Menu Collections. - The Wild Thyme Company

Menu Collections.
the wild thyme way
WORDS WE LIVE BY
COLLABORATION
We share thoughts and crazy ideas
to continually inspire our team and
customers
COMMITMENT
We develop relationships that last a
lifetime
SUSTAINABILITY
We make ethical choices, use
sustainable products and practices,
and carefully select our suppliers
INNOVATION
We handcraft cuisine that is both
classic and trendsetting while
maintaining the highest standards of
culinary excellence with an emphasis
on seasonal menu options
DETAIL
We create one-of-a-kind experiences
EDUCATION
We develop a loyal and talented staff
through education and training, and
teach passion through example
DEDICATION
We go above and beyond our clients’
expectations and ask ourselves “What
have we done to go that extra mile?”
each and every time
GIVE
We strive to give back to the
community whenever possible and
encourage philanthropy in our
community and our industry
THRIVE
We are committed to creating a
healthy, fun work environment where
shared celebrations are a priority
2
foodie.
ALL MENU PACKAGES INCLUDE
5 Passed Hors D’oeuvres
1 Grazing Station
1 Main Course Menu- Performance Stations,
Formal Seated or Tablescape Buffet
Table Water Service and Coffee Station
STYLES OF SERVICE
Performance Stations - Our most popular
style of service! These interactive food
displays are a great way to experience
different varieties of food while mixing and
mingling with other guests.
Formal Seated – If you are looking for
something more traditional, this is the
style of service for you. Our formal dining
experience gives you the restaurant feel by
allowing your guests to predetermine their
menu choices.
Tablescape Buffet – A classic way to
please a crowd. Our beautifully designed
tablescape buffets include all the elements
for the perfect meal.
3
HOW WE WORK AT THE WILD
THYME COMPANY
We know planning your event can be a stressful time and we want to make it as easy
as we can for you so you can focus on enjoying the big day.
The Wild Thyme Company chefs use the finest, freshest ingredients combined with
years of culinary expertise to produce beautifully handcrafted cuisine... and we
have fun doing it! We pride ourselves on using locally sourced products through our
wonderful partners at Specialty Produce, Catalina Offshore, Sadie Rose Bakery, and
many more. Our chefs on-site promise freshly made meals by bringing the kitchen to
you! We are dedicated to making sure your vision comes to life and are here to make
sure your needs are met with unparalleled service.
WAIT... THERE’S MORE!
•
•
•
•
•
•
•
•
•
•
•
•
Complimentary tasting for 2 people
Assistance with event timelines and diagrams
Iced water on tables
Complimentary cake cutting
(Cutting cakes not included and available upon request)
Coffee station
Standard china, silverware, and glassware
(Price subject to change based on final rental order)
Table linens for food & beverage stations
(Price subject to change based on final rental order)
Site visit and walk through with vendors as needed
Delivery and set up
Complimentary Wild Thyme décor for food stations
Staffing
Tax and service charge
READY...SET...GO!
Designing the menu for
your event is always fun but
sometimes overwhelming. For
your convenience, we have
created specific menus for all
types of service styles to make
the following easy as pie:
Step One: Look through our
menus and take notes of
what you like. Choosing what
type of service will help you
decide on your menu choices.
You can choose between
Performance stations, Formal
Seated Dining and Traditional
Buffet Tablescapes.
Step Two: We will take the
feedback you provide and
create a personalized proposal
that will include all costs.
Step Three: We will make
adjustments to your proposal
and fine tune your vision. After
you have signed the contract,
you are welcome to make
changes to the menu and
guest count. We request that
changes be made no later than
ten days prior to your event.
4
PASSED HORS D’OEUVRES
Please choose 5 from this page. We suggest a mixture of each category to
accommodate all guest preferences.
