Experience the Difference at the Top of the Town
Color Fashion
Fresh, Innovative, Custom Designed, Gourmet, Thoughtful...these key points express only a few of the characteristics our menus boast. Our culinary team strives to provide our clients and their guests with the most complete catering experience available. No detail is overlooked.
Our differences set us far ahead of the pack...
- Custom Created Menus
- Fresh, Seasonal, Local Foods
- Scratch Made Gourmet Cuisine
- Award Winning Staff
- Molecular Gastronomy
- Innovative Food and Beverage
- Stylized Food Presentations
- Indoor Gardens
We find inspiration all around us and look forward to creating a menu that reflects your personal tastes and style.
Savory Donuts filled with Maple Leaf Farms Duck served with Pomegranate Jelly
Michigan's finest Bing Cherries dipped in Creamy White Chocolate
Beautiful Beet Chips with Creamy Goat Cheese and a delicate sprig of Micro Greens grown in the Three Sixty Garden
Roasted Tri-Color Peppers with Fresh Three Sixty Garden Herb Cream Cheese with Prosciutto
Refreshing Blueberry and Elder Flower Soup with Cream Cheese and Three Sixty Garden Micro Greens
Korean BBQ Beef Tenderloin with Whipped Potatoes, Kimchee, Pineapple Sesame Gastrique
Strawberry Peach Popsicle with Moscato
Creamy Chicken Pot Pie Chowder with Pastry Garnish
Caramel Cheesecake with Fresh Banana and Traditional Vanilla Cookies
Puff Pastry Crisp with Mushroom Duxelle, Seared Beef Tenderloin, Creme Fraiche, and Three Sixty Garden Chive
Tuna Nicoise with Herticot Vert Puree, Hard Boiled Egg, Nicoise Olives, and a Lemon Anchovy Vinaigrette
Roasted Pork Loin with Roasted Sweet Potatoes, Baby Vegetables, and Apple Cherry Chutney
Captain and Coke Miniature Cocktails
Chicken Drums with Ancho Paprika Gastrique and Blue Cheese Powder
Duck Fat Fries with Raspberry Stone Ground Mustard and Shock Top Raspberry Wheat Pairing
Spicy Thai Peanut Butter with Green Chili Jam served on a Wonton Crisp
Cinnamon Graham Crusts with DeBrand Chocolate Bark, Maple Marshmallow, Chocolate Fudge Sauce and Candied Walnuts
Forbidden Rice Crusted Tuna with Wasabi Foam, Pickled Ginger Vinaigrette and Three Sixty Garden Micro Greens
Salted Caramel Ice Cream made to order with Liquid Nitrogen
Beet Chips with Creamy Goat Cheese and Three Sixty Garden Micro Greens displayed on Rustic Styled Food Station
Mango Ginger Cocktail made with Sage's Simple Syrups
Roasted Pork Loin with Roasted Sweet Potatoes, Baby Vegetables, and Apple Cherry Chutney