Creamy avocado on crisp tree-shaped toast, finished with sweet pepper ribbons, fresh herbs, and a wedge of lemon. BYO

Minimum order: 12 pieces per selection.

Fontina and sweet lobster in mini sandwiches, toasted golden.

Minimum order: 12 pieces per selection.

Crispy little latkes crowned with smoked salmon, crème fraîche, and snipped chives.

Minimum order: 12 pieces per selection.

Seared ahi in a fennel-pistachio crust, dressed with a cranberry gastrique.

Minimum order: 12 pieces per selection.

Everything-seasoned macarons hug smoked salmon mousse, crème fraîche, and snipped chives.

Minimum order: 12 pieces per selection.

Short rib braised low and slow, piled on a crispy Parmesan polenta cake and topped with pickled shallots.

Minimum order: 12 pieces per selection.

A baby potato filled with lump crab and crème fraîche, crowned with American sturgeon caviar.

Minimum order: 12 pieces per selection.

Poached Bartlett pear and mascarpone on toasted rounds, with hazelnuts for crunch.

Minimum order: 12 pieces per selection.

Bite-sized oven-roasted meatballs on a bed of angel hair pasta.

Minimum order: 12 pieces per selection.

Mini beef patty, aged cheddar, and house sauce between two crispy tater tot “buns.”

Minimum order: 12 pieces per selection.

An Australian baby lamb chop with its own handle, marinated and served with jewel-bright pomegranate mint sauce.

Minimum order: 12 pieces per selection.

Rare beef tenderloin and peppery baby arugula on toasted ficelle, with artichoke and red pepper relish.

Minimum order: 12 pieces per selection.

Hoisin-marinated duck on mini sweet corn pancakes with cherry compote.

Minimum order: 12 pieces per selection.

Sweet figs in a prosciutto wrap with a drizzle of balsamic reduction. Salty, sweet, gone in seconds.

Minimum order: 12 pieces per selection.

Saffron and shrimp risotto balls in panko with lemon-tarragon aioli for dipping.

Minimum order: 12 pieces per selection.

The holiday showstopper in one bite: seared tenderloin, wild mushroom duxelles, and foie gras in puff pastry.

Minimum order: 12 pieces per selection.

Charred watermelon rounds with whipped feta, aged balsamic, and fresh sorrel. Sweet, savory, and ready for the party.

Minimum order: 12 pieces per selection.

Creamy chickpea purée, ribbons of smoked carrot, and a dramatic swirl of black tahini.

Minimum order: 12 pieces per selection.

Silky curried pumpkin soup with crème fraîche and toasted pumpkin seeds.

Minimum order: 12 pieces per selection.

Apple pie meets the cheese board: caramelized apples, melted Gouda, and slivered almonds in flaky pastry.

Minimum order: 12 pieces per selection.

Roasted sweet potato topped with black bean purée, coconut cream, and a pop of cilantro.

Minimum order: 12 pieces per selection.

Crispy outside, melty inside: fried goat cheese with pistachios and hot honey.

Minimum order: 12 pieces per selection.

Mac and cheese, all grown up: crispy croquettes dusted with Parmesan and finished with truffle drizzle.

Minimum order: 12 pieces per selection.

A grilled polenta diamond topped with juicy Comice pears and rosemary goat cheese.

Minimum order: 12 pieces per selection.

Salmon three ways: smoked, pastrami-cured, and gravlax, with Thai mango salsa, capers, minced onions, egg, dill butter, onion flatbreads, and raisin pumpernickel. A whole brunch on one platter.

Serves 15–20.

Can’t pick? Don’t. Turkey and ham with honey mustard, cranberry relish, raisin-fig chutney, and cocktail rolls for DIY sliders.

Serves 10–12.

Small sandwiches, big personality:

• Chilled shrimp salad with toasted pecans in tarragon-lemon aioli on mini croissants
• Rare roast beef, blue cheese, and caramelized onion jam on brioche
• Free-range chicken, root vegetable slaw, and cranberry chutney on a mini potato bun
• BBQ pulled jackfruit with vinegar slaw on knot rolls (V)

All the best parts of the holiday table, minus the carving: slow-roasted Virginia turkey breast with cranberry chutney, tarragon mayonnaise, and mini cocktail rolls.

