CATERING

HYDE HOUSE EVENTS + ICHICORO ANE 1 CATERING

We’re all about the details. From the hospitality to the garnishes on the plate, we are committed to creating a one-of-a-kind experiences for you and your guests

HYDE HOUSE EVENTS + ICHICORO ANE + SALTBLOCK CATERING 2 MENU

• Pricing per person (pp) • Pricing dependent on fi nal selection • $30 per person minimum for • Staffi ng & gratuity not included* full service catering

HORS D’OEUVRES SEASONAL MENU CHINA RENTAL PER ITEM / Per hour of service $4 pp The seasonal menu is crafted so that 2 COURSE DINNER $7 pp ($8 minimum for fi rst hour of service) many of our sides and protein options Per person, each additional course can be substituted for each other, or station +$1 allowing you the freedom to curate your Includes: white rim salad + dinner DISPLAYS menu to your exact desires. Most menu plate (or station), (2) forks + knives, items can be executed as a station, Displays pricing varies based on water glass, basic cotton/poly linen buffet, plated or family style dinner. selection and quantity. napkin

FLAT BREADS $16 pp PLATED + FAMILY STYLE $60 pp Includes: 1 starter, 2 entrées SALT PLATE $400 (up to 50 guests) BUFFET $40 pp Includes: 1 starter, 2 entrées, SALT MINE $950 2 sides (1 6ft table, 75-100 guests) SEASONAL STATION $58 pp SALT FLAT $1,650 Includes: 1 starter, 2 entrées (2 6ft tables, 150-200 guests) RAW BAR $MKT SWEETS STATIONS LIQUID NITROGEN $12 pp DESSERT MINE $1,050 PER STATION $22-26 pp (per 6ft table, 75-100 guests) ADDITIONS + FIXINGS $4-6 pp

STAFFING & GRATUITY

There are many details that make each As a rule of thumb, buffet + stations GRATUITY event uniquely yours – and we pride generally is estimate at 10-15% of your 12.5% standard gratuity on ourselves in unmatched hospitality total food service cost, while family all invoices. service in order to bring those details style + plated ranges from 15-20%. to life. Because of this, staffi ng costs are very specifi c to your service expectations and event details.

HYDE HOUSE EVENTS + ICHICORO ANE + SALTBLOCK CATERING PRICING 3 HORS D’OEUVRES

FROM THE GARDEN BRUSCHETTA SEASONAL BERRIES CROQUETTE Australian feta spread, basil infused chèvre toast, macerated berries thyme, lemon, goat cheese, balsamic coulis and thyme smoked tomato jam BEET TARTARE NAAN CANAPE POLENTA CAKE mustard green crema, sous vide carrot turmeric whipped goat cheese, port braised shiitake mushrooms, Cerignola olive tapenade truffl ed crème fraiche STUFFED FIG lavender scented honey, olive oil, BUFFALO CAULIFLOWER FRITTER Meredith Dairy sheep and goat cheese silken tofu, baby chives, zucchini, eggplant, sage, buffalo tofu vinaigrette collard green aioli

FROM THE COOP ENDIVE PETAL CONFIT AREPA chicken, caramelized onion aioli, American Pekin duck, three pepper curried chicken, jimmy red corn arepa, shallot, toasted pistachio relish, cilantro, cured egg yolk apple chutney DRUMETTE CARBONARA CHEESE STEAK scotch bonnet brined free range pasta purse, smoked chicken, bulgogi duck, gruyère, caramelized chicken, thyme and rosemary rub, grana padano, black pepper onion, steam bun cherry glaze CHICKEN & RICE PÂTÉ crispy tahdig, lemon braised chicken, chicken liver, mango jam, brioche sultana raisins, saffron mayo crostini, crispy chicken skin