SEA
• Ahi Poke Tostada, sushi grade tuna, mango, chives, soy, sesame, wonton crisp
• Jumbo Shrimp Skewer, applewood-smoked bacon
• Edamame Fritter, sweet chili shrimp, black sesame, micro cilantro
• Beet Cured Salmon, crème fraiche, potato crisp, chive
• Local Scallop BLT Slider, crisp bacon, butter lettuce, sweet tomato, burnt lemon aioli,
brioche bun
• Seared Ahi Tuna Nicoise Spoon, hard cooked egg, olive, haricot verts, fingerling
potato, citrus-mint vinaigrette
• Surf &Turf Skewer, shrimp, filet mignon, garlic butter, sea salt
• Vietnamese Spring Roll, shrimp, mango, cilantro, mint, cucumber, organic greens,
peanut sauce
• Crudo Shot, ahi tuna, curry cream, crispy quinoa, tangerine lace
• Lobster Bisque Shot, shrimp beignet, vanilla cream
• Thai Flavors Compressed Watermelon, ahi sashimi, serrano, micro cilantro
CHICKEN
• Banh Mi Mini, lemongrass chicken, lime aioli, pickled carrot, cilantro, baguette
• Arepa, corn masa, chicken-avocado salad, red bell pepper, lime, cilantro
• Chicken Tostada, black bean puree, mole, cotija, micro cilantro
• Apple Fritter, herb roasted chicken, mozzarella, marjoram
• Tandoori Chicken Slider, raita, cilantro chutney, buttered brioche
• Chicken Pot Pie, sweet potato-sage biscuit, fresh thyme
• Tikka Shot, chicken tikka masala, raita, spicy cucumber relish
• Rum Braised Chicken Empanada, citrus, guava sauce, grilled pineapple
• Grilled Chicken, mushroom risotto, asparagus, chicken chicharrone, demi, in a spoon
• Chicken ‘n Waffle, crispy chicken, sage crispelle, maple sauce
• Acorn Squash Soup Shot, chicken cracklins’, crispy shallot
FARM
• Bao Bun, hoisin braised pork rib, pickled mustard greens, peanuts, green onion,
five-spice sticky glaze
• Deviled Egg, crispy pork belly, kimchee, spring onion
• Chinese 5 Spice Duck Confit, citrus-hoisin glaze, macadamia curry crumble, taro chip
• Corn Griddle Cake, bbq pulled pork, cabbage slaw, lemon-poppy dressing
• B’stilla, spiced beef, golden buttered phyllo, ginger, toasted almond, plum sauce
• Cubano Bite, roasted pork loin, jamon, house-made pickles, dijonnaise
• Lamb Chop Lollipops, rosemary, garlic, demi-glace
• Grilled Cheese Bite, gala apple, prosciutto, brie, sourdough
• Pancetta Crisp, goat cheese mousse, bosc pear, lavender honey
• Crispy Pork Belly Tostada, hoisin, star anise, green onion-rice “chicharrone”, corn chip
• Short Rib Parfait, braised beef, cabernet demi-glace, yukon gold mashed potatoes,
caramelized cipollini onion, roasted brussel sprout
GARDEN
• Fig & Ricotta Crostini, lemon glaze, honey, thyme, evoo
• Strawberry Burrata Crostini, balsamic syrup, cracked black pepper, honeycomb
• Mexican Street Corn Shot, queso, radish, tomatillo, tajin, cilantro, puffed rice
“chicharrone”
• Spiced Carrot Soup Shot, coconut ginger crisp, green curry crème, thai basil
• French Onion Fondue, gruyere, brioche bowl, thyme
• Caprese Skewer, fresh mozzarella, cherry tomatoes, basil pesto, sweet balsamic
drizzle
• Grilled Vegetable Bruschetta, herbed goat cheese, fried basil
• Roasted Portobello Slider, herbed hummus, tomato, spinach, seeded bun
5
G R A Z I N G S TAT I O N S F O R
T H E C O C K TA I L H O U R
Please choose one from this section.
CHEF’S DISPLAY OF ARTISAN CHEESES
•
•
•
Cheese Selection, triple cream, semi-soft, blue, hard cheeses
Seasonal Fruit, candied nuts, dried fruit
Freshly-Baked Sliced Breads & Gourmet Crackers
BRUSCHETTA BOARD
•
•
Assorted Spreads, sun-dried tomato pesto, green olive tapenade, beet hummus,
soft cheeses, goat, fresh mozzarella
Grilled Pita & Crunchy Crostini
MEDITERRANEAN
•
•
•
Marinated & Grilled Seasonal Vegetables
Marinated Olives, Roasted Garlic & Sweet Red Pepper Hummus
Artisan Breads, Grilled Flatbreads & Baguettes
ITALIAN ANTIPASTO
•
•
•
•
•
Chicken Sausage & Shaved Prosciutto, seeded mustard
Parmesano-Reggiano & Point Reyes Bleu drizzle, honey
Marinated Olives & Garbanzo Beans, Roasted Red Peppers
House Pickled Mushrooms & Vegetables, Asparagus salad, whole grain
mustard vinaigrette
Truffled Salted Nuts
RAW BAR*
•
•
•
•
Compressed Watermelon, ahi tuna, lemon olive oil, grated himalayan pink salt,
meyer lemon gelee
Oyster on the Half Shell, ginger-lime relish, crispy garlic
Shrimp Cocktail, court bouillon poached, spicy cocktail sauce, charred lemon
Yellowtail Ceviche, seaweed salad, honey-sake vinegar, tostone
INTERACTIVE CHEESE AND CHARCUTERIE GRAZING TABLE*
•
•
•
Imported & Domestic Cheeses, artisan breads, gourmet crackers and seasonal
fruit
Charcuterie, prosciutto di parma, hard Italian salami, soppressata, coppa, roasted
pork loin with herbs de province, citrus-thyme roasted turkey breast
Seasonal Pickled Vegetables, Compotes, House-Made Jams, Olives & Nuts
If you are choosing Performance Stations for your
event, please continue to the next page. If you are
choosing the Formal Seated Experience, please
turn to page 10. For Buffet Style Tablescapes, please
turn to page 12 to continue.
