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The Archive2018-10-05T01:39:32+00:00

Classics

Dumplings
Pho (Chicken / Beef)
Tonkatsu Ramen
Kuai Tiao Neua – Beef necks and bones slow cooked to create a savory broth, the meat and marrow served with rice noodles, beef meatballs, bean sprouts, green onions, and cilantro, and pickled peppers, fried garlic oil, and sugar to taste.
Pork satay w/ peanut sauce
Thai Beef / Pork / Ground Turkey Salad
Pad See Ew – Thai stir fried flat noodles.
Pad Ke Mao – Drunken Noodles
Somtom – Papaya Salad
Sticky Rice
Beef Bulgogi
Cucumber Salad
THE BEST CHARCUTERIE BOARD YOU’VE EVER HAD IN YOUR LIFE! PERIOD.
Crème brûlée
Roast Shishito Peppers
Chinese Salad
Panang Potato Curry (Coconut Curry)
Thai Tea / Boba
Fried Rice – Vegetarian, Short Rib, Chinese Sausage
Salt & Pepper Beef
Yakitori Skewers
Rum Grilled Prawns
Vegetable Shish Kabobs w/ Creamy Herb Dressing
Spicy Seafood Trio, Seared scallop, muscles, shrimp, in a fresh tomato sauce on top a bed of scratch made pappardelle.
Traditional Pizza
Coconut Shrimp Honey Cream Sauce
Italian Meatballs
Nicoise Salad
Lamb Carpaccio
Shrimp Cocktail
Lobster Thermidor
Steak, Steak, Steak, and more Steak. Piedmontese, Snake River Valley, Wagyu.
Spring Pea Risotto
Praline Brownie
Canolli
Sweet potato wedges
Thick Cut Bacon Wrapped Hearts of Palm.
Vegan – Bruschetta w/ Heirloom Tomatoes and imported Balsamic.
Vegan – Chocolate Mousse (Uses Avocados to keep calories low) & Huckleberry Coulis
Roasted Pork Belly, w/ mustard & fennel sauce, over polenta and roasted veg.
18 Hour Smoked Brisket
14 Hour Carolina Pulled Pork
Potato Salad
BBQ’d Bacon Baked Beans
Brats & Sauteed onions.
Chicken Sausage
Jack Fruit “Pulled Pork”
Smoked Pork Belly
Pesto Salad
Maine Lobster Rolls
Clam Chowder Shooters
Hokkaido Milk Bread
Cheesy broccoli bites
Avocado Cucumber Rolls
Chicken Pot Stickers
Miso Glazed Cod
House Smoked Bacon
Aged Maple Sausage
Home Fries
Heirloom Tomato Salad on Parmesan Tuiles (For Vegans we’ll do Wonton Cups)
Chuck, short rib, carrot & onions, ground into meatballs w agave 5 spice bbq sauce
Holiday Menu – Turkey, Ham, Cornbread, Mushroom or Sausage Stuffing, Cranberry Sauce, Turkey Gravy, Mashed Potatoes, Sweet Potatoes w/ fresh Marshmallows, Green Bean Casserole, Roasted Fall Vegetables, Apple Crisp, Pumpkin Pie w/ Pumpkin seed brittle.
Hong Kong Fried Snapper
Oysters Rockefeller
Margarita Pizza
Blinis & Caviar
Beignets
Crab Cakes
Quiche Florentine
Ice Cream Sunday Bar Classic, Fresh Whipped Cream, Dark Chocolate Shavings, Barrel Aged Cherrys
Jambalaya
Char Grilled 5 Spice Chicken
Christmas Pudding w/ Creme Anglaise
Squid Ink Pasta
Summer Berry Salad
Summer Pesto Pasta w/ side of Grilled Lemon Chicken
Mojo Pork
Rice & Beans
Fried Plantains
Roasted Chicken Puttanesca Sauce, Roasted Sunchokes & Brussels Sprouts
Prawns w/ Tomato Chutney
Spanish Pork Meat Balls
Chicken Flautas w/ Tomatillo Salsa
Guacamole in Wonton Cups, topped with Tequila & Lime Shrimp
Elote Canape over Corn Cake
Taco Bar – Ribeye, Cilantro Lime Shrimp, Chicken Mole, Nopales, Pastor
Scratch made tortillas, guac, and cheese.
Tuna Bite-Size Bouillabaisse Pot Pies
Beef Tar Tar on Pommes de Terre
Nicoise Salad on Wonton Crisp
Caprese Spears
Pickled Watermelon Cubes
Grilled Squash Ribbons and Prosciutto with Mint Dressing
Zucchini, Sausage, and Pepper Gratin
Beef Vietnamese Summer Rolls
Bacon-and-Romaine Skewers with Blue Cheese Dressing
Eggplant Involtini
French Onion Tart
Bacon-Wrapped Cherry Peppers
Mezze Platters
Sun Dried, Aged Thai Sausages
Orzo Salad
Burrata Plate