FROM THE RANGE PROSCIUTTO & BURRATA FILET TIPS FILET SLIDER 18 month aged prosciutto, burrata, sous vide prime tenderloin, béarnaise, prime fi let, horseradish aioli, fi ne olive oil, fl eur de sel, crostini rosemary sprig arugula, brioche TARTARE P.B.L.T. SPAGHETTI MEATBALLS minced lamb tenderloin, sweet slow roasted pork belly, marinated mom’s recipe, prime Hereford beef vermouth, garlic and coriander aioli, tomato, double mustard mayo, meatball, 10 hour spaghetti sauce on rye brioche bun SHORT RIB MONTADITO WAGYU TACO gnocchi, braised short rib ragu Colorado buffalo carpaccio, rouge river shaved ribeye cap, cilantro gremolata, blue cheese, baguette, fi ne olive oil avocado, grilled tortilla

HYDE HOUSE EVENTS + ICHICORO ANE + SALTBLOCK CATERING HORS D’OEUVRES 4 HORS D’OEUVRES

FROM THE OCEAN CEVICHE BLUE CRAB CLAWS FISH & CHIPS grouper, Florida citrus, leche de tigre, dressed in fi ne herbs and olive oil boat beer battered local catch, fried yucca chip potato, boat run tartar, lemon wedge LOBSTER SALAD TARTARE tarragon, Florida citrus, olive oil, caviar DEVILED CRAB minced grouper cheeks, lemongrass fl ash fried lump gulf blue crab cake, BAKED OYSTER ponzu, fresh ginger, mango Texas Pete aioli prosciutto and pesto baked boat run CRUDO oyster ora king salmon, dill pistou, cracked BEGGARS PURSE white pepper, lemon spritz, roe provincial scallop mousse, lobster SHRIMP COCKTAIL bisque, chive key west pink shrimp, cocktail gazpacho, candied lime

LATE NIGHT FLATBREADS

FRIED CHEESE & BISQUE BOEUF EN CROUTE WHITE heirloom tomato bisque, torn basil, local Tambuzzo beef sausage, white sauce, ricotta, fresh garlic cheese curd puff pastry and herbs NORI FRIES SHRIMP & GRITS PEPPERONI secret spices, black garlic aioli gulf white shrimp, Anson Mills grits, old world pepperoni, stewed San pepper jam, spring scallions Marzano tomatoes, local mozzarella MAC & CHEESE crispy prosciutto, parmesan, PEACH & BRIE olive oil, fi ne herbs Mt. Tam brie, balsamic glazed shallots, baby arugula CHICKEN BISCUIT buttermilk biscuit, honey butter, saltblock sauce

HYDE HOUSE EVENTS + ICHICORO ANE + SALTBLOCK CATERING HORS D’OEUVRES 5 STATIONS: STREET TACOS

PROTEINS ADDITIONS Accompanied by warm chips, green and red salsa, pico de gallo, red onion, STREET CORN cilantro, house hot sauce, limes, corn and fl our tortillas. (Select 3) charred corn, garlic aioli, cotija cheese GUAC SHIITAKE PORK AL PASTOR scratch made guacamole, lime laced shiitake mushroom “chorizo”, charred slow roasted pork shoulder, pickled chips caulifl ower, cilantro chimi pineapple RICE & BEANS SHREDDED CHICKEN DUCK CONFIT sofrito black beans, moduro rice, ropa vieja spiced and pulled free range slow cooked duck leg, charred corn cilantro bird, olive tapenade and fi eld beans 2015 SALAD BULGOGI RIBEYE BAJA FISH wedge greens, prosciutto, shredded slow roasted rib roast, melted leeks, beer battered market fi sh, boat run manchego, green olives, garlic and toasted sesame tartar sauce, chili cured cabbage herb vinaigrette

STATIONS: BBQ

PROTEINS FIXINGS Accompanied by pickled onions, bourbon bbq sauce, house hot sauce, SLAW Cuban bread sliders and rustic cornbread. (Select 3) shredded cabbage, kale, black pepper aioli, caramelized onion SMOKED BRISKET PIRI PIRI CHICKEN MAC & CHEESE 18 hour smoked brisket, chimichurri quartered free range birds, piri piri, crispy prosciutto, parmesan, fresh lime PULLED PORK olive oil, fi ne herbs slow roasted pork shoulder, pork jus, LOCAL SAUSAGE POTATO SALAD black pepper slaw from our friends at Tambuzzo German style, scratch mustard, (ask about our current offerings) Florida orange, lardons, parsley leaf (warm or chilled) SEASONAL SALAD fl owering kale, shaved brussels, asher blue cheese, bacon, Florida orange vinaigrette

