ELEVEN36
ELEVEN36
 
 
Photo by Cadence Kennedy
 

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We cater and staff private & corporate lunches, dinners & cocktail parties, bridal/engagement showers, weddings, photo/commercial shoots, meals both indoors/outdoors, on- or off-site! Please feel free to inquire

View our sample seasonal menus below.

 
 
 

Winter

Bitters and Cava

Butter Lettuces, Sautéed Romaine, New Potatoes, Pickled Pink Peppercorns, Roasted Fennel, Caviar, Crème Fraiche, Herbed Flatbread

Cauliflower Soup with Truffle Oil

Smoked Trout with Butter Roasted Radishes, Black Mustard Seeds, Herbs, Arugula Microgreens, and Champagne Vinegar

Seared Scallops or Pork Belly with Parsnip Puree, Roasted Purple Cipollini Onion Purée, Sauce Vert

Ricotta with Toasted Caraway and Crackers

Dark Chocolate Cakes with Salted Caramel Goat's Milk Ice Cream

 

Spring

Aperol, Gin and Champagne with a Lemon Twist

Little Gems with Mustard Vinaigrette, Chive Blossoms, Radishes, Grilled Baby Artichoke Hearts, Anchovy and Garlic Aioli

Grilled Asparagus with Truffle, Soft-boiled Egg, Roe, Garlic Scapes, Roasted Maitakes, Pancetta Lardon and Sourdough Toast Point

Butter Poached Rock Shrimp with Winter Citrus, Grilled Spring Onions and Purple Radish Microgreens

Cumin and Coriander Seared Lamb Medallions with Lemon Braised Fennel, Roasted Fingerling Potatoes and Green Harissa

Cow's Milk Cheese with Seashore Honey, Toasted Lemony Sunflower Seeds

Flourless Chocolate Cake with Crème Fraiche, Balsamic Reduction, Smashed Blackberries and Tarragon

 
 
 

Autumn

Pernod, Vodka, Chilled Water, Blood Orange Twist

Grilled Radicchio, Marinated Farro, Duck Confit

Roasted Heirloom Carrots with Cilantro and Lime, Shallot Confit, Roasted Pepper Purée and Fried Shallot

Black Sea Bass, Mackerel or Sardines with Dandelion Greens, Creamy Polenta, Olives and Pistachios

Vinegar and Garlic Braised Lamb Shank with Parsley Gremolata

Goat's Milk Cheese with Roasted Pears, Sweet Fern Tea, Honey, Tiger Figs and Peppered Walnuts

Walnut and Brioche Bread Pudding with Pomegranate Seeds and Cardamom Cream

 

Summer

Absinthe, Melon Juice, Lime, Torn Basil and Crushed Ice

Corn Bisque with Crab, Pickled Shallot and Chive Oil

Grilled Zucchini Ribbons with Feta, Mint, Toasted Pine Nuts

Littleneck Clams with Tomato and Saffron Sauce, Olives, Focaccia

Grilled Sirloin with Calabrian Chiles, Quail Egg, Olive Oil Pickled Peppers, Burst Tomatoes and Serrano Hot Sauce

Aged Tequila with Grilled Plums and Chiles

Watermelon and Basil Granita with Lime