“You did what?” (Remixes)

Pepsi Base – BBQ Sauce (For Pepsi’s employee appreciation lunch)
Wild Cherry Pepsi Brownies
Duck Confit Sweet potatoes & bacon gravy poutine topped with fresh made cheese, sautéed mushrooms & spinach, and fried duck cracklings.
Duck con fit bahn mi, with duck gizzard pate and day pickled vegetables on fresh baked whole wheat baguette.
Nectarine and black berry pie topped with avocado / coconut / Rumchata ice cream. Side of caramel
Barrel Aged Maple Glazed Cod.
Seared Steak Nigiri
Grilled Honey & Five Spice Pork Belly w/ Heirloom Tomatoes
Edamame & Sweet Potato Salad w/ Honey & Yuzu Dressing.
4 Different Sweet Potatoes Croquettes w/ Creamy Onion Dressing
Thai “Shrimp Cocktail”, pineapple curry puree topped with coconut creme and a grilled shrimp.
Blend w/ Chickpeas makes a dangerous hummus Pineapple Curry Hummus.
Black Garlic Hummus
Sweet Smokey Popcorn
Smoked Eggplant, marinated in bulgogi marinade sliders
Cannoli Pizza
Deviled Green Eggs and Ham
Apple Butter & Caramelized Onion Gravy
Korean BBQ Burgers (The burgers are ground marinated Korean short ribs)
Bacon Burgers (The burgers are 60% bacon)
Smoked BBQ Burger
Gastronomy Burger
The Banana crème brûlée, brûléed banana on a custard topped with cocoa nibs.
Fried King Oyster Mushroom Roll w/ pickled onions, miso mayo, and cilantro leaves.
Bao Bun Tacos
Thai BBQ’d Chicken Tacos w/ papaya salad & cilantro, lime, fish sauce, aioli.
Sweet Potato Salad
Yuzu & Honey Vinaigrette Roasted Cauliflower tossed w/ Semolina Pasta
Pickled Melon topped w/ Green Goddess Dressed & assorted veg.
Chicken and Sweet Potato Curry Puffs
Balsamic Zucchini Casserole
Polenta chip topped w/ fig caramelized in balsamic, walnut, and goat cheese.
Thanksgiving Danishes – Danish stuffed with cranberry, turkey, stuffing, drizzled with gravy and homemade aioli.
Thai Sausage Benedict served with baby kale and spinach salad, dressed in lime-cilantro vinaigrette.
Shrimp Scampi Toast Points.
Andouille & Shiitake Stuffing
Madagascar Vanilla Sweet Potato Mash
Truffle French Onion Soup
Coconut Pudding w/ Longan fruit, corn, and coconut meat topped w/ mango and blood oranges.
Asparagus, Pancetta, and Heirloom Tomato Frittatas.
Figs, Honey, and Fresh Ricotta tarts.
Fresh Whipped Cream, topped w/ Bourbon & Cinnamon glazed pineapples.
Miso Butter Salmon over Beet Salad.
Shitake Mushroom crusted Prime Rib.
Turkey Meatballs stuffed w/ pine nuts, pesto, and mozzarella.
Foie Gras French Toast.
Jack Fruit Based BBQ Sauce
Bouillabaisse Pot Pie
Eggplant Cassarole
Firecracker Cauliflower
Sangria Parfaits – Pineapple couli, macerated strawberries, fresh whipped cream, shortbread crumble.
White Mac & Cheese Topped w/ Australian Winter Truffles
Holland White Asparagus Salad w/ Dungeness Lump Crap & Grapefruit Beurre Blanc
Seared Steak Nigiri w/ Black Sushi Rice
Bacon Wrapped Heart of Palm
Miso Glazed Scallops w/ Shiitake Bacon in Lettuce Cup
Leek Risotto w/ Shiitake Bacon, and Blanched White
Asparagus
“Taco Station” – Charcoal Bao Buns served with Pork Belly,
Fresh Vegetables & Black Garlic Aioli OR Thai Grilled Chicken w/ Papaya Salad & Cilantro Aioli

