event venue

catering menu

Sample Catering Menu

The menu below is only a small sample of the many dishes Horatius can provide for your event. We are happy to tailor our menu offerings to fit individual events and create any food selection you envision for your event. The kitchen at Horatius uses local, sustainable and organic ingredients whenever possible. Please call our Events Planner to discuss your menu in detail. (This menu is constantly being updated.)

Hors d’oeuvres

Gazpacho Shooters
Chilled heirloom tomato soup topped with a drizzle of extra virgin olive oil

Tuna Tartare
Sashimi grade tuna mixed with shallots, fennel pollen and truffle oil
on brioche toast points

Pancetta-wrapped Shrimp
Wild gulf shrimp wrapped in pancetta and served with a roasted garlic-rosemary aioli

Bolinhos de Bacalhau
Fluffy, golden-fried cakes of shredded salt cod, mixed with egg, potato, onion and parsley

Lobster Rissoles
Light pastry turnovers filled with fresh lobster and a creamy béchamel

Bocadillos de Jamón Serrano
Mini rolls filled with Serrano ham, creamy butter and São Jorge cheese

Empanadas de Chorizo
Flaky puff pastry turnovers filled with Spanish chorizo and Manchego cheese

Salads

Cucumber and Melon Panzanella
A salad of English cucumbers, cantaloupe, grape tomatoes and artisan bread tossed with Tres Osos extra virgin olive oil, mint and feta cheese

Wild Arugula Salad
Salad of wild arugula with fresh mission figs, shaved Pecorino Romano and crispy prosciutto, drizzled with aged balsamic vinegar

Appetizers

Tortilla Española
A Spanish style omelet of fingerling potatoes, green garlic, leeks and eggs, topped with a micro-herb salad and served with a Harissa vinaigrette

Seared Scallop
Proscuitto-wrapped seared diver scallop atop roasted Japanese sweet potato served alongside pickled red onion and parsley coulis.

Lamb Involtini
Lamb tenders rolled with aspargus and chorizo, grilled and served over a fava bean puree and a Tempranillo reduction.

Entrees

Pan Roasted Halibut
Pan roasted halibut served over saffron and tomato risotto, wilted pea greens and a citrus beurre blanc

Free-Range Cornish Hen
Roasted free-range Cornish hen served over a spring pea risotto, with Chantaney carrots and pan jus. 

Filet Mignon
Creekstone Farms filet mignon served with potato puree, grilled asparagus, red wine demi-glace and blue cheese butter

Desserts

Stone Fruit Crumble
Local organic stone fruit tossed with agave nectar and topped with a cinnamon crumble and vanilla ice cream

Olive Oil Pound Cake
Dense olive oil infused pound cake topped with fresh berries and a dollop of Kendall Farms creme fraiche

Chocolate Cake
Flourless Valrhona chocolate cake, served with cherry ice cream and Sailor Jerry Spiced Rum crème anglaise