our full service sample menus
$50 - $70 pp
• A •
breakfast
• Tartines Smoked salmon Ricotta & Proscuito goat cheese
• Savory Leek feta scones
• Savory Muffins (GF)
• Spanish Frittata with roasted corn, herbs and zucchini (GF)
• Cardamom French Toast served with fruit compote & Maple syrup
• Chia Pudding cups with coconut and almond milks (GF/DF)
• Yogurt Parfait with ginger berry compote
• Coconut Lemon Coffee Breakfast cake
lunch
• Marinated beets, microgreens, goat cheese, dried apricot, walnut salad with tahini buttermilk dressing
• Quinoa salad with sautéed spring greens, artichoke, watercress, hearts of palm and fried capers
• Mixed greens with soy chili eggplant, pear, bean sprouts, tuxedo sesame seeds
• Steamed Green beans with cilantro chili dressing
• 3 cheese Mac n cheese with Rye crust and swiss chard
• Grilled Tofu w/ ginger chill sauce served with Shiso Rice
• Coconut meatballs with curry spiced Orzo and cumin roasted Okra
desserts
• Flourless ChocCardamom Torte with choc ganaches
• Pistachio cake with orange blossom syrup
• Selection of cookies
• B •
breakfast
• Potato, Zucchini, sweet corn and mint goat cheese Frittata
• Scrambled eggs, with roasted coconut, green chili and shallots (GF/DF)
• Applewood thick cut smoked bacon
• Seaonal Fruit salad cups
• Chia pudding cups with almond/ coconut milks and date syrup (GF/DF)
• Yogurt parfait cups with museli/ granola and mixed berry compote/ ginger date
• Smoked salmon Tartines with pickled sweet onion, capers and ricotta
• Homemade granola and fruit bars
lunch
• Mediterranean Pearl couscous with roasted heirloom carrots, sumac sweet corn, sautéed greens, fried garbanzo and crushed walnuts
• Steamed Green Beans with mildy spiced coconut sauce
• Black garlic and flake salt cauliflower couscous with roasted brussel sprouts and sautéed spinach and chickpeas with yogurt tahini dressing
• Coconut Lime Lentils with mustard seeds and curry leaves
• Cumin and saffron Infused Brown Rice
• Grilled Ras El hanout Chicken with dill potatoes
• Miso Maple Salmon, black sesame, chili oil
• Artichoke and Spinach Mac n Cheese
desserts
• Chocolate Almond Olive Oil Cake (GF)
• Salted Honey Pie (GF Optional)
• Assorted nuts and dark chocolate
• C •
breakfast
• Savory Quinoa and Chia porridge with cremini mushrooms and roasted shallots
• Sweet pea Mushroom and Kale tarts
• Pork sausage with grilled peppers
• Cardamom French Toast Served with Maple Syrup and fruit
• Savory Leek /Cheddar and Feta/scallion/ paprika scones
• Breakfast granola and fruit bars
• Banana Nut Bread
lunch
• Caprese Salad with Basil Tomato and Buffalo Mozarella
• Mixed Greens with roasted artichoke, grilled eggplant , chickpeas, virginia apples and pecans
• Green Lentil Salad with sesame seeds, scallion, radish, black garlic flakes
• Sorrel Pesto Risotto w/ with spring greens and peas
• Wakame and Shiso Rice
• Grilled Pork Tsukune with Sweet Ginger Sauce
• Roasted Coriander Chicken with grilled Okra and dukkah caulifower
• Blue Crab Cakes with caper Aioli
desserts
• Assorted Patisserie Platter
• GF Chocolate Coconut Rice Pudding
• Ricotta Berry Tart
• D •
breakfast
• Make your own breakfast taco •
• Corn Tortillas served with
• Cumin scrambled eggs
• Chorizo
• Guacamole
• Shredded Mexican cheese
• Salsa Fresca
• Sour cream
• Seeded blueberry scones
• Savory Bombay scone
• Zucchini Carrot Quinoa muffin
• Fruit salad cups
• Chia Pudding cups
lunch
• Warm green lentil salad with scallions, roasted coconut and walnuts
• Mixed greens with artichoke, bamboo shoots, chickpeas and spring peppers
• Couscous salad with roasted heirloom carrots, brussel sprouts , sumac corn w/ Tahini buttermilk dressing
• 3 cheese spring greens Mac n Cheese with Rye crust
• Blue Crab Cakes with Dill dijon aioli
• Wakame Rice
• Pork Tsukune Patties with ginger soy sauce
desserts
• Chocolate baby cakes
• Cream puffs w/hats ( passion, strawberry, lemon herb)
• Fennel Marshmallows and Assorted Dark Chocolates
• E •
breakfast
• Fluffy scrambled eggs with mushroom and scallion
• Pork sausage with roasted peppers
• Salmon, watermelon Radish, arugula and herbed cheese tartines
• Selection of breads/scones/ muffins
• Quinoa with seasonal fruit salad and lemon honey glaze (GF/DF)
• Yogurt parfait cups with ginger cardamom mixed berry compote (GF)
• Chia pudding cups with coconut and almond milk (GF/DF)
lunch
• Mixed greens with citrus, edamame, corn and dates
• Grilled eggplant, beet tahini, pan fried haloumi and pea shoots Crostinis
• Grilled tofu salad with barley, farro, cashews and vegetables in spiced sesame chili oil dressing
• Coconut Lime Lentils with toasted spices served with Saffron Basmati
• Baked Orzo with zucchini, sumac roasted chickpeas, tarragon, garlic and leeks
• Shrimp in a feta tomato herbed sauce
• Grilled Chicken with Ghee Roasted Potato
desserts
• Chocolate Pudding cups with toasted coconut (GF/Df)
• Seasonal Berry Tart
• Bourbon Pecan Pie
• F •
breakfast
• Ham Manchego Mushroom Frittata
• Salmon Caper Asparagus Ricotta Frittata
• Hard boiled egg salad with frisée, capers, avocado and red onions (GF/DF)
• Selection of breads/scones/ muffins
• Quinoa with seasonal fruit salad and lemon honey glaze (GF/DF)
• Yogurt parfait cups with ginger cardamom mixed berry compote (GF)
• Chia pudding cups with coconut and almond milk (GF/DF)
lunch
• Baby Arugula with celery, parsley, green apples and citrus in a chili lime vinaigrette
• Warm lentil salad with toasted quinoa and spiced garbanzos (Gf/DF)
• Arborio Rice salad with asparagus, lemon zest, mint, pecorini, hazelnuts w/ champagne vinaigrette
• Linguine with sausage, grilled artichoke, tomatoes, mushroom in garlic peppered olive oil
• Cumin and balsamic grilled Salmon with crispy fried Okra
• Ras El Hanout Roast Chicken with za’atar potatoes and cauliflower w/ tahini sauce
desserts
• Chocolate Olive oil cake (GF/Df)
• Orange Blossom Polenta Cake ( GF/ DF)
brooklyn chef collective