Items marked with * are an additional cost
6
main course
style one
P E R F O R M A N C E S TAT I O N S
Please choose one from this section.
SPANISH TAPAS
•
•
•
•
•
Grilled Lamb Lollipops, rosemary, garlic, demi-glace
Almond Stuffed Dates, roasted red pepper sauce, celery
leaves
Grilled Artichoke Toasts, hearts, aioli, basil, pepper
Albondigas, meatballs in sherry-saffron tomato sauce
Patatas Bravas, roasted red potatoes, spicy aioli
PAELLA
•
•
•
Paella, spanish saffron infused rice, chicken, local
shellfish, green & red bell peppers, onions, garlic, green
beans, sweet peas, roasted piquillo peppers
Pan de Queso, grated farm cheese
Chunky Gazpacho Salad, cucumber, tomato, avocado,
parsley, serrano, cilantro, lime, fleur de sel
DIM SUM & SUSHI
•
•
•
•
•
SURF & TURF
•
•
•
RISOTTO
•
•
•
•
Wild Mushroom Risotto, sautéed garlic spinach, pecorino
romano
Mexican Tiger Shrimp & House-Dried Tomato Risotto,
picked basil, grated parmesan
Carrot Farrotto, wilted kale, shaved asiago, truffle oil
Little Gems Salad, tart apples, sherry-shallot honey
vinaigrette
SATAYS & SKEWERS
•
•
•
•
Indonesian Chicken Satay, Miso-Teri Beef & Scallion
Skewer, Sweet Chili Glazed Tofu Skewer
Marinated Cucumber Salad, edamame, tomato,
black sesame
Thai Fried Rice Cakes, egg, scallions, fried garlic
Grilled Pineapple Sambal & Lime
PORTOBELLO WELLINGTON CARVING STATION
(VEGETARIAN)
•
•
•
Golden Puff Pastry Wrapped Portobello Mushroom, swiss
chard, dried cherries, boursin cheese
Oven Roasted Baby Rainbow Carrots, coriander, feta
cheese, mint
Shaved Kale & Brussel Salad, herb roasted baby
potatoes, spiced chickpeas, burnt lemon vinaigrette
BAJA MED
•
•
•
•
Esquites-Baja Street Corn, crema, lime, tapatillo, tajin,
puffed rice “chicharrone”, cilantro
Mexican Shrimp Cocktail, orange & spiced tomato base,
avocado, cucumber, serrano, cilantro
Seafood Crudo Tostada, salsa aji amarillo, jicama
Crispy Pork Belly Sopes, cabbage slaw, guallijo salsa
BBQ Pork Steam Buns
Chicken Potsticker
Vietnamese Spring Rolls, lobster, shrimp & tofu
Sushi Rolls, california, rainbow, spicy tuna, assorted nigiri
Dipping Sauces & Accompaniments, spicy peanut,
coconut-lime, citrus ponzu, sweet chili, soy, wasabi,
pickled ginger
•
Surf: (choose one) Charred Prawn, Local Scallop or
Market Fresh Fish
Turf: (choose one) Flatiron Steak, Hanger Steak or
Bavette
Compound Butters: (choose two) roquefort butter, lemon
thyme & lavender, zanzibar curry, cabernet red onion,
sweet pepper & chipotle, fennel pollen & honey
Avocado & Beet Tartare, cucumber crème fraiche, wild
arugula, black pepper crisp
LOW-COUNTRY SHRIMP BOIL
•
•
•
•
Gulf White Prawns, red potatoes, super sweet corn,
andouille sausage, special spice blend, lemons, garlic,
onions
Crusty French Bread, salted butter
Louisiana Hot Sauce
Romaine & Butter Lettuce Salad, candied pecans, bleu
cheese, sherry vinaigrette
FILET MIGNON CARVING BOARD
•
•
•
•
Pan Seared Filet Mignon, roasted tomato soffrito
Grilled Cipollini Onions & Brown Crimini Mushrooms
Swiss Chard & Fontina Cheese Bread Pudding
Kale & Brussel Salad, bacon, pecorino, lemon, toasted
hazelnut
PRIME RIB CARVING STATION
•
•
•
•
Rosemary & Garlic Crusted Prime Rib of Beef, horseradish
cream, au jus
Mini Twice Baked Red Potatoes, gorgonzola,
caramelized onions, crème fraiche, picked herbs
Baby Wedge Salad, iceberg lettuce, blue cheese, diced
tomatoes, shaved red onions, blue cheese dressing
