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hors d’oeuvres Crostini with Burrata, Crushed Peas and Tear Drop Peppers

Spinach and Kale “Empanadas” with Gruyere Cheese

Edamame and Carrot Hummus Tart with French Feta and Za’atar

Chilled Sugar Snap Pea Soup with King Crab and Radish Blossoms

Sweet Pea Blini with Meyer Lemon, Dungeness Crab, Watercress and

Red Onion Crème Fraiche

Baby Spring Radish, Local Butter, Fleur de Sel SPRING MENU small plates

Crispy Baby Artichokes, Snap Peas and Carrot Barigoule, Burrata, Calabrian Vinaigrette

Roasted Quail, Sunchokes Purée, Cipollini Onion, Spring Onion Roots, Pea Tendrils, Natural Jús

Honey Lacquered Duck Breast, Kohlrabi Purée, Turnips, Pickled Rhubarb Gastrique, Grain of Paradise

Grilled Octopus, Spring Fennel and Garlic Slaw, Fennel Pollen

Seared Salmon Pastrami Crudo, Green Apple Salad, Cilantro Mint Aioli, Sunchoke Bark

Spring Asparagus Trio - Asparagus Hummus, Roasted Spears, Raw Shavings, Ricotta Salata

Cauliflower Trio - TriColor Cauliflower “Cous Cous” Salad, Cauliflower Panna Cotta, Seared Cauliflower Steak, Golden Raisins, Hazelnuts, Orange, Wild Arugula, Yellow Frisée, Coconut Lime Vinaigrette SPRING MENU salads SALADS Grilled Green Asparagus Salad, Watercress, Tomato, Snap Peas and Edamame with Watermelon Baby Beets, Nasturtium, Shiro-Shiso Vinaigrette Radish, Carrot and Sesame Vinaigrette

Escarole and Root Vegetable Salad, Shaved Baby Strawberry Salad, Radish, Candied Cashews, Artichoke, Parmesan, Meyer Lemon Dressing Avocado Vinaigrette, Pickled Lime

Hearts of Palm Salad, Avocado, Frisée, Mustard Greens, Tangerine, Cucumber, Red Onion, PREMIUM SALADS Orange-Vinaigrette

Market Vegetables Mezze Salad, Green Garbanzo Prawns, Caviar, White Asparagus Panna Cotta, Hummus, Labneh, Eggplant, Apricot, Gem Lettuce, Radishes, Watercress, Egg Yolk Jam Green Goddess Aioli Lobster Salad, Black Garlic, Avocado, Hearts of Roasted Wild Mushrooms, Ricotta, Cipollini Onions, Palm, Mango Petite Lettuce, Balsamic Vinegar, Mushroom Vinaigrette, Porcini Essence

Snap Peas and Shoots, Fava Bean Fritter, Preserved Ramps, Herbed Yogurt

Haricots Verts, Young Potato, Salsa Verde, Housemade Ricotta, Onion Blooms

Farro Salad, Spring Peas, French Feta, Red Sorrel, Confit Pearl Onion Pedal, Lemon Chive Oil SPRING MENU second course selections PASTA Housemade Pasta, Hand of the Wood Mushroom & English Peas, Parmigiano Reggiano

Baked Herb Ricotta Cannelloni with Woodland Oven Roast Organic Free-Range Chicken, Mushroom Bolognese, Wild Greens, Aged Parmesan Sunchoke Purée, Green Asparagus, Tomato Confit, Fine Herb Salad SOUP Green Asparagus Soup, Spring Onions, Prime Flat-Iron Steak, Parmesan Soft Herb Crust, Preserved Lemon, Brown Butter White Onion Purée, Honey Carrots, Red Wine Jús

English Pea Soup, Mascarpone Spuma, Roasted Sea Bass in Pesto de Persil with Spring Buddha Hand, Mint Onions and Braised Radishes

PLATED ENTRÉES Herb Crusted Chicken, Citrus Braised Baby New York Steak, Wild Mushroom, Escarole, Vegetables, Maple Turnip Purée, Wild Ramp Jús Romesco Peppers, Herb Gremolata Roasted Chicken, Collard Greens, Fava Bean Sea Bass, Baby Artichokes, Eggplant, Roasted Purée, Roasted Tourne New Potatoes, Natural Jús Peppers, Confit Tomato, Olives, Salsa Verde Roasted Salmon, Morels, Lime Chip, Espelette Roasted Chicken, Braised Spring Greens, Turnips, Veloute, Fried Herbs Carrot Purée, Pickled Mustard, Sorel DESSERTS Grilled Rib Eye Medallion, English Pea Purée, Buttermilk Cake with Mint and Market Berries, Sweet and Sour Onions, Wild Mushroom, Vanilla Mascarpone Cream, Macerated Berries Burgundy Sauce Coconut Dome Mousse Cake with Mango and Braised Short Ribs, Baby Heirloom Tomatoes Confit, Passion Fruit, Vanilla Glaze, Shredded Coconut Ramp Greens, Semolina, Fresh Horseradish Root and Tropical Tapioca Coulis.

