Catering

Juicy double-stacked wagyu patties with melted gruyere cheese, lettuce, tomato, and onion on a soft brioche bun.

$68

Tray · 4 pieces

Mini wagyu beef sliders with rich gruyere cheese, caramelized onions, lettuce, and a garlic aioli.

$68

Tray · 8 pieces

Pan-seared mahi with crispy shallots, tomato, onion, lettuce, and wasabi aioli on a brioche bun.

$68

Tray · 4 pieces

A bold take on a traditional favorite. Crispy Korean-style chicken with sweet and spicy sauce, Asian slaw, and pickles on a brioche bun.

$68

Tray · 4 pieces

Homemade golden croquettes filled with creamy truffle-infused béchamel and shiitake mushrooms.

$64

Tray · 16 pieces

Medjool dates stuffed with goat cheese and wrapped in our savory crispy bacon.

$64

Tray · 16 pieces

Crispy artichokes from Tudela, Spain — known for the world’s finest — served with truffle aioli.

$72

Tray · 8 pieces

Crispy rice topped with sashimi-style salmon, avocado, torch-seared spicy mayo, and aioli.

$76

Tray · 16 pieces

Crispy golden potatoes served with smoky paprika aioli and spicy brava sauce.

$58

Tender roasted cauliflower served with our flavorful homemade fire corn sauce.

$58

Layered roasted eggplant baked with rich tomato sauce and melted cheese.

$88

Blistered shishito peppers with sea salt.

$68

Fresh catch mahi marinated in citrus with avocado, mango, peppers, and herbs.

$110

Roasted beets with citrus and herbs over avocado.

$68

Sushi-grade ahi tuna with citrus-soy dressing, avocado, and crispy wontons.

$120

White lasagna made with fresh pasta, layered with marinated artichokes, creamy béchamel, and melted cheese.

$115

Fresh tagliatelle tossed in rich beef bolognese sauce.

$120

Braised short ribs with shiitake mushrooms, red cabbage, and noodles in savory Asian glaze.

$140

Creamy risotto made with homemade lobster stock, shrimp, mussels, calamari, and saffron.

$170

Arborio rice with porcini, portobello, and shiitake mushrooms.

$150

Grilled Verlasso salmon with smoky-sweet fire corn sauce.

$150

Grilled branzino filets with refreshing lemony dressing and toasted almonds over couscous.

$230

Juicy shrimp sautéed in garlicky ajillo sauce.

$98

Giant green New Zealand mussels in sake cream with shishito peppers, shiso leaves, and ginger.

$115

Mahi mahi skewers glazed in yakitori sauce with rice.

$115

Slow-braised short ribs with truffle mashed potatoes and red wine reduction.

$230

Pan-seared chicken scaloppini paired with creamy baba ganoush.

$158

Peruvian-style stir-fried filet mignon with onions and tomatoes over rice. No fries.

$198

Filet mignon with shiitake mushrooms in creamy stroganoff sauce over rice.

$198

Sweet-savory yakitori-glazed chicken skewers grilled to perfection, with rice.

$88

A sweet and savory traditional Moroccan phyllo pie with chicken, egg, and raisins.

$138

Premium filet mignon topped with green peppercorn sauce.

$290

Seared steak and crunchy shrimp tempura with cucumber, topped with pico de gallo and eel sauce.

$98

Hamachi, cucumber, avocado, crab salad, toasted sesame seeds, and fresh jalapeños.

$98

Torched salmon with miso cream, crab salad, cucumber, chives, yuzu tobiko, and eel sauce.

$98

Real crab with avocado, cucumber, and sesame seeds.

$98

Fresh tuna, spicy mayo, scallions, and tempura flakes.

$98

Roasted eggplant, avocado, asparagus, tahini, miso, and teriyaki. Plant-based.

$88

Fluffy steamed rice. The perfect blank canvas to complement bolder dishes.

$28

Creamy sweet potato with miso and butter.

$35

Classic buttery smashed potatoes.

$35

Tender asparagus spears sautéed in olive oil.

$35

Mixed greens tossed with house vinaigrette.

$40

Golden toasted artisan bread slices, perfect for dips.

$18

Light herbed bulgur salad with parsley, tomato, and lemon.

$35

Portobella mushrooms sautéed in garlic and olive oil.

$40

Creamy hummus served with warm pita.

$40

Smoky baba ganoush and soft pita.

$40

Romaine with creamy yuzu Caesar dressing, shaved parmesan, and crispy panko.

$88

Sliced tomato with burrata and savory house pesto.

$58

Roasted beets, mesclun greens, goat cheese, and walnuts in a citrus vinaigrette.

$78

Cucumber, tomato, feta, kalamata olives, and oregano over mesclun greens.

$88

Mesclun greens, sliced pears, walnuts, and goat cheese with vinaigrette.

$88

Chopped kale, avocado, cucumber, and tahini lemony dressing. Plant-based.

$88