Whether you are planning an intimate at-home dinner, a book-signing, wedding, birthday, or corporate meeting, or even a Grand Gala Ball, we will help you design the perfect organic, seasonal feast for your guests, served with warmth and graciousness by our experienced staff. We are happy to assist you with whatever you need to ensure that your event is a success, including a full-service catering staff and party rentals.
These are just some of the exciting events we have catered: Arianna Huffington's book signing party; Farm Sanctuary's Annual Gala ; NRDC Fund Raiser ; Paul McCartney's pre and post concert parties; Rolling Stone & Men's Health Woody Harrelson Celebrity Lunch; Peter and Mary Max's Annual Anniversary Cruise; 300 person wedding at Oheka Castle on Long Island; and many more!
To plan selections and service for your event contact Benay Vynerib at 212.537.7179 or use our preliminary online form and one of our catering managers will contact you.
A sampling of off-site menu options:
Moroccan Spiced Chickpea Cake with apricot chutney and slivered almonds
Black Bean Burger with guacamole
Tomato Avocado Tartar with trumpet royale mushroom ceviche
Endive stuffed with creamed corn
Celeriac and Potato Puree with grilled trumpet royale mushrooms and a cabernet reduction
Petite Stuffed Potatoes with tofu sour cream and hijiki caviar
Potato Gaufrette with horseradish cream
Char grilled Seitan Skewers with citrus cilantro marinade
Artichoke Hearts with red pepper coulis
Hearts of Palm Salad baby arugula, avocado, mixed olives, grape tomatoes, japanese cucumber, grilled red peppers, pine nuts and an olive-balsamic vinaigrette
Chopped Salad baby romaine, chickpeas, red onions, cucumbers, red peppers, olives, tomatoes, tofu cheese and an oregano-roasted garlic dressing
Phyllo Cups with cashew cream and fresh blueberries
Almond Shortbread Cookies topped with chocolate mousse and fresh raspberries cashew cream with live nut granola and cherry port reduction
Summer Berry Napoleon with phyllo pastry, vanilla-nut cream, berry coulis, almonds and lemon-verbena ice cream.