CASUAL GATHERINGS  l  BUSINESS AND DROP OFF  l  RETAIL AND CAFE  l  WEDDINGS AND EVENTS  l  HOME   about contact cafe directions cafe hours heating tips employment ordering info   season inspired additions to our menu late winter   passover   st. patrick’s day   bar/bat mitzvah plated passed hors d’ oeuvres smoked salmon roulades coconut chicken skewers with mango puree ricotta pesto crescents peking duck wraps   first course seafood and spring vegetable soup european rolls and breads   entrée – three options grilled petit filet with horseradish crème fraiche, or chicken marsala with a mushroom marsala sauce, or portobello mushroom terrine with spinach pesto and balsamic drizzle   roasted red bliss potatoes with rosemary and garlic grilled asparagus with cherry tomato confit   dessert miniature fruit tartlets freshly brewed coffees and teas     stationary hors d’ oeuvres assorted sliced seasonal fruit a selection of domestic and imported cheeses and savory spreads served with lavash crackers and breadsticks   passed hors d’ oeuvres gorgonzola, apples, and spiced walnuts on an endive with a drizzle of pear puree grilled red pepper polenta topped with spinach and cherry tomatoes duck satays with papaya chutney sesame crusted ginger beef tenderloin filled with grilled asparagus   first course bibb and frisee salad with champagne vinaigrette european rolls and breads   entrée chicken roulade with granny smith apples, chevre, and pistachios or grilled peppercorn ahi tuna with wasabi crème fraiche with tomato and parmesan orzo eggplant, roasted portobello, and sun dried tomato timbale   dessert citrus infused and wrapped crème brulee freshly brewed coffees and teas     passed hors d’ oeuvres seared peppercorn crusted tuna on a water chestnut asian soft vegetable spring rolls fig jam, st. andre, and toasted coconut tartlets grilled lollipop lamb chops   first course sautéed greens and fresh tomatoes on grilled chive polenta   entrée grilled flank steak with a pinot noir reduction halibut steak with lemon dill beurre blanc sautéed broccoli rabe with pine nuts and dried cranberries sweet potato and leek gallete   dessert chocolate cinnamon napoleon freshly brewed coffees and teas