Fall/Winter Menu

seasonal ingredients sourced locally with care

SMALL BITES

Arancini, roasted butternut squash

Pizza, mushroom, truffle oil

Goat cheese filled dates, local honey drizzle, crushed almonds, micro arugula

Brussels “Waldorf,” apple, celery, walnut, Dijon dressing, pumpernickel toast

Roasted Cauliflower Shooter, Crisp Guanciale

Grilled bread, Fuyu persimmon, pomegranate, fromage blanc, toasted hazelnuts

Taiwanese Popcorn chicken, salt, pepper, chili powder

Spicy coconut chicken & butternut squash skewer, raita

Short rib grilled cheese sourdough, onion jam, horseradish +$1

Filet of beef and mushroom tartine, horseradish Mayo & micro cress

Lamb Bacon, Persimmon chutney & mint yogurt

Crab Rangoon, sweet chili dipping sauce

Seared Scallop, avocado, fennel, blood orange +$2

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

SEASONAL SALAD

All salads include seasonal greens from local farms

Shaved Brussels Sprouts Salad, Honey crisp apples, pecans & Romano, Meyer lemon vinaigrette

Arugula Beet salad, hazelnuts, seasonal local apples, Mimolette cheddar, sherry vinaigrette

Mixed chicory salad, shaved fuyu persimmon, candied-curried pecans, Roquefort dressing

Autumn greens, shaved delicato squash, Fuyu persimmon, Persian cucumbers, oil cured black olives, pepitas & champagne vinaigrette

Ruby grapefruit & fennel, mixed greens, avocado, feta, citrus vinaigrette

Fall Panzanella, red pears, roasted delicata, dried cranberries, grilled bread, pepitas, apple cider dressing +$3

ENTRÉE

Brick chicken, chestnut-celery mostarda, red wine vinegar preserved blood orange

Brick Chicken, fried leeks, natural jus

Roasted Salmon, brown butter & almonds risolé +$5

Roasted Halibut, cauliflower-curry sauce +$12

Bistro Filet, sauce raifort

Tri Tip, olive oil-herb marinade, pomegranate bordelaise & hydro-cress

Cabernet Braised Boneless Beef shortrib + $8

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

Braised lamb shoulder, pomegranate glaze, fried chickpeas

Roasted pork loin, toasted pecans, apricot Riesling jus

House made Rigatoni, black trumpet mushrooms & romanesco florets, honey poached cranberries, ricotta, pumpkin butter, toasted pepitas

Butternut squash ravioli, wild mushrooms, truffle oil, brussel sprout leaves, shaved parmesan

House made Rigatoni pasta, pumpkin pesto, black trumpet mushrooms, Romanesco florets, pomegranate, toasted pepitas & endive (V)

Fall mushroom & root vegetable “Bolognese” semolina polenta (V)

Tempeh stir fry, shitake mushrooms, carrots, brown rice, toasted cashews & micro shiso (V)

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, Grains and Pasta Sides

Butterball potatoes

Chevre whipped potatoes

Garlic Mashed potatoes

Hassleback potatoes

Basmati rice with toasted vermicelli pasta, almonds and herbs

Spicy potatoes with peanuts and scallions

Black eyed pea fritters, tomato curry sauce

Sourdough-mushroom bread pudding

Brown butter lentils with sweet potatoes & goat cheese

Creamy French lentils

Winter Farrotto, roasted butternut squash & whipped mascarpone

Orecchiette, cauliflower & radicchio, lemony bread crumbs & pecorino (hot)

Creamy roasted garlic and spinach orzo, demi sec cherry tomatoes & parmesan (hot)

Farfalle winter arugula pesto, sundried tomatoes & black olives, toasted walnuts & ricotta salata (room temp)

Fall penne Pasta, portobello, mushrooms, butternut squash, smoked gouda, brussels sprout halves and toasted walnuts, apple butter (hot)

Cavatelleli, squash, brussels sprout leaves & baby portobellos, dried cranberries & truffle oil (room temp)

Vegetable Side

Roasted Cauliflower with chimichurri

Roasted Brussels sprouts, brown sugar bacon marmalade

Creamed brussels sprouts

Caramelized broccoli, roasted garlic, Vella Veeta cheese sauce

Roasted sunchokes with bagna cauda, mache

Caramelized golden beets, blood orange oil, harissa crumble

Simply roasted vegetables with herb & garlic olive oil

King trumpet mushrooms, carrots & red pearl onions fricassee, onion soubise sauce

Butternut squash, sprouts, celery root & mulling spices, Gravenstein apple gastrique

Buffet setup at at wedding by Park Ave Catering
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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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