HYDE HOUSE EVENTS + ICHICORO ANE + SALTBLOCK CATERING STATIONS 6 STATIONS: ITALIAN KITCHEN

Accompanied by herbed oil and crusty baguette. (Select 3)

AGLIO ET OLIO CAULIFLOWER BOLOGNESE SPAGHETTI & MEATBALLS grilled zucchini, cold pressed stewed tomatoes, fi ne herbs, sweet mom’s recipe, prime Hereford beef olive oil, thyme, bucatini cream, olive oil roasted caulifl ower, meatball, 10 hour red sauce pappardelle pasta, grana padano MAC & CHEESE SHRIMP & CLAM LINGUINE crispy prosciutto, parmesan, SHORT RIB cedar key clams, poached shrimp, olive oil, fi ne herbs slow roasted ragu, gnocchi, garlic, parsley, lemon holy trinity, fi re roasted tomato CHICKEN MILANESE 10 hr marinara, lemon and basil pesto, grano italiano rigatoni

STATIONS: SAMMIES & SLIDERS

Accompanied by rosemary & sea salt kettle chips. (Select 3)

CAPRESE BANH MI ADDITIONS buffalo mozzarella, marinated Korean spiced shredded chicken, tomatoes, basil, balsamic coulis, cilantro leaves, pickled onion KETTLE CHIPS (included) dressed in green olive oil. oregano, rosemary oil, sea salt CHARCUTERIE VEGGIE prosciutto, Mt. Tam brie, balsamic FRITES roasted zucchini, arugula pesto, glazed shallots, baby arugula battered frites, aioli marinated peppers, country bread BRISKET GREENS CRISPY CHICKEN smoked brisket, chimichurri, lemon vinaigrette dressed greens, chicken thigh, saltblock sauce, pickled onion herbs, marinated tomato honey butter, on a biscuit PRIME FILET PÂTÉ horseradish aioli, arugula, brioche bun chicken pâté, shallot, cornichon relish, torn parsley, fi ne herbs

HYDE HOUSE EVENTS + ICHICORO ANE + SALTBLOCK CATERING STATIONS 7 STATIONS: RAW BAR

Accompanied by cocktail sauce, horseradish, mignonette, lemons and crackers. Looking for something special? Ask about our handmade oyster carts for your raw bar display.

OYSTERS (Priced by the bushel) GULF WHITE SHRIMP spice & lemon zest tossed Boat Run Oysters: our very own tide steamed shrimp (served chilled) tumbled oysters from Cedar Key, FL BUBBLES East Coast: above Florida whatever we fi nd delicious West Coast: overnighted for your event at the moment

ADDITIONS CEVICHE FISH DIP STONE CRAB grouper, Florida citrus, market fi sh smoked to perfection seasonal, mkt leche de tigre, yucca chip and gently tossed in herbed coulis LOBSTER SALAD CAVIAR tarragon, Florida citrus, crème fraiche, minced shallot, chives, olive oil, caviar egg, lemon wedges, bellinis

HYDE HOUSE EVENTS + ICHICORO ANE + SALTBLOCK CATERING STATIONS 8 STATIONS: DISPLAYS

PRESENTED FLAT BREADS (Select 3) WHITE PEPPERONI PEACH & BRIE white sauce, ricotta, fresh garlic old world pepperoni, stewed san Mt. Tam brie, balsamic glazed shallots, and herbs marzano tomatoes, local mozzarella baby arugula

CHEESE & CHARCUTERIE BOARDS SALT PLATE SALT MINE SALT FLAT Displayed on a 3ft wooden board. Displayed on 6 foot feet of table space or Displayed on 12 feet of table space or countertop. countertop. Ideal for medium groups of 50 to Ideal for large groups of 100+ guests Our entry level spread includes a 100 guests. variety of local and seasonal produce; Our largest spread includes a variety Chef’s choice of 3 artisan cheeses Our mid-level spread includes a variety of local and seasonal produce; Chef’s and meats; 3 varieties of house of local and seasonal produce; Chef’s choice of 5 artisan cheeses and meats; made bread, crackers, dried fruits choice of 4 artisan cheeses and meats; 6 chef choice of spreads and dips, and honeycomb. 3 chef choice of spreads and dips, house marinated olives and artichokes, house marinated olives and artichokes, cured tomatoes; 5 varieties of house cured tomatoes; 3 varieties of house made bread, crackers, dried fruits, nuts made bread, crackers, dried fruits and and honeycomb. honeycomb.

