MENUS
PLATED
SALADS
MIXED GREENS WITH GOAT CHEESE, RED WINE POACHED PEARS, GLAZED PECANS DRESSED IN A CHAMPAGNE VINAIGRETTE
PEPPERED STRAWBERRIES OVER ARUGULA, TOASTED SUNFLOWER SEEDS AND BALSAMIC VINAIGRETTE
ROSTED RED AND YELLOW BEET SALAD WITH WATERCRESS AND PICKLED ONIONS
FRISSE WITH PORK BELLY IN A MAPLE VINAIGRETTE
MESCLUN GREENS, ROASTED PEACHES AND SPICED WALNUTS DRESSED IN HONEY VINAGRETTE
CLASSIC CAESAR SALAD
APPETIZERS
BURRATA, TOASTED ENOKI MUSHROOMS, KALE PESTO AND HEIRLOOM TOMATOES
CRAB AND SHRIMP STUFFED BAKED AVOCADO WITH HONEY COGNAC DRIZZLE
BUTTERNUT SQUASH RISOTTO CAKE WITH SUNDREID TOMATO AIOLI
SEASONAL RAVIOLI WITH WARM OLIVE OIL VINAIGRETTE AND FRESH HERBS
CREAMY MASCARPONE POLENTA WITH RAGU OF RED WINE BRAISED SHORT RIB
ENTREES
SAUTEED SALMON, LEMON SCENTED BULGUR RISOTTO AND GLAZED BABY CARROTS
FILET OF BEEF, ROASTED FINGERLING POTATOES, BRUSSEL SPROUTS AND TOMATO JAM
FRENCH CUT CHICKEN WITH ASPARAGUS, WILD RICE AND WILTED VINE RIPENED TOMATO
PAN SEARED SEA SCALLOPS WITH CAULIFLOWER PUREE AND BROWN BUTTER
BRAISED LAMB SHANK WITH CELERY ROOT PUREE AND ROASTED BABY CARROTS
CHICKEN STUFFED WITH MUSHROOM MOUSSE, ROASTED BABY POTATOES AND SAUTEED KALE
STRIPED BASS, BACON- SHRIMP SWEET POTATO HASH AND A TARRAGON EMULISON
YELLOW FIN TUNA OVER SOBA NOODLES WITH A YUZU VINAIGRETTE
TERIYAKI MARINATED TOFU OVER SOBA NOODLES WITH SAUTEED BABY BOK CHOY
TRUFFLE SCENTED ORECCHIETTE PASTA
QUINOA PRIMAVERA
DESSERTS
BITTERSWEET CHOCOLATE FONDANT WITH DARK CHERRIES, MERLOT REDUCTION AND VANILLA MASCARPONE
CLASSIC NY CHEESECAKE, LEMON SCENTED CREME, DRESSED WITH STRAWBERRIES AND LIME
GREEN APPLE GALETTE WITH APPLE CIDER REDUCTION, PASSION FRUIT COULIS AND TAHITIAN VANILLA ICE CREAM
PARFAIT OF MILK CHOCOLATE CREME, DARK CHOCOLATE SYRUP AND CANDIED POPCORN
RASPBERRY WHITE CHOCOLATE ALMOND DACQUOISE WITH RASBERRY BALSAMIC GASTRIQUE
YUZU BAR, COCONUT WHIPPED CREAM, BASIL SYRUP AND CITRUS MERINGUE
BUFFET
COLD HORS D’OEUVRES
BRUSCHETTA
HOMEMADE WALNUT PEACH BREAD WITH BLUE CHEESE
SMOKED SALMON ROULADE WITH FRESH DILL
CRISPY RICE CAKE WITH SEARED AHI TUNA AND SEAWEED SALAD
PISTACHIO CRUSTED GOAT CHEESE WITH HONEY DRIZZLE
VEGETARIAN ANTIPASTO SKEWERS
HOT HORS D’OEUVRES
MOROCCAN CHICKEN SKEWERS WITH HARISSA DIPPING SAUCE
FRIED CHICKEN GLAZED DONUT SLIDERS WITH YUZU SLAW
CURRIED VEGETABLE SAMOSAS
LOADED TATER TOT SKEWERS
BARBEQUE SHRIMP KEBABS WITH PEACH MARMALADE
VIETNAMESE CHICKEN MUNCHIES
GREEK MEATBALLS, TOMATO SAUCE, JULIENNED MINT AND FETA
TRIO OF SLIDERS ( PULLED PORK, BEEF AND TUNA )
FIERY PIGS IN A BLANKET WITH DIJON DIPPING SAUCE
ENTREES
PASTA ( DECONSTRUCTED LASAGNA WITH SAUSAGE, LEMON CREAM SCENTED TORTELLINI, SEASONAL RAVIOLI, PENNE ALLA VODKA )
ROASTED CHICKEN WITH WILD MUSHROOM SAUCE
GRILLED SALMON WITH FRAGRANT GREEN TOMATO BROTH
MAHI MAHI WITH ROASTED RED PEPPER PUREE
GRILLED FLANK STEAK WITH KALE CHIMICHURRI
ROASTED RIBEYE WITH DIJON CRUST
SHORT RIBS OF BEEF IN A RED WINE REDUCTION
ACCOMPANIMENTS
SEA SALT ROASTED FINGERLING POTATOES
WHIPPED POTATOES
SEASONED WILD RICE
SAUTÉED KALE
ROASTED BABY CARROTS
HONEY BALSAMIC ROASTED BRUSSELS SPROUTS WITH PANCETTA
DESSERTS
GRANDMAS APPLE CAKE
HOMEMADE DONUTS ( APPLE CIDER GINGER, CHOCOLATE, RASPBERRY, YUZU DIPPING SAUCES)
MINI COCONUT CUPCAKES
MINI RED VELVET CUPCAKES
CHEF EDDIE’S PEACH COBBLER
CHOCOLATE HAZELNUT DAQUOISE
SEASONAL FRUIT GALETTES
ASSORTED HOMEMADE COOKIES AND BROWNIES
LEMON MERIGUE TARTLETS
BITTERSWEET CARAMEL AND SEA SALT TRUFFLES
SOUTHERN BUFFET MENU
SHRIMP AND GRITS
SMOTHERED PORK CHOPS
FRIED CHICKEN WITH BUTTERMILK WAFFLES
BRAISED SOUTHERN STYLE GREEN CABBAGE
CANDIED YAMS
BAKED MACARONI WITH FOUR CHEESES
CREAMY CORN PUDDING
SCALLION CHEDDAR BISCUITS
CHEF EDDIE’S PEACH COBBLER
TRIO OF CUPCAKES ( RED VELVET, COCONUT, SEVEN UP )
BBQ BUFFET
18 HOUR BRISKET
BBQ SHRIMP SKEWERS
CAROLINA BARBECUE RIBS
GRILLED BONELESS CHICKEN
PORK BELLY BURNT ENDS
COLLARD GREENS
ORANGE JALAPENO COLESLAW
BROWN SUGAR SIRACHA BAKED BEANS
MAPLE CORNBREAD
BANANA PUDDING
LEMON BARS
APPLE COBBLER
PLATTERS
FARMSTEAD CHEESEBOARD
CHEESEBOARD WITH FRUIT
TUSCAN PLATTER ( ITALIAN STYLE MEATS AND CHEESES)
CHARCUTERIE BOARD ( FRENCH STYLE MEAT AND PATES)
CHARCUTERIE CHEESE BOARD
HOMEMADE COOKIE AND BROWNIE PLATTER
GOURMET HOT COCOA TRAY