5 pounds · Serves 10–12.

Jumbo shrimp served chilled with lemon wedges, classic cocktail and calypso sauce.

Sliced herb-roasted beef tenderloin with crispy onion straws, cocktail rolls, grainy mustard, and horseradish cream.

Serves 12–15.

Four little crowd-pleasers:

• Smoked salmon, Boursin, and fresh dill on pumpernickel
• Curried chicken salad with raisins and walnuts on a cranberry baguette round
• Duck confit with cherry compote on toasted French bread
• Ricotta, toasted pumpkin, and crispy sage on brioche crostini (V)

The meat-lover’s centerpiece: country and smooth pâtés, dried and cured sausages, prosciutto, and salami, with crackers and flatbread.

Warm, gooey Brie topped with your choice of cranberry-walnut relish, Bartlett pear and sun-dried figs, or caramelized pecans. With flatbreads and crackers.

Serves 15–20.

Sweet heat meets creamy: whipped ricotta under roasted cherry tomatoes, hot honey, fresh herbs, and chili flakes, with grilled crostini for scooping.

Serves 15–20.

Goat cheese and olive tapenade with toasted almonds, fresh herbs, and roasted peppers, served with artisan crackers and crostini.

Serves 15–20.

A little something for every cheese lover: French Brie, Wisconsin cheddar, dill Havarti, and goat cheese with gourmet crackers and French bread.

Prosciutto di Parma and green and white asparagus spears, with lemon-infused ricotta and grilled bread.

Australian lamb in a golden Dijon crust, with wild rice, currants, apricots, haricots verts, wild mushrooms, lamb jus, and mustard sauce.

The spiral ham everyone circles back to, with homemade raisin-fig chutney, ash-roasted sweet potatoes, and creamed spinach.

Serves 20.

Braised short ribs with Gruyère potato gratin, roasted baby carrots, and caramelized onion jus.

Steakhouse night, delivered: classic beef tenderloin with a blue cheese potato croquette and creamed garlic spinach.

A squash in its holiday best, stuffed with kale, bulgur, pomegranate, almonds, pearl onions, and tahini.

Chicken breast rolled around thyme goat cheese and Black Mission figs, with a polenta diamond, charred broccolini, and a balsamic glaze.

The star of the show, with New England-style stuffing, giblet gravy, and orange-cranberry relish. You take the credit; we won’t tell.

• 12–14 pounds · Serves 14–16 — $255.00
• 18–20 pounds · Serves 20–22 — $295.00

Free-range chicken with a glossy pomegranate glaze, with root vegetables and arugula.

Free-range chicken breast with a bourbon-maple glaze, smoked apple cider sauce, roasted cauliflower, dried cranberries, and steamed broccolini.

Creamy burrata stack over roasted sweet potatoes and beets, finished with basil pesto, toasted walnuts, and extra-virgin olive oil.

Whole poached salmon with delicate cucumber scales, lemon, fresh herbs, and colorful seasonal garnishes.

Serves 10–12.

Pan-roasted Gulf shrimp in white wine and lemon butter with brioche croutons, a Pommery mustard and herb-crumb gratinée, white asparagus, and grilled baby sweet potatoes.

Minimum order: 8 people.

With Parmesan risotto, roasted asparagus, blistered tomatoes, and lemon butter.

Minimum order: 8 people.

Grilled Ora King salmon on parsnip purée with roasted Brussels sprouts and maple-balsamic reduction.

Minimum order: 8 people.

Roasted sea bass, Idaho potato purée, glazed carrots, and caramelized fennel.

Minimum order: 8 people.

Layer upon layer of Yukon Golds and fresh cream, baked with Parmigiano-Reggiano.

Minimum order: 8 people.

Sweet potatoes whipped with butter and warm spices under a brown sugar crumble.

