Have a look at our current seasonal menus, built around the harvests and our whims, and updated regularly. For information on our cooking classes, our catering plans, or simply how to contact us, you need only click your mouse on those very words. You might also look back in on our catering page.
Vegetarian Appetizers
Roasted hazelnuts with thyme and Maldon sea salt
Triple crème cheese with peppery cider-fig compote
Stuffed cremini mushrooms with braised leeks and pecans
White bean crostini with spicy pickled peppers and crispy kale
Dark chocolate, peanut butter, sea salt brownies
Meyer lemon bars with almond shortbread crust
Winter Appetizers
Butter lettuce cups with chicken confit, pistachios and dijon
Cheddar-black pepper gougères
Cauliflower fritters with smoked salmon, crème fraîche and capers
Chicken liver pâté with pickled shallots and currants and housemade stone-ground mustard
Blue cheese crackers with roasted fennel, candied walnuts and preserved lemon
Italian Dinner
Beet salad with grapefruit, pistachios and ricotta salata
Lamb shanks braised with white wine and herbs
Creamy mascarpone polenta
Italian ricotta cheesecake with blood orange caramel
Winter Dinner
Pork collar roast with fennel, coriander and garlic
Shaved Brussels sprouts with warm sherry vinaigrette, pistachios and horseradish
Butternut squash purée
Maple mousse and walnut cake trifle with candied walnuts and sea salt
Vegetarian Dinner
Farro salad with roasted mushrooms, butternut squash, pecans and celery leaves
Gruyère, thyme and black pepper souffle
Arugula salad with housemade stone-ground mustard vinaigrette
Apple-oat crisp with fennel ice cream and vanilla bean caramel
Or let us create a custom menu for you. We are happy to meet with you to discuss the details of your event, your tastes and your budget. Then we’ll design a seasonal menu that fits your needs. For more information, email us at info@thepantryatdelancey.com or call 206.321.5620.