Elegant Catering for Every Occasion

 Prime Beef tenderloin served on garlic crostini w/tomato jam, micro arugula & bistro aioli atop a bed of Matchstick frites  

New Zealand Lamb coated in pistachio dust, with gremolata, cabernet reduction, dauphinoise potatoes

Marinated duck, slow roasted and served on corn tortilla tacos w/ cilantro lime crema & pickled radish escabeche  

Maine Lobster Tails dipped in a buttermilk cornmeal batter and deep fried until golden served with A Hot Honey Dijon-Aioli dusted with paprika and fresh chives

Shrimp marinated in buttermilk, then dusted in corn starch for crunch tossed in house made bang bang sauce, served atop rice noodles sauteed in a soy-chili- coconut sauce, a little heat - a little sweet

Jumbo Lump Crab Louis, avocado, pickled asparagus & charred lemon served in baby gem lettuce cups 

• Scampi Shrimp on Bacon-Melted Leeks
• Gingered Ahi Tuna atop Avocado & Mango Salad with a Ginger Sabayon
• Pan Seared Scallop on Shitake, Corn and Spinach with a Sweet Corn Emulsion
• Oysters Champagne – roasted with leeks and bacon in a champagne beurre Blanc

• Prosciutto Wrapped Cambozola cheese on Balsamic Fig Chutney
• Surf & Turf of Beef Tenderloin on Lobster Mac-n-Cheese 
• Cinnamon-Roast Breast of Duck on Fig & Grape Relish
• Sweet Potato Gnocchi with crispy prosciutto in a Brown Butter Sage Cream

• Roasted Beet Carpaccio in Endive with vegan herbed fromage, walnut vinaigrette, and microgreens
• Vegan Mushroom Pâté on Toasted Brioche
• Tomate Provençale Canapé

• Tomato-Parmesan Soup - GF
• French Onion Soup Gratinée
• Lobster Bisque
• Vichyssoise – GF can be plant based

• Smoked Mozzarella and Oven Dried Tomatoes on greens tossed in a Tomato Vinaigrette with a garlic crostini 
• Chopped Steakhouse Salad of Iceberg, tomatoes, lardons of bacon and Blue Cheese Dressing
• Arugula & Endive Salad with Apples, Walnuts, Gorgonzola & Chianti Vinaigrette
• Heart of Romaine Salad with Shaved Pecorino, Mediterranean Relish & Basil Caesar Dressing

• Shrimp Stuffed Rigatoni topped with Lobster, surrounded with a Lobster-Thyme Broth 
• Lobster and Chanterelle Crepe with Vanilla Butter and shallot beurre Blanc
• Potato Wrapped Scallops atop celery root puree with Herb Pistou and chive blossoms
• Seared Foie Gras on Brioche with smoked apples & mission fig gastrique

• Beef Tenderloin on Stilton Potato-Risotto in a red wine onion cup with Green Veggies, a potato tuille and a cabernet demi-glace
• Seared Chilean Sea Bass “in the style of Niçoise” with nicoise olive paste, anchovy butter, haricot verts, Truffle Potatoes and Tomato Vinaigrette
• Duck Breast “A L’Orange” with Creamed Spinach and Roasted Fingerling Potatoes
• Carrots “en croute” in the style of wellington with a spring pea velouté and chive blossoms

• Brioche Bread Pudding “Bananas Foster” topped with vanilla ice cream, bourbon Salted Caramel sauce and brûléed banana
• Lemon Meringue Tart with Passion Fruit Sauce
• White Chocolate Pot de Crème 
• Traditional Crème Brulee with Fruit