Spring Menu

seasonal ingredients sourced locally with care

SMALL BITES

Avocado toast, pistachio “pico de gallo”, multigrain toast

Parmesan crisp, whipped chevre, toasted pine nuts, black pepper

Garlic crostini, spring onion marmalade, asparagus tip, bocconcini +$2

Spring pea arancini, saffron aioli

Chanterelle & fava bean tarts

Crispy wonton, BBQ pulled pork, papaya

Raw Local Oysters, champagne-shallot mignonette +$2

Grilled shrimp taco, cilantro-jicama slaw, chipotle aioli +$2

Blini, sweet peas, crab, meyer lemon & cress +$2

Duck poppers, sundried cherry chutney, habanero syrup

Mini Beef Kafta, Tzatziki

Almond milk poached chicken spring roll wraps, tahini-soy dirizzle

Oysters on ice served by Park Avenue Caterig
Salad served on stoneware by Park Avenue Catering

SEASONAL SALAD

All salads include seasonal greens from local Farms

Golden beet salad, mixed greens + frisee, grilled red onions, pistachio & labne

Fattoush salad, mixed greens, pickled green tomatoes, watermelon radish, oil cured black olives + pita crisps, sumac dressing +$1

Shaved almonds, local greens, green onions, grapes, honey-lime dressing

Strawberry salad, butter lettuce, goat cheese, crushed hazelnuts, balsamic vinaigrette

Toasted quinoa, mixed lettuces, oil cured olives, avocado, whole lemon dressing

Mixed greens, shaved radish, crumbled feta, pumpkin seeds, champagne vinaigrette

Spigarello Caesar, roasted garlic croutons (Substitute: Baby kale)

ENTRÉE

Roasted chicken breast, wild mushroom jus

Brick Chicken, overripe strawberry harissa

Brick Chicken, Meyer lemon, rosemary, salsa verde

Grilled Tri Tip, charred spring onion, house A1 sauce

Bistro Filet, king trumpet mushroom jus

Flank Steak, sauce au poivre

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

Roasted Salmon, piperade & black olives +$5

Seared Halibut, toasted pistachio, black truffle vinaigrette, pea shoots +$12

Lamb top sirloin, arugula pesto +$5

House made Gnoccetti Sardi pasta, fava beans, porcini mushrooms, chèvre, green garlic pesto, toasted sunflower seeds *

Fontina Ravioli, Sweet peas & basil, chardonnay-leek cream sauce

House made Rigatoni “cashew e pepe”, King trumpet mushrooms, snow peas, sunflower sprouts & everything spice (V)

Impossible meatballs, vegetable ragu, almond cream (V)

* Vegan Option Available

Roast potatoes in an iron skillet | Park Avenue Catering
Event catering provided by Park Ave Catering

Potatoes, Grains & Pasta Sides

Farro Verde

Red Flint Polenta cakes

Whipped cumin-scented carrot polenta

Chevre whipped potatoes

Olive oil crushed fingerling potatoes

Baked new potatoes

Pearl couscous “risotto” with broccoli rabe

 “Risi e Bisi” Rice with peas, pancetta, pea shoots, mint lemon and parmesan

Bulgar pilaf, chickpeas, scallions and pistachios

Orzo with spring peas, spinach and feta

Israeli cous cous with chickpeas & sundried tomato

Spring Orzo, mushrooms, zucchini, bell peppers, red onion, asparagus, oregano, crumbled feta, red wine vinaigrette (room temp)

Penne Pasta Primavera, asparagus, peas, bell peppers, squash, red onion, parmesan cream sauce (hot)

Vegetable Sides

Asparagus with parmesan & garlic confit +$2

Snap pea, wax bean and radish fricassee, brown butter

Cauliflower florets, lemon, capers and parsley

California carrots, red pearl onions & asparagus fricassee, herbs de Provence

Simply roasted spring vegetables with herb & garlic olive oil

Steak with walnut dish by Park Avenue 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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