TARTLETS

NUT CRUNCH HOT BRIE in Tartlets

CAPONATA in Tart Shells   

MINIATURE WALNUT AND BLEU CHEESE TARTLETS

MINIATURE CHEVRE CHEESE TARTLETS with Onion Confit

PANCAKES

ZUCCHINI  PANCAKES with Sweet Pepper Puree

SWEET POTATO PANCAKES with Vidalia Onion Relish

YUKON GOLD POTATO CAKES with Basalmic Braised Portobello Mushroom

CLASSIC VEGETARIAN FAVORITES

CRISPY PARMESAN PUFF ROUNDS

HERBED CHEESE STUFFED, PARMESAN~CRUSTED ARTICHOKE BOTTOMS

FRIED GREEN TOMATOES* with Basil Mayonnaise

VEGETABLE STUFFED MUSHROOMS (Spinach and Walnuts)

SWEET POTATO BISCUITS with Sharp Cheddar and Chutney Butter Filling

PACIFIC  RIM

VEGETABLE TEMPURA Mushroom, Broccoli, Cauliflower  *

Served with Scallion “Ranch Style” Sauce

MINI VEGETARIAN SPRING ROLLS, Bias cut, Sweet Chili Sauce*

SOUTH OF THE BORDER

QUESADILLAS Brie & Mango Chutney

QUESADILLAS Cheddar & Sundried Tomato

MUSHROOM EMPANADITAS Served with Chimi-churri Sauce

Jalopeno Poppers with Salsa *

ITALIAN 

BRUSCHETTA With Brie, Chutney & Prosciutto

PANKO CRUSTED EGGPLANT ROUNDS*  with Basil Mayonnaise

MINIATURE RISOTTO CAKES  with  Mushroom Ragout 

Thin Crusted Pizzetti Your Choice of the Following:

  “Buffola Mozzarella, Fresh Basil and Grape Tomato”

“Sundried Tomato, Pesto and local Chevre Medallion”

“Garlic Spinach and Sautéed Portobello Mushroom”

“Caramelized Onion and white cheese  and Artichoke Hearts”

“Shiitake Mushrooms and Salmon

Chafered Risotto Station

CRAB

CRAB IMPERIAL   Served in  small ramekin 

($1.00 Extra Per Person)

MINIATURE CRAB CAKES, Creole Remoulade Drizzle

CRAB AND CHEESE STUFFED ARTICHOKE BOTTOMS

SOFT SHELLED CRAB*   Fried, Sectioned, and served

with Cocktail & Remoulade  Sauces

($3.50 Extra Per Person)

CRABMEAT AND SHRIMP NANTUA or CURRY in Croustade Shells

CHAFERED CRAB CAKES with Seasonal Salsa, or Remoulade or Cocktail Sauce ($2.50 Extra Per Person)

SALMON

MISO-CRUSTED SALMON BITES on Rice Crackers

MINI  SALMON CAKES with Coconut Dijon Cream

CHAFERED SALMON CAKES with Remoulade and a Seasonal Salsa

($1.00 Extra Per Person)

OYSTER

OYSTER AND BACON RUMAKI*

OYSTERS ROCKEFELLER, BIENVILLE or FONTANNA*    Baked in Shells

SEARED OYSTERS *   with Thai Chili Sauce on the Half Shell

SHRIMP

GRILLED SPICEY HONEY SHRIMP

“BEER BATTERED”  SHRIMP*   with Chutney and Cocktail Sauces

SEARED LOCAL SPICY SRHIMP ON FRILLED PICKS*

OR  SERVED OVER GUACAMOLE IN TOSTADA CUP

SWORDFISH

GRILLED GINGER SWORDFISH KEBOBS*

SWORDFISH INVOLTINI on Risotto Cake with Salsa Verde

($1.50 Extra Per Person)

TUNA

WASBI AND GINGER GRILLED AHI TUNA KEBOBS*

($1.00 Extra Per Person)

SEARED AHI TUNA BITES OVER SEAWEED SALAD WITH WASABI DRIZZLE

($1.00 Extra Per Person)

