V: Vegan
VEG: Vegetarian
Warmth in Every Bite
Inspired by the season’s rich flavors and comforting traditions, Wolfgang Puck Catering brings a fresh perspective to fall and winter dining. Our chefs celebrate seasonal ingredients through thoughtfully crafted menus that balance warmth, creativity, and indulgence. From intimate gatherings to grand holiday celebrations, WPC creates memorable experiences with extraordinary cuisine and impeccable service.
Hors d’Oeuvres
Mushroom Pie Tee Tart Mushroom Purée, Herb Oil Crumble, Pumpernickel Dust, Pickled Shimeji Mushroom, Micro Radish V
Crispy Pierogi Potato & Caramelized Onion Dumpling, Chive Crème, Apple Butter V
Warm Triple Crème Brie Huckleberry Mostarda, White Yam Crostini VEG
Parsnip Cappuccino Apple-Pear Foam, Curry Spice VEG
Smoked Trout Beet Latke, Apple Mostarda, Horseradish Crème, Dill
Pastrami-cured Salmon Brown Butter Rye Toast, Dijon Crème, Pickled Red Onion
Savory Macaron Poppy Seed Macaron, Chicken Pâté Mousse, Medjool Date Jam, Cornichons
Chicken Pot Pie Croquette Poached Jidori Chicken, Black Truffle Aioli
Heritage Duck Confit Duck Fat Crostini, Ginger-Pear Mostarda
Smoked Turkey Croquette Cranberry Mustard, Crispy Sage, Buckwheat Breadcrumbs
Oxtail Grilled Cheese Caramelized Pepper Cream Cheese, Scotch Bonnet Aioli
Stuffed Dates Goat Cheese, Soppressata, Pistachio, Wildflower Honey
Seated
Salad
Shaved Apple & Celery Root Heirloom Apples, Wild Arugula, Roquefort Blue Cheese, Banyuls Vinaigrette VEG
Fall Chopped Salad Autumn Squashes, Heirloom Carrots, Roasted Pear, Brussels Sprouts, Napa Cabbage, Black Kale, Pecans, Cider Vinaigrette V
Blood Orange Salad Red Gem Lettuce, Goat Cheese Mousse, Blood Orange Vinaigrette, Fine Herbs VEG
Glazed Kumquat Salad Honey-Glazed Kumquats, Shaved Fennel, Baby Kale, Radicchio, Frisée, Toasted Pumpkin Seed Vinaigrette V
Flour & Water
Sweet Yam Gnocchi Pumpkin Seed Pesto, Locatelli, Meyer Lemon
Carbonara Raviolo Guanciale, Ricotta, Parmigiano Reggiano, Cured Egg Yolk
Agnolotti Piedmontese Braised Mushrooms, Grana Padano, Brown Butter, Sage
Entrée
Seasonal Whitefish
Choice of One
HALIBUT
ATLANTIC SEA BASS
BLACK COD
Apple-Celery Root Purée, Caramelized Brussels Sprouts, Golden Raisin Beurre Blanc
Pan Roasted Chicken Roulade Sweet Potato Purée, Braised Collard Greens, Meyer Lemon & Wildflower Honey Gastrique
Chicken Schnitzel Warm Austrian Potato Salad, Red Watercress, Dijon-Lemon Beurre Blanc
Maine Diver Scallops Parsnip-Pear Purée, Charred Fennel, Beurre Noisette, Crispy Sage & Leeks
Pomegranate Braised Short Ribs Double Cream Mashed Potato, Roasted Broccolini, Pomegranate Gremolata
Grilled NY Striploin Steak Creamed Spinach Croquette, Roasted Mushrooms, Red Wine Bordelaise
Herb-crusted Lamb Chops Saffron-Carrot Purée, Delicata Squash, Ras el Hanout Charred Dates, Natural Pan Jus
Stuffed Rainbow Chard White Bean Purée, Porcini Mushroom, Toasted Pine Nuts, Pomegranate Balsamic Gastrique V
Buffets
Salads
Harvest Greens Baby Kale, Red Quinoa, Roasted Squash, Toasted Walnuts, Maple Vinaigrette
