Each event and menu is unique
Please note that these are just a sampling of what we offer.
Contact us to discuss your personalized menu.
SMALL PLATES
Stir-Fry Twist: Herbaceous Red Quinoa in the Style of Fried Rice with Stir-Fried Vegetables Topped with your Choice of Chicken or Shrimp Glazed with a pungent Orange Sauce
Pacific Fare: Citrus Lacquered Fresh Grilled Salmon presented on a Zesty Bed of Black Lentil Sofrito
Garnished with Fresh Microgreens
Florida Fresh: Baby Avocado Half Seasoned with Fresh Lime Juice and Sea Salt and Filled with your Choice of Jumbo Lump Crab or Lobster Salad Enhanced with Crème Fraîche and Chives
Opa!: Flavorful Lamb Meatballs Bathed in Housemade Harissa Tomato Sauce atop Toasted Orzo with Cucumber, Fresh Mint, Tomatoes and Feta Cheese
Delhi Delight: Creamy, Curry Laced Chicken Tikka Masala Served over Cardamom Scented Basmati Rice with Toasted Almonds with a Poppadum Crisp
Braised Short Rib: Wagyu Beef Short Ribs Braised in Pinot Noir and complemented by a Creamy Wild Mushroom Flan
Thai Time: Choice of Shrimp or Chicken Thai Curry on a Bed of Coconut Rice accompanied by
Carrots, Snow Peas and Whitebeech Mushrooms
Rustic Italian: Traditional Chicken Marsala alongside Earthy Mushrooms, and Oven Roasted Green and White Cauliflower
Taste of Hawaii: Traditional Poke Bowl with Seasoned Sunshine Tuna over Sushi Rice with Crisp Cucumber, Creamy Avocado, Sweet Pineapple, Edamame and Toasted Sunflower Seeds completed with Citrusy Soy Based Ponzu Sauce
Burger Bliss: Wagyu Beef Cheeseburger “All the Way” along with savory Baked Sweet Potato Wedges
Mountain Spring: Tenderloin of Beef nestled on Potato Gratin with a Merlot Reduction
alongside a Delicate Spring Pea Purée and Sweet Teardrop Pepper Garnish
Fresh Plate: Delicate Asparagus Salad with Heirloom Tomatoes and Toasted Walnuts
all Topped with Freshly Shaved Parmesan Cheese
Salade Français: Farm Fresh Petite Greens with Tender Sugar Snap Peas, Celery and Velvety French Brie
all Drizzled with a Housemade Classic Dijon Vinaigrette
HORS D'OUERVES
PASSED HORS D'OUERVES
COLD
House Cured Beef Tenderloin topped with Arugula, Shaved Parmesan and Savory Caesar Dressing
Caviar on Petite Cracker Spoons with Crème Fraîche
Crispy Hand-Formed Wonton filled with Fresh Tuna Poke and Topped with Tobiko Caviar *
Mosaic of Goat Cheese with Dried Apricots, Figs, Cherries and Pistachios on Croustade
Crispy Spring Roll Cup filled with Asian Style Shrimp or Chicken
Christafaro’s Signature Marinated Ginger Shallot Shrimp *
Sesame Seared Tuna Skewer with Sake Compressed Watermelon *
East meets West deliciously with a Cumin Encrusted Ahi Tuna Bite on a Mango Aioli Topped Yucca Chip *
Blue Corn Mini Tacos Filled with Quinoa or Chicken Salad Topped with Fresh Salsa and Queso Fresco Crumbles
Polenta Chips Topped with Roasted Carrot Harissa, Crème Fraiche and Microgreens *
"Sushi Style" Tuscan Rolls of Prosciutto, Creamy Mascarpone and Figs *
Pita Cups of a Chopped Mediterranean Salad of Crisp Romaine, Cucumber, Tomato, Olives and
Feta Cheese Drizzled with a Minted Citrus Vinaigrette
Smoked Salmon and Crème Fraîche atop a Petite Blini Garnished with Fresh Dill *
HOT
Grilled Flat Iron Steak on Crispy House Made Yucca Chips Laced with Chimichurri Sauce *
Classic Reuben of Corned Beef, Swiss, Sauerkraut and Russian Dressing made as a Crispy Strudel
Crunchy Topped Mac N' Cheese Cups with Tomato Jam
"Grandma’s" Mini Chicken Pot Pies
Open Face Chicken BLT’s Complemented with House-made Condiments
Asian Fusion Short Rib in Wonton Shell with Housemade Kimchi and Sriracha Sauce
