Catering Menu

Assorted hand-picked local cheeses and crackers.

Chef's selection of meats, pickled vegetables, and house-made brown bread.

Mixed crudites vegetable platter, Bleu cheese dip | Sub hummus dip for vegan option.

Fresh-cut assorted fruits.

Organic deviled eggs with crispy bacon, pickled jalapeño, and chimichurri.

Pulled pork sliders with pickled red onions, arugula, chipotle aioli, and creme fraiche.

Pub chicken wings with a choice of sweet chili sauce, buffalo sauce, or Guinness BBQ sauce.

Grilled filet, horseradish creme fraiche, and onion chutney over brioche toast.

Prawns wrapped in bacon and drizzled with salsa verde.

Crispy risotto bites with basil aioli.

Grilled sesame chicken skewers.

Dry rubbed baby back ribs.

House meatballs braised in a Guinness BBQ sauce.

Traditional miniature Reubens.

Vegan miniature Impossible burger sliders.

Vegan stuffed mushrooms baked to perfection.

Fresh house-made Dungeness crab cakes.

House-made potato cakes topped with smoked salmon.

Yellow and red beets, pears, candied walnuts, arugula, goat cheese, and sherry vinaigrette.

Baby romaine hearts, shaved Parmesan cheese, and croutons tossed in a house Caesar dressing.

Seared ahi tuna, haricot verts, new potatoes, pickled shallots, cherry tomatoes, and soft-boiled eggs.

Crispy chicken, mixed greens, bleu cheese, tomato, bacon, pecans, croutons, and balsamic vinaigrette.

Zucchini, roasted bell peppers, baby kale, cucumber, hummus, goat cheese, and a balsamic glaze.

Buttermilk fried chicken, apple slaw, and chipotle aioli on a ciabatta roll.

Grilled chicken, baby kale, Roma tomatoes, avocado ranch, and buffalo sauce on a spinach tortilla wrap.

Corned beef, sauerkraut, Swiss cheese, and Marie Rose sauce on rye bread.

Ground beef and vegetables in a rich gravy, topped with colcannon.

Six-hour braised short rib in red wine with red cabbage, creamed polenta, and crispy shallots.

Grilled all-natural chicken breast, McDonnell’s curry sauce, red peppers, and onions served with jasmine rice or hand-cut fries.

Pan-seared Atlantic salmon, herb-roasted potatoes, citrus beurre blanc, and cherry tomato confit.

Traditional Irish beef stew topped with colcannon.

Roasted leg of lamb, duck fat roasted potatoes, glazed carrots, and parsnips in a mint sauce.

Marinated tri tip, baked broccoli, and cauliflower with a green peppercorn sauce.