CATERING MENUS

Includes Coke, Sprite, Diet Coke, and Poland Spring Flat Water.

Includes all Tier 1 selections plus Dell's Lemonade and Peak Iced Tea.

Roasted Portobello mushrooms, piquillo peppers, tangy harissa-carrot slaw, peppery arugula, and creamy house-made vegan-herb ranch.

Zesty tuna salad, shallots, celery and Garlic Aioli, served with housemade B&B pickles, romaine, and hothouse tomatoes.

Crispy chickpea fritters, spiced tomato jam, baby arugula, pickled red onion, and cucumber tzatziki.

Hand-breaded golden chicken cutlet topped with savory sautéed broccoli rabe, roasted red bell peppers, and sharp Parmesan with a touch of herb aioli.

Aromatic-poached chicken, hand-pulled and folded with herb aioli and crisp celery, topped with romaine and hothouse tomatoes.

Crispy chicken tenders tossed in a bold Buffalo yogurt and topped with pungent crumbled blue cheese, crisp romaine, and hothouse tomatoes.

Premium thin-shaved roast turkey, Vermont cheddar, applewood smoked bacon with a sweet-and-spicy tomato jam, fresh arugula, and zesty dijon aioli.

Genoa salami, ham, and mortadella with sharp provolone, finished with a signature pickled giardiniera-olive spread, romaine, and hothouse tomatoes.

Tender, premium roast beef enhanced by our house-made chimichurri, Vermont cheddar, served with crisp romaine and hothouse tomatoes.

Thinly sliced prosciutto paired with sweet fig jam and whipped goat cheese, finished with fresh arugula and tart pomegranate.

Field greens, English cucumbers, grape tomatoes, shaved red onion, feta cheese, and Champagne-Honey vinaigrette.

Chopped romaine & radicchio, garlic bread crumbs, grated Grana Padano, and classic Caesar dressing.

Bibb lettuce, sugar snap peas, grape tomatoes, julienned carrots, watermelon radish, and Vegan Green Goddess dressing.

Napa cabbage, kale, shredded carrots, snow peas, Cara Cara orange, crispy wontons, and miso-ginger vinaigrette.

Tender gem lettuce, salt roasted beets, pickled red onions, candied walnuts, and blue cheese dressing. (Contains Nuts)

Quinoa, teff, amaranth, harissa-carrot slaw, English peas, snow peas, grape tomatoes, feta cheese, tahini-toasted sunflower seeds, and smoky-tomato vinaigrette.

Nutty Farro, roasted cauliflower & sweet potato, piquillo peppers, super green broccoli, crumbled goat cheese, pomegranate, and cucumber tzatziki.

Field greens, English cucumbers, grape tomatoes, shaved red onion, feta cheese, and Champagne-Honey vinaigrette.

Chopped romaine & radicchio, garlic bread crumbs, grated Grana Padano, and classic Caesar dressing.

Bibb lettuce, sugar snap peas, grape tomatoes, julienned carrots, watermelon radish, and Vegan Green Goddess dressing.

Napa cabbage, kale, shredded carrots, snow peas, Cara Cara orange, crispy wontons, and miso-ginger vinaigrette.

Tender gem lettuce, salt roasted beets, pickled red onions, candied walnuts, and blue cheese dressing. (Contains Nuts)

Quinoa, teff, amaranth, harissa-carrot slaw, English peas, snow peas, grape tomatoes, feta cheese, tahini-toasted sunflower seeds, and smoky-tomato vinaigrette.

Nutty Farro, roasted cauliflower & sweet potato, piquillo peppers, super green broccoli, crumbled goat cheese, pomegranate, and cucumber tzatziki.

Cavatappi pasta folded into a velvety three-cheese mornay sauce with citrus-herb gremolata.

Cavatappi pasta tossed with house-made vegan mornay sauce, shaved Brussels sprouts, and roasted butternut squash.

