savor the seasonF A L L M e n u

@WPCATERING

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T R A Y P A S S E D B I T E S

Fuyu Persimmon,

Pomegranate Molasses,

Fromage Blanc, Hazelnut

Dust, Grilled Bread

Laura Chenel Goat Cheese

Stuffed Fig, Pistachios,

Ice Wine Vinegar, Sorghum

Beet & Apple Tartare,

Lebnah, Sumac Spiced

Lavash

Caramelized Duck

Meatball, Tare Sauce,

Yuzu Kosho, Tokyo Negi

Mini Katsu Sando, Kewpie

Mayo, Tonkatsu, Cabbage,

Soft White Bread

Spicy Coconut Chicken and

Butternut Squash Skewer

Roasted Butternut Squash

Tart, Crème Fraiche,

Micro Celery, Cracked

Black Pepper

Creamy Mushroom Duxelle

on Toasted Brioche, Shaved

Truffle, Memo Chive

Tuna Tartare, Diced Apples,

Blue Cheese Tuille, Yuzu

Kosho, Cucumber, Ponzu

Red Wine Poached Pear Flat

Bread, Burrata Cheese, Fried

Parsley Leaf, Lemon Zest

Pinot Noir Poached Fig

with Brie

Duck Pastrami on Pumpkin

Bread with Brussels Sprout

Kraut

Pot Roast Croquette with

Sage and Red Eye Gravy

Flatbread with Honey

Roasted Figs, Point Reyes

Bleu Cheese, Serrano Ham,

Shaved Parmesan, Arugula

Duck Prosciutto Wrapped

Fig Tempura with Soy

Sauce-Balsamic Reduction

Hamachi Crudo on Pork

Chicharrones with Miso

Glazed Fig, Finger Lime

Caviar and Micro Shiso

Truffled Duck Confit

Potato Croquettes with

Black Truffle, Duck Confit,

Fontina, Braised Cabbage,

Plum Wine Glaze

Korean BBQ Short Rib

Skewers, Gochujang Chili

Paste, Kim Chee Relish

Potato Cannoli with Duck

Confit and Braised Apple

Mini Chipotle Chicken Taco

with Butternut Squash

Salsa

Crostini with Sherry

Vinegar Marinated Figs,

Goat Cheese, Orange

Blossom Honey and

Cracked Pepper

Butternut Squash and

Lentil Samosa with Vanilla

Bean Crème Fraiche

Westphalian Ham and

Midnight Moon Aged Goat

Cheese Stuffed Fig with

Pomegranate Syrup

Sourdough Toast with

Parsnip Mousseline and

Caviar

Confit Chicken and

Mushroom Samosa with

Green Tomato and

Coriander Chutney

P A S S E D s m a l l p l at E S

Pecan Cured Duck Breast,

Rutabaga Puree, Parsnips,

Preserved Blackberries,

Pecan Granola, Natural Jus

Verjus Glazed Pork Shoulder,

Anson Mills Grits, Braised

Chicory, Roasted Holiday

Grapes, Pistachio Pistou

Crispy Pork Belly, Spiced

Butternut Squash, Cipollini

Mojo, White Port Figs

Colorado Lamb Chop,

Grilled Persimmons,

Autumn Red Quinoa

Seared Scallop,

Celery Root Puree,

Pancetta Lardons,

Braised Leeks, Brown

Butter and Maple Glazed

Baby Turnips, Blood

Orange Beurre Blanc

Chestnut-Crusted Venison,

Braised Rainbow Chard,

Sweet Potato Soufflé,

Huckleberry-Merlot

Reduction

Truffle Mushroom Stuffed

Roasted Quail, Cauliflower

Gratin, Caramelized

Brussels Sprout Leaves

and Bordelaise

Espresso Rubbed Niman

Ranch Wagyu with Collard

Greens Pesto Risotto and

Turnips

just a TA S T E

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S E A T E D D I N N E R

S A L A D S

Beluga Lentils, Heirloom

Finger Grapes, Roasted

Pumpkin, Pedro Ximenez

Vinaigrette

Persimmon and Dandelion

Salad with Sweet Shallots,

Pinenut Relish and

Urfa Pepper Vinaigrette

Honeycrisp Apple,

Kohlrabi, Torn Mint,

Wild Arugula, Burnt Chile

Chimichurri

Fresh Burrata, Fried

Brussel Sprouts, Asian

Pear, Cipollini Onions,

Meyer Lemon Vinaigrette

Maple Roasted Winter

Squash, Baby Kale,

Cashews, Piri-Piri Sauce,

25yr Sherry Vinegar

Apple Persimmon Salad,

Persimmon Puree, Frisee,

Arugula, Persimmon

Vinaigrette

Compressed Quince Salad,

Mixed Petite Mesculn

Greens, Burrata Cheese,

Parma Ham, Olive Oil

Common Fig Salad,

Seasoned Mascarpone,

Aged Balsamic, Chervil,

Petite Spinach, Radicchio

Arugula and Figs with Salt

Baked Golden Beets,

L8 Harvest Vinaigrette,

Pecorino Tuile

Kale Caesar with

Pomegranate, Pignoli

Crostini and Boquerones

Charred Romanesco with

Scented Ash Goat Cheese,

Parsnip Chips and Red

Beet Gastrique

Asian Pear Salad with

Fresh Figs, Pomegranate

Vinaigrette, Candied

Pecans, Red Endive,

Frisee', Mizuna

Persimmon "Carpaccio"

