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Catering to Foodies


Winter: Black-Tie Affair
By Alex Guarnaschelli, Butter

First Course
Arctic char with salmon roe and watermelon radish
“It’s the ultimate winter fish, fatty and rich. I love the saltiness the eggs impart, and how they play off the bite of the radish. The salmon roe is a modern alternative to caviar.”

Second Course
Scallops gratinéed in their shells with shallots and lemon cream
“Gorgeous, bubbling right in the shell, and great in winter. There’s a real creaminess to the scallops, but they’re suprisingly light.”

Third Course
Guinea hen with grilled Trevisano and apples
“The hens are small, so half of one would be the ideal portion. It’s not too far off from serving chicken or duck.”



COST PER HEAD: $225

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