Pan Seared Bass, Smoked New Potatoes, Olive Oil Chocolate Cherry Pillow Cake, Red Cherry Glaze, Poached Artichokes, Shaved Fennel, Rhubarb Almond Sablé, Macerated Cherries and Cherry Gel Vierge Pineapple Upside-Down Cake, Young Coconut Sorbet, Roasted Pineapple, Coconut Meringue and Tropical Marshmallow Pieces SPRING MENU buffetselections

BUFFET SALADS SEASONAL BUFFET SIDES English Pea Salad, Snow Pea, Tomato, Mint, Grilled Asparagus, Charred Lemon Quinoa, Feta Cheese, Za’atar Lemon Dressing Roasted Tri-Colored Heirloom Carrots, Israeli Couscous with Roasted Wild Mushrooms, Pickled Mustard Seed, Carrot Tops Parmesan and Lemon Truffle Vinaigrette

Honey Roasted Rainbow Carrots with Rosemary and Pistachio Vinaigrette

Spring Carrot Salad, Crispy Quinoa, Harissa Vinaigrette, Dried Apricots, Frisée

BUFFET ENTRÉES Grilled Bass, Shaved Fennel Salad, Spring Onions Root, Tomato Vinaigrette

New York Steak, Wild Mushroom, Escarole, Romesco Peppers, Herb Gremolata

Sea Bass, Baby Artichokes, Eggplant, Roasted Peppers, Confit Tomato, Olives, Salsa Verde

Roasted Chicken, Braised Spring Greens, Turnips, Carrot Purée, Pickled Mustard, Sorel

Braised Short Ribs, Baby Heirloom Tomatoes Confit, Ramp Greens, Semolina, Fresh Horseradish Root

Roasted Sea Bass in Pesto de Persil with Spring Onions and Braised Radishes SPRING MENU dessertselections

BUFFET DESSERTS PASSED DESSERTS Harry’s Berries Strawberries Pillow Cake with Strawberry Rhubarb Cheesecake, Graham Basil Infused Cream, Crispy Hazelnut Sablé and Crumbs and Whipped Crème Fraiche Fresh Strawberries Assorted Seasonal Macarons…Pineapple Coconut, Lychee, Raspberry and Rose Water Pavlovas Strawberry Basil, Apricot

Chocolate, Mango and Passion Fruit Verrine Jackfruit and Toasted Sesame Layer Cake with Coconut Dacquoise Milk Chocolate Crémeux and Mango Eclairs Rhubarb and Elderflower Tarts Apricot and Rosemary Infused Cupcakes Bitter Almond and Cherry Tarts Pineapple and Coconut Whoopie Pies

Dry Apricots, Coconut, Milk Chocolate Fudge Bars

Strawberry Pâte de Fruit

Market Berry Sticky Toffee Pudding with Vanilla Whipped Cream SPRING MENU

seasonalsignature cocktails

PALOMA Tequila, Grapefruit, Lime, Simple Syrup, PITAYA Soda, Aleppo Pepper Salt Rum, Lime, Dragon Fruit, Coconut

LAWRENCEBURG BRAMBLE SWEET PEA Bourbon, Blackberry, Basil, Lemon Sake, Spring Pea, Pineapple, Lemon Thyme

SUMMER MULE PIRI PIRI Vodka, Strawberry, Lime, Ginger Beer Gin, Thai Basil, Birds Eye Chili, Coconut, Lime, Pandan FLOWERING G&T Gin, Lavender Syrup, Club Soda, Lime PRIMAVERA IN ITALIA Limoncello, Elderflower, Lavender, Prosecco POMPELMO Tequila, Campari, Grapefruit, Lime, BLACK COFFEE Italian Orange Soda, Aleppo Pepper Salt Rum, Cold Brew Coffee, Blackberry, Dark Chocolate LA SANDIA Vodka, Watermelon, Basil, Lemon, Soda AMBER DANDY DIRECTOR OF CATERING SALES

[email protected]

617.589.3197

WOLFGANG PUCK CATERING www.wolfgangpuckcatering.com

@WPCatering