Baby Bella Mushroom “Cigars” Served with Ginger Remoulade Dipping Sauce
Spicy-Sweet Apricot Chicken Bites with Fresh Snow Pea Garnish *
Mini Tart of Buttery, Nutty Manchego Cheese and Sweet-Tart Quince
Chicken Santa Barbara Filled with Fresh Spinach, Sweet Roasted Tomatoes, Peppers and Rich Feta Cheese Drizzled with a Classic Balsamic Glaze *
* Indicates Gluten-Free Selection **Indicates a Vegan Option
STATIONARY HORS D'OUERVES
Charcuterie Board:
Soppressata, Salami, Prosciutto
Manchego Cheese, Truffled Pecorino and French Blue Cheese
Cornichons, Pepper dew Peppers
Spiced Olives, Red and Green Grapes
Fig Cake and Pear Compote
Grainy Mustard
Baguette Breadsticks
Your Choice of Finger Sandwiches:
New England Lobster Rolls
Roasted Vegetable Flatbread with Shaved Parmesan and Fresh Herbs
Roasted Tenderloin and Onion Jam on Petite Brioche Rolls
Deliciously Stunning Displays
Colorful Crudite Basket of Seasonal Vegetables with White Bean and Edamame Hummus
Iced Display of Jumbo Shrimp and Snow Crab Claws
Served with Traditional Cocktail Sauce, Spicy Mustard Sauce and Caribbean Cocktail Sauce
Selection of Imported Cheeses with Grapes, Dried Fruits and Sugared Pecans
Crackers and Flatbread
Chunky Pico De Gallo and Venezuelan Avocado Dip with Housemade Tortilla Chips
LUNCHEON
Tuscan Farmhouse Salad
Grilled Pesto Chicken over Chopped Antipasto Salad of Roasted Peppers, Tomatoes, Artichokes,
French Beans, Garbanzo Beans, Fresh Mozzarella, Roasted Beets and Hard-Boiled Eggs
Topped with Baby Arugula, White Balsamic Vinaigrette and Roasted Garlic Croustade.
Mediterranean Medley
Almond and Herb Crusted Tuna or Chicken presented atop Chilled Asparagus Spears
Salad of Tender Baby Romaine w/ Marinated Heirloom Tomatoes, Spiced Olives & Goat Cheese Crumbles
Garnished with Fried Capers and Micro Cabernet Greens
Balsamic Vinaigrette
Flatbread
Bangkok Bound
Tangerine Lacquered Chicken over Salad of Red Quinoa, Edamame, Sweet Peppers, Cucumbers,
Carrots and Sesame Seeds
Baby Green Garnish Crispy Noodles
Vietnamese Citrus Dressing
Christo's Caesar
Little Gem Wedge with Shaved Parmesan over Grilled Focaccia
Market Salad of Carrots, Cucumber, Daikon, Candy Stripe Beet and Watermelon Radish
Garnished with Teardrop Peppers and Micro Greens
Light Caesar Vinaigrette
Served with a Choice of Herb Roasted Tenderloin or Garlic Grilled Shrimp
Jalisco Jicama Salad
Grilled Cilantro Chicken with a Salad of Cubed Watermelon, Avocado, Jicama,
Queso Fresco, Orange Segments and Pomegranate Seeds with Red Watercress Salad
Crispy Blue Corn Tortilla
Orange Tequila Vinaigrette Cilantro Oil
East Meets West
Chilled Herbed Watermelon Gazpacho
Chicken or Shrimp Salad Lightly Dressed with Crème Fraîche & Chives Cradled in a Baby Avocado
Lightly Spiced and Crunchy Thai Salad of Green Apple, Carrot, Daikon and Green Beans
Herbed Breadstick
Light Lunch Trio
.Minted Cucumber Soup
Herb Roasted Beet and Green Apple Stack with Micro Greens
Sunflower Sprouts and Raspberry Vinaigrette
Served with a Choice of Grilled Shrimp or Smoked Salmon on Avocado Toast
California Dreamin’
Poached Salmon Topped by a Pickled Fennel and Orange Relish with Sweet Teardrop Peppers
Accompanied by a Salad of Mixed Baby Greens, Baby Kale, Endive, Sweet Pickled Cucumbers and
Supreme of Pink Grapefruit
Drizzled with a Tangy Lemon Mustard Vinaigrette
Accompanied by Citrus Dill Creme Fraiche
Herbed Breadstick
Artisanal New England
Maple Glazed Breast of Turkey alongside Baby Brie with Pear Compote
Earthy Salad of Mixed Baby Lettuce, Celery, Rainbow Carrots, Roasted Sweet Potato topped with
Sugared Pecans and a Cherry Balsamic Vinaigrette
