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Sample Buffet Menu

Tray passed hors d'oeuvres

ITALIAN STUFFED MUSHROOMS - Baked bitesize Mushrooms Stuffed with Italian Sausage & Parmesan Cheese

CRUNCHY SHRIMP CAKES - Pan seared Almond Crusted Shrimp Cakes with Lemon Soy Aioli for dipping


CAESAR SALAD - Torn Hearts of Romaine Dressed with Sun Dried Tomatoes, Shaved Parmesan & Rustic Garlic Croutons with a Traditional Caesar dressing


Main Entrees

CHICKEN PICCATA - Topped with Traditional Butter, Lemon & White Wine Sauce with Capers

RED SKINNED MASHED POTATOES - Finished with Fresh Sweet Basil

GRILLED ZUCCHINI MIX - Grilled Zucchini with Fresh Roma Tomatoes, Sauteed Mushrooms, Fresh Sweet Basil and Garlic

ASSORTED ARTISAN ROLLS - With Whipped Herb Butter

COFFEE SERVICE - Includes Coffee Buffet Station with all the accompaniments


Plated Sample Menu


Tray passed hors d'oeuvres

CAPRESE SKEWER - Toy Box Tomatoes, Marinated Mozzarella Balls & Fresh Sweet Basil Leaf on a Bamboo Skewer Finished with a Balsamic Reduction

TOSCANO PRAWN - Prosciutto Wrapped Prawn Stuffed with Herbed Goat Cheese



THE PANZANILLA - Spinach, Arugula, & Spring Mix with Kalamata Olive, Roasted Red Bell Peppers, Goat Cheese, Crispy Pancetta & Artesian Kalamata Bread Croutons. Tossed in a Cabernet Vinaigrette


Main Entrees

MEDITERRANEAN SKIRT STEAK - Tender Skirt Steak Stuffed with Sun Dried Tomatoes, Baby Spinach and a Three Cheese Blend of Ricotta, Feta & Parmesan Drizzled with a Merlot Demi Glaze

PARMESAN SCALLOPED POTATOES - Thinly Sliced Golden Potatoes with Layers of Cream & Parmesan Cheese

ROASTED LEEKS & MUSHROOMS - Tossed in Butter & Fresh Rosemary

ASSORTED ARTISAN ROLLS - With Whipped Herb Butter

COFFEE SERVICE - Includes Coffee Buffet Station with all the accompaniments 


Design Your Own Menu


Appetizers Ideas

ITALIAN STUFFED MUSHROOMS - Baked Bitesize Mushrooms Stuffed with Italian Sausage & Parmesan Cheese

CRUNCHY SHRIMP CAKES - Pan Seared Almond Crusted Shrimp Cakes with Lemon Soy Aioli for Dipping

CAPRESE SKEWER - Toy Box Tomatoes, Marinated Mozzarella Balls & Fresh Sweet Basil Leaf on a Bamboo Skewer Finished with a Balsamic Reduction

TOSCANO PRAWN - Prosciutto Wrapped Prawn Stuffed with Herbed Goat Cheese drizzled with a Garlic Butter Sauce

PROSCIUTTO Y MELON - Cantaloupe & Honeydew Melon Balls Wrapped in Salty Prosciutto

SPANISH TARTLETS - Caramelized Spanish Sweet Onions on a Bed of Crème Fraiche in a Bite Size Tart with Minced Chives

CELERY BARQUETTES - Stuffed with Stilton Cheese Garnished with Candied Walnut

GOLDEN MELON SHOOTERS - Cantaloupe & Cucumber Gazpacho Shooters

BRUSCHETTA CHECKERS STYLE - Diced Vine Ripe Roma Tomatoes, Marinated Feta, Garlic & Torn Sweet Basil. Served with Crostini

BRIE EN CROUTE - A Square of Ripe Brie Cheese with Minced Spiced Walnuts Wrapped Neatly in Puff Pastry Baked to a Golden Brown with a Sweet Apricot Glaze