with Crispy Brussels

Sprouts, Saba Dressing,

Pomegranate Seeds,

Root Vegetable Brunoise,

Micro Fall Greens

Heirloom Beet Salad,

Shropshire Bleu Cheese,

Braised Endive,

Red Currant Granola,

Heirloom Lettuces,

Cara Cara-White Balsamic

Vinaigrette

Maple Roasted Butternut

Squash, Herb Croutons,

Shaved Brussels Sprouts,

Toasted Pepitas, Arugula,

Maple Vinaigrette

Baby Candy Cane Beets,

White Pumpkin Puree,

Dates, Goat Cheese,

Upland Cress, Carmel

Miso-Lime Vinaigrette

Yellow & Red Persimmon,

Cabbage Slaw, Arugula,

Radicchio, Pomegranate,

Buttermilk Ginger Dressing

P R E M I U M S A L A D S

Antioxidant/Omega-3

Salad - Flax Seed-Crusted

Salmon Gravlax, Marinated

Kale with Red Quinoa,

Marcona Almonds,

Pomegranate Vinaigrette,

Dried Cranberries

Chilled Prawns with

Heirloom Carrot-Celery

Root, Beet Slaw, Orange-

Cumin Dressing, Frisee

and Radicchio

a fall F E A S T

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S E A T E D D I N N E R ( C O N T I N U E D )

a fall F E A S T

P A S TA C O U R S E

Ricotta Gnudi, Wild

Mushrooms, Sage Beurre

Fondue

Parsnip Tortelloni,

Caramelized Parsnip,

Smoked Butter Sauce,

Chives

Potato and Yam Gnocchi,

Charred Scallions,

Pecorino

Miso Glazed Hen of

the Woods Mushroom

Tortelloni with Burnt Leeks,

Bok Choy, Porcini Broth,

Crispy Shiso

P L A T E D E N T R E E

Coq au Riesling,

Thumbelina Carrots,

Matsutake Mushrooms,

Guanciale, Crème Fraiche,

Field Herbs

Charred Sturgeon Steak,

Aleppo Spiced Broccoli,

Brown Butter Vinaigrette,

Toasted Pinenuts, Fennel-

Blood Orange Salad

Grilled Beef Tenderloin,

Smoked Salt, Carrot Puree,

Petite Mixed Carrots,

Roasted Marble Potatoes,

Petite Simply Red Spinach,

Smoked Butter Sauce

Roasted Bass, Pommes

Fondant, Celery Root

Puree, Wilted Spinach,

Red Ribbon Sorel,

Sauce Meunière

Chard Cauliflower Steak,

Cauliflower Puree, Roasted

Petite Carrots, Carrot Tops,

Truffle Oil, Fines Herbes

(VEGAN)

Carrot Top Pesto Crusted

Salmon, Maple Roasted

Root Vegetables, Squash

Puree, Candied Bacon

Fall Spiced Roasted

Chicken, Roasted Apple

Walnut Stuffing, Braised

Greens, Natural Jus

Braised Beef Short Ribs,

Squash Puree, Pomegranate

Chimichurri

Seared Branzino,

Sweet Potato “Risotto”,

Shaved Brussels Sprouts

Grilled Artic Char, Melted

Leeks, Butternut Squash

Puree, Roasted Rutabaga,

Parsnip and Turnip

Crispy Skinned Chicken

Roulade Stuffed with

Charred Leeks and Collard

Greens, Root Vegetable

Succotash, Pomegranate

Demi Glaze (Limited Guest

Count)

Cedar Plank Salmon with

Honey Beet Puree, Wild

Arugula and Pickled Radish

Grilled Flat Iron Steak

with Crispy Brussel

Sprouts, Fried Onions,

and Pommes Puree

Portabella Mushroom

Turnovers with Mushroom

Demi, Savory Walnut

Crumble, Brown Butter

Cauliflower Puree and

Sautéed Kale (Vegetarian)

D E S S E R T S

“THE CHOCOLATE CUBE”

Chocolate Mousse, Salted

Caramel, Sable and

Caramel Feuilletine

“THE APPLE”

Green Apple Mousse,

Caramelized Apple Insert,

Cinnamon Streusel and

Apple Glaze

Warm Seasonal Fruit

Cobbler with Almond

Streusel and Vanilla Ice

Cream (Vegetarian-Vegan

and GF upon request)

Key Lime and Orange Tart,

with Graham Cracker

Crust, Citrus Supremes,

Burned Meringue and

Candied Citrus

(Vegetarian-Vegan and

GF upon request)

Pumpkin Spiced Sautéed

Apple Pavlova with Vegan

Caramel Sauce and Vanilla

Cream. (Vegetarian-GF)