Walnut Raisin Crostini
Dessert Selection
Tiramisu with a Kahlua Coffee Reduction
Lemon Curd Tart with Raspberry Sauce and Seasonal Berries
Crunchy Chocolate Mousse Tartlet with Raspberry Coulis
French Apple Tart with Cinnamon Whipping Cream
Chocolate and Coffee Mousse Opera Cake
Dessert Duos
Chocolate Feuilletine with Fresh Raspberries and Mango Mint Panna Cotta Shooter
Mini Chocolate Truffle Tart with Petite Mandarin Orange Crème Brulee
LUNCHEON MENU
Mediterranean Salad Buffet
Dijon and Herb Grilled Tuna over a Medley of Red and Yellow Grape Tomatoes, Steamed Fingerling Potatoes,
Olives, French Green and Garbanzo Beans Garnished with Boiled Eggs and Mache Greens
Nicoise Vinaigrette
“Capri” Lemon Chicken Paillards served with
Grilled Asparagus Garnished with a Medley of Sweet Peppers, Shallots, Caperberries
Fresh Italian Herbs and Shaved Parmesan Cheese
Salad of Baby Greens with Feta Cheese, Roasted Beets, Citrus, Watermelon Radish and Pickled Red Onions
Seasonal Fruit Display
Rustic Bread Basket
Veggie Medley
Multicolored Carrots, Marinated Cauliflower, Sugar Peas, Grape Tomatoes, Radishes and Chic Peas
Citrus Yogurt Vinaigrette
Red Quinoa, Edamame, Sweet Peppers, Cucumber, Carrot and Sesame Seeds with a
Vietnamese Citrus Dressing
White Bean Salad of Cannellini, French Beans, Diced Tomatoes, Celery and Carrots
White Balsamic Vinaigrette
Rustic Greek Salad with Crispy Multicolored Peppers, Red Onion, Celery, Grape Tomato, Cucumber,
Kalamata Olives and Feta Cheese in Minted Lemon Vinaigrette
Multigrain Croustade
The New York Lunch
Roasted New York Strip with Onion Jam and Horseradish Sauce
Classic Shrimp Salad with Fennel, Celery, Radish and dressed with Mustard Vinaigrette
Little Gem Wedge with Gorgonzola, Multicolored Tomatoes and Applewood Smoked Bacon
Buttermilk Vinaigrette
Roasted Multicolored Baby Carrots and French Beans
Sweet and Fingerling Potato Salad with Celery, Fresh Herbs and Leek Vinaigrette
Rustic Bread Basket
* WE USE ONLY HUMANE RAISED FREE ROAMING ANTIBIOTIC & STEROID FREE CHICKEN
PLATED LUNCHEON
STARTERS
Soups
Roasted Butternut Squash Cappuccino with Cinnamon Oil
Sweet Main Lobster Bisque Garnished with Cognac Cream and Old Bay Tuille
Andalucía Gazpacho Chilled Puree of Tomatoes and Vegetables with Garlic Herb Crouton
Yukon Gold Vichyssoise Garnished with Caviar Spoon Served in a Martini Glass
Starters and Salads
Scottish Smoked Salmon with Chopped Egg, Capers, Caviar, Red Onion and Creme Fraiche
Baby Mache with Tiny Greens
Petite Potato Blini
Seared Sea Scallops over Latin Corn Chowder with Sweet Peppers, Carrots and Celery
Topped with Smoky Tomato Sauce
Baby Greens and Arugula with Brie Cheese, Red Wine Poached Baby Pear, Sugared Pecans,
Dried Cherries and Apricots Pear Vinaigrette with a Walnut Raisin Crostini
Burrata Cheese and Assorted Heirloom Tomatoes
With Baby Arugula and Parmesan Crisp
Basil Oil and Balsamic Reduction
Caramelized Seasonal Fruit and Shaved Fennel Salad with Pomegranate Seeds
Merlot Greens, Baby Arugula and Sugared Pecans
Pomegranate Vinaigrette
Bib Lettuce Wedges Topped with Crispy Pancetta, Multicolored Grape Tomatoes, French Blue Cheese
Ciabatta Crostini with Buttermilk Vinaigrette
Rubik’s Cube of Jicama, Watermelon and Queso Fresco Garnished with Orange Segments and
Pomegranate Seeds Topped with Baby Arugula, Orange Tequila Vinaigrette and Cilantro Oil
PLATED ENTREES
Beef
Pinot Braised Boneless Wagyu Short Rib
Creamy Potato Parsnip Puree and Roasted Carrot Medley
Caramelized Cipollini Onion
Grilled Filet Mignon
Medley of Roasted Root Vegetables and Multicolored Potatoes with Steamed Asparagus
