Catering Menus

Our dishes are creative and colorful with an artistic flair!

Tapas Menu with Passed Hors d’œuvres

Chorizo Stuffed Olives with Roasted Red Pepper Sauce
Prosciutto Rolled Asparagus with Balsamic Reduction and Panko Bread Crumbs
Truffled Wild Mushrooms in Phyllo with Maytag Blue Cheese
Golden Beets Medallion topped Goat Cheese, Arugula and Pistachios
Spicy 5 Olive Tapenade on Crostini with Manchego Cheese
Bourbon Molasses BQ Pork on Roasted Corn Polenta Square
Charred Nantucket Scallop with Shitake Mushroom on a Sweet Pea Blini

Sit Down Plated Dinner with Multi Courses

Mixed Baby Greens | Spiced Pecans | Drunken Cherries | Blood Orange Supremes! | Maytag Blue Cheese Raspberry Vinaigrette Dressing
1st Course of Lobster Medallions | Black Squid Ink Pasta | Tri-Colored Roasted Peppers |Spicy Chardonnay Buerre Blanc | Shaved Parmesan Roggiano
Main Course of Pistachio Crusted Colorado Lamb Chop | Raspberry Demi-Glaze
Wild Mushroom Risotto | Asiago Tuile |Baby Carrots | Caramelized Fennel
Dessert of Poached Pear Napoleons | Fresh Figs | Vanilla Anise Sauce

Casual Buffet with Passed Hors d’œuvres

Hors d’œuvre

Almond Crusted Pork Skewer with Mirin Apricot Dipping Sauce
Pesto Goat Cheese Crostini with Sun Dried Tomato
Cuban Spiced Skirt Steak Rotolo with Chimichurri Sauce
Curry Chicken Salad in Phyllo Basket


Quinoa Salad with Arugula Beets and Goat Cheeses Served with Coarse Mustard Vinaigrette
 Lemon Grass and Chili Glazed Sea Bass on a Bed of Zuchini Noodles
Chipolte BQ Beef Tenderloin with Broccoli Rabe fresh Ginger and Leeks
Lemon Garlic Rosemary Roasted New Potato

Plated Dinner with Hors d’œuvres

Hors d’œuvre

Wild Mushroom Pastry Crescent “Moons” Mushroom Duxelle Pastries
Orange Tamarind Chili Glazed Shrimp Skewers | Chili Dipping Sauce
Nantucket Scallop Ceviche served in crunchy Croustade Cup with a dollop of Guacamole
Almond Chicken Salad with Grapes, Green Onion, Ginger and hint of Curry in a Phyllo Basket


Spinach and Arugula with Spiced Pecans | Pears | Apple Cider Dressing topped Granny Smith Apples


Copper River Salmon Filets with Miso Honey Glaze
Asparagus and Broccoli with Julienne Peppers on a Bed of Sautéed Leeks
Asparagus and Sweet Pea Risotto with Meyers Lemon topped Shaved Parmesan


Banana Foster with Strawberry Ice Cream 151 Rum Flambé
Baby Flan and Pistachio Tuile “Banana”