We frequently work with Top of the Square Catering and find the food and service to be exceptional. From artist hospitality to small receptions to opening night galas, there is nothing that Milton and his team can't handle.
New York University
Crisp Skinned Black Bass
Yield: 4 Servings
Fricassee of Vegetables
Crisp Skinned Black Bass: Pan sear skin side and finish in oven.
Pernod Broth: Sauté shallots, peppercorn, bay leaf, and tarragon. Flambé with Pernod then add fumet and reduce by half. Add heavy cream. Reduce to nappe. Strain through chinois.
Fricassee of Vegetables: Sauté all ingredients until cooked al dente. Season.