SCALLOPS

RUMAKI     Scallop wrapped in Bacon*

SEARED SCALLOPS with Thai Green Curry Drizzle & Black Siamese Seas*

Seared Scallop on Tomato Ragout with Tarragon burere Blanc

Special Occasion Extras

MINIATURE CORN-CHIVE CAKES with Creme Fraiche and Lumpfish Caviar (Premium Grades Available at the Current Market Price)

PROSCUITTO-WRAPPED HALIBUT BITES over Lemon Risotto Cakes ($1.50 Extra PP)

CHICKEN

SIAMESE CHICKEN on Skewers

STEAMED CHICKEN DUMPLINGS

With Sweet Chili Sauce

JAMAICAN JERK CHICKEN on Skewers

CURRIED CHICKEN in Croustade Shells

BAKED PARMESAN-CRUSTED CHICKEN FINGERS

(Homemade) with Spicy Mustard Dip

CHAFERED PARMESAN CHICKEN MEDALLIONS

On Risotto Cakes With Chipolte Drizzle

GRILLED THAI or MEDITERRANEAN CHICKEN SAUSAGE

TURKEY

SMOKED TURKEY on Cranberry Muffins

OLD FASHIONED TURKEY & CHEESE BUNS With Poppy See-Onion Butter

DUCK

LACQUERED DUCK JULIENNE over Fall greens in Chinese Spoons

with persimmon drizzle   SHREDDED DUCK CONFIT with Honey Mustard on Sweet potato Cakes

DUCK BREAST MEDALLIONS on Crostini with Tamarind Mustard Drizzle

HOT BEEF

KOSHER MINI FRANKS EN CHEMISE

BEEF TENDERLOIN & Mushroom Cap en brochette

KOBE BEEF SLIDERS  on Miniature Buns

with Cheese, Lettuce  & Tomato

BEEF EMPANADITAS Served with Chimichurri Sauce

MINIATURE PASTRAMI REUBENS On Rye Toast – new

CURRIED or SWEET AND SOUR ALL BEEF MEAT BALLS(Chafered)

SEARED SKIRT STEAK with Hoison  Drizzle in Chinese  Spoons

HOT LAMB

CURRIED LAMB IN CROUSTADE SHELLS

LAMB AND PINE NUT SAUTEE in Tart Shells

LAMB MEDALLIONS with Sambal Chutney Butter on Dill Biscuits

RACK OF LAMB Served with Mint Jelly or Chutney Salsa, Carved at

Station ($2.00 Extra Per Piece)

PORK

DATE AND ALMOND RUMAKI

SAUSAGE STUFFED MUSHROOMS

PORK TENDERLOIN MEDALLIONS

with Chutney Mustard Butter on Herbed Biscuits

CURED HAM ON ORANGE CURRANT MUFFINS

HAM BISCUITS or SWEET POTATO BISCUITS

with Sage and Chutney Butter (Smithfield Country Ham)

MARINATED PORK LOIN CUBES On Pineapple Skewers

COUNTRY HAM AND HONEY MUSTARD ON CHIVE CORN CAKES

ASSORTED GRILLED SAUSAGES Served with Honey Mustard Sauce

SAVORY FARE MESQUITE CHOPPED NORTH CAROLINA BARBEQUE

in Finger Rolls

SMOKED SHOULDERS OF PORK with Vinegar Sauce and Fingers Rolls,

Presented in a Chaffer

THIN CRUSTED PIZZIETTI with Spanish serono  Ham

Roasted SW Bell Pepper Ends

  Vegetarian

DILLED CUCUMBER SANDWICHES

ASSORTED VEGETABLE SUSHI With Wasabi Drizzle

($2.00 Extra Per Person)

