MENU CREATED BY CHEF ERIN CAMERON - Wolfgang Puck

MENU CREATED BY CHEF ERIN CAMERON
WOLFGANG PUCK CATERING

SWEETS
Red Velvet Push Up Pops

Holiday Macarons
Orange Cardamom, Bittersweet Chocolate Chestnut, Peppermint Mocha,

Spicy Mulled Wine, Egg Nog Nutmeg

Mini Plum Pudding
Cinnamon Brandy Crème and Candied Ginger

Seasonal Hand Pies
Brown Sugar Pecan, Cinnamon Pumpkin, Cranberry Pear, Traditional Mince

Individual Pavlovas
Toasted Meringue, Chantilly Cream, Mulberry Coulis

Holiday Cookies
Snickerdoodles, Embellished Sugar, Cranberry Oatmeal, German Lebkuchen

Mini Cupcakes
Red Velvet, Spiced Apple Cider, Milk Chocolate Anise, Ginger Clove

Assorted Bars
Pomegranate Cranberry Cheesecake Bites, Cinnamon Allspice Brownies,

Turkish Coffee Mousse Bars, Dark Chocolate Mint Brûlée

START PLANNING YOUR HOLIDAY PARTY!
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MENU CREATED BY CHEF REAGAN SNOWDEN
WOLFGANG PUCK CATERING

PASSED HORS D’OEUVRES
Mini Turkey Burger Sliders, Crispy Sage, Cranberry Aioli
Butternut Squash Arancini, Parmesan Black Truffle Fondue
Duck Confit, Puff Pastry, Cardamom Brown Butter, Cranberry Caviar
Pan Roasted Quail, Applewood Smoked Bacon Polenta Cakes, Brussel Leaves
Jewel Yam Puree, Brown Sugar Marshmallows, Pancetta
Mini Buttermilk Drop Biscuits with Turkey Gravy & Rosemary
Roasted Turkey Slider with Stuffing and Cranberry Chutney
Chilled Oyster with Caviar and Red Wine-Shallot Mignonette

Pumpkin Agnolotti with Brown Butter and Sage
Pumpkin Soup with Cranberry Chutney & Pumpkin Seed Oil

Italian Chestnut Soup with Slow Cooked Octopus
Pan Seared Bay Scallop with Wild Mushrooms and Toasted Hazelnuts
Beef London Broil Skewer with Horseradish Cream and Fresh Chives

PASSED SEASONAL COCKTAILS
Candy Cane Crush

Sprite, Peppermint Liqueur with a Splash of Cranberry

Toasted Almond
Frangelico, Baileys & Amaretto

Thin Mint
Baileys & Peppermint Liqueur

Jingle Bell Rock
Jameson & Ginger

START PLANNING YOUR HOLIDAY PARTY!
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MENU CREATED BY CHEF JEN FOX
WOLFGANG PUCK CATERING

PASSED HORS D’OEUVRES
Smoked Salmon Pizza with Dill Crème Fraiche and Caviar

Spicy Tuna Tartare in Sesame Miso Cones with Masago
Mini Kobe Cheeseburger with Remoulade and Aged Cheddar

Pork Belly Dumplings with Soy and Ginger
Arrancini with Tomato, Basil and Parmesan
Vegetable Spring Roll with Sweet Chili Sauce

BUFFET
Roasted Baby Beet Salad with Shaved French Feta Cheese, Pistachio Butter and Citrus
Heirloom Apple Salad with Medjool Dates, Spiced Marcona Almonds, Frisee and Meyer Lemon Vinaigrette
Arugula and Watercress Salad, Endive, Gorgonzola Cheese, Candied Persimmons and Tiny Brioche Croutons
Roasted Baby Brussels Sprouts with Crispy Bacon Lardons and Caramelized Pearl Onions

Smoked Potato Gratin with Gruyere and Parmesan Cheeses
Sautéed Haricots Verts with Crispy Fried Onion Rings

Sweet Potato Gnocchi with Sage Brown Butter and Candied Hazelnuts
Shallot Rubbed Prime Rib with Warm Roasted Chestnuts and Rosemary-Thyme Jus
Crispy Chicken Roulade Stuffed with Forest Mushrooms, Apple Quince Bread Pudding & Pomegranate Port Glaze

