Our chef creates culinary delights ranging from simple hors d’oeuvres for cocktail parties to multiple course meals and events. We are designed to prepare large sit-down dinners or buffet-style services, as your needs dictate.

sample menu is included giving you a taste of our wares. Please remember the possibilities are endless, all menus are custom designed to suite your event as well as your palette.

Hors D’Oeuvres/Appetizers
Tuna Tartare on Gaufrette Potato Chips
Peekytoe Crab Cakes-Homemade Tartar Sauce
Bliss Potatoes-Crème Fraiche, Salmon Roe & Chives
Leek, Chanterelles, Applewood smoked bacon tart
Black Sea Bass Carpaccio

Salads:
B.L.T. Salad with Avocado and Buttermilk Dressing
Arugula, Endive, Frisee with Pears, Pecans and Blue Cheese
Warm Pecan Crusted Goat cheese with dried fruit, seedless grapes and balsamic vinaigrette

Pasta:
Risotto with Wild Mushrooms, White Truffle Oil and Shaved Parmesan
Pappardella with Asparagus and cream
Penne with Summer Vegetables, Plum Tomatoes and
Pecorino Romano

Carving Station:
Leg of Lamb with Mint Chutney
Filet Mignon with Bordelaise Sauce
Cote de Boeuf (prime rib) with Béarnaise Sauce

Entrée’s:
Pan Seared Wild Striped Bass-Provencal Style Vegetables and Basil Pistou
Tournedos of Beef “Au Poivre” - Porcini Whipped Potatoes
Half Giardone Organic Chicken—Haricots Verts and Natural Pan Jus
Whole Roasted Dourade—Glazed Autumn Vegetables and dilled new potatoes

Desserts:
Flourless Chocolate Soufflé Cake—Chantilly Cream
Apple Bread Pudding—spiced Bourbon Sauce
Pecan Praline Cheesecake—Mixed Berry Compote
Fresh Fruit Tart