Desserts

Sweet Lemon Meringue Tartlet
Snickers Tartlet
Passion Fruit, Coconut, & Banana Verrine
Chocolate Trio Verrine w/ Dark, Milk, & White Chocolate
Black & Silver Macrons – Silver Side Vanilla, Black Side
Raspberry – Filled w/ Lemon & Chambord Cream
Fruit Tartletts
All the Parfaits
Cheesecakes!
White Chocolate Gonash Strawberry Shortcake Pops
Red Velvet Cake Pops – Gold Glitter
Chocolate Tiramisu Cake
All kinds of Cakes – Shaped like Stilettos
Fresh danishes, croissants, tarts
Macarons
Macaroons
Salted caramel pot de creme
Chocolate Mousse – Coconut, Avocado, Chocolate Honeycombs

Original Drinks

Ruby Lychee Lemonade
Mango Mojito
Grapefruit & Honey Mojito
No Diggity Shot
Pomegranate liqueur, fresh pineapple juice, raspberry vodka. Tastes like rocket pops from the ice cream truck!
“Ice Cream Paint Job”
Vanilla liquor, Baileys, and Rumchata. Cream on the inside. Clean on the outside.
Hold it Hayes
This layered cocktail showcases the Raider’s iconic colors;Silver, White, and Black. It is a classic champagne cocktail, with a whiskey edge, suitable for men who prefer classy libations but prefer more robust ingredients. It is further modernized by the addition of a light style beer (beer cocktails are in right now) which also pays homage to the Raider’s legendary tail-gating tradition.
The Black Hole
For the Manhattan and Old Fashioned drinkers, this dark black cocktail combines the best of the two worlds. Dry, strong and to the point with a hint of spice, anise, and peppercorn.
Madden Nevada
Winning Super Bowls isn’t easy, especially if you aren’t well hydrated. This riff on a gin fizz using a popular at-the-moment exotic fruit similar to a lemon, yuzu. It is packed with aromatic herbs and the gin from a fully self-sustainable and wholly self-sourced farm turned distillery Frey Ranch completely Madden, ahem, made in Nevada.

Lets Get Corporate (Stuff we did to feed 1,000+ Guests)

BBQ STATION
Smoked western BBQ Chicken on Potato knot bun
Molasses seared tri-tip sandwiches on Potato knot bun
Carolina Pulled Pork on Potato knot bun
Sweet Potato Fries
Just Going Extra
18 hour smoked brisket Homemade bourbon BBQ sauce
50/50 bacon burger Potato knot bun w/ fried onions
Braised Pork Belly Bao Buns
Hand cut Honey Butter Chips Tossed with spicy honey glaze
COLD STATION
Thai Ground Turkey Salad Lettuce Wraps (Larp)
Bay Scallop and Shrimp Ceviche
Glass Noodle Salad
Kale, Avocado, & Hummus Wrap
SALMON AND TUNA POKE’ STATION
Made to Order, Fresh Tuna and Salmon Poke’ over Forbidden Rice, Seaweed Salad, and Pickled Ginger topped with Wasabi Aioli, Teriyaki Ponzu Sauce, and Sesame Seeds
YAKITORI SKEWER STATION
SKEWERS
Miso Chicken with Green Onion
Soy Beef Tenderloin with Mushrooms
Spicy Rum Grilled Prawns and Charred Pineapple
Tomato, Mushroom, and Mini Pepper with Creamy Herb Dressing
SIDES
Roasted Shishito Peppers with Yuzu Juice
Warm Edamame in the Shell with Sea Salt and Sesame Oil
SLIDER STATION
Seared Beef Slider with Port Wine Shallot and Blue Cheese Fondue on Brioche Bun with Dijon Spread
Asian Chicken Slider with Papaya Salad, and Cilantro Aioli on Brioche Bun
SEAFOOD DISPLAY STATION
Fresh Pacific Shucked Oysters, Hot Smoked Atlantic Salmon, Chilled Shrimp, and Poached
Maine Lobster Tail
Classic Cocktail Sauce, Spicy Creole Sauce, Lemon Wedges, Creamy Horseradish, and Tabasco.
ARTISINAL CHARCUTERIE AND SMALL BATCH CHEESE STATION
CAVIAR AND BLINI STATION
OYSTER BAR
Black Garlic Remodel, Cocktail Sauce, Mignonettes, Fresh Horseradish, Meyer Lemons.
NITRO ICE CREAM BOOTH
A showcasing of liquid nitrogen ice creams in a variety of flavors including pommegranite vodka sorbet, peach oatmeal gellatto, peanut brittle ice cream, Dutch chocolate
MEATS STATION
Carved roasted exotic meats to include wild boar sausage, smoked turkey legs, spit roasted picańah, grilled prawns, beef ribs, buffalo sliders all served with hand made accompaniments to include several types of pickles, spreads and mustard. Cooked over open flame.
GARMAGE STATION
Farmers market tasting featuring assorted vegetables prepared in several ways along with homemade hummus, classic dressings and breads with house made condiments.
SNACK BAR
Snack bar including alcohol infused cotton candy, assorted seasoned popcorns, roasted nuts, and penny candy.
S’MORE STATION
ICE CREAM SANDWICH & COOKIES STATION
SUNDAE STATION

