

Honey Roasted Butternut Squash with Cranberries

Roast Tri-color Potatoes

Harissa-Honey Sweet Potatoes 

Grilled Asparagus with Provence Herbs

Grilled Veggies: Portabella/Peppers/Squash/Asparagus with Balsamic Reduction

Vegetable Tian

Crispy Garlic Butter Parmesan Mashed Potatoes

Hasselback Potatoes with Sage

Potatoes Lyonnaise

Maple-Dijon Roast Carrots

Coconut Rice

Truffle Mashed Potatoes

Carrot Mashed with Watercress

Warm Kale and Mushroom Salad

Butter-Shallot Corn Off the Cob

Corn Three Ways: Truffle, Parmesan and Maple-Dijon/Bacon

Cowboy Caviar: Black Bean, Chickpeas, Tomato, Fresh Corn and Cilantro

Blackened Broccoli with Shallots

Broccoli Rabe with Sausage

BBQ/LUNCH

Lobster Rolls

Filet Mignon Sliders with Boursin and Fried Leeks

Lamb and Merguez Skewers with Peppers and Harissa/Mayonnaise or Yogurt Cilantro Dip

Soy-Ginger Marinated Short Ribs 

Sweet-Spicy Hanger Steak with a Lemon-Garlic Aioli

Avocado-BLT Slaw

Artisanal Mac and Cheese

Lobster Mac and Cheese

Summer Rotini Pasta Salad with Grilled Eggplant, Portobello Mushroom, Red Pepper, Red Onion and Pesto-Balsamic Dressing

Beer Battered Baja Fish Tacos: Crispy Corn Meal Dusted Mahi Mahi with Mango Slaw, Avocado, Roasted Jalapeño and Lime-Crema

Crab Cakes with a Mango-Pineapple Salsa

Zucchini Tacos: Scooped Out Zucchini with Ground Beef, Red Peppers, Tomato, Avocado and Melted Cheddar and Monterey Jack Cheese

Vietnamese Lemongrass Sausage Lettuce Wraps: Topped with Julienne Carrots, Mint and Cilantro

Cumin-Merguez Sausage Meatballs with Yogurt Cilantro Dip

Burgers au Poivre with Blue Cheese

Mini Crab Melt Sandwiches: Open Faced Crostini on Sour Dough with Tomatoes and Dill,
Topped with Melted Gruyère

MAKE YOUR OWN CREPES  

Station made to order: Aless’ “Chicken A La King”, Portabello Mushrooms with Thyme, Caramelized Onions, Sautéed Spinach, Fresh Tomatoes, Gruyère, Truffle Tremor, Chopped Herbs (can be done outside on a hot plate).

BRUNCH

Poached Eggs Shakshuka (Eggs Poached in a Spicy Middle-Eastern Flavored Tomato Sauce)

Aless’s Burrito: Scrambled Eggs with Spinach and Mushroom Topped with Avocado, Chalula Hot Sauce and Ketchup 

Challah French Toast with Bacon and Sausage

Smoked Salmon Platter: Acme Smoked Salmon with Crostini, Boiled Egg, Chopped Red Onion, Capers and Side of Cream Cheese

Nutella Crepes with Berries, Powdered Sugar and Homemade Chantilly Cream

Juevos Rancheros: Black Bean Stew, Pico de Gallo, Sunny Side Up Eggs, Cilantro and Feta on a Corn Tortilla

Eggs Benedict with Smoked Salmon or Canadian Bacon

Vienoisserie Assortment with Bonne Maman Mini Jams

Fruit Platter

Sausage/Bacon/Ham

Granola/Yogurt/Berries

Corporate Catering Menu

DAILY minimum $400

$20/Guest

Make Your Own Salad Bar: Mixed Greens, Baby Spinach, Cherry Tomatoes, Feta Cheese, Olives, Artichoke Hearts, Fresh Corn, Haricots Vert, Hard-Boiled Egg, Tricolor Potatoes, Mixed Peppers, Avocado, Cranberries, Croutons

Proteins: Bacon, Seared Sushi Grade Tuna, Chicken

Artisanal Dressings: Balsamic and Green Herbed

Assorted Breads and Butter

$30/Guest

Chicken Marsala

Linguine with XVOO and Roasted Garlic

Blackened Broccoli with Shallots

Arugula with Parmesan and Cherry Tomatoes with Sherry Vinaigrette


$17/Guest

Tomato and Basil Soup

Croque Monsieur with and without Ham

Mixed Greens, Cucumbers and Cherry Tomatoes with Green Herbed Dressing

$30/Guest

Grilled Paprika Shrimp over Avocado-Dill Crema

Coconut Rice

Maple-Sriracha Cauliflower

Greens with a Mis-Dressing

$17/Guest

Home Made Hummus, Portobello Mushroom, Roast Red Peppers, Sprouts on a Wrap with Vinaigrette

Prosciutto, Tomato, Mozzarella and Basil on Ciabatta Baguette with Aged Balsamic and XVOO

Curried Chicken Salad with Raisins and Coconut on Marble Pullman

Winter Salad with Orange Dressing included for all guests

$17/Guest

Make Your Own Crèpes: Chicken Supreme, Sautéed Wild Mushrooms, Spinach, Caramelized Onions, Tomatoes, Gruyère and Truffle Tremor Cheese 

Salad Tricolore: Endives, Radicchio, Arugula with Walnuts and Sherry Vinaigrette

$17/Guest

Make Your Own Omelet Bar: Tomatoes, Spinach, Onions, Lardons, Mushrooms, Peppers, Gruyère, Truffle Tremor 

Side Salad: 

Winter: Baby Kale, Cranberries, Pumpkin Seeds, Butternut Squash and Orange Dressing 

Or 

Summer Salad: Mesclun, Avocado, Cucumbers, Strawberries, Goat Cheese and Herbed Vinaigrette


$25/Guest

Bowtie Pasta with Sweet Italian Sausage and Peas (Grated Parmesan on the side)

Eggplant Parmesan

Arugula Salad with Cherry Tomatoes and Balsamic Vinaigrette

$17/Guest

Spinach Quiche

Mixed Greens with Avocado, Tomatoes, Cucumbers, Strawberries and Goat Cheese with Herbed Vinaigrette

Mixed Bread Assortment with Butter

$17/Guest

Butternut Squash, Chickpea, Potato and Spinach Curry with Pumpkin Seeds 

Basmati Rice

Naan Bread

$30/Guest

Grilled Hangar Steak on a Tomato Jam

Baked Salmon with Avocado Mousse

Truffled Mashed Potatoes

Watercress and Tomato Salad with Shallot-XVOO Dressing

$25/Guest

Asparagus Risotto Balls with Red Pepper Coulis

Grilled Chicken and Apple Sausages with Homemade Honey-Mustard on the side

Frisee Salad with Lardons (on the side) and Marcona Almonds