Custom Catering Menu

Spanish meatballs of pork and beef in smoked paprika tomato sauce

prosciutto, salame, grana padano and gorgonzola cheese bites accompanied with candied nuts, apricot preserves, castleveltrano olives, whole grain mustard, lavash

crispy skin on chicken thigh bites with tinga sauce and scallions

Seasonal vegetables with French onion dip

fried eggplant topped with marinara, parmesan and smoked mozzarella, basil pesto

shrimp sauteed with garlic, tomatoes, parsley and chili flakes with rustic bread

serrano ham and manchego mixed with bechamel, paprika and onion and coated with panko bread crumbs and deep fried

Maple smoked pork belly bites topped with pickled onion, creme fraiche, microarugula

Bocconcini mozzarella, cherry tomato, basil pesto and balsamic reduction

Manchego, quince paste, Marcona almond on toast point

Chicken flats and drums brined and slow braised, fried crispy and tossed in Tula's dry rub, homemade ranch dressing

Maryland style lump crab cakes with fresh parsley, lemon, fresno pepper, scallion and remoulade sauce

Yukon gold potato and saffron blini topped with roasted sweet pepper and eggplant 'caviar', truffle oil

Beef top round peppered and seared, sliced thin and rolled with arugula, fried caper, grated parmesan and horseradish aioli

asparagus spears wrapped in pancetta with fresh mozzarella and parmesan

Burrata cheese over Rebel Farms premium greens with cherry tomatoes, cucumbers and kalamata olives with balsamic vinaigrette

Romaine hearts, cannellini beans, avocado, tomato, pickled onions, cucumbers, feta and croutons with apple cider vinaigrette

Fusilli pasta tossed with seasonal vegetables, olives, salame and tomatoes with parmesan and garlic aioli

Wild mushroom and ricotta ravioli tossed in traditional Bolognese sauce

Beef short rib slow braised with molasses and plum tomatoes in red wine sauce

Chicken breast topped with prosciutto and provolone in sage white wine sauce

Fried eggplant layered with tomatoes, parmesan, pesto and provolone with marinara

Cuban pork shoulder marinated in mojo sauce and wrapped in banana leaves and brasied fork tender and served with tortillas and pico de gallo

Seared Salmon in lemon caper sauce, fresh parsley

chocolate mousse, key lime curd and peanut butter bacon mousse mini cups topped with whipped cream and fruit compote

Crispy tater tots topped with tinga sauce, Greek yogurt and scallions

5 or 10 count of crispy wings slow braised and flash fried tossed in Tula's dry rub, served with ranch

Fried dough pillows topped with Greek yogurt, torn prosciutto and balsamic reduction over chopped romaine

Piri Piri African dish of spicy shrimp, sauteed with garlic, tomatoes, peanuts and chili oil, cilantro, fry bread

Grill pressed Cubano sandwich of mojo marinated pork with deli ham, pepperoni, Swiss cheese, habanero pickles, mustard and lime aioli

Smoked pork belly "gyro' on made to order flat bread with spring greens, cucumber, tomato, white beans, avocado and ranch; topped with pickled onions and chicharrones

Seared chicken breast on a grilled club roll topped with marinara, parmesan, fresh mozzarella and basil pesto

Slow braised boneless short rib with garlic, onions, tomatoes and molasses over baked potato salad and greens

Smoked eggplant layered with fresh tomatoes, basil pesto, marinara, smoked provolone and fresh mozzarella over greens with peperoncini vinaigrette and parmesan

Seared boneless chicken thigh over pinto beans and Spanish rice topped with tinga sauce, served with greens

Peanut butter mousse strawberry compote, whipped cream, ladyfingers and candied bacon

Dark chocolate mousse, strawberry compote, whipped cream, cantucci

Lime curd, blueberry compote, whipped cream, graham crumbles