MOROCCAN MEATBALLS Ground Lamb w/ Seasonal Herbs & Moroccan Spices w/ Tahini Yogurt Dip

VEGETARIAN STUFFED MUSHROOMS Baked Mushroom Stuffed with Baby Spinach & Crumbled Feta

SPANISH STUFFED MUSHROOMS Baked Crimini Mushrooms Stuffed w/ Spanish Ham, Parmesan Cheese, Sour Cream & Herbed Bread Crumbs

COCONUT FRIED SHRIMP Butterfly Shrimp rolled in Panko Bread Crumbs and Coconut then Fried Golden Brown. Served with Orange Mango Lime Dipping Sauce

WILD MUSHROOM TARTLETS A Trio of Sautéed Mushrooms in a Bite Size Tartlets Topped w/ Parmesan Cheese & Button Mushroom

MOJO SHRIMP Marinated and Grilled Smokey Shrimp with Garlic Parsley Mojo on a Bamboo Skewer

CRUNCHY SHRIMP CAKES Pan Seared Almond Crusted Shrimp Cakes with Lemon Soy Aioli for Dipping

CITRUS CHILI SHRIMP STICKS Grilled over an Open Fire and Glazed with a Hot Honey Soy Sauce

CRAB STUFFED MUSHROOMS A Blend of Fresh Crab, Parmesan Cheese & Scallions

GRILLED CHICKEN SATAY Seasoned & Grilled to Perfection Brushed with Peanut Sauce & sesame seeds

SPANISH CHICKEN STICKS Grilled Tender Chicken on a Wooden Skewer Basted with a Lemon & Saffron Sauce

INDIAN CHICKEN SKEWERS Grilled Marinated Chicken skewer, served with a Green Curry Coconut Dipping Sauce 

THAI COCONUT BEEF STICKS Threaded Strips of Beef Tenderloin on a Bamboo Skewer with a Thai Red Curry Coconut Dipping Sauce ROCK SHRIMP & AVOCADO LUMPIA Lumpia Wrapper Filled with Rock Shrimp, Diced Avocado & Jamaican Relish. Flash Fried Golden Brown & Dusted w/ Sea Salt

FIERY THAI SCALLOPS Large Pan Seared Scallops Topped with Red Curry & Basil Mango Relish

LOVE BIRDS Minced Chicken, Mascarpone Cheese & Fig Preserves Wrapped Neatly in Puff Pastry Baked to a Golden Brown

CHICKEN SWISS CORDON BLEU BITES Swiss Cheese Nestled between Ground Chicken & Ham Coated in Panko Bread Crumbs. Served w/ Sherry Cream Dipping Sauce

VINO BEEF KEBAB Beef Tenderloin on Bamboo Skewer Grilled over an Open Fire Basted with a Sweet Merlot Demi Glace

ITALIAN PRAWNS Grilled Pancetta Wrapped Jumbo Prawns Finished with a Charmelode Wine Sauce

MINI WELLINGTONS Beef Tenderloin & Stilton Cheese with Wild Mushrooms Wrapped in Puff Pastry Baked to a Golden Brown

THAI CHICKEN SATAY - AUTHENTIC THAI STYLE Marinated & Grilled Chicken Satay served w/ Thai Cucumber Salad & Peanut Sauce

LOUISIANA CRAB CAKES Pan Seared Served with Chipotle Chili Aioli

NEW ORLEANS SKEWERS Grilled Succulent Shrimp & Andouille Sausage on a Wooden Skewer

ALE N' APRICOTS Ale Soaked Apricots Stuffed with Gorgonzola Cream Topped with Honey Glazed Pecans

HARVEST SWEET POTATO TARTS Bite Size Tartlet Filled with Mashed Sweet Potato Topped with Caramelized Walnuts

CHILLED LARGE PRAWNS Served with Spicy Cocktail Sauce & Fresh Lemon Wedges

CHIVE N'CAKES Mini Chive Pancakes Topped with a Dollop of Creme Fraiche & Red Onion Confit