Bougie Menu

Aged Cheddar Frico w/ Jamon Iberico, Parsley Vinegar, & Fried Mustard Seed
Fried Oyster w/ Uni Creme Fraiche, Beluga Caviar, Burgundy Truffle, & Chive Flower
Muscovy Duck Breast w/ Roasted roots, Pickeled baby veg, Carrot ginger broth, & Charred frisee
Kumbocha Squash Ravioli, Sherry Gastrique, Candied cranberries, & Pecan / Sage Beurre Noisette
Roasted Quail , Forest mushroom bread pudding, White asparagus, Pan jus lis, & Shaved white truffle
Smoked, Dry Aged Bone In Filet, Horse radish, Truffled gaufrettes, & Seared foie gras
Matcha Watercress Sorbet & Honeycomb
Dark Chocolate Dome, Chocolate mousse, Candied nuts, Orange blossom creme anglaise, Gold leaf, & Gum drops
Lobster Pot Pie, Morell Mushrooms, Peas and Carrots, & Peruvian Potato
Fried Sweet Breads, Charred grapes , Grappa, & Thyme snickerdoodle
Foie Gras Parfait, Lingnonberry gelee, Baguette, & Sea Salt
Bone Marrow Soup, Ox tail, Potato Dumplings, & Thai basil
Duck Confit PBJ, Duck legs, Caramelized Onion / Pistachio Butter, Bing cherry confiture, & Duck demiglace
A celebration of our nation’s best tomatoes – Tomatoes prepared several ways with aged sharp ricotta and heirloom olive oil. Finished with bread crumbs and Harrell aged sherry vinegar
A pig in the garden – Puree of early sweet corn with crispy pork belly and gojii berries, noble’ ver jus gastrique. Melon sprouts, preserved egg yolk.
market potatoes stewed with coconut milk and green curry, and spring beans. Finished with shaved Brazil nuts
Lobster raviolo with grapefruit beurre bland and melted leeks, finished with fried thyme and preserved citrus
Torn greens with Apple cider vinaigrette salted caramel almonds, pears, Maytag bleu cheese, pears and charred brioche
Whole roasted short rib plate – with sunchoke puree and glazed Brussels sprouts. Horse radish and au jus
Peaches and Dreams – A deconstructed version of the classic cobbler featuring a variety of seasonal peaches.
Split Pea Hummus and Vegetables 3 Ways: Fresh Heirloom Baby Carrots, Confit Baby Onions, and Roasted Sunchoke.
Pate Choux w/ Creme Fraiche, topped with Markys Osetra Karot Caviar, grated Cured Egg Yolks, and a slice Australian Winter Truffle.
Alaskan Gold King Crab Salad w/ Tomato, Amaranth Greens, Wild Sea Beans, Huckleberry and Avocado in Chili Citrus Vinaigrette. Served with Coconut Curry Corn Chowder.
Yuzu Honey Sorbet
Ale Braised Short Rib, Roasted Cultivated Mushroom Medley, over Mushy Fava Beans, and topped w/ Seared Hudson Valley Foie Gras, served with a side of Pickled Vegetables and Yorkshire Pudding.
Deconstructed Lemon and Raspberry Tart: Lemon Curd, Raspberry Gelee, and Basil Grass.
Ricotta with lemon zest, snow crab and peas served with garlic frosting.
Miso brown-butter glazed diver scallop with sweet corn puree, fresh herbs, roasted maitaké mushrooms.
Shaved root vegetable salad with coconut vinaigrette and shaved Brazil nuts.
Lobster ravioli with grapefruit beurre blanc, melted leeks, fried bread crumbs and sage.
Dark chocolate creme brulee with peach/cherry Grenache.

Science Stuff

Rum Horchata Marshmallows
Mojito Spheres
Lemondrop Lollipops
Margarita Jellys
Rum & Coke Jellys
Orange Cranberry Pop Rocks
Parmesan Espuma