STATIONS: SWEETS

LIQUID NITROGEN ICE CREAM DESSERT MINE With the help of liquid nitrogen we A smorgasbord of deliciousness. quickly convert our scratch made ice Dessert friendly mild and sweet cheeses, cream bases to velvety perfection in truffl es, chocolates, candied nuts, front of your guests. Select 3 fl avors macerated fresh berries, scratch made and enjoy accompanied with our preserves and dessert pastries. fi xings bar.

ICE CREAM (Select 3) sea salt caramel, chocolate & more chocolate, vanilla bean, pistachio, plant city strawberry

FIXINGS roasted pistachio, crumbled cookies, candied bacon, fl ourless brownie, bourbon salted caramel sauce

HYDE HOUSE EVENTS + ICHICORO ANE + SALTBLOCK CATERING STATIONS 9 SEASONAL MENUS STARTERS

These menus are crafted so that many of our GREENS NOT GREENS sides and protein options can be substituted for CAPRESE SEASONAL each other, allowing you the freedom to curate Served Family Style or Plated basil marinated heirloom tomato, fl owering kale, shaved brussels, asher CHEESE & CHARCUTERIE your menu to your exact desires. Uriah Farms greens, buffalo mozzarella, blue cheese, bacon, Florida orange chef’s selection basil infused balsamic coulis vinaigrette Most plated menu items can be executed as a PROSCIUTTO & BURRATA VINTNER 2015 SALAD station, buffet or family style dinner. burrata purse, dressed arugula market greens, Uriah Farms arugula, wedge greens, prosciutto, shredded preserved lemon roasted grapes, merlot soaked manchego, green olives, garlic and bellavitano, honey balsamic herb vinaigrette DEVILED CRAB CAKE gulf blue crab, herb salad, lemon aioli LITTLE GEM CAESAR WEDGE gem lettuce, grilled lemon caesar, marinated tomato, honey balsamic CRUDO shaved 18 month parmesan, radish, dressing, smoked blue cheese, lardons long line caught yellowfi n tuna, dressed baguette crouton in olive oil, citrus and peppercorn

CHICKEN & FOWL

FRENCHED CHICKEN SUMMER CHICKEN DUCK LEG root vegetables, caramelized onion, dry brined chicken breast, Carolina bbq brined Pekin duck, creamed jimmy braised escarole, white wine and gold rice, garlic and butter braised red corn grits, ale braised collard herb reduction caulifl ower, lemon and fi ne herb greens, charred corn reduction TAMARIND GLAZED CHICKEN SOUS VIDE DUCK mustard seed potatoes, charred RISOTTO summer farro succotash, fi eld pea broccolini, crispy chicken skin slow braised chicken thigh, aged puree, cherry reduction parmesan risotto, peppercorn crusted CHICKEN MILANESE bacon, new shiitake mushrooms, 10 hr marinara, lemon and basil pesto, red wine reduction grano italiano rigatoni

FROM THE RANGE

SHORT RIB CUBAN PORK HERITAGE PORK CHOP slow roasted ragu, gnocchi, holy trinity, slow roasted pork loin, Florida citrus caribbean honey glaze, cilantro fi re roasted tomato mojo, sofrito black beans, moduro rice couscous, tagine vegetables, cucumber relish SLOW ROASTED BRISKET LAMB RACK 18 hour smoked brisket, chimichurri, garlic and mint rubbed lamb, pistachio whipped caulifl ower mash pesto, caviar rice, charred broccolini

HYDE HOUSE EVENTS + ICHICORO ANE + SALTBLOCK CATERING SEASONAL MENUS 10 SALTBLOCK STEAKHOUSE

Our traveling steakhouse. Steaks are hand cut for your special occasion and accompanied by table bread, herbed oil and onion rings served family style.