DEVILED EGGS 2 WAYS Some Topped with Crumbled Bacon & Chives and Some Topped with Bay Shrimp

CHICKEN WITH A BIG BANG Minced Chicken with Sliced Scallions in a Spicy Peanut Sauce Sitting Neatly in a Bite Size Filo Tartlet

NAPA CROSTINI Toasted Baguette topped with Gorgonzola Cream Cheese & Sliced D’Anjou Pears with a Grape Garnish

SMOKED SALMON TARTLET Wafer Thin Smoked Salmon Sitting on a Bed of Cracked Pepper & Lime Crème Fraiche in a Bite Size Filo Tartlets

SHIITAKE ON TOASTED PARMESAN CRISP Topped with Herb Goat Cheese & Shiitake Mushroom with Roasted Red Bell Pepper Strip FIVE SPICE DUCK With Grilled Diced Duck & Spicy Mango & Papaya in a Bite Size Wonton Cup

FALL CROSTINI Smoked Turkey, Cranberry Apple Compote & Brie Cheese a top Baguette with Aioli Spread

HARVEST CRISPS Goat Cheese Crisps Topped with Wild Mushroom Ragout and Fresh Dill

PROSCIUTTO & MELON Cantaloupe & Honeydew Melon Spheres Wrapped in Salty Prosciutto on Bamboo Skewer

ROYAL CHICKEN CROSTINI Chicken, Sundried Tomato, Feta Cheese & Fresh Basil tossed in Garlic Infused Olive Oil on top of Crostini GINGERED CHICKEN CAKES Topped with a Dollop of Cilantro Lime Cream Cheese & Mango Garnish

GREEK STUFFED TOMATOES Cherry Tomatoes Stuffed with Olive Tapenade

GREEN GODDESS PRAWNS Toasted Parmesan Crisp with Avocado Pesto Mousse with Prawn Medallion & Chive

CHICKEN & PESTO FILO CUP Filo Cup filled with Smoked Chicken in Parsley & Olive Pesto with Shaved Parmesan Cheese

SPANISH STYLE ASPARAGUS Roasted Asparagus wrapped with Thinly Sliced Prosciutto Served with Lemon Aioli for Dipping

BRIE EN'CROUTE A Square of Ripe Brie Cheese w/ Minced Spiced Walnuts Wrapped Neatly in Puff Pastry Baked Golden Brown w/ a Sweet Apricot Glaze

ISLAND WON TON CUPS Bay Shrimp Tossed in a Mango-Curry Dressing Served in a Bite Size Wonton Cups

ENDIVE BOATS Filled with Smoked Salmon Mousse, Alfalfa Sprouts & Micro greens Spritzed with Fresh Lemon Juice

CHILLED JUMBO PRAWN Served with Spicy Cocktail Sauce & Fresh Lemon Wedges

FILET MIGNON ON TOASTED PARMESAN CRISPS Filet Mignon, Roasted Onions & Dijon Aioli atop a Toasted Parmesan Crisp

POACHED PRAWN CAKE Sticky Rice Topped with a Poached Prawn, a Red Chili, Chive Oil Drizzle & Chive

CALI ROLLS Sticky Rice Wrapped in Sea Weed w/ Diced Avocado, Cucumber & Crab. Served with Soy Sauce, Wasabi & Pickled Ginger FILLED PURSES OF CHICKEN & ASPARAGUS SALAD French Crepe Purse Stuffed w/ Diced Asparagus & Chicken in a Jamaican Relish Tied w/ a Fresh Snipped Chive

WATERMELON GAZPACHO Red & Gold Watermelon Gazpacho Topped with Fresh Mint and served in a Shot Glass

AHI CAKES Pan Seared Ahi Tuna w/ a Coriander Sesame Seed Crust on top Seasoned Rice Cake w/ Ginger Aioli, Parsley & Orange Zest ANTIPASTO SKEWER Bamboo Skewer of Salami, Marinated Artichoke Heart, Mozzarella, Stuffed Green Olive & Roasted Red Pepper  AHI TARTARE Sashimi Ahi Tuna Dressed with Chopped Chives and Shiso Leaves in a Sesame Soy Blend with Spicy Pickled Cucumber Topped with Wasabi Tobiko on a Fried Wonton Chip

