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 Catering Menu

How to Order
 

  • Orders may be placed by email chefchristopherwalker@gmail.com. Forty-eight hours prior notice is required, not including Sunday, and email orders must be confirmed by phone.

  • 24 hour notice is needed for changes and cancellations. A fee of 50% of the order total will be assessed for orders cancelled with less than 24 hours notice.

  • Delivery is available.

  • Due to ingredient price fluctuation, prices will vary.

  • Prices depend on party size.

  • Platters are garnished and ready to serve. Cheeses are plated whole or in large wedges.

  • Utensils, napkins & disposable plates are available upon request.

 Appetizers

Selections of pates, salami, olives, pickles, mustard, and crackers

 

Selection of Salami with homemade pickles 

 

Crudities

Heirloom vegetables and tzatziki 

 

Soup

Spicy tomato soup (served in shot glasses) 

 

Roasted red pepper hummus 

 

Gougères with tomato pepper sauce 

 

Roasted chicken thighs with berbere spice, and caramelized onion sauce  

 

Pork Mousse on Crostini 

 

Chicken liver parfait on toast points

 

Smoked salmon with tzatziki on toast points

 

 

 

 

 

 

 

 

Cheese Board
Selection of International & Domestic Gourmet Cheeses
Served with Assorted Crackers and French Baguette

 

Antipasto Platter
Mozzarella, Parmigiano-Reggiano, Prosciutto, Mortadella,
Coppa, Pepperoni, Soppressata
Tomato, Mozzarella and Basil

 

Fresh Vegetable Crudités
Carrots, Breakfast radish, and English Cucumbers, Heirloom tomatoe,

Golden Beets,
Served with Green Goddess Dip

 

Seafood Platter 

Shrimp, oysters, octopus, sardines, Lobster, lemon, cocktail sauce, mignonette

 

Fruit Platter

Strawberries, watermelon, pineapple, 

figs, apples, berries, plums, cherries, and mango

Platters

 

Entrees 

Roasted glazed chicken with black rice, and carrots.

 

Stuffed tortellini with fresh basil and parmesan 

 

Roasted Prime Ribeye with pommus puree and demi-glace 

 

Smoked Brisket with roasted potatoes, squash and black pepper sauce  

 

Spicy squash, roasted tomato, sugar snap peas and 

 

Tandoori

Chicken tandoori with brown rice ( this can be made with cauliflower for a vegetarian  

 

Pork Belly with black bean pepper sauce  

 

Goat

Goat hash: potatoes, peppers onions, shiso and, mushroom

 

Pork Shoulder

Slow roasted pork with mole, and brown rice 

 

Moqueca

Fresh fish, tomato, coconut, onion, garlic, cliantro, and peppers

 

Mac & Cheese 

Cheddar,onion, garlic, blackpeper, and pasta  

 

 

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