Roasted Brussels Sprouts Salad Chicory Greens, Feta, Pomegranate Molasses, Tahini-Lemon Dressing
Entrées
Choice of Two
Pacific Halibut Golden Raisin Beurre Blanc
Chicken Schnitzel Dijon-Lemon Beurre Blanc
Pan Roasted Chicken Roulade Meyer Lemon & Wildflower Honey Gastrique
Pomegranate Braised Short Ribs Pomegranate Gremolata
Grilled NY Striploin Steak Red Wine Bordelaise
Sides
Choice of Two
Roasted Delicata Squash Ras el Hanout Spiced Dates V
Caramelized Brussels Sprouts Meyer Lemon Zest, Fried Aromatics V
Double Cream Mashed Potatoes Snipped Chives VEG
Fondant Sweet Potatoes Pearl Onion, Cognac & Wildflower Honey Glaze, Rosemary VEG
Chef Action
Steak Carving Station
Slow-roasted Bone-in NY Striploin
Roasted Kabocha Squash Ribs v
Pickled Mustard Seeds, Pomegranate Gremolata
Fall Herb Salad v
PÂTÉ EN CROÛTE STATION
Chefs precisely slice pâté en croûte to order and serve with traditional accompaniments
Select One:
Free Range Poultry Pâté: Duck, Quail, & Chicken
Heritage Duroc Pork Pâté
Creamy Poppyseed Apple & Celery Salad
Fresh Figs, Fromage d’Affinois Brie, Honeycomb, Candied Walnuts
Selection of Mustards:
Stoneground
Purple
Apricot
À La Nage Station
Chefs precisely poach selected seafood, remove it from the court bouillon at the perfect moment, and plate tableside
Select One:
Maine Diver Scallops
Sablefish
Halibut
Lobster Tails
VEGAN OPTION: King Trumpet Mushrooms
Kennebec Potato Mousseline
Brunoise of Celery Root, Rutabaga, Carrot, Baby Leeks
Sauces:
Tarragon Swiss Beurre Blanc
Beurre Noisette
Creamy Mustard
Desserts
Tray-Passed Dessert
Apple & Pear Pavlovas Pavlova Shell, Apple, Pear & Cranberry Compote, Vanilla Crème Fraîche VEG
Yuzu & Hazelnut Macarons Yuzu Ganache, Hazelnut Praline VEG
Mini Tropical Baba AU RUM Rum-Soaked Passion Fruit Baba, Slow-Roasted Pineapple, Passion Fruit Whipped Cream VEG
HONEY, CHAMOMILE & LEMON TART Vanilla Tart Shell, Chamomile-Infused Lemon Curd, Honey Craquelin VEG
Banana & Salted Caramel Mini Chocolate Cones Salted Caramel Ganache, Roasted Bananas, Dark Chocolate Cream VEG
Roasted Plum Crisp Roasted Plums, Cardamom, Cinnamon, Crumble, Whipped Cream Served in a Tartlet or Verrine V
Mini Yule Logs Chocolate Cake, Chocolate Buttercream, Chocolate Ganache VEG
Plated Dessert
Thin Pineapple & Spice Tart Tatin Slow-Roasted Spiced Pineapple Tart, Pine Nut Ice Cream, Pineapple Chip VEG
Traditional Marjolaine Cake Hazelnut Dacquoise, Dark Chocolate Ganache, Praline Buttercream, Chocolate Glaze, Coffee Ice Cream VEG
Earl Grey Tea & Persimmon Panna Cotta Persimmon Earl Grey Panna Cotta, Maple Syrup Sablé, Tuile VEG
Sweet Potato & Mango Entremet Bourbon Salted Caramel, Candied Pecans, Buttermilk Ice Cream VEG
Mexican Hot Chocolate Panna Cotta Pomegranate, Meringue Kisses, Whipped Coconut Cream VEG
Chef Action Dessert
Warm Apple Strudel
Cut to Order
Vanilla Ice Cream, Caramel Sauce, Whipped Crème Fraîche VEG
Stroopwafel & Hot Cocoa Station
PREPARED TO ORDER
Fresh Stroopwafels
Caramel or Hazelnut Filling, Cinnamon Sugar, Chocolate & Sprinkles VEG
House-Made Hot Cocoa
Whipped Cream, Marshmallows VEG