MINI CRAB COCKTAIL Fresh Lump Crab layered with Spicy Cocktail Sauce topped with Tiny Fresh Lemon slice in Tall Shot Glass

MARGARITA OYSTERS Raw Kumamoto Oyster served on the Half Shell with Margarita Lime (5 Dozen Minimum)


Room-Temp Small Plates

TRADITIONAL CEVICHE Citrus infused Marinated Tiger Prawns with Minced Red Onions Served with Tri-Color Tortilla Chips in Bamboo Boats

*CHARRED SALMON Served Small Plate Style - Fresh Salmon topped with Chandon Glaze & Thai Salsa w/ Cashews

COCONUT CEVICHE Citrus Infused Scallops & Prawns mixed w/ Red Onions, Lime, Jalapeno, Cilantro, Mango & Coconut Milk Served in a Small Bamboo Bowl

*WEEPING TIGER BEEF Served Small Plate Style - Marinated Thai Style Beef Tenderloin, Grilled, Sliced Thin and Served over a Crispy Asian Pear Slaw


Hot Small Plates

*FIERY THAI SCALLOPS Served Small Plate Style - Giant Pan Seared Scallops Skewered & Topped w/ Red Curry & Basil Mango Relish

*WELL DRESSED SCALLOPS Served Small Plate Style - Pan Seared Giant Scallops Marinated in Garlic & Citrus Infused Olive Oil Wrapped in Savory Bacon

SPUD BAR Served Small Plate Style - Choice of Mashed Yukon Gold or Red Potatoes w/ Rosemary or Sweet Potato Mash Served w/ Butter, Sour Cream, Shredded Cheddar, Bleu Cheese Crumbles, Scallions, Salsa, Bacon & Onion Strings..whew!


Dips, Platters & Displays

TAPENADE TRIO BAR Trio of Kalamata Olives, Artichoke & Roasted Red Pepper Tapenade Served with Herb & Butter Toasted Pita Chips

THAT'S ITALIAN DISPLAY Antipasto Platter Display of Whole Sweet Red & Spicy Peppadew Peppers, Stuffed Green Olives, Mozzarella Cheese, Marinated Artichoke Hearts, Olive Tapenade, Genoa Salami & Pepperoncinis. Served with Table Crackers, Baguettes, Crispy Lemon Pepper Twists & Assorted Grissini & Lavosh Shards

MOROCCAN BRIE WHEEL Dressed with Extra Virgin Olive Oil, Sun Dried Tomato, Fresh Basil & Roasted Pine Nuts Served with Table Crackers, Baguettes, Crispy Lemon Pepper Twists & Assorted Grissini & Lavosh Shards

TRES BRIE WHEEL DISPLAY 5lb Saint Andre Triple Cream Brie Cheese centered on top of two 2lb Domestic Brie Wheels Generously topped with a Warm Caramel Glaze & Smothered in Pecans Served with Table Crackers & Sliced Baguette

FRESH SEASONAL FRUIT PLATTER Fruit Platters typically include Watermelon, Cantaloupe, Honeydew, Pineapple, in Season Berries that may include Raspberries, Strawberries and Grape Clusters

BASIC CHEESE BOARD A Variety of Swiss, Provolone, Smokey Cheddar, Dill Havarti, Pepper Jack, & Baby Brie Garnished with Red Grape Bunches. Served with Table Crackers, Baguettes, Crispy Lemon Pepper Twists & Assorted Grissini & Lavosh Shards

GOURMET CHEESE BOARD DISPLAY A Variety of Artisanal Cheeses Garnished with Red Grape Bunches. Humboldt Fog Goat Cheese of Cypress Grove, Roquefort Vernieres of France, Sage Derby of England, Double Gloucester with Stilton from Britain, Grana Padano of Italy, Saint Andre Triple Crème Brie of France Served with Table Crackers, Baguettes, Crispy Lemon Pepper Twists & Assorted Grissini & Lavosh Shards