Merlot Reduction and Crispy Onion Strings
Poultry
Roasted Chicken Breast
Creamy Butternut Squash Risotto and Steamed Broccolini with Chicken Jus
Candied Red Beet Garnish
Coq au vin with Burgundy Wine, Pearl Onions, Wild Mushrooms and Multicolored Carrots
Fish
Black Bass over Medley of Spring Vegetables
Asparagus, Baby Carrots, Fresh Peas, Grilled Fennel, Snowpeas and Fingerling Potatoes
Herb Grilled Wild Salmon with Lemonata Reduction
Parmesan Risotto Spring Pea Puree
Tricolor Baby Carrots
Grilled Lemon and Purple Sakura Radish Micro Greens
Lamb
Herb Encrusted Loin of Wild Icelandic Lamb
Grilled Polenta and Crispy Pan Fried Brussels Sprouts
Caramelized Onions and Pancetta with a Port Reduction
Pomegranate Glazed Colorado Rack of Lamb
Medley of Roasted Root Vegetables and Multicolored Potatoes with Steamed Asparagus
Pomegranate Reduction
Veal
Veal Porterhouse Steak
Creamy Potato Parsnip Puree
Steamed Broccolini
Fresh Horseradish Infused Jus and Crispy Leek Strings
Dual Entrees
Pan Seared New York Strip
Petite Jumbo Lump Crabcake with Remoulade Sauce
Medley of Roasted Root Vegetables and Multicolored Potatoes
Steamed Asparagus
Crispy Leek Strings
Pinot Braised Boneless Wagyu Short Rib
Grilled Jumbo Prawns with Roasted Garlic Herb Butter
Creamy Potato Parsnip Puree and Roasted Carrot Medley
Caramelized Onion
DINNER BUFFET
Floridian
Pan Seared Grouper Topped with Tropical Fruit Salsa
Grilled Petite Bacon Wrapped Filet Mignon with Peppercorn Sauce
Chilled Stone Crab Claws with Mustard Sauce – (Available October – May)
Fennel, Carrots, French Beans and Apple Slaw with Mixed Radishes and Orange Fennel Vinaigrette
Roasted Tricolor Fingerling Potatoes with Fresh Herbs and Sea Salt
Baby Arugula with Fresh Hearts of Palm, Shaved Parmesan, Spiced Olives, Red and Yellow Teardrop Tomatoes
White Balsamic Vinaigrette
Sweet Potato Biscuits
Christafaro’s Classic
Herb Roasted Tenderloin of Beef with Onion Jam and Basil Mustard
Christafaro’s Crabcakes with Remoulade Sauce
Salad of Baby Greens with Feta Cheese, Roasted Beets, Citrus, Watermelon Radish and Pickled Red Onion
Roasted Lemon Vinaigrette
Mediterranean Vegetable Hash with Fingerling Potatoes, Baby Squash, Artichokes, Tomatoes,
Caramelized Shallots and Olives
Savory Succotash with Baby Lima Beans, Grilled Corn, Bacon and Roasted Tomatoes
Assorted Rustic Dinner Rolls Sweet Butter
Tuscan Buffet
Lemon and Rosemary Roasted Free Range Chicken Breast
Strozzapreti Pasta with Grilled Shrimp, Roasted Cauliflower, Fried Chick Peas and Spiced Olives
Sundried Tomato Vinaigrette and Basil Oil
Baby Greens with Candy Stripe Beets, Roasted Corn and Toasted Pumpkin Seeds
White Balsamic Vinaigrette
Shaved Brussel Sprouts with Red and Yellow Teardrop Tomatoes, Pearl Mozzarella, Fresh Basil and Basil Oil
Grilled Baby Bella Mushrooms, Asparagus, Eggplant and Sweet Peppers with Shaved Parmesan,
Balsamic Drizzle and Pinenuts
Ciabatta Bread Sweet Butter
DESSERT
Dessert Presentations
Rustic Free-Form Tart of Apple or Pear Served with Dulce De Leche Ice Cream
Individual Tiramisu – Layers of Sponge Cake & Mascarpone Cheese Laced with Coffee Liqueur
Tropical Pavlova – Crispy Meringue Shell Topped with Mango Panna Cotta, Pineapple, Kiwi and Berries
Warm Chocolate Chip Cookie Ice Cream Sundae with Whipping Cream and Chocolate Sauce
Chocolate Meringue with Creamy Chocolate Mousse and Seasonal Berries (Gluten-Free)
Dessert Duets - Select (2) Options
Petite Chocolate Tulip Cup with Ice Cream or Sorbet (Gluten Free)
Mini Berry Pavlova (Gluten Free)
Chocolate Souffle Cake with Whipping Cream and Berries
Petite Berry Croustade