OLD-FASHIONED FRESH TOMATO BASIL SANDWICHES

MARINATED TORTELLINI AND ANTIPASTO VEGETABLES

ASSORTED GRILLED MARINATED VEGETABLE PLATTER

CORNUCOPIA OF VEGETABLES AND STILTON CHEESE DIP

PESTO, BUFFOLA MOZZARELLA & ROMA TOMATO BRUSCHETTA

THAI RICE PAPER SPRING ROLLS with Julienne Vegetables and Mint

with Peanut Sauce and Teriyaki Sauce

OLIVADA BRUSCHETTA

SOUTHERN-STYLED DEVILED  EGGS

CAPONATA IN TART SHELLS OR ON BRUSCHETTA

BRIE TOAST WITH CHARDONNAY SOAKED  RAISINS

SOUTHWESTERN CHEESECAKE with Vegetable Chips

LOCAL CHEVRE PESTO AND SUNDRIED TOMATO BRUSCHETTA

PISTACHIO DUSTED GOATS CHEESE & GRAPE CANAPÉS

HOT BRIE WITH NUT CRUNCH TOPPING AND FRESH FRUIT

HERB AND GARLIC MARINATED MILD CHEVRE with Pita Chips

PORT BRAISED PEAR with blue Cheese

on Crostini or  Endive Spears

SHRIMP

ROASTED TOMATO & PEPPER AUTHENTIC SHRIMP CEVICHE –  (or Scallop Ceviche)

($1.95 Extra Per Person)

SHRIMP SALAD in Barquettes

JUMBO SHRIMP COCKTAIL ($2.00 Extra Per Shrimp)

SKEWERED MARINATED SHRIMP with Artichoke Hearts

SHRIMP ANTIPASTO PLATTER  ($1.95 Extra Per Person)

NORTH CAROLINA STYLE PICKLED SHRIMP  ($1.95 Extra Per Person)

SPICEY MARINATED SHRIMP With “Thai” Slaw  ($1.95 Extra Per Person)

SKEWERED SPICY ZECHUAN MARINATED SHRIMP with Melon

CRAB

CRAB LOUIS in Chinese Spoons

NORTH CAROLINA CRAB MOUSSE with Carr Crackers

CAVIAR

CHERRY TOMATOES with Sour Cream andLumpfish Caviar

NEW RED BLISS POTATOES with Sour Cream Lumpfish Caviar or Bacon Bits

LUMPFISH CAVIAR MOUSSE with Carr Crackers

SALMON

SMOKED SALMON CANAPES with Scallion Creamed Cheese

FRESH SALMON AND DILL MOUSSE with Carr Table Wafers

SIDE OF SMOKED SALMON with Capers and Scallion Creamed Cheese

Toast Points or Bagels (Market Price)

POACHED WHOLE FRESH SALMON with Sauce Verte ($1.50 Extra Per Person)

ASSORTED SMOKED FISH PLATTER

with Scallion Creamed Cheese and Crackers

SMOKED NORTH CAROLINA MOUNTAIN TROUT CANAPES,

Served with Horseradish Sauce

THAI OR MEDITERRANEAN STYLE MARINATED CALAMARI RINGS

MARINATED MUSSELS on the Half Shell

SUSHI   ROLLS: TUNA~ AVOCADO ~ SALMON ($2.00 Extra Per Person)

MEAT

TENDERLOIN OF BEEF ( Rare Cooked & Sliced on  Crostini with Horseradish & Chipotle Drizzle

  ($3.00 Extra Per Person)

SLICED TENDERLOIN of beef, plattered  with Dijon Mustard, Horseradish Shallot Sauce, Rye, Breads

($6.00 Extra Per Person)

ASPARAGUS, PINEAPPLE or MELON SLICES

Wrapped in PROSCUITTO HAM or BLACK FOREST HAM

TENDERLOIN CANAPES with Bearnaise Sauce, Horseradish Shallot Sauce or Chipolte Mayonnaise

THAI MARINATED FLANK STEAK on Skewers

THAI FLANK STEAK PLATTER ($2.50 Extra Per Person)

Fowl

SMOKED FRESH TURKEY with Assorted Breads and Condiments

($2.00 Extra Per Person)