SWEETS
Pumpkin Pie Push Up with Graham Cracker Crumbles

Pear Tarts with Calvados Cream
Vanilla Bean Panna Cotta with Passion Fruit Gelee’

Chocolate and Salted Caramel Pot De Crème

START PLANNING YOUR HOLIDAY PARTY!
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MENU CREATED BY CHEF COREY FULLER
WOLFGANG PUCK CATERING

PASSED SMALL PLATES
Choose six selections

VEGETARIAN
Tempura Sweet Potato and Almonds with Miso-Sesame Aioli

Fried Avocado with Hot Pepper Jelly
Kuri Squash Crostada with Pinenut Brittle and Fig Preserves

Chickpea Fritter with Crock of Beer Cheese
Celery Root Cannoli with Black Winter Truffle, Roasted Mushroom and Ricotta Filling, Chive, Parmesan Custard

SEAFOOD
Hamachi Crudo with Preserved Meyer Lemon Zest, Baby Mizuna, Horseradish Pudding and Salmon Roe

Tuna Confit with Purple Potato, Frisee, Nasturtium, Shaved Fennel and Blood Orange
Halibut with Chorizo Gremolata, Spicy Stir Fried Broccoli, Enoki and Black Trumpet Mushrooms
Butter Poached Lobster in White Cheddar Tuille with Lime, Chanterelle, Popcorn Cereal and Curry

Grilled Oyster with Yuzu Mignonette and Celery Leaf

LAND
Wagyu Beef Tri-Tip with Cracklings, Worcestershire Pudding, Pickled Cranberry, Horseradish & Pommes Maxim

Scottish Egg with Fennel Red Onion Mostarda and Fried Green Olive
Soft & Crispy Pork Belly with Garlic Confit, Watercress Puree, Escargot, Micro Parsley & Baby Turnip
Poached Breast of Squab with Black Truffle-Potato Puree, Red Wine Poached Salsify and Celery Salad

Fried Chicken Mousseline with Sweet and Sour Garlic Jelly, Black Garlic Foam and Arugula Pesto

START PLANNING YOUR HOLIDAY PARTY!
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MENU CREATED BY WOLFGANG PUCK CATERING

PASSED HORS D’OEUVRES
Smoked Salmon Pizza with Dill Crème Fraiche and Caviar
Spicy Tuna Tartare in Sesame Miso Cone, Pickled Ginger

WP24 Peking Duck Springrolls
Truffle Mac and Cheese Bites
Deviled Quail Egg with Caviar
Passed Perrier Jouet Brut Champagne

FIRST COURSE
House Smoked Salmon on Potato Galette with Caviar and Crème Fraiche
Wolfgang Puck Breads and Lavosh Basket with Sweet Cream Butter and Fleur de Sel

SECOND COURSE
Artichoke and Asparagus Salad
Black Truffle, Confit Tomato, Parmesan, Frisee, Arugula and Lemon Vinaigrette
Simi Russian River Chardonnay

THIRD COURSE
Black Truffle Chicken Pot Pie
Chateau St Jean Pinot Noir

FOURTH COURSE
Snake River Farms New York Steak
Caramelized Squash Puree, Brussel Sprouts and Bordelaise

Girard Cabernet

DESSERT COURSE
Kaiserschmarren with Strawberries
Chocolate Dobos Torte with Espresso Gelato
Passed Chocolate Peanut Crunch Pops

Dolce

START PLANNING YOUR HOLIDAY PARTY!
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MENU CREATED BY CHEF MATT BENCIVENGA
WOLFGANG PUCK CATERING

PASSED HORS D’OEUVRES
Roasted Italian Chestnut Soup with White Truffle from Alba

Potato Latke with Apple Cinnamon Purée
Cheese Fondue with Toasted French Bread
Roasted Baby Lamb Chops with Quince Mint Chutney
Miniature Beef Wellington with Wild Mushrooms and Rosemary
Caramelized Onion Tart with Anchovies and Black Olives
“Lox and Eggs” in a two minute egg shell with Confit of Salmon
Crispy Oyster with Marinated Cucumbers & Red Curry Vinaigrette
Lamb and Cous Cous Meatballs with Cranberry Dip

