While there are presented menu packages within for your review, please consider that many more can be created taking into account your budget, venue and vision of your event. Since all foods are purchased and prepared specifically for your event, only fresh items are used and are prepared to maintained the integrity of those items.

These three categories could be the high point of your event, and you can be assured that the freshest ingredients are used in their preparation.  This is the best place to start planning your occasion.

Meats

The selection below can be integrated into a plated dinner, buffet or stations format

  • Roasted Tenderloin of beef, 3 peppercorn rub, Chimichurri sauce
  • Grilled seasoned flank, sliced in presence of your guests, French horseradish sauce
  • Boneless short ribs in a soy/star anise sauce
  • Cubes of sirloin beef braised in red wine with mushroom and onions
  • Roast leg of lamb, boneless, carved in the presence of your guests, minted jus
  • Roasted loin of pork, apple bread stuffing, Bourbon/prune sauce
  • Roasted loin of pork, Char Siu, served with braising liquid
  • Paillard of chicken breast, with Mascarpone and spinach stuffing, Dijonnase sauce
  • Chicken cutlet, marinated with lemon, basil and garlic, pan seared, tomato/basil compote
  • Roasted breast of chicken, sun dried tomato crust, atop a red wine sauce, sliced and fanned
  • Chicken Balti (roasted boneless chicken in a tomato yogurt sauce with South Asian spices)
  • Thai style marinated and roasted chicken thighs, cut into bite size pieces and served in a light lime/basil/mint sauce
  • Sautéed chicken breast, Marsala sauce with mushrooms
  • Roasted Moroccan style chicken breast, lemon/garlic jus garnished with preserved lemons, black olives and artichokes

Fish

The Selection below can be incorporated into a plated, buffet or station format

  • Filet of salmon, pan seared, Asian eggplant/tomato/basil compote
  • Filet of salmon wrapped in eggplant and topped with a tomato compote
  • Filet of salmon, ancho chili rub, lime/cilantro vinaigrette
  • Filet of red snapper, braised fennel and black olives
  • Tamarind glazed grilled Mahi Mahi
  • Cornmeal crusted filet of cod, lemon/caper mayonnaise
  • Cod, Punjabi style (baked in a cream tomato-based sauce)
  • Shrimp, green chili coconut milk sauce
  • Crab cake, pan fried, red pepper/parsley mayonnaise
  • Troika of marinated shrimp on a skewer served with fennel, preserved lemon and olive compote
  • Seafood Paella

Pasta

The Selection below can be incorporated into a plated, buffet or station format

  • Cheese tortellini, broccoli fleurettes, red pepper cream sauce
  • Cheese tortellini, spinach, red peppers, Pesto sauce
  • Penne, Mediterranean eggplant/tomato/basil sauce
  • Penne, shrimp, asparagus, garlic/parsley
  • Penne, traditional Bolognese sauce
  • Rigatoni, zucchini/green peppers, tomato/basil sauce
  • Lasagna, Bolognese
  • Lasagna, Vegetarian
  • Pappardelle, red wine braise boneless short ribs
  • Manicotti, traditional tomato sauce