CURRIED CHICKEN SALAD on Bread Triangles, Endive Spears or Pastry Shells

PISTACHIO CHICKEN SALAD on Bread Triangles

or in Endive Spears or in Barquettes

SOUTHWEST CHICKEN & JICAMA SALAD in Wonton Cups

SMOKED TURKEY AND CITRUS SALAD

in Endive Spears

DILL & SHALLOT GRILLED SLICED BRINED BREAST OF CHICKEN PLATTER

($1.50 Extra Person)

GRILLED ANCHO CHICKEN BREAST MEDALLIONS

on Crostini with Chipolte Drizzle & Local Pepper Jelly

SHOOTERS

GAZPACHO

CUCUMBER AND CRAB

BUTTERNUT SQUASH AND TRUFFLED CREME FRAICHE 

Savory Fare First Courses

(For Seated Dinners)

Salads

Seasonal Fruit Platter

Waldorf Salad in Orange Cup

Caesar’s Salad with Fried Green Tomato Croutons

Marinated Chevre and Mesclun Salad, Sherry Vinaigrette

Roasted Beet and Mango Salad with Curried Mango Dressing

Herb-Roasted Onion, Feta and Tomato Salad, Balsamic Vinaigrette

Belgian Endive, Gorgonzola, Toasted Walnuts, Walnut Oil and Sherry Vinaigrette

Fresh, Sectioned Citrus and Avocado Salad, Papaya Seed Dressing

Melon (in season), Smithfield Ham or Prosciutto or Black Forest Ham

Heirloom Summer Tomato Salad with Balsamic Vinaigrette and Bruschetta

Greek Salad with Marinated Tomatoes, Calamata Olives and Crumbled Feta

Winter Salad of Grapefruit, baby greens,  Smoked  Oregon blue cheese,

candied walnuts, Pomegranate  vinaigrette

Heirloom tomatoes, seeddless watermelon, crispy jicama batons,  feta cheese, citrus vinaigrette

Caprese or Buffola Mozzarella and Fresh Tomato Salad, Balsamic vinaigrette

Port-poached  Pear or Grated Mountain Apple, Bleu Cheese, candied walnuts,  over Mesclun with citrus vinaigrette

Warmed herb-crusted Goat’s Cheese Medallion over Mesclun, apple or poached pear, with Citrus vinaigrette

Melon (in season) with Kiwi or Strawberry Garnish or with Spanish ham slice, lime sections

Baby Spinach salad with Orange and Grapefruit sections, red onions and Honey-Lavender dressing

Mesclun, Parmesan, Spiced Pecans and Seedless red grapes, Raspberry Tarragon Vinaigrette

Heart of romaine, freshly grated parmesan, crisp croutons, Classic Caesar’s  dressing

Soups

Seafood

Crab and Corn Chowder

Lobster-Corn Chowder (Extra Charge)

Oyster, Shrimp, and/or Crab Gumbo (Extra Charge)

Cold

Vichyssoise

Chilled Gazpacho

Chilled Sugar Snap Pea Soup

Chilled Minted Cucumber Soup

Cold Melon, Mango and Peach Soup

Creamed Vidalia Onion Soup (Hot or Cold)

Chilled Strawberry Soup in Melon Half, Mint Garnish

Hot

Minestrone

Chestnut Bisque

Tomato Madrilène

Wild Mushroom consommee with puff pastry dome

Creamless Corn Soup

Pear and Parsnip Purée

French Onion Soup Gratinée

Roasted Tomato Soup with Basil

Savory roasted  Red pepper  bisque

Butternut Squash, Apple and Ginger Soup

Yukon  Gold potato and Yellow squash   bisque

Vegetable Consommé with Salmon Quenelles

Smoked Turkey Consommé with Grilled Portobello Julienne

Cream of Artichoke-Hazelnut, Broccoli, Spinach,  or Watercress Soup

Thai Coconut, Chicken, Lemon Grass and Basil Soup (Vegetarian Version Available)

Special First Courses

(Extra Charge)

Fresh Seared Foie Gras Slices

Ballontine of Squab over Porcini Risotto

Truffled Consommé with Puff Pastry Domes

Cheese and Vegetable Savories

(Extra Charge)

