Event Architects

Structural integrity is important, but flawless detail makes an event one of a kind. Our custom catering takes the foundation of your event and creates a unique and individual work of art enjoyed by all.

The diverse backgrounds and combined 45+ years of experience of our Executive Chef (Charlie Billo), our Sous Chef (Patrick Lee), and our Director of Catering (Jeremy White), allow us to be so flexible in what we offer. We draw from research and experience to create traditional flavors with a unique approach, and our monthly tastings are a way that clients can know what to expect.

Our dishes are heavily European influenced—primarily French, Italian, and Spanish. We enjoy creating theme parties, as well, such as Carnivale, Pan-Asian, Portuguese, American-Jewish, and Mexican. We love to invent an entire experience for our clients, beyond food, linens, and lighting!

Please browse through our sample menus in each category—these represent a small amount of endless possibilities and our caterers are happy to create a custom menu for you!

Continental Breakfast

• Assortment of Breakfast Pastries
• Fresh Seasonal Fruit Display
• Orange Juice
• Regular and Decaf Coffee

Includes drop-off and pick-up services with linen, fresh flowers, and disposable paper products.

Fajita Bar

• Grilled Chicken with Peppers, Onions, and Fresh Flour Tortillas
• Served with Salsa, Guacamole, Sour Cream, and Cheese
• Red Beans and Rice
• Mixed Green Salad with Avocado, Mandarin Oranges, and Red Onions in a Cumin-Lime Vinaigrette

Chicken Bar

• Grilled Boneless Chicken Breast in a Pan Sauce of Lemon, Garlic, Rosemary, and Chardonnay
• Roasted "Red Bliss" Potatoes with Extra Virgin Olive Oil, Garlic, and Rosemary
• Sautéed Fresh Vegetables with Fresh Herbs and Shallots
• Organic Baby Greens with Apples, Feta, Red Onions, and Champagne Vinaigrette
• Cookie Assortment

Italian Bar

• Roasted Vegetable and Four-Cheese Lasagna
• Chicken Piccata with Capers and Lemon in a Light Wine Butter Sauce
• Classic Caesar Salad with Parmesan and Garlic Croutons
• Fresh Herb Ciabatta
• Cookie Assortment

Chicken Mole Fajita Bar

• Milagro Mole Stewed Chicken Breast with Peppers and Onions
• Fresh Flour Tortillas
• Red Beans and Rice
• Served with Salsas, Guacamole, Sour Cream, and Cheese
• Mixed Green Salad with Avocado, Mandarin Oranges, and Red Onions in a Cumin-Lime Vinaigrette

Choose from our assortment of Sandwiches and Salads.

Sandwich Bar

• Includes Roasted Turkey, Roast Beef, and Molinari Salami; Provolone, Cheddar, and Swiss Cheeses; Lettuce, Tomato, Mayo, and Mustard
• Assorted Breads
• 2 Salad Platters of your choice
• Cookie and Brownie Platter
• Bottled Water

Includes drop-off and pick-up services with linen, fresh flowers, and disposable paper products and utensils.

Passed Hors d'Oeuvres

• Mini Crab Cakes with Meyer Lemon Aioli
• Polenta Canapé with Sautéed Wild Mushrooms and Melted Fontina Cheese
• Mini Beef Wellingtons drizzled with Bordelaise
• Mini Tart with Caramelized Onions and Feta Cheese
• Japanese Tostadas - Hawaiian Poke Salad on Crispy Won Tons
• Spicy Carnitas Cups with Chipotle Crema, Marinated Cabbage and Cilantro

Stationary Hors d'Oeuvres

• Korean Kalbi Beef Skewers
• Mini Twice Baked Potatoes with Bacon, Cheddar, and Chives
• Cedar Plank Roasted Salmon with Capers, Marinated Onions, and Lemon-Dill Cream
• Cherry Tomato, Fresh Mozzarella, and Pesto Focaccia Spear
• Grande Anti Pasti Display with Italian Cured Meats, Italian Table Cheeses, Marinated Olives and Artichoke Hearts, and Roasted Red Pepper
• Grilled Chicken on Mini Rolls with Pesto Mayo, Arugula, and Manchego Cheese
• Spicy Rootbear and Courbon Glazed Baby Back Ribs
• Asian Beef Rolls with Hoisin, Sweet Bells, and Scallions
• Mustard Seed, Coriander, and Harissa Crusted Lamb Rack "Pops"
• Imported and Domestic Cheese Display garnished with Fresh Fruit and served with Water Crackers and Baguette