FIRE GRILLED VEGGIES Seasonal Vegetables may include Grilled Asparagus, Tri-Color Bell Peppers, Zucchini, Haricot Verts, Baby Carrots, Red Onion & Portobello Mushrooms Finished with a Balsamic Reduction. Served with a Peppercorn Ranch Dipping Sauce

RAW CRUDITES A Wonderful Selection may include Raw Baby Carrots, Broccoli & Cauliflower Florets, Radishes, Jicama Sticks & Mini Pearl Tomatoes. Served with your Choice of Ranch Dressing or Red Pepper Hummus

GREEK OLIVE MIX Priced per lb. Greek Mix including Kalamata, Mt. Pelion Black, Gordal, Cracked Green and Blond Olives with a medley of flavors and textures

PUGLIA OLIVE MIX Priced per lb. Colorful Assortment of Italian Varietal Olives, Peppers and Garlic Cloves in a Traditional Puglia Marinade


Fresh Salads

Choose one or split two


BOBBIE’S BIB BUTTER LETTUCE SALAD - Blend of Butter and Romaine Lettuce Salad with Jicama, Avocado, Cucumber, Water Chestnuts, Marinated Artichoke Hearts & Shaved Parmesan Cheese, Served with a Fresh Tarragon & Garlic Vinaigrette

PEPPERED WILD ARUGULA - Wild Arugula with Avocado, Pink Grapefruit and Roasted Hazelnuts Served with a Hazelnut Oil Dressing

OUR SPECIALTY CAESAR - Torn Romaine Hearts, Smoked Salmon, Red Onion Rings, Bagel Croutons, Crumbled Feta Cheese & the Chefs Caesar Dressing

WARM SPINACH SALAD - Chopped Egg, Marinated Balsamic Pearl Onions, Sautéed Mushrooms & Crisp Pancetta served with Warm Balsamic & Bacon Dressing

FRISEE GREENS - Radicchio, Sliced Pears, Red Grapes, Bleu Cheese Crumbles and Honey Pecans, served with a White Wine Vinaigrette Dressing

RED ROMAINE TUSCAN - Red Leaf & Romaine Hearts mixed with Red Onion, Yellow Bell Peppers, Red Toy Box Tomatoes, & Avocado served with Red Wine Vinaigrette

BLACKBERRY SPINACH SALAD - Spinach, Fresh Blackberries, Raspberries, Feta Cheese, Sliced Green Onion, Frosted Walnuts & Edible Flowers served with a Honey Balsamic Vinegar Dressing

THE PANZANILLA - Spinach, Arugula, Kalamata Olives, Roasted Red Bell Peppers, Goat Cheese & Crispy Pancetta Served with a Cabernet Vinaigrette

COUNTRY GREENS - Tossed w/ Granny Smith Apples, Plum Dried Cranberries, Ale Soaked Apricots, Bleu Cheese Crumbles & Honey Glazed Walnuts served with a Raspberry Vinaigrette

THE VINTAGE - Heirloom Tomato Salad w/ Layered Local Tomatoes (when in season), Country Olives, Roasted Peppers & Chevre, Served with Caramelized Onion Vinaigrette

THE ORCHARD - Thinly sliced Caramelized Fuji Apples, & Onions, Candied Walnuts & Bleu Cheese Crumbles atop Hearts of Romaine Tossed in Champagne Vinaigrette

GREEN WITH ENVY - Baby Spring Lettuce and Spinach w/ Gorgonzola Cheese, Frosted Pecans & Sliced Strawberries. Served w/ a Honey Balsamic Dressing

ICEBERG WEDGE SALAD - Dressed with Smoked Bacon, Sliced Grape Tomatoes, Spicy Pecans & Bleu Cheese Crumbles. Served with a Creamy Bleu Cheese Dressing