Grilled Winter Vegetable Pizza
Bowls of Spiced Pecans and Candied Walnuts

BUFFET
Butternut Squash Risotto
Kettle of Pumpkin Soup
Salad of Baby Greens, Roquefort Cheese, Candies Walnuts, Apples & Pomegranate Vinaigrette
Carving Station to include...
Roasted Prime Rib, Clove & Honey Glazed Ham and Maple Glazed Turkey
Au Jus, Horseradish Cream, Cranberry Chutney and Silver Dollar Rolls
Butternut Squash Tortelloni with Brown Butter and Sage
Potato Puree with Crème Fraiche and Chives
Gratin of Jewel and Garnet Yams with Dried Autumn Fruits

Creamed Spinach

SWEETS
Ginger Crème Brulee Tarts

Gingerbread Macaroons
Pumpkin Cheesecake Squares
Bittersweet Chocolate Bark with Winter Dried Fruit and Roasted Nuts

Assorted Holiday Cookies

START PLANNING YOUR HOLIDAY PARTY!
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MENU CREATED BY CHEF RUSSELL SMITH
WOLFGANG PUCK CATERING

BUFFET
Roasted Turkey Breast with Pan Gravy and Cranberry Sauce
Slow Cooked Beef Short Rib with Caramelized Onion and Herb Gremolata
Pan Roasted Alaskan Halibut with Sunchoke Puree and Crispy Root Vegetables
Honey Glazed Pork Loin with Apple-Fennel Puree and Pork Jus
Oyster Chowder with Apple Wood Smoked Bacon and Yukon Gold Potato
Roasted Sweet Potato with Toasted Walnuts and Brown Sugar

Brioche Stuffing with Wild Mushrooms and Fresh Sage
Red Bliss Mashed Potatoes with Turkey Gravy

Slow Cooked Collard Greens with Ham and Carrots
Green Beans in Brown Butter with Toasted Almonds
Roasted Root Vegetables in Malt Vinegar Gastrique

SWEETS
Warm Mini Pies To Include:
Pumpkin Pies with Bourbon Vanilla Ice Cream

Pecan Pies
Apple Pies
Lemon Merengue Pies
Mini Gingerbread Cookie Lollipops

START PLANNING YOUR HOLIDAY PARTY!
events@wolfgangpuck.com | wolfgangpuck.com



MENU CREATED BY CHEF LAURA FRANKEL
WOLFGANG PUCK CATERING

PASSED HORS D’OEUVRES
Demitasse of Mini Truffled Matzo Balls in Chicken Soup

Chick Pea Fries with Olive Tapenade
Caramelized Leek and Celery Root Knishes
24 Karat Crispy Kreplach with Slow Braised Short Ribs

Panko Chicken Schnitzel Sliders
White Fish Shu Mai Dumplings
Gefilte Fish “Bacalao” Fritters
Yukon Gold and Chive Latkes with Chunky Apple Sauce

BUFFET
Slow Braised Beef Brisket with Balsamic and Sweet Onion Jam

Crispy Cornflake and Onion Noodle Kugel
Braised Chicken with Dried Apricots, Dates and Figs

Israeli Couscous Pilaf
Individual Sweet Potato and Carrot Tzimmes Souffles

Haricots Verts with Crispy Shallots
Wild Cod Poached in Extra Virgin Olive Oil with Spicy Tomato and Eggplant Compote

LATKE BAR
Crispy Yukon Gold and Chive Latkes with toppings to include:
Salmon Pearls, Applesauce, Onion Chutney, Sour Cream, Peperonata, Smoked Salmon with Dill Crème Fraiche

DESSERT
Sufganiyot (Jelly Doughnuts) with Strawberry Preserves

Mini Chocolate Cupcakes with Chocolate Gelt “Bark”
Dreidel Sugar Cookies

Cinnamon Apple Fritters
Dried Fruit and Nut Display

Hot Apple Cider

PASSED SIGNATURE COCKTAIL
Maccabi Madness/ Stoli Orange, Egg White, Blood Orange Bitters, Saigon Cinnamon Syrup

START PLANNING YOUR HOLIDAY PARTY!
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