Trio of Stuffed Mushrooms

Swiss Tart, Choice of Filling

Pumpkin Ravioli, Leek Buerre Blanc

Wild Mushroom Timbales, Herbed Cheese Sauce

Chiles Rellenos with Roasted Corn, Wild Mushrooms and Monterey Jack Filling

Seafood

(Extra Charge)

Lobster

Lobster Risotto

Lobster Mango Salad, Louis sauce

Oysters

Caesar’s Salad with Fried Oysters

Oysters Rockefeller, Bienville or Fontana

Shrimp

Shrimp Remoulade

Cajun Grilled Oysters

Jumbo Shrimp Cocktail

Shrimp & Corn Ravioli, Sauce Nantua

Fresh Shrimp Salad in Summer Tomato

Chilies Rellenos (as above) with Shrimp

Seafood Salad (Crab, Shrimp, Avocado)

Shrimp Mousselines with Sauce Nantua or Sauce Piquante

Crab

Chilies Rellenos (as above) with Crab

Thai Style Coconut Infused Sautéed Soft Shelled Crab with Sauce Piquante

Sauteed soft-shelled crab over  mesclun with creole mustard vinaigrette

Scallops and mussels

Coquilles St Jacques in scallop shell

Scallops or Mussels Provençals

Scallop Mousselines with Sauce Nantua or Sauce Piquante

Scallop Sauté, Orange Sabayon or Thai Coconut Cream or Sauce Piquante

Fish

Housemade Gravelox

Scottish Salmon and Endive Rosettes

Cold, Poached Salmon with Sauce Verte

Smoked Boneless Trout with Apple Horseradish Sauce

Hot Salmon and Scallop Mousselines, Mushroom and Shallot Sauce or Holland Pepper Purée

Savory Fare Entrées

For Buffet and Seated Dinners

(Price inclusive of two Hors D’oeuvres, Salad, Vegetable and Dessert)

Fowl

ONE  BONELESS, STUFFED QUAIL, ONE JUMBO LUMP CRAB CAKE 

GRILLED, MARINATED BREAST OF CHICKEN with Citrus Salsa 

GRILLED, BONED, MOLASSES MARINATED BRACE OF QUAIL 

BONELESS BREAST OF PHEASANT with Wine Reduction Sauce

BASQUE BRAISED POUSSIN with Wild Mushroom, Tomato and Artichoke 

SAUTÉED, BONELESS DUCK BREAST with Porcini Duck Reduction Sauce 

CHICKEN PROVENÇAL served over Rice or over Orzo or in Puff Pastry Shell

CHICKEN CURRY with Assorted Condiments, Curried Vegetables, Pilaf and Pita 

(CHICKEN AND SHRIMP CURRY 

Chicken supreme in puff pastry-domed individual tureen

BONELESS BREAST OF CHICKEN with Roasted Poblano Pepper and Corn Sauce

BONELESS BREAST OF CHICKEN with Mustard Seed-Champagne Reduction Sauce

BONELESS BREAST OF CHICKEN (Chinese Marinated) with Mushroom Teriyaki Sauce 

CHICKEN TETRAZZINI (Spinach Noodles, Parmesan, Mushroom, Chicken, Light Sauce) 

WILD RICE AND PANCETTA-STUFFED, ROASTED, BONED BRACE OF QUAIL with Quince Sauce

SQUAB SAUTÉ OVER ROSEMARY INFUSED POTATO SLICES with Mushroom Ragout and Reduction Sauce 

Lamb

RACK OF LAMB 

GRILLED LAMB KEBOBS 

BRAISED LAMB SHANK with Risotto 

BONELESS GRILLED LEG OF LAMB 

MEDALLIONS OF LAMB (Boneless Lamb Rack) with Sauce Reduction 

BALLONTINE RENVERSEÉ OF LAMB with Cepe Stuffing and Reduction Sauce 

Pork

Savory Fare’s MESQUITE & HICKORY SMOKED PORK SHOULDER  with  SHRIMP CREOLE 

MARINATED, GRILLED PORK TENDERLOIN with Cranberry Salsa

MARINATED GRILLED PORK TENDERLOIN with Seasonal Salsa, Fresh CHILI RELLENOS (Roasted Corn, Wild Mushroom and Monterey Jack Cheese Filling) and Ranchero Sauce

