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

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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

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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

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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

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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 Rosem​ary 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

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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

DINNER

 

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