Freshly Baked Rolls, salted butter
continued on following page
7
main course style one continued
And next… Please choose one from this section
FLATBREAD
ALOHA
•
•
•
•
Butternut Squash Flatbread, bourbon
pecan sauce, caramelized onions,
pepitas, point reyes blue cheese
Caprese Flatbread, pesto, ripe
tomato, fresh mozzarella, balsamic
drizzle
Prosciutto & Arugula Flatbread,
mozzarella, parmesan, red bell
pepper, arugula, truffle oil, sea salt
POLENTA BAR
•
•
•
•
Creamy Herbed Polenta, fresh herbs,
parmesan
Red Wine Braised Pork & Wild
Mushroom Ragu, mascarpone cheese
Caponata of Stewed Eggplant,
tomato, capers, roasted red bell
peppers,
golden raisins, picked herbs, shaved
parmesan
Wedge Caesar Salad, oven-dried
tomatoes, shaved parmesan, torn
croutons, traditional caesar dressing
NAPA VALLEY
•
•
•
•
BBQ Spiced Rubbed Tri Tip
Cheddar Jalapeno Macaroni &
Cheese
Marinated & Pickled Seasonal
Vegetables
Freshly Baked Potato Rolls, creamy
butter
FRESH PASTA
•
•
•
•
Brown Butter Gnocchi, butternut
squash, golden raisins, arugula
Penne, italian sausage, broccoli rabe,
tomatoes, fresh basil, chili flake
Mushroom Ravioli, asparagus, peas,
truffle oil, barely cooked spinach
Rustic Rolls, salted butter
•
•
•
SLIDERS
•
•
•
•
•
•
Yukon Gold Mashed Potatoes and
Mashed Sweet Potatoes
Shortrib Gravy and Grilled Vegetable
Hash
Toppings Bar, applewood-smoked
bacon, shredded cheddar, boursin
cheese, sour cream, green onions,
sautéed mushrooms
Strawberry Salad, baby spinach,
strawberries, candied walnuts,
balsamic vinaigrette
Petite Angus Beef Sliders, sharp
cheddar, caramelized onions, roasted
garlic aioli
Tuscan Chicken Sliders, crispy
pancetta, baby arugula, tomato,
balsamic aioli
Vegetarian Sliders, sweet potato,
quinoa, cranberry compote, sage
cheddar
STIR FRY STATION
•
•
•
Marinated Beef, Grilled Chicken &
Garlic Shrimp, julienne leeks, carrots,
snow peas, sprouts, enoki mushrooms,
onions, baby corn, water chestnuts,
peanuts, spicy sesame soy glaze
Jasmine Rice or Brown Rice
Thai Peanut Noodle Salad
STREET TACOS
•
•
•
•
Surf & Turf Taco, marinated steak &
shrimp, avocado, toasted almond,
fresh chile salsa
Chicken Al Pastor, chicken tinga,
caramelized pineapple, tomatillo
sauce
Cactus & Squash Blossom Taco
(vegetarian), queso fresco, tomatillo
salsa, avocado
Black Bean & Corn Salsa, el indio
tortilla chips
SIGNATURE PETITE SALAD BAR
•
MASHED POTATO BAR
•
Hawaiian Braised Pork, mangopineapple salsa
Jasmine Coconut Rice
Stir-Fried Vegetables
Hawaiian Rolls, liilikoi butter
•
•
•
•
Quinoa Salad, sweet potatoes,
grilled vegetables, dried cranberries,
balsamic red onions, vinaigrette
Tortellini Nicoise Salad, cheese tortellini,
olives, green beans, tomatoes, pine
nuts, hard-boiled eggs, roasted
fingerling potatoes, lemon-mint
dressing
Roasted Moroccan Spiced Carrot
Salad, z’atar spice, feta cheese, mint,
extra virgin olive oil, lemon
Kale & Brussel Salad, bacon, pecorino
cheese, lemon, toasted hazelnut
Focaccia Bread
MACARONI & CHEESE
•
•
•
•
Deluxe Macaroni & Cheddar Cheese
Truffle Lobster Macaroni, gorgonzola,
gouda, mozzarella, parmesan
Toppings Bar, bacon jam, poblanos,
oven-dried tomatoes, chives,
caramelized onions
Napa Cabbage & Apple Slaw, butter
lettuce, shaved fennel, caramelized
shallot vinaigrette
8
main course style one continued
SMA LL PL ATE S
These are mini entrée style plates that let your guests experience multiple flavors.
