Fall/Winter Menu

seasonal ingredients sourced locally with care

October 1st through end of February


Arancini, roasted butternut squash, aged parmesan, truffle oil (V)

Savory cannoli, spiced ricotta, persimmon jam (V)

Pimento Cheese Croquettes, pimento aioli (V)

Goat's cheese filled dates, local honey drizzle, crushed almonds, micro arugula (V/GF)

Brussels “Waldorf” spoon, apple, celery, walnut, Dijon dressing, pulverized pumpernickel croutons (VG)

Cream of cauliflower shooter, Crisp guanciale (GF)

Black eyed pea fritters, tomato curry sauce (VG)

Crostini, fuyu persimmon, pomegranate, fromage blanc, hazelnut dust (V)

Pizzetta, mozzarella, assorted mushrooms, truffle oil (V)

Roasted maitake mushroom, smoked mozzarella, mini polenta cake (V)

Taiwanese chicken popcorn Cone, chili glaze

Spicy coconut curry chicken and butternut squash skewer, cucumber raita (GF)

Yukon potato blini, duck confit and compressed apple, gravenstein gastrique (GF)

French onion grilled cheese, sourdough, pommery mustard Add shortrib +$2

Filet of beef and mushroom crostini, horseradish mayo, micro cress +$2

Grilled Shrimp, romesco sauce, puffed wild rice +$2 (GF/DF)

Crab dumpling, sweet chili dipping sauce +$2

Deviled egg, Hungarian paprika Add Crab salad +$2 (V)

Bay scallop, chorizo and Castelvetrano olive skewer, blood orange olive oil & zest +$2 (GF/DF)

small bites served on a spoon by Park Ave Catering
Salads being served at a wedding while men talk


All salads include seasonal greens from local farms

Shaved brussels sprouts and napa cabbage salad, honey crisp apple, toasted almonds, pecorino romano & Meyer lemon vinaigrette

Arugula and golden beet salad, toasted walnuts, Asian pear, shaved mimolette cheddar, sherry vinaigrette

Mixed chicories, red pears, candied-curried pecans, Roquefort dressing

Autumn greens, shaved delicata squash, fuyu persimmon, persian cucumbers, oil cured black olives, pepitas, champagne vinaigrette

Winter greens, ruby red grapefruit segments, shaved fennel, avocado, crumbled feta, citrus vinaigrette

Panzanella with autumn greens, butternut squash, ruby beets, dried cranberries, sourdough croutons, crispy shallots, apple cider-dijon dressing +$2.50

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

Red and yellow endive & arugula salad, pepitas, grapes, blue cheese, hazelnut dressing


Chicken thigh, ruby beets, winter radish, mustard crème fraiche, crispy french lentils & frisee salad

Brick chicken, lacinato kale and maitake fricassee, black truffle jus

Airline chicken breast with porcini butter, baby broccoli, fried leeks and natural jus

Sauteed scallops with satsuma mandarin, romanesco florets, cauliflower puree, caper &brown butter emulsion +8

Roasted salmon, katafi crust, baby turnips & tamarind brown butter +$5

Striped bass, fennel piperade, roasted shishitos, Pernod emulsion +$5

Roasted halibut, glazed California carrots, cauliflower curry sauce +$10

Duck confit, glazed autumn root vegetables, honey poached cranberries, sage jus +$5

Roasted pork loin, apple cider glaze, choucroute

Roasted bistro filet, caramelized brussels sprouts, horseradish crème fraiche, pomegranate bordelaise

Red wine braised beef short ribs, celery trio, toasted walnuts, seasonal apples +10

Butternut squash ravioli, wild mushrooms, truffle oil, wilted brussels sprout leaves, truffle beurre blanc & shaved parmesan

Rigatoni “Cashew e pepe” king trumpet mushrooms, julienne snow peas, radicchio, sunflower sprouts and everything spice (V)

Gemelli, black trumpet mushrooms, romanesco florets, honey poached cranberries, ricotta, pumpkin butter, toasted pepitas

*additional vegan options available

*Upgrade any beef to Flat Iron + $4, New York +$5, Skirt Steak +$8, Filet +$15

Akaushi Wagyu & Snake River Farms Upgrades available - check with our team

Meat dish served at a wedding by Park Ave Catering. Photo by Kreate Photography.
Meat dish served at a wedding by Park Ave Catering. Caitlin Oreilly Photography

Potatoes and Grains Sides

Smashed & roasted Yukon gold potatoes

Olive oil crushed potatoes

Potato Puree

Hassleback Potatoes

Garlic and herb roasted red potatoes

Marsh Hen Mills red flint polenta cake

Marsh Hen Mills sea island blue soft polenta

Herbed Risotto cake

Wild rice pilaf

Pasta Side

Orecchiette pasta, purple cauliflower, sauteed lacinato kale, lemony bread crumbs & pecorino

Farfalle, winter arugula pesto, sun dried tomatoes, black olives, toasted walnuts and ricotta salata

Fall penne pasta, Portobello, butternut squash, smoked Gouda, brussels sprout leaves, toasted walnuts & apple butter

Cavatelli, squash, brussels sprouts, cremini mushrooms, dried cranberries and truffle oil

Buffet setup at at wedding by Park Ave Catering

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