Minimum order: 8 people.

Creamy Arborio rice with patiently caramelized onions, nutty Gruyère, and thyme.

Minimum order: 8 people.

The ones everyone goes back for: cream, sweet butter, salt, and pepper.

Minimum order: 8 people.

Silver Queen corn baked with cream and fresh herbs.

Serves 10.

A cozy roast of butternut squash, sweet potatoes, cauliflower, carrots, and potatoes with thyme and marjoram.

Minimum order: 8 people.

Golden-roasted winter squash with whipped goat cheese, toasted pumpkin seeds, and a drizzle of maple-brown butter.

Minimum order: 8 people.

All crunch, no compromise: chopped cabbage, apples, carrots, dried cranberries, and chives in maple-Dijon vinaigrette.

Minimum order: 8 people.

Oven-roasted cauliflower meets honey-glazed cranberries and balsamic vinaigrette. Festive, and secretly a vegetable.

Minimum order: 8 people.

Baby kale dressed for the party with roasted squash, citrus, cranberries, toasted pistachios, and maple-citrus vinaigrette.

Minimum order: 8 people.

Creamy burrata, sweet Black Mission figs, and pistachios on peppery arugula with balsamic glaze.

Minimum order: 8 people.

Ruby red beets tossed with Bellwether Farms goat cheese, toasted hazelnuts, and sweet-tart kumquat vinaigrette.

Minimum order: 8 people.

A pumpkin-shaped mousse cake with warm spice, a caramel center, and a buttery crumble base. Finished with a delicate chocolate leaf.

Serves 8–10.

Filled macarons, fruit jellies, truffles, meringues, rocky road bars, and chocolate-covered strawberries.

Serves 20.

The prettiest thing on the table: crisp vanilla meringue with whipped cream, mixed berries, pomegranate seeds, and fresh rosemary.

Serves 8–10.

The classic Yule log: chocolate génoise rolled with Belgian chocolate cream and finished in dark chocolate.

Serves 8–10.

Cinnamon-stewed apples and walnuts in flaky golden pastry, with a vanilla-rum sauce for good measure.

Serves 8–10.

Dessert you can toast with:

• Apple cobbler shots
• Nutmeg eggnog parfaits
• Red velvet
• Chocolate mint (GF)

Minimum order: 8 each.

Vanilla-poached pear in golden puff pastry with almond cream, a delicate pastry leaf, and caramel sauce.

The showstopper: flourless chocolate cake, hazelnut crisp, orange crème brûlée, and chocolate pearls under a semisweet ganache glaze.

Serves 8–10.

Red velvet and vanilla layers stacked with peppermint buttercream and showered in crushed candy canes. Festive, from every angle.

Serves 8–10.

Two holiday favorites, one slice: New York cheesecake with buttery pecan topping on a brown sugar-caramel graham crust.

Serves 8–10.

Ten layers of red velvet and cream cheese frosting dressed for winter with rosemary sprigs and fresh cranberries.

Serves 8–10.

Why choose one pie when you can have five? Pumpkin, cranberry apple, lemon meringue, blueberry almond, and pecan fudge.:

• Pumpkin
• Cranberry apple
• Lemon meringue
• Blueberry almond
• Pecan fudge

Minimum order: 8 people.

Hand-decorated and almost too cute to eat:

• Christmas trees
• Gingerbread men
• Candy canes
• Sugar cookie snowflakes
• Double chocolate peppermint crinkle
• Oatmeal cranberry white chocolate
• Pecan snowballs
• Molasses cookies

Minimum order: 12 each.

The ones that disappear first:

• White chocolate cranberry (V)
• Pumpkin cheesecake (V)
• Apple crumb (V)
• Mint chocolate marshmallow
• Peanut butter fudge (V)
• Caramel vanilla milk slab (GF, V)

Minimum order: 12 each.

Raspberry Santa hats, white chocolate snowmen, and chocolate-hazelnut cottages: three hand-finished little showstoppers for a festive dessert table.