Choose one or two in place of the performance stations.
•
Roasted Black Cod, miso cauliflower puree, citrus, shiso puffed rice with onion ash
•
Grilled Cajun Prawns, carolina cheddar cheese grits, bacon jam, brussel sprouts,
hominy, cilantro pesto
•
Potato Crusted Seabass, wild mushroom ragout, pancetta-leek risotto, red wine
gastrique, crispy parsnips
•
Shoyu Glazed Salmon, jasmine coconut rice, mango salsa, gingered sugar snap
peas with black sesame seeds, micro cilantro
•
Cabernet Braised Short Ribs, parsnip puree, griddled cipollini onions,
lemon-parmesan roasted brussel sprouts, fig-balsamic reduction
•
Harissa Spiced Moroccan Chicken Tagine, apricot confit, saffron jeweled
couscous, cilantro chutney
•
Maple Chicken, creamy herbed goat cheese polenta, roasted garlic broccolini,
bourbon-rosemary reduction
•
Thyme Rubbed Flatiron Steak, montrachet mashed potatoes, sherry grilled
asparagus, bacon jam, crispy parsnips
•
Red Beet & Goat Cheese Ravioli, sautéed beet greens, arugula pesto, pistachios,
meyer lemon zest
•
Grilled Poblano Rellano, red quinoa, sweet potato, chipotle tomatillo sauce,
queso fresco
•
Grilled White Prawns, sweet corn fonduta, applewood-smoked bacon, crispy
leeks, cherry tomato gremolata
•
Chicken Mole, mexican street corn polenta with queso fresco, radish, spicy
pickled carrot, petite cilantro
•
Misoyaki Grilled Semi-Boneless Chicken Breast, teppan ginger carrots & eggplant,
cauliflower “fried rice”, sweet sake marinated cucumber salad
•
Herb Crusted New Zealand Lamb Loin Chop, crushed nicoise potatoes, black
olives, capers, mint, sun-dried tomato & basil puree
•
Griddled Filet Medallions, brandied mushroom demi-glace, lardo & saffron
braised hasselback potatoes, charred carrots
•
Seared Sea Scallops, parsnip puree, bacon jam, pan seared brussels,
balsamic onions
•
Herb & Garlic Roasted Chicken, red quinoa, green apple, currant, maderas curry,
almonds, shallot, roasted chicken demi
•
Vadouvan Crusted Mahi, carrot puree, melted leeks & fennel, onion ash, citrus
buerre blanc
9
main course
style two
FORMAL
S TA R T I N G C O U R S E
S E AT E D
Please choose one.
EXPERIENCE
organic baby greens, shaved seasonal vegetables, feta cheese, green
goddess dressing
GREEN GODDESS SALAD
ROASTED BEET SALAD
organic baby greens, arugula, roasted red & yellow beets, chevre cheese, tangerines,
oil-cured olives, roasted pistachios, rosemary-honey vinaigrette
STRAWBERRY BLUE SALAD
baby spinach, blue cheese, strawberries, candied walnuts, balsamic vinaigrette
GRILLED BRUSCHETTA
humboldt fog, strawberries, honeycomb, balsamic drizzle, wild arugula
CRAB BEIGNET
cress salad, burnt lemon buerre blanc, piquillo pepper puree, sweet corn hash
CAPRESE
market & cherry tomatoes, pistachio crusted goat cheese, basil vinaigrette, balsamic
drizzle, micro greens
PICKLED SHRIMP & MELON SALAD
red onion, cantaloupe, watermelon, pickled shrimp, ricotta, petite basil
GRILLED & ROASTED FARM VEGETABLES
tomato-eggplant jam, chickpea purée, burrata, grilled ciabatta
10
MAIN COURSE
You may choose two from this section to give your guests an option or combine them
for a dual with two selections on one plate.
