The Classics

delicious any time of year

SMALL BITES

Portobello “Fries” Parmesan, chili flakes & balsamic glaze +$1

Fresh tomato bruschetta, garlic aioli

Mt. Tam, Pickled cherry, Black pepper crisp, micro basil +$1

Pork Belly, Kimchi, Crispy Rice Noodles

Ahi tartare, wasabi aioli, sesame crisp +$1

Crab cakes, old bay mayo, chives +$1

Bacon-wrapped chorizo stuffed dates, balsamic glaze

Grilled Beef slider, caramelized onions, blue cheese or kimchi +$1

Bourbon glazed beef meatball

Devilled Eggs, bacon marmalade, snipped chives

Stuffed cremini mushroom, garlic, bacon, gruyere

Tarts: apple & Springhill cheddar, caramelized onion & blue cheese, mushroom & camembert, pancetta, leek & gruyere, sundried tomato & goat cheese, butternut squash, leek & pancetta, shrimp & fennel

Grilled cheese, Carmody, bacon & quince paste

Pizza: Journeyman Soppressata, chili oil, roasted peppers Or

Proscuitto, Goat Cheese, Arugula, Balsamic Reduction

bacon-wrapped dates served by Park Avenue Catering
Salad and wine setup on a wooden table at a wedding. Photo by Ken Kienow Photography.

SEASONAL SALAD

All salads include seasonal greens from local Farms

Caesar, hearts of romaine, rustic croutons and parmesan crisps (Option to substitute kale for romaine)

Red & green butter lettuce, glazed walnuts & dried cranberries, citrus vinaigrette

Grilled peach, butter lettuce, avocado, gorgonzola, champagne vinaigrette

Baby Kale, toasted farro,dried apricot and chevre, Dijon dressing

Orange avocado salad, toasted almonds, mustard-basil vinaigrette

ENTRÉE

Parmesan crusted chicken breast, lemon arugula pesto

Slow roasted Mirabella chicken, Castelvetrano olives, dried plums, white wine & capers

Brick chicken, preserved lemon, olives & fennel

Tri Tip, olive oil-herb marinade, merlot jus lie

Bistro Filet, bacon-chili marmalade, wild mushrooms

Juniper crusted short ribs, toasted pine nuts, cabernet maple reduction +$8

*Upgrade any beef to Flat Iron +$4, New York +$5, Skirt Steak +$12, Filet +$20

Miso-glazed Black Cod, peanuts and scallions +$8

Roasted Salmon, garlic-herb crust +$5

Halibut, scallions & pistachios +$12

Duck Breast & Confit leg, syrah-balsamic glaze, black trumpet mushrooms +$8

Roasted Leg of Lamb, rosemary & garlic, lamb jus + $6

Three Cheese Ravioli, Baby Spinach & Herbs

Fontinella Cheese Ravioli, Wild Mushrooms, Chardonnay-Truffle Butter

Stuffed squash, great northern beans, wild rice, succotash, toasted pepitas (V)

Impossible meatballs marinara with roasted garlic & white bean mash (V)

Curried Lentil cake, cauliflower “labneh” parsley-tahini dressing (V)

Fish dinner by Park Ave Catering, photo by Kim Heath Photography
Fish dinner by Park Ave Catering. Photo by Sylvie Gil Photography.

Potatoes, Grains and Pasta Sides

Herbed risotto cakes

Za’atar roasted fingerling potatoes

Parmesan risotto cakes

Basmati rice pilaf

Garlic-herb roasted potatoes

potato puree

Potato-leek terrine

Olive oil fork crushed potatoes

Mascarpone polenta cake

Bulgur rice pilaf with chickpeas

Seasonal ravioli +$3 mushroom, fontina, summer corn, pea

Vegetable Side

Bourbon-chili glazed carrots

Saute of snap peas

Roasted Brussels sprouts

Tri-color roasted cauliflower +$2

Simply roasted vegetables with herb & garlic olive oil

Pizza at a wedding. Katherine Bree Walker Photography
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In response to the COVID-19 Pandemic we have put together heathy grab-n’-go bowls for pick up or delivery.

Looking for a way to support your community?

Order takeout/delivery meals for your favorite essential workers. Email us at [email protected] to place your order. Minimum 25 per order

*PAC is adhering to all safe food handling protocol in accordance to the CDC.

Park Avenue Catering
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