
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!
Appetizers – Crudité - Starters
Crispy Asparagus spears
wrapped in Prosciutto di Parma (optional),
Grated Romano and Fillo dough
with a Dijon dipping sauce
Platter of Caprese Skewers
(Baby Heirloom tomato/Mozzarella/Basil)
and Melon/Prosciutto/Mint
with accompanying Balsamic Reductions
Heirloom Tomato & Basil Bruschetta on freshly grilled panini French bread toasts
Soup Sippers:
Winter – Curried or Nutmeg Butternut Squash with toasted pepitas
Spring – Chilled Pea Soup with crispy Bacon crumble
Summer – Local Harvested Gazpacho
Fall – Creamed fresh local Tomato Basil with
toasted pine nuts
Mini lettuce wrap Vegan Tacos with Cashew cream drizzle and Homemade Pico de Gallo
Sundried Tomato, garlic & herb spread of goat cheese or vegan option served with your choice of raw veggies or artesian crackers
Homemade Guacamole with Chip Assortment
including grain-free option
Bombay Potato Skewers
with Tamarind dipping sauce
Baked Bacon wrapped Medjool Dates
stuffed with Local Goat Cheese
Indian spiced grilled Chicken kebabs
with Indian Mint dipping Sauce
Freshly grilled Bruschetta toasts
with shaved parmesan, Horseradish crème
and Filet Mignon slices
European Chaucuterie 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.
Lamb and Pine Nut crispy Fillo Fingers
with Yogurt dipping sauce
Mini Beef Kebabs with Flatbreads,
Lemon, Mint and Parsley
Norwegian Salmon Rolls with Goat Cheese
with Dill, Wood Smoked Olive Oil drizzle
and Lemon Zest
Seasonal Item: Fresh Figs stuffed with Goat cheese and Spiced Plum drizzle
Middle Eastern Mezze Sampler:
Babaganoush, Hummus, Labne Yogurt Cheese with toasted Walnuts & 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
Salads
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
ith Crushed Macadamia nuts, Avocado, Vidalia onion, Pears, Grapefruit and Cara-Cara orange slices and tangy sweet citrus vinaigrette
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
ith 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
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 Au Jus or with Horseradish crème fraiche
Grilled Marinated Lamb chops
Middle Eastern style Filet Mignon Kebab Skewers
Grilled Marinated Flank Steak with Chimichuri
Steakhouse seasoned grilled Filet Mignon
Wood Smoked Beef Brisket (upon special request in coordination with a Catering Partner)
Seared Sea Bass with Spinach Lime Remoulade
Macadamia Nut crusted Halibut with an Asian style mock Peanut sauce
Herb Roasted Shrimp and Local Cheese Grits
Sesame Crusted Seared Wild Alaskan Salmon
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
Quinoa with Wild Mushrooms and
Caramelized Vidalia Onions
Angel Hair Pasta with homemade Pesto
Orzo with Roasted Vegetables and fresh herbs
Sautéed Baby Kale with Quinoa, Pumpkin Seeds, Pistachio and Chopped Parsley
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 on 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
Individual Molten Lava Cakes
(also available Gluten Free)
Individual Cardamon Cinnamon Apple Crisps with Ice Cream
Ultimate Classic Red Velvet Cake
with Cream Cheese frosting
Individual Tartlets
with Homemade organic whipped cream:
Pecan
Key Lime
Cherry Vanilla
Chocolate Chess