CATERING, EVENTS & DESIGN
Hors d'Oeuvres
Hors d'Oeuvres
Main Course
MENU SAMPLING
STYLES
OF
SERVICE
Chef's Sweets
Spirits
DESIGNING FOR THE OCASSION
SPIRITS
Standup Dinner
Spirits
Spirits
Special Menus
Special Menus
FOWL Pistachio Crusted Breast of Chicken
sweet onion jus
Seared Breast of Chicken
flame grapes & chardonnay glaze
Roasted Duck Magret & Confit
parsnip & potato puree
MEAT Pan Seared Filet of Beef
cabernet reduction
Grilled Lamb Chop
minted onion confit
Boneless Loin of Pork
poached in olive oil
SEAFOOD Pan Seared New York Wild Stiped Bass
tamarind broth
Roasted Chatham Cod
black olive butter
Seared Salmon Garden Cassoulet
saffron broth
Pan Seared Filet of Beef Salmon Garden Cassoulet Lamb Chop  Sea Bass