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MENUS

These menu options are designed to captivate the distinguished taste buds of groups between 25-75 guests.

 Chef is not limited to these suggestions – if you don’t see what you’d like, please ask! 

Charcuterie Boards

European Charcuterie Boards:  Several imported cheeses such as Triple Cream Brie, Truffled Cheddar, Local Goat cheese rolled in fresh herbs and lavender, NY Smoked Gouda; Marcona 

almonds, selection of nitrate-free salamis and smoked meats, dried fruits, fresh fruit slices, and artesian crackers and imported bread sticks including gluten-free options.

(For the Board only, serving up to 10 people starts at $150)

Appetizers – Crudité - Starters

Vegetable

Phyllo Bites

Stuffed with Roasted Vegetables, Basil, and Feta

Butternut Squash Gougere

with Smoked Maple Syrup and Flaked Sea Salt (same pastry as a cream puff) Presented on

a Wood Board

Charred Eggplant

served with Burrata, Pomegranate, and

Cilantro - Platter Only

Wild Mushroom and Smoked Shallot Bruschetta

with Ricotta

Crispy Asparagus Spears

Wrapped in Prosciutto di Parma (optional),

Grated Romano, and Filo Dough with a

Dijon Dipping Sauce

Platter of Caprese Skewers

(Baby Heirloom Tomato/Mozzarella/Basil) with Accompanying Balsamic Reduction

Fish/Seafood

Norwegian Salmon Rolls

with Goat Cheese and Dill, Wood Smoked

Olive Oil Drizzle and Lemon Zest

Mini Crab Cakes

with Remoulade Sauce

Sesame Shrimp

 

Smoked Trout Dip

Grilled Shrimp

with Mango Coconut Dipping Sauce

Heirloom Tomato & Basil Bruschetta

on Freshly Grilled Panini French Bread Toast

Middle Eastern Mezze Sampler:

Baba Ganoush, Hummus, Labneh Yogurt Cheese with Toasted Walnuts and Garlic, Stuffed Grape Leaves with Lamb or Beef (meat is optional) and Tzatziki Dipping Sauce, Syrian Olives with Armenian Braided Cheese, and Warm Pita Bread

Herb and Spiced Goat Cheese Balls

Presented on a Platter of Extra Virgin Olive Oil and Red Pepper Flakes

Grilled Baby Pepper

with Feta/Ricotta and Mint Stuffing

Fresh Figs

Stuffed with Goat Cheese and Spiced Plum Drizzle

Seasonal Item

Meat/Poultry

Lebanese Beef & Lamb Meatballs

Served with Tzatziki

Stuffed Grape Leaves

(Choose Meat & Rice or Herbed Rice)

Baked Bacon Wrapped Medjool Dates

Stuffed with Local Goat Cheese

Indian Spiced Grilled Chicken Kebabs

Served with Indian Raita Mint Dipping Sauce

Freshly Grilled Bruschetta Toasts

with Shaved Parmesan Horseradish Crème

and Filet Mignon Slices

Lamb and Pine Nut Crispy Filo Fingers

with Yogurt Dipping Sauce

Mini Beef Kebabs

with Flatbreads, Lemon, Mint, and Parsley

Salads

Arugula and Baby lettuces

with Caramelized Pecans, Mango or Peaches,

Local Goat Cheese and Fig Balsamic Reduction

and Blood Orange Olive Oil Drizzle

Middle Eastern Fatoush Salad

Chunks of Heirloom Tomatoes, European Cucumbers, Shaved Red Onion, Parsley and Mint with a Sumac Lemon Mint Dressing

and Pita Bread Croutons

Tender Bibb lettuce

with Crushed Macadamia Nuts, Avocado, Vidalia Onion, Pears, Grapefruit and Cara-Cara Orange Slices and Tangy Sweet Citrus Vinaigrette

Mixed Field greens

with Feta, Shaved beets, Roasted Walnuts and Quince/Pomegranate Vinaigrette

Baby Romaine Caesar

with Pine Nuts and Shaved Tuscan Asiago

Mixed Wild Greens

with Slices of Grapefruit, Avocado and Dusting of Macadamia Nuts with Cara-Cara

Orange Vinaigrette

Poultry - Meat - Fish Option

Pecan Thyme Crusted Chicken Breast Filets

with Lemon Ginger Sauce

Grilled Chicken Breast

with Goat Cheese and Sundried Tomato &

Julienne Basil Sauce

Seared Chicken Breast

with Portobella Sherry Cream Sauce

Herb crusted Filet Mignon Roast

Sliced and Served with Au Jus or Horseradish Crème Fraiche or Port Wine and Wild

Mushroom Reduction

Grilled Marinated Lamb Chops

Middle Eastern Style Filet Mignon Kebab Skewers

Herbed Roasted Pork Tenderloin

with an Apple Chutney

Grilled Marinated Flank Steak

with Chimichurri

Steakhouse-Seasoned Grilled Filet Mignon

Moroccan Lamb (or Beef) Tagine

Seared Sea Bass

with Spinach Lime Remoulade

Macadamia Nut Crusted Halibut

with an Asian Style "Peanut" Sauce

Made with Almond Butter

Herb Roasted Shrimp

and Local Cheese Grits

Sesame Crusted Seared Wild Alaskan Salmon

Black Cod

with a Miso Glaze

Halibut in a Carrot-Cilantro Broth

Sides

Sides are tailored to match the entrée selection and what is seasonal.  However, here are a few of the popular requests:

Seared French Green Beans with Garlic

Grilled & Roasted Vegetable Platter

(or also served per person as a side) with:  Zucchini, Squash, Cauliflower, Mini Peppers, Asparagus, Broccolini, Portobella Mushrooms

& Vidalia Onions

Ginger Broccolini

Vegetable Medley

of Broccoli, Red Peppers,  Sugar Snap Peas

and Squash

Roasted Indian Spiced Cauliflower

Spring Peas with Mint Butter

Herb Roasted Baby Potato Medley

Yukon Gold Truffle Mashed Potatoes

Sweet Potato Mash

Cilantro Lime Basmati Rice

Indian Seasoned Coconut Rice

Wild Mushroom Risotto

Quinoa with Wild Mushrooms and

Caramelized Vidalia Onions

Angel Hair Pasta with homemade Pesto

Orzo with Roasted Vegetables and fresh herbs

Special Menus

Also available are special luncheon menus for corporate events and social occasions such as Bridal Showers and Weddings.

Desserts
For dinner parties under 25 people I will make desserts upon request.  However, for other occasions I work with select
Pastry Chef partners to provide the picture-perfect dessert to match the occasion.

Pecan Baklava with Orange Blossom Syrup

Authentic Southern Coca-Cola Cake

Individual Cardamon Cinnamon Apple Crisps with Hattie Jane's Ice Cream

Ultimate Classic Red Velvet Cake

with Cream Cheese Frosting

Lemon Custard

with Warm Blueberry Thyme Compote

Chocolate Pot de Crème

Classic Key Lime Pie

with Fresh Whipped Cream

Warm Chocolate Cobbler

with Hattie Jane's Ice Cream

Blackberry, Peach, or Plum Cobbler

(or Mixture of 2 or 3)

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