PAN SEARED CHICKEN
roasted mushrooms, oven dried tomatoes, basil, natural jus
ROASTED ORGANIC CHICKEN
red chimichurri, sweet grilled corn, king oyster mushrooms
PORTOBELLO & PARMESAN STUFFED ROASTED CHICKEN BREAST
sherry cream, sautéed chicory endive, natural chicken jus
HERB CRUSTED MAHI
eggplant ragout, lemon-parsley gremolata
BBQ SPICED SALMON
spicy tomato broth, crispy onion strings
CRISPY SKIN BLACK COD*
taggiasca olives, oven roasted tomatoes, scallion oil, crispy basil, lemon crème
CABERNET BRAISED SHORT RIBS
roasted cipollini onions, demi-glace
GRILLED FLAT IRON STEAK
argentinian chimichurri, grilled green onion, melted shallot butter
GRILLED FILET MIGNON*
bacon jam, roasted garlic demi-glace
A C C O M PA N I M E N T S
main course style two continued
Choose a veggie:
• Sautéed Seasonal
Vegetables, garlic, fresh
herbs
• Asparagus Bundles, herb
butter
• Green Beans, crispy shallots
• Balsamic Brussel Sprouts
• Roasted Rainbow Baby
Carrots
• Garlic Sautéed Brocollini
• Roasted Root Vegetables
• White Corn, chippolini
onions, cherry tomatoes
• Roasted Squash Trio,
brown butter
• Sautéed Kale, shaved
garlic, oven dried tomatoes
Choose a side:
• Yukon Gold Mashed
Potatoes, roasted garlic,
chive
• Creamy Herbed Polenta
• Cauliflower Mashed
“Potatoes”
• Parsnip Puree
• Roasted Fingerling
Potatoes, wild thyme
• Wild Rice Pilaf
• Horseradish Mashed
Potatoes
• Carrot “Farrotto”
V E G E TA R I A N E N T R E E S
Please choose one from this section for your vegetarian guests.
BROWN BUTTER GNOCCHI
roasted butternut squash, arugula, shaved parmesan, golden raisins, toasted pine nuts
WELLINGTON
roasted portobello, swiss chard, boursin, dried cherries, golden puff pastry
SWEET CORN POLENTA
roasted eggplant, ragout, lemon-parsley gremolata, ricotta salata
GRILLED KING OYSTER MUSHROOMS
roasted cipollini onions, red wine demi-glace
Items marked with * are an additional cost
11
TA B L ES C A P E B UFFET S
Please choose one from this section.
main course
style three
TASTE OF AUTUMN
•
•
•
•
•
Oven Roasted Free Range Chicken Breast, mushroom mélange, mustardginger sauce
Cabernet Braised Beef Short Ribs, cipollini onions, fig-balsamic demi
Yukon Gold Mashed Potatoes, roasted garlic, chives
Roasted Squash Trio, sage brown butter
Freshly-Baked Focaccia, rosemary butter
RUSTIC
•
•
•
•
•
Paprika Rubbed Beef Tri-Tip, red chimichuri
Lemon Thyme Roasted Salmon, cool cucumber sauce
Wild Mushroom Rice Pilaf
Sautéed Seasonal Vegetables, fresh herbs, garlic
Rustic rolls and rosemary butter
MEDITERRANEAN
•
•
•
•
•
Spiced Chicken Tagine, cinnamon, apricot, almonds, savory jus
Jumbo Shrimp Scampi, rosemary, garlic, butter, parmesan
Orecchiette Pasta, cherry tomatoes, mozzarella, pesto cream
Roasted Asparagus, shaved almonds, balsamic
Grilled Flatbread
SOUTH OF THE BORDER BUFFET
•
•
•
•
•
Grilled Flank Steak, chimichurri sauce
Southwestern Grilled Chicken, tomato-corn salsa
Ancho Chili Infused Basmati Rice
Whole Pinto Beans, diced tomatoes, red onions, cilantro
Fresh Corn & Flour Tortillas
ISLAND ADVENTURE
•
•
•
•
•
Grilled Teriyaki Chicken, scallions, sesame
Hawaiian-Style Braised Pork Luau, mango salsa
Jasmine Coconut Rice, coconut milk, toasted coconut
Wok Fired Seasonal Vegetables, ginger, garlic
Sweet Hawaiian Rolls, lilikoi butter
All Tablescape Buffets feature:
SIGNATURE PETITE SALAD BAR
•
•
•
•
Quinoa Salad, sweet potatoes, grilled vegetables, dried cranberries, balsamic red
onions, vinaigrette
Tortellini Nicoise Salad, cheese tortellini, olives, green beans, tomatoes, pine nuts,
hard-boiled eggs, roasted fingerling potatoes, lemon-mint dressing
Roasted Moroccan Spiced Carrot Salad, z’atar spice, feta cheese, mint, extra
virgin olive oil, lemon
Kale & Brussel Salad, bacon, pecorino cheese, lemon, toasted hazelnut
12
SWEET ENDINGS
Enhance your event and leave a sweet impression with your guests by adding on any
of the following delectable treats.
