A Culinary Experience For Your Next Event
Passed Hors d’oeuvres
Assembled on site and passed by servers.
House Made Dough with Marinara and Mozzarella Cheese with Your Choice of Toppings
Cherry Tomatoes, Fresh Mozzarella Balls, and Kalamata Olives Skewered and Drizzled with Basil Oil and Balsamic Reduction
Shrimp, Rice, Lettuce, Shredded Carrots, Bean Sprouts, Mint And Cilantro Wrapped in Rice Paper with Sriracha Aioli
Bite Size Crab Cakes Seared in Bacon Fat with Honey Creole Sauce
Small Diced Steak topped with Red Onion Jam and Bleu Cheese Crumbles
Quesadillas Stuffed with Roasted Duck Breast, Peppers and Onions Topped with Avocado Cream
Citrus Marinated Shrimp and Scallops In a Cucumber Cup with Chive Sour Cream
Wine and Herb Poached Shrimp on a Crispy Crostini with Basil Aioli
Marinated Chicken Breast Skewered and Grilled with Lime Aioli
Mango and Black Bean Salsa In a Flakey Phyllo Basket
Heirloom Bruschetta atop a Crostini with Melted Mozzarella Cheese and Drizzled with Sweet Balsamic Reduction
Spinach and Feta Cheese Wrapped in Buttery Phyllo Dough
Deviled Eggs with a Tangy Horseradish Filling Garnished with Minced Tarragon and Paprika
Baby Red Potatoes Filled with Broccoli and Cheddar Mashed Potatoes with Sour Cream and Chives
Platters
Beautifully crafted stationary displays.
18 Month Aged Cheddar, Manchego, Gouda, Sage Derby, Mortadella, Spicy Capicola, Genoa Salami with Marinated Vegetables, Cornichons and Assorted Crackers
Assorted Hummus, Olive Tapenade, Tzatziki with Pita Bread, Sliced Cucumber, Cherry Tomatoes and Stuffed Grape Leaves
Cheddar, Colby jack, Pepper Jack, Goat Cheese, Hard Salami, Pepperoni with Assorted Crackers
Seven Layer Dip, Pico de Gallo, Salsa Verde and Ranchero Salsa Served with Tortilla Chips
Watermelon, Cantaloupe, Honeydew, Pineapple, Berries and Grapes
Broccoli, Cauliflower, Baby Carrots, Celery, Grape Tomatoes and Cucumbers with Ranch Bleu Cheese and Honey Mustard Dipping Sauces
Salads
Penne pasta tossed in oil and vinegar with tomatoes, black olives, artichoke hearts, red onion and feta cheese
Russet Potatoes boiled in their skins then peeled and mixed with mayonnaise, red wine vinegar, onions and parsley
Quinoa mixed with diced tomatoes, red onion, parsley, mint and lemon juice
Grape tomatoes, cucumbers, olives, artichoke hearts and thin sliced red onion marinated in basil oil, vinegar and lemon juice
Romaine lettuce tossed in zesty Caesar dressing topped with shaved parmesan cheese and house made garlic croutons
Spring Mix with shredded carrot, red onion, grape tomatoes and English cucumber tossed in red wine vinaigrette
Entrees
Beef
Slow braised in a red wine until fork tender served with demi-glace
Thinly sliced, 24 hour marinated tri tip roast
The ultimate comfort food
Ground lamb and beef with veggies in gravy topped with fluffy mashed potatoes and cheddar cheese
Seafood
Lightly fried chicken breast with lemon, caper sauce topped with Seasoned fillets pan seared to medium rare in lemon and caper infused butter
White sauce lasagna filled with shrimp and bay scallops
Fettuccini alfredo topped with shrimp and bay scallops
Lobster tail mixed into house mac n cheese topped with bacon and scallions
Poultry
Lightly fried chicken breast with lemon, caper sauce topped with parsley
Seasoned breaded chicken breast smothered in house marinara and topped with fresh mozzarella cheese
Sautéed spinach and feta cheese rolled in butterflied chicken breast
Chicken legs and thighs tossed in our special spice rub grilled and smothered in house bbq sauce
Vegetarian
Three layer lasagna filled with seasonal vegetables, cheese and house marinara
Ziti pasta tossed in house marinara and topped with fresh mozzarella and parmesan cheese
Sliced eggplant battered and fried smothered in house marinara
Seasonal vegetables stir fried with soba noodles
Great northern beans cooked with peppers and onions in a tangy broth
Pork
Brined, seared, roasted and then thinly sliced
Dry rubbed in our special spice rub and roasted to perfection
Spiced rubbed, slow roasted pork shoulder
Bone out Pork chops stuffed with a creamy wild mushroom and goat cheese mixture
Accompaniments
Yukon gold potatoes loaded with roasted garlic and parmesan cheese
Baked russet potatoes topped with butter, bacon, sour cream, cheddar cheese and chives
Elbow pasta tossed in béchamel sauce with cheddar, parmesan mozzarella and goat cheese
Israeli couscous cooked in Mediterranean spices, red bell pepper, garlic and red onion
Thin sliced potatoes layered with creamy, garlic cheese sauce
Spring Mix with shredded carrot, red onion, grape tomatoes and English cucumber tossed in red wine vinaigrette
Slow cooked great northern beans in a sweet and tangy sauce
Dessert
Hawaiian Rolls soaked in chocolate custard then baked and topped with crème anglaise
Moist carrot cake topped with cream cheese mousse and walnuts
Butter tartlets filled with seasonal berries tossed in simple syrup topped with vanilla whipped cream
Light and fluffy cheese cake topped with macerated strawberries and whipped cream
Rich Chocolate and creamy peanut butter mousse layered in to cups topped with chocolate shavings
