© 2018 Artaux Catering

#FeedYourSenses

Tel: 646.510.4579  |  Email: james@artaux.net

 

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Below is a sampling of our offerings. Please contact us to create a unique experience for you.

Argentine Asado

Mollejas - Grilled marinated veal sweetbreads

Morcilla - Black pudding

Salchicha parillera - Grilled thin Argentine sausage

Entrana - Grilled skirt steak

Tira de Asado - Grilled 4-hour bone in short ribs

Pollo - Grilled marinated grilled chicken

Pescado Entero - Grilled banana leaf wrapped whole striped bass marinated with miso, red pepper coulis

 
Feed Your Senses

Hors D’oeuvres

Harissa marinated lamb skewers, lime infused hummus

Tuna tartare on crisp tuille

Brandy poached figs stuffed with foie gras with balsamic reduction

Smoked duck rillettes on crisp baguette with fleur de sel

Shrimp pouches with soy-lime mignonette

First Course

(Please select 1)

 

French toast grilled prosciutto and cheese, tomato soup

Octopus carpaccio, sherry vinegar, olive oil, smoked paprika, scallion

Beet cured salmon tartar, pickled beets, watercress, quinoa, smoked greek yoghurt

Mozzarella di buffala bocconcini, heirloom cherry tomatoes, opal basil, garlic infused oil

Baby Kale, Caesar dressing, brioche croutons, shaved parmiggiano

Soba noodles, sesame vinaigrette, julienne carrot and zucchini

Grilled white asparagus and shaved green asparagus with black truffle vinaigrette

Green leaf, hearts of palm, red bell pepper and artichoke hearts with tomato-oregano vinaigrette

Arugula, grapefruit segments, toasted almonds, blue cheese, grapefruit vinaigrette

Mixed greens, shaved carrots, cherry tomatoes, shallot-sherry vinaigrette

Second Course

(Please select 1)

 

Seared Chilean sea bass with tomato-caper-olive compote

Braised wild stripped bass, roasted tomato saffron broth

Maple cured salmon, French lentils, chowder sauce

Prosciutto wrapped halibut, English pea puree, flageolet beans

Roasted beef short ribs, creamy white beans, watercress coulis

Seared magret duck breast with butternut squash, duck confit and a port blackberry reduction

Grilled skirt steak, herb roasted potatoes, sautéed French beans, chimichurri emulsion

Seared herb brined chicken breast, cauliflower white truffle puree, natural jus

Individual meatloaf, pork belly, Boulanger potatoes, demi glace

Seasonal vegetable pave, spiced tomato coulis, arugula

Vegan lentil cakes, carrot fondant, fresh herbs

 

Dessert

(Please select 1)

 

Chocolate mousse with caramelized banana

Fresh strawberries with meringue and a touch of cream

Assorted sorbets with brandy macerated berries

Maple crème brulee with roasted spiced apples

Rogel. Mille feuille layered with dulce de leche and topped with meringue

Molten chocolate cake with whipped cream, candied pecans, caramel sauce

Vanilla flan, coffee caramel sauce

“Milk and Cookies”, chocolate chip cookies, crème anglaise

 
The Gathering

Ceviche Station

A station will be set up with a chef preparing ceviche to order with the following ingredients:

Tuna

Mahi mahi

Baby shrimp

Peruvian style sauce

Coconut habanero sauce

Acapulco sauce

Red onion

Cilantro

 

Wood Grill Station

A station will be set up with a wood fire grill serving the following meats and condiments.

Short rib brochettes

Shrimp brochettes

Chicken brochettes

Grilled skirt steak

Station garnishes:

Chimichurri, Salsa criolla, chimi emulsion, spicy mignonette, sriracha aioli

 

Salad Stations

A station to be set up with prepared individual portion salads

Baby Kale, Caesar dressing, brioche croutons, shaved parmiggiano

Arugula, grapefruit segments, toasted almonds, blue cheese, grapefruit vinaigrette

Mixed greens, shaved carrots, cherry tomatoes, shallot-sherry vinaigrette