BY THE BITE
Dessert Station Packages starting at
Choice of Two.............................................................................................. $4.00
Choice of Three........................................................................................... $7.50
Choice of Four.............................................................................................. $9.00
MINIS
•
•
•
•
•
•
•
•
•
•
•
•
•
Salted Chocolate Pot de Crème, raspberries, pistachio
Matcha Green Tea Cream Puffs, toasted white chocolate
Cookie Dough Cannoli, sweet ricotta, chocolate, pizelle cookie
Peanut Butter & Jelly filled Donut Holes
Crème Brulee Tarts, fresh berries, shortbread crust
Coconut Cream Pie Bites, coconut custard, toasted coconut
Strawberry Cheesecake Profiteroles
Key Lime Tarts, key lime curd, meringue, vanilla-almond shortbread
Toasted Almond-Cinnamon Panna Cotta
Crème Brulee Profiteroles, vanilla bean custard, burnt sugar top
Pineapple Flan Bundt Cake, orange scented caramel, pineapple chip
Cherry Crisp, balsamic, streusel, sour cherries, chocolate short bread
Chocolate Cookie Dough Brownie Bomb
SHOTS
•
•
•
•
•
•
•
•
•
•
•
•
•
Banana Pudding Pie Shots, caramel, ‘nilla cookie
Mango Matchamisu Shots, matcha layered tiramisu, matcha lady cake,
mango-sake mascarpone
Fluffernutter Shot, peanut butter mousse, banana cream, marshmallow fluff,
peanut cookie
Boston Crème Pie Shots, vanilla sponge, orange-infused crème anglaise,
chocolate ganache
Butterscotch Pot de Crème Shot, chocolate ganache, caramel, chocolate
shavings
S’mores Shots, chocolate mousse, toasted marshmallow, graham crumble
Strawberry Shortcake Shot, angel food, vanilla scented strawberries,
whipped cream
Lemon Curd Shot, blueberry compote, shortbread cookie, italian meringue
Mexican Chocolate Mousse Shot, dulce de leche, churro nug
New York Cheesecake Mousse Shot, brandied cherries, chocolate ganache,
gold leaf
Thai Tea Pot de Crème Shot, lime caramel, candied cashew
Blackberry Brownie Mint Shots, peppermint brownie, blackberry compote,
peppermint whip
Tres Leches Shot, espresso hazelnut cream, butter cake, chocolate ganache,
candied hazelnut, cocoa nib
CUPCAKES
•
•
•
•
•
•
•
•
•
•
•
Double Vanilla-Vanilla Cupcake, vanilla bean buttercream, white chocolate curl
Carrot Cupcake, cream cheese frosting, coconut flakes
Banana Cupcake, roasted pineapple cream cheese frosting
Baklava Cupcake, honey cake, mascarpone whip, pistachios
Churro-Cinnamon Sugar Cupcake, cinnamon cream cheese, banuelo crisp
Chocolate Chip Cupcake, brown sugar cake, caramel buttercream, caramel
drizzle
Coconut Cupcake, passionfruit buttercream, toasted coconut
Chocolate Cupcake, nutella buttercream, candied hazelnut
PBJ Cupcake, chocolate cake, berry jam, peanut butter mousse, toasted
peanut crumble
Lemon Cupcake, lemon meringue, lemon curd, italian meringue
Crème Brulee Cupcake, vanilla cake, crème custard, burnt sugar top
13
B Y T H E P L AT E
Plated Desserts Starting at $7.00 per person
• Triple Chocolate Mousse Cake, bittersweet, milk & white chocolate
mousse, cocoa nibs, strawberry crumble
• Tropical Pavlova, mango lassi pudding, tropical fruits, likikoi sauce,
passion fruit seeds, glazed macadamia nuts
• Dulce de Leche Tiramisu, layered coffee lady cakes, chocolate
ganache, dulce de leche masacapone, cinnamon sugar churro
• Lemon Meringue Cheese Cake, cheese cake & lemon curd layers,
toasted meringue, raspberry coulis
• White Chocolate Spice Cake, rose water cream cheese, pistachios,
cardamom & saffron cream macaron
• Passion fruit Dark Chocolate Cake, passion fruit mousse, chocolate
mousse, raspberry and passion fruit coulis
• Chocolate Pecan Pie, carmalized figs, smoked creme fraiche
BY THE SLICE
Starting at:
6” Round, cake to cut, serves 15 ............................................................ $65.00
8” Round, serves 20 .................................................................................. $90.00
10” Round, serves 25 .............................................................................. $115.00