Or with SHRIMP Or CRAYFISH Or CRAB STUFFING

MARINATED, GRILLED PORK TENDERLOIN with Green Peppercorn Sauce or with Honey-Thyme Sauce 

Veal

(We use only non-tethered, non-caged, milk fed, humanely treated white veal.)

CLASSIC VEAL MILANESE 

VEAL TENDERLOIN sautéed with Roasted

       Red Peppers, Toasted Pine Nuts, and Lemon Confit

VEAL OSCAR (Medallions) with Fresh Sautéed

Jumbo Lump Crabmeat, Fresh Asparagus and Bernaise Sauce 

MEDALLIONS OF VEAL TENDERLOIN  in Porcini Sauce 

PRIME GRILLED VEAL CHOP (Oven Roasted) with Wild Mushroom Reduction  

MEDALLIONS OF VEAL TENDERLOIN with Basil Sauce, Tomato Fennel Compote over Minted Cous cous 

Beef

BEEF BOURGUIGNON  

CARBONNADES OF BEEF  

BEEF TENDERLOIN STROGANOFF  

GRILLED BEEF TENDERLOIN KEBOBS with Mushrooms and Onions  

FILET MIGNON with Béarnaise, Portobello Bordelaise or Green Peppercorn Sauce  

ARGENTINE SIRLOIN STRIP  or ARGENTINE TENDERLOIN (SPECIAL ORDER)  Market Price

ROASTED, SLICED TENDERLOIN OF BEEF

with Forrestiere, Bordelaise or Green Peppercorn Sauce  

Fish

GRILLED, MARINATED, BONELESS

RAINBOW TROUT

GRILLED, MARINATED TUNA STEAKS  

STRIPED BASS IN SEASON  Market Price

SEARED SWORDFISH with Jumbo Lumb Crab and Corn Sauce  

POTATO-WRAPPED HALIBUT STEAKS with Vegetable Nage  

PORCINI-CRUSTED SEA BASS Over Oil-Cured Olive & Tomato Cous Cous

served with Savory Vegetable Sauce 

GRILLED, CITRUS MARINATED SALMON   With Seasonal Salsa 

MISO-CRUSTED SEA BASS FILETS  with Ponzu Sauce 

or SALMON FILETS  

Porcini crusted SEA BASS FILETS over Creamy Polenta with Chive Oil 

GRILLED, MARINATED, BONELESS FILET OF NORTH CAROLINA RAINBOW TROUT

and SOFT SHELLED CRAB 

or with JUMBO LUMP CRABCAKE 

HALIBUT FILETS  over Asparagus Ragout with Sorrel and Lemon Grass Broth 

SAUTÉED, PAN ROASTED SALMON FILET with Herb Sauce and Lobster Sauce or with Lemon Vinaigrette and Vegetable Brunoise

WILD MUSHROOM CRUSTED GROUPER, HALIBUT or SEA BASS WITH LOBSTER RISOTTO

Seafood

AUTHENTIC SHRIMP CREOLE over rice

WHOLE, SHELLED, ROASTED LOBSTER 

CRAB, SHRIMP, AND SCALLOPS in CREPES or in PUFF PASTRY SHELLS

with Sauce Nantua

SHRIMP CURRY with Assorted Condiments, Yellow Rice Pilaf and Pita

SOUFFLEED LOBSTER IN SHELL with Puff Pastry Claw Garnish  Market Price

SEARED JUMBO “DIVER” SCALLOPS with Panang Curry Sauce or Nantua Sauce - Market Price