BUTCHERS CUTS SIDES (Select 1) ARM CANDY • PETITE FILET 7oz LIGHTER • NEW SHIITAKE MUSHROOMS seasonal stir fry, honey bacon brussels, • BONE IN FILET 12oz • NORTH ATLANTIC SCALLOPS sea salted zucchini, poached white • RIBEYE 8oz asparagus, whipped caulifl ower • SOUS VIDE LOBSTER • HANGER 8oz HEAVIER • U10 GULF SHRIMP • NEW YORK STRIP 8oz whipped potatoes, garlic and parmesan fi ngerlings, potato gratin, creamed SAUCES (Select 1) greens, roasted root vegetables, crab chimichurri, tarragon and sea salt fried rice, mac n’ cheese add lobster butter, rouge river blue cheese, béarnaise, fois gras butter

SEA

FISH SEASONAL SPECIALTIES Fish offerings vary seasonally. Sustainably CRUMBED COBIA NORTH ATLANTIC OCEAN SCALLOPS raised salmon available for substitution gently crisped in oil and fi nished in seared scallop, scallop tortellini, upon request. the oven, white asparagus, scallion, grilled citrus, fi eld pea and its puree gentleman’s tartar, caviar rice PAN SEARED SHELLFISH RISOTTO gently fi nished in the oven, ROASTED FLORIDA POMPANO cedar key clams, bang island mussels, warm arugula and tomato salad, whole fi let, grilled zucchini, lobster bisque risotto, grilled lemon whipped potatoes, dashi crab fried rice, cilantro gremolata and leeks POACHED LONG LINE CAUGHT dressed in olive oil, melted leeks, YELLOWFIN TUNA smashed sea salt fi ngerling potatoes, served medium rare, coconut rice, bottarga wilted miso greens, edamame, ponzu ROASTED bone in loin, curried cream coconut rice, zucchini roasted in ponzu

HYDE HOUSE EVENTS + ICHICORO ANE + SALTBLOCK CATERING SEASONAL MENUS 11 GARDEN

SEASONAL RISOTTO AGLIO ET OLIOI heirloom tomato water, roasted grilled zucchini, fl owering kale, asparagus and cherry tomato, cold pressed olive oil, thyme, grilled mushroom casarecce pasta CAULIFLOWER BOLOGNESE MISO POLENTA stewed tomatoes, fi ne herbs, sweet red corn polenta, spring vegetables, cream, olive oil roasted caulifl ower, lemongrass ponzu glazed tofu, sesame pappardelle pasta, grana padano

DESSERT

Served Plated, Shared or Displayed

SHOOTERS LIQUID NITROGEN OTHER SWEETS KEY LIME PIE ICE CREAM STATION MACARONS key lime custard, graham dust, With the help of liquid nitrogen we seasonal offerings candied lime zest quickly convert our scratch made ice TRUFFLES FLOURLESS BROWNIE cream bases to velvety perfection in seasonal specialty chocolates smashed brownie, vanilla panna cotta, front of your guests. Select 3 fl avors MILLIONAIRES SHORTBREAD fl eur de sol and enjoy accompanied with our fi xings bar. shortbread, salted caramel, SALTED CARAMEL CHEESECAKE chocolate granache, sea salt egg and cream, vanilla bean, ICE CREAM (Select 3) CHEESE BOARD lemon zest, vanilla wafer crumble sea salt caramel, chocolate & more burrata, roasted pistachio, jams, chocolate, vanilla bean, pistachio, RICOTTA & FRESH FRUIT honey, chocolate, sweet baguette plant city strawberry local honey, seasonal roasted fruit, in a shot glass FIXINGS roasted pistachio, crumbled cookies, candied bacon, fl ourless brownie, DESSERT MINE bourbon salted caramel sauce A smorgasbord of deliciousness. Dessert friendly mild and sweet cheeses, truffl es, chocolates, candied nuts, macerated fresh berries, scratch made preserves and dessert pastries.

HYDE HOUSE EVENTS + ICHICORO ANE + SALTBLOCK CATERING SEASONAL MENUS 12