Half Sheet, serves 45 ............................................................................... $195.00
Full Sheet, serves 90 ................................................................................ $395.00
Choose your cake flavor, filling, and frosting
FLAVORS
•
•
•
•
•
•
Vanilla
Chocolate
Red Velvet
Chocolate Chip
Lemon
Carrot
FILLINGS
•
•
•
•
Berry Compote: strawberry, blackberry, raspberry, blueberry, mixed
berry
Fresh Berries: strawberry, blackberry, raspberry, blueberry, mixed berry
Buttercream: brown butter, vanilla, chocolate, cream cheese
Lemon Curd
FROSTINGS
•
•
•
•
•
•
Brown Butter Buttercream, TWTC signature
Vanilla Buttercream
Chocolate Buttercream
Cream Cheese
Citrus Glaze, lemon, lime, or orange
Chocolate Ganache Glaze
14
THE NITTY-GRITTY
COST BREAKDOWN
All Menus Include:
• Five Passed Hors D’Oeuvres.................................. page 4
• One Grazing Station............................................... page 5
• One Main Course Menu...................................page 6-12
• Table Water Service and Coffee Station
• Labor
• Standard China, Silver, Glassware
• Event Setup & Breakdown
• Tax & Service Charge
STARTING ALL INCLUSIVE MENU PRICES:
•
•
•
Tablescape Buffet- $65.00 per person
Performance Stations- $75.00 per person
Plated Experience- $85.00 per person
Prices based on five-hour event with 100 guests. If guest count, hours and/or menu changes, per
person price will adjust accordingly.
All menus are completely customizable to fit you and your special day. Please do not hesitate to ask if
you would like to see anything different! Prices are for packages only, custom menu pricing will vary.
TASTING!
Once you feel comfortable with the vision and cost of your proposal, we welcome the opportunity
to schedule a tasting. The menu that you will try at the tasting will be representative of the menu you
have chosen. We offer your initial tasting as complimentary for two people; additional guests are
welcome to join you for $25 per person (with a maximum of five people total in attendance). We will
hold a second tasting for contracted clients at $50 per person (with a maximum of two people total
in attendance).
DEPOSIT AND PAYMENTS
A signed contract and 20% deposit secures the date for your event. Final balance of the remaining
estimated charges are due three days prior to your event.
Your final minimum guest count and menu changes are due ten days prior to the event. You may
increase your guest count up to three days prior, but your numbers cannot decrease.
You are welcome to make multiple payments leading up to your event by credit card, cash, or
check. If there are extra charges or expenses related to your event, you will receive a final invoice
itemizing these additions. Any remaining balance will be due upon receipt of the final invoice.
Gratuity is not included in our estimates. If you would like to tip the staff, you can do so on the day
of the event or you can add a specific amount to the final bill and your gratuity will be distributed to
the staff accordingly.
RENTALS
We work very closely with local, reputable rental companies and will assist you with your rental
needs as appropriate to our services. Most of our menus include china and silver for the food
stations, as well as water goblets for the dining tables. At The Wild Thyme Company we pride
ourselves in assisting with all your event needs. Should you require additional rental coordination,
our expert Event Producers are available to guide you through the process.
BAR SERVICES
The Wild Thyme Company does not carry a liquor license. However, we do offer bar kits for beer and
wine bars, as well as full bars and bartenders. These kits typically include all of the mixers, garnishes,
equipment, and ice giving you the ability to provide your own alcohol. We also work very closely
with local bar companies that provide complete bar service, and staff bartenders who carry full
liquor liability at $45.00 per hour for venues that require it.
15
Are you ready for
the thyme of your life?
858.527.0226
TheWildThymeCompany.com