ETOUFÉE OF JUMBO SHRIMP, CRABMEAT AND WITH OR WITHOUT NEW ORLEANS SAUSAGE

with Rice Pilaf

SEAFOOD EXTRAVAGANZA (North Carolina Soft Shelled Crabs; Stuffed, Peeled Jumbo Shrimp; Baked Oysters Rockefeller or Bienville in Shells; Baked Scallops Provencale or St Jacques in Shells; Remoulade Sauce, Cocktail Sauce)  Market Price

Savory Fare Dinner Combination Entrées

(All Categories)

BONELESS BREAST OF CHICKEN and BEEF TENDERLOIN KEBOB  \with CITRUS MARINATED SEARED SALMON 

GRILLED, BONED, MARINATED QUAIL AND JUMBO LUMP CRABCAKE  

FILET MIGNON with Béarnaise, Portobello Bordelaise or Green Peppercorn Sauce 

and CRAB CAKE or SHRIMP KEBOB  or CRAB-STUFFED JUMBO SHRIMP 

CHICKEN AND SHRIMP CURRY with Assorted Condiments, Pilaf and Pitas 

MISO-CRUSTED SEASONAL FISH FILET and BEEF TENDERLOIN KEBOBS  

GRILLED KEBOB OF BEEF TENDERLOIN with Mushrooms , Grilled Kebob of Chicken, and GRILLED KEBOB OF SHRIMP  

CHICKEN CURRY with Assorted Condiments, Curried Vegetables, Pilaf, Pita and GRILLED SHRIMP KEBOB and Vegetables  

GRILLED KEBOB OF CHICKEN, SAUSAGE AND PINEAPPLE and GRILLED KEBOB OF SHRIMP and Vegetables  

ROASTED TENDERLOIN OF PORK  with choice of sauce or, MESQUITE SMOKED PORK SHOULDER with AUTHENTIC SHRIMP CREOLE  

CHICKEN AND SHRIMP CURRY with Assorted Condiments, Pilaf, Pita and BABY LAMB RACKS  

ROASTED, SLICED TENDERLOIN OF BEEF with Forrestiere, Portobella, Bordelaise or Green Peppercorn Sauce

and SHRIMP KEBOB with Vegetables  or with LUMP CRAB CAKE  

MARINATED GRILLED PORK TENDERLOIN with Seasonal Salsa and Fresh CHILI RELLENOS   

with mushroom filling

~OR~ 

with seafood filling 

Vegetarian Entrées  -  

Vegetable Couscous

Wild Mushroom & Corn Risotto

Fresh Corn and Arugula Risotto

Onion Risotto with Goat’s Cheese

Mushroom and Smoked Mozzarella Lasagna

Puff Pastry-Domed Vegetarian Pot Pie in Ramekin

Asparagus Risotto with Ragout of Mushrooms and Cream

Ricotta and Spinach Ravioli Envelopes with Tomato Ragout

Slow Roasted Tomato, Shrimp and Vermont Sharp Cheddar Risotto

Grilled stack of portobello, red onion, zucchini, yellow squash, and red pepper

Grilled Portobello Mushrooms  over Tomato Ragout with Toasted Corn Polenta

Portobello “Stack” (Grilled Portobellos, Yellow Squash, Zucchini, Red Onion

and Holland Pepper Napoleon)

Chiles Rellenos (2) with Roasted Corn, Wild Mushrooms and Monterey Jack Filling Served with Ranchero Sauce (a roasted Poblano chile and tomato sauce) and seasonal salsa.

Dinner Vegetables and Side Dishes

(Choice of Two)

Vegetable

Ratatouille

Summer Succotash

Braised Red Cabbage

Braised Belgian Endive

Grilled Jumbo Asparagus

Assorted Sautéed Greens

Sautéed Cherry Tomatoes

Steamed Fresh Asparagus

Wok Seared Indian Medley

  Grilled Radiccio and Endive

Grilled Marinated Vegetables

Roasted Winter Root Vegetables

Thai Eggplant & Haricots Verts

Soy & Beer Braised Green Beans

Braised Cippolini Onions (extra charge)