Crispy tempura-fried mushrooms over smoky collard greens with caramelized onions.

Tender chicken breast infused with a fragrant blend of Mediterranean herbs, char grilled.

Pan-seared chicken breast finished with a bright lemon-butter sauce, capers, and fresh parsley.

Pan-seared chicken breast simmered in a savory Marsala wine reduction with sautéed cremini mushrooms.

Tender boneless thighs slow-cooked in coconut milk broth with lemongrass, ginger, and Fresno chiles.

Fresh Atlantic cod roasted with Old Bay, served over creamy potato-bacon chowder.

(4oz Portion) Pan-seared and oven-roasted salmon finished with a classic beurre blanc.

(4oz Portion) Seared and roasted wild halibut served over a roasted tomato and piquillo coulis.

Succulent beef short ribs served with a shorty jus and fresh herb gremolata.

Tender beef short ribs slow-braised in New England apple cider with aromatic vegetables and finished with a cider jus.

Roasted Scottish salmon topped with a medley of marinated artichokes, peppadew peppers, and capers.

Brined and seared pork loin, slow-roasted and finished with a sweet and savory Dijon-apricot glaze.

Poached, hand-smashed, and fried to a crisp golden brown, tossed in rich garlic butter and fresh parsley.

Silky Yukon Gold potatoes whipped with sweet cream and butter, finished with fresh snipped chives and sea salt.

Roasted baby red potatoes tossed in a savory sweet pepper sofrito and chopped parsley.

Crisp-blanched green beans tossed in our vibrant, herb-forward house-made chimichurri.

Tender asparagus spears roasted with EVOO, sea salt, and cracked black pepper, finished with a bright citrus vinaigrette.

Blanched and roasted asparagus spears lacquered with a savory miso glaze and topped with toasted sesame seeds and chives.

Blanched and roasted broccolini florets tossed with blistered grape tomatoes, garlic confit, and fresh parsley.

Tender baby carrots glazed in hot honey and finished with a bright squeeze of lime and fresh chives.

A seasonal roast of caramelized Brussels sprouts and butternut squash with aromatic rosemary, Honeycrisp apples, and maple vinegar.

A hearty roast of sweet potato, celery root, and parsnips with savory chorizo, fresh sage, and rosemary.

A room-temperature salad of sugar snap and English peas, harissa-carrot slaw, and pickled shallots in a citrus vinaigrette.

Fire-roasted grape tomatoes, piquillo and peppadew peppers, and tender artichokes with pea tendrils (served at room temperature).

Toasted couscous pearls tossed with sweet chopped dates, tart pomegranate, and warm Ras El Hanout spices.

Fragrant turmeric-infused Basmati rice with chopped dried figs, apricots, and fresh parsley.

Romaine, radicchio, roasted corn, sweet peppers, shaved radish, tajin toasted pepitas, queso fresco, and avocado-green goddess dressing.

Field greens, English cucumbers, grape tomatoes, shaved red onion, feta cheese, and Champagne-Honey vinaigrette.

Chopped romaine & radicchio, garlic bread crumbs, grated Grana Padano, and classic Caesar dressing.

Bibb lettuce, sugar snap peas, grape tomatoes, julienned carrots, watermelon radish, and Vegan Green Goddess dressing.

Napa cabbage, kale, shredded carrots, snow peas, Cara Cara orange, crispy wontons, and miso-ginger vinaigrette.

Tender gem lettuce, salt roasted beets, pickled red onions, candied walnuts, and blue cheese dressing. (Contains Nuts)

Quinoa, teff, amaranth, harissa-carrot slaw, English peas, snow peas, grape tomatoes, feta cheese, tahini-toasted sunflower seeds, and smoky-tomato vinaigrette.

Nutty Farro, roasted cauliflower & sweet potato, piquillo peppers, super green broccoli, crumbled goat cheese, pomegranate, and cucumber tzatziki.