Entrees

Pork

• Pistachio and Dijon Crusted Pork Loin over Red Wine Braised Cabbage
• Center-Cut Pork Chops in a Dijon-Buttermilk Marinade with Warm Apple-Cranberry Sauce
• Roasted Pork Loin with a Garlic-Rosemary Pan Sauce

Beef

• Grilled Tri Tip with a Mushroom Demi Glaze
• Beef Tenderloin rubbed with Rosemary, Fleur de Sel, and Extra Virgin Olive Oil
• Beef Short Ribs braised in Chardonnay with Mushrooms and Onions
• Filet Mignon stuffed with Bleu Cheese, covered with Porcini Mushrooms in a Whiskey Demi-Glace
• Carved Prime Rib with a Spicy Horseradish Créme
• Balsamic Marinated Skirt Steak with Warm Golden-Balsamic Molasses Vinaigrette

Poultry

• Grilled Chicken Breast in a Lemon, Garlic, and White Wine Marinade
• Coq au Vin - Wine Braised Chicken Breast with Bacon, Mushrooms, and Onions
• Chicken Saltimboca stuffed with Prosciutto and Melted Gruyere Cheese in a Marsala Wine Sauce
• Turkey Breast Roulade stuffed with Dried Cranberries, Goat Cheese, Prosciutto, and Sage; with a Pinot Noir Sage Pan Reduction

Seafood

• Grilled Salmon with a Lemon-Caper Pan Reduction
• Grilled Halibut with Pomegranate Beurre Blanc
• Petrale Sole with Tangerine Cream
• Sesame Seared Ahi tuna with Wasabi Crema and Miso Vinaigrette

Pasta

• Roasted Seasonal Vegetable Lasagna
• Farfalle Pasta with Sun Dried Tomatoes, Artichoke Hearts, and Wild Mushrooms in a Parmesan Cream Sauce
• Penne Pasta with Fresh Tomatoes, Garlic, and Basil, in a White Wine Sauce

Sides & Salads

Hot Sides

• Asiago Garlic Mashed Potatoes
• Creamy Polenta with Fontina Cheese and Rosemary
• Au Gratin Potatoes with Gruyere and Toasted Bread Crumbs
• Sauteed Green Beans with Onions and Apple Smoked Bacon
• Roasted Seasonal Vegetables with Olive Oil and Fresh Herbs
• Saffron Risotto with Asparagus

Salads

• Butterleaf Lettuce with Dried Cranberries, Toasted Pecans, and Red Onions in Blue Cheese Vinaigrette
• Fresh Roasted Beets, California Goat Cheese, Golden Balsamic Vinaigrette served with Mixed Winter Baby Lettuces
• Mixed Greens with Sun Dried Tomatoes and Pine Nuts in a Balsamic Vinaigrette
• Mixed Greens with Green Apples, Red Onions, Feta, and Walnuts in a Champagne Vinaigrette
• Classic Caesar Salad with Garlic Croutons and Parmesan Cheese
• Spinach Salad with Bacon, Candied Walnuts, and Blue Cheese in a Sherry Vinaigrette

Desserts

• Cheesecake with a graham cracker crust, topped with seasonal fruit and raspberry coulis
• Bread Pudding with White Golden Raisins and White Chocolate Drizzle
• Flourless Chocolate Torte with Raspberry Coulis and Fresh Mint
• Fresh Seasonal Fruit Tart
• Assortment of Mini Desserts including Freeport Bakery Cookies, Lemon Bars, Frosted Brownies, Mini Fruit Tarts, and Mini Éclairs

Snacks/Party Platters

• Anti Pasti Platter
• Italian Cured Meats and Italian Table Cheeses with Marinated Olives, Red Peppers, and Artichoke Hearts, and Assorted Roasted Vegetables

Imported & Domestic Cheese Display

• Tillamook Cheddar, Brie Rounds and our choice of Regional Cheeses
• Served with Water Crackers and Fresh Baguette

Bruschetta Bowl

• Fresh Seasonal Tomatoes marinated with Garlic, Balsamic, and Fresh Basil
• Served with Toasted Rustic Italian Baguette

Crudités Display

• Raw Seasonal Vegetables with Herb Dipping Sauce

Fresh Fruit

• Selection of Fresh Seasonal Fruits and Berries

Baked Brie Wheel

• Wrapped in Puff Pastry with an Apricot Marmalade Sauce

Fiesta Platter

• Chips served with assorted Salsas and Guacamole