Creamed Fresh Spinach Stuffed Tomato

Vegetables Glazed with Balsamic Vinegar

Spaghetti Squash Stuffed Roma Tomatoes

Braised Lemony Baby Artichokes (extra charge)

Chinese Medley – Snow Peas, Bok Choy and Holland pepper strips

Starch

Risotto Cakes

Cheese Tortellini

Choice of Ravioli

Wild Rice Bulgar Pilaf

Long Grain Rice Pilaf

Grilled Polenta Triangles

Steamed, Baby New Potatoes

Crusty Minted Couscous Cakes

Barley and Swiss Chard Risotto

Sweet Potato and Leek Au Gratin

Roasted Herbed Red Bliss Potatoes

Herbed Rice or Tian-Stuffed Zucchini

Our  Famous Potato Turnip Au Gratin

Sesame & Sun Dried Tomato Fettucini

Choice of Risotto (Some Choices Extra Charge)

Creamed Fettucini with Shrimp and Crab Sauce

Saffron Couscous Pilaf with Roasted Vegetables

Lemon and Parsley Couscous with Sundried Tomatoes

Buttermilk and Roasted Garlic Mashed Yukon Potatoes

Bread Choice

(Served with Sweet or Sea Salted Butter at the Table)

French Rolls   

Sourdough Rolls

Sliced French Breads

Corn Sticks or Muffins

Homemade Southern Yeast Rolls   

Garlic or Plain Buttered Sliced French Bread

Sliced Country Style Sourdough and Whole Wheat Crusty Loaves

Savory Fare Desserts

Soufflés

(Please ask about our choices.)

Larger Individual Soufflés

Miniature Soufflés with Sorbet and Tartlets

Homemade

Ice Creams:

Chestnut

Pistachio 

     French Vanilla

     Greengage Plum

Velvety Chocolate

Candied Ginger and Pecan

Buttermilk-White Chocolate

LEMON SHERBET IN MERINGUES OR LEMON BOATS

Sorbet

Pear

Peach

Guava

Mango

Orange

Apricot

Raspberry

Blueberry

Chocolate

Grapefruit

Strawberry

Passion Fruit

  Razzle Dazzle

Lemon or Lime

Orange Sherbet and Vanilla Swirl Cassis

ICE CREAM AND SORBET BOMBES AVAILABLE

Mousses and Flans

Chocolate Mousse

Individual Crème Bruleé

Frozen Orange Mousse  in Cups

Crème Bruleé with Fruit Garnish

Individual Crème Caramels (Flan)

Vanilla or Chocolate Pots De Creme

Lemon  Cloud Mousse with Raspberry Sauce

Tarts, Cakes and Fine Pastries

Peach Melba

Peach Tatin a la Mode

Lemon-Raspberry Trifle

Hot Seasonal Fruit Trifle

Warm Chocolate Pear Tartlet

Assorted Seasonal Fruit Tarts

Hot Fruit Compote with a Sabayon

Individual Lemon Meringue Tartlets

Old Fashioned Strawberry Shortcake

Chocolate Decadence Cake with Raspberry Sauce

Meringue Baskets with Fruit and Crème Chantilly

Lemon Curd and Fresh Berries in Butter Puff Pastry

Lemon Roulade with Hot Caramel Sauce and Lemon Sorbet

Warm chocolate mousse cake, ganache sauce, coconut sorbet

Old Fashioned Chocolate, Lemon Chess, or Pecan Pie a la mode

Warm Hazelnut Cheesecake with Poached Pears and Caramel Sauce

Walnut Tart Shells with Poached Figs or Poached Pears and Hot Caramel Sauce

Assorted Seasonal Hot Cobblers or Crumbles with Ice Cream or Whipped Cream

Miniature Desserts

Biscotti

Palmiers

Mini Eclairs

Mini Cream Puffs

Assorted Cookies

Chocolate Chess Squares

Lemon Curd Berry Tartlets

Authentic Scottish Shortbread

Chocolate-Dipped Strawberries

Chocolate Truffles (Extra Charge)

Chocolate Ganache Tartlet  with Fresh Raspberries