CASTLE CATERINGPRIVATE DINING & EVENTS

Menus

Castle Catering   /   03

Written for your table.
Only your table.

Japanese and Korean technique. Hawai‘i’s sense of generosity. Colorado’s seasons. These sample menus show the kitchen’s range; your menu is written fresh.

I

The House Call

A tasting
at home.

Six courses · Sample menu

  1. ChawanmushiDungeness crab · yuzu
  2. Hamachi crudoShiso · finger lime
  3. Miso-cured black codCharred negi
  4. A5 wagyuBinchotan · smoked shoyu
  5. Koshihikari riceMarket pickles · dashi
  6. Milk bread ice creamBrown-butter miso caramel

A5 wagyu and specialty sourcing are discussed within your food budget.

II

The Boardroom

A lunch with
room to talk.

Corporate service · Sample selection

  1. Sesame-crusted salmonSoy-brown butter · seasonal greens
  2. Chicken katsu sandoMilk bread · house pickles
  3. Soba saladMarket vegetables · ginger dressing
  4. Nigiri & makiPrepared on site by the chefs
  5. Matcha shortbreadTo finish

Timing, portions, and service are planned around your agenda.

III

The Occasion

A table
in company.

30–150 guests · Sample stations

  1. Sushi & sashimiA counter, cut to order
  2. Binchotan yakitoriChicken · wagyu · market vegetables
  3. BanchanFerments · namul · seasonal salads
  4. Carved striploinSmoked shoyu jus
  5. The dessert tableA seasonal finish

Stations, passed service, or a seated dinner. We decide the format together.

These are sample directions, subject to season and availability. Engagements begin at $5,000; the food budget is set with you. Dietary needs are part of that conversation from the start.

Tuna with gazpacho
Tuna with gazpacho
Scallop crudo
Scallop crudo
Toro tartare with cured yolk
Toro tartare with cured yolk
Sashimi, cut by hand
Sashimi, cut by hand

Photographs show our founding team’s work in their previous kitchens.

There is no standing menu. There is a kitchen, a season, and your table.

Castle Catering

Sourcing

It starts before
the first course.

Our chefs bring the sourcing relationships built in their previous kitchens. Fish follows the programs they know. Produce follows Colorado’s seasons.

Allergies and dietary needs are discussed while we write the menu. Tell us what matters at your table; we will talk through what the kitchen can prepare.

Write a menu with us