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B U F F E T S TA T I O N S

a fall F E A S T

S A L A D S

Quinoa, Arugula, Roasted Beets,

Fall Berries and Avocado Salad

with Honey-Lime Vinaigrette

Artisan Mixed Lettuce, Gala Apples,

Roasted Pecans, Blue Cheese,

House Dressing

Roasted Beet Salad, Quinoa,

Pine Nuts, Goat Cheese, Radish,

Kale, Lemon Vinaigrette

Israeli Couscous, Kabocha Squash,

Baby Kale, Toasted Walnuts, Dried

Apricots, Poppy Seed Vinaigrette

Roasted Royal Trumpet Mushroom,

Caramelized Shallot, Grilled

Radicchio, Heirloom Baby Carrot,

Champagne Herb Vinaigrette

Grilled Honeycrisp Apple, Pickled

Red onion, Frisee, Baby Kale,

Shaved Pecorino, Persimmon

Emulsion

Fuji Apple, Toasted Pecans,

Radicchio, Shaved Celery, Bibb

Lettuce, Honey Tahini Dressing

Shaved Toy Box Squash, Roasted

Cherry Tomatoes, Ricotta Salata,

Herb Lemon Vinaigrette

Roasted Butternut Squash,

Cauliflower and Beets with

Soft Herbs, Marinated Kale,

Toasted Quinoa, Pickled Onions

and Aged Balsamic Vinaigrette

E N T R É E S

Carved Berkshire Porchetta,

Grilled Romaine Hearts,

Calabrian Chile Roasted Carrots,

Creamy Anchovy Dressing

Roasted Shawarma Spiced Chicken,

Preserved Lemon, Mustard Jus,

Parsley

Caraway Seed Crusted Salmon

with Rye Berry and Beet Salad,

Greek Yogurt Crème

Cider Braised Chicken Thighs

with Grilled Gala Apples and

Collard Greens

Olive Oil Poached Bass, Red Lentil

Risotto, Riesling Sabayon

S I D E S

Roasted Brussel Sprouts,

Confit Bacon, Cipollini onion

Shawarma Spiced Roasted

Cauliflower, Fatty Raisins, Parsley

Sweet Potato Mash with

Maple and Nutmeg

Maple Coriander Roasted Rainbow

Carrots

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C H E F A T T E N D E D A C T I O N S TA T I O N S

a fall F E A S T

R O T I S S E R I E C A R V I N G S TA T I O N

PROTEINS (Choose 2)

Yardbird | Porchetta | Sirloin Roast

GREENS (Choose 1)

Mustard Greens | Mixed Chard | Tender Kale

HOT SIDES (Choose 3)

Brussel Sprouts| Pommes Aligot | Organic Wild Rice | Lemon-Ginger Spinach | Butter Braised Radishes

SAUCES

Natural Bone Jus | Red Chimichurri | Beurre Noisette | Buttermilk Chive Dressing

S AV O R Y F A L L TA R T S

SAVORY FALL TARTS (Choose 4)

Mission Fig, Mascarpone, and Pomegranate Molasses

Kabocha Squash Confit with House Ricotta, and Pumpkin Seed Brittle

Porcini Mushroom and Black Walnut

Caramelized Onion and Raclette Cheese with Saba Drizzle

Almond Frangipane, Mushroom and Reserved Gruyere Cheese Galette

Potato, Pancetta, Fines Herbes and Fontina Cheese

Époisses Cheese, Country Ham and Apple

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C H E F A T T E N D E D A C T I O N S TA T I O N S

B E V E R A G E S

something SWEET

raise a GLASS

S W E E T S

Cashew and Coffee Tiramisu (Vegan-GF)

Passion Fruit Panna Cotta, Mango Reduction, Raspberry Coulis,

Fresh Passion Fruit and Guava Brunoise, White Chocolate Crumble

S’mores Mallomar, Coated in Dark Chocolate

Jamaica Hibiscus Pate de Fruit (Vegan-GF)

Key-Lime and Chocolate Ganache Macarons (GF)

S e a s o n a l C o c k ta i l s

PINKY UP

Gin | Lemongrass Tea | Lemon

APERITIF EN VOGUE

Vodka | Lillet Blanc | Elderflower | Lemon

POIRE-TY

Pear Brandy | Sparkling Wine | Ginger | Orange Bitters

LEITCHFIELD LIGHTS

Bourbon | Sage | Honey | Lemon | Soda

S a n g r i a s & P u n c h B o w l s

FALL HARVEST

White Wine | Orange | Apple | Cinnamon | Cranberry

Pomegranate | Pear

SPICED SPARKLER

Sparkling Cider | Bourbon | Lemon | Anise | Ginger

SPARKLING PEAR

Pear Brandy | Ginger Liqueur | Rosemary | Ginger Beer

RASPBERRY-THYME TODDY

Black Tea | Chambord | Rye Whiskey

Thyme | Clove | Lemon

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@WPCATERING

VICE PRESIDENT OF

NATIONAL SALES

stephanie.edens@wolfgangpuck.com

213.621.4496

WOLFGANGPUCKCATERING.COM

edensS T E P H A N I E