FIELD OF GREENS - Torn Hearts of Romaine Dressed with Dry Roasted Garbanzo Beans, Roasted Red Bell Peppers, Artichoke Hearts & Shaved Parmesan Cheese Served with a Light Caesar Dressing

ROASTED BEET SALAD - Blood Oranges, Roasted Gold & Red Beets with Spicy Arugula and Baby Spinach tossed in a Blood Orange Sherry Vinaigrette



SCAMPI STYLE PRAWNS – Tiger Prawns sautéed in Cognac Butter

GRILLED PRAWNS - Grilled Jumbo Butterflied Prawns with Lemon Butter

GRILLED HALIBUT - Finished with a Lemon Beurre Blanc Sauce

GRILLED SALMON - Fresh Atlantic Grilled Salmon with a Chardonnay Dill Cream Sauce

SALMON PICATTA - Fresh Salmon Floured and dipped in Egg. Topped with Traditional Butter, Lemon, White Wine Sauce & Cappers

PISTACHIO CRUSTED SALMON - Pan Seared with a Apricot and Pink Peppercorn Beurre Blanc Sauce

COD PARMESAN – Fresh Cod baked in Parmesan Cheese & Fresh Herb Aioli and served over Buttered Zucchini Ribbons


Poultry & Pork

SCAMPI STYLE CHICKEN - Pan Sautéed in a White Wine Butter Sauce with Minced Garlic & Italian Flat Leaf Parsley

CHICKEN PICCATA - Pan Sautéed Tenderized Chicken Breast Dredged in Flour in a Traditional White Wine Butter Sauce with Fresh Capers & a Hint of Lemon

PARMESAN CRUSTED CHICKEN – Breaded with Parmesan and Herbs and Topped with a Sage Butter Sauce

CHICKEN PECAN - Tenderized Chicken Breast Stuffed with House Cornbread Stuffing & a Pecan Crust. Served with a Sherry Cream Sauce

CHICKEN MADEIRA - Roasted Chicken Breast, Petit Carrots, Pearl Onions & Wild Mushrooms in a Madeira Wine Sauce with a Hint of Rosemary

GREEK CHICKEN - Lightly Floured & Sautéed Stuffed Chicken Breast with Crumbled Feta Cheese, Sun Dried Tomatoes & Kalamata Olives. Finished with Basil & Garlic infused Olive Oil with Diced Roma Tomatoes

ITALIAN STUFFED CHICKEN - Pan Seared Stuffed Chicken Breast with Sautéed Italian Sausage, Baby Spinach & Gorgonzola Cheese. Served with Creamy Marinara Sauce

APRICOT CHICKEN CORDON BLEU - Stuffed with Dried Apricots, Diced Prosciutto & Bleu Cheese Finished with a Sherry Cream Sauce CHICKEN WITH BRUSSEL SPROUTS - Grilled Chicken Breast & Sautéed Brussels Sprouts with a Tangy Mustard Sauce

ROASTED PORK TENDERLOIN - Thyme & Lavender Scented with a Cranberry-Port Sauce

SPICED PORK TENDERLOIN- Rubbed with a blend of Coriander, Pepper, Cinnamon & Nutmeg. Pan seared and sliced then topped with Sautéed Apples, Shallots and Thyme

HERB CRUSTED MEDALLIONS – Encrusted with Fresh Herbs, Rosemary, Roasted Garlic and a Dijon Paste



TRI TIP STEAK – Marinated in Olive Oil and Santa Maria Style Rub then Grilled to Perfection.

GRILLED SIRLOIN WITH WILD MUSHROOMS - Marinated Top Sirloin in Sesame Soy Served Sliced with Fresh Shitake, Porcini & Oyster Mushrooms

GRILLED SKIRT STEAK - Marinated and topped with Pink Peppercorn Butter Sauce & Sautéed Red Onions

DRY AGED NEW YORK STRIP STEAK - Dry Aged New York Steak, roasted to perfection and served with Au Jus.

MEDITERRANEAN ROLLED SKIRT STEAK - Stuffed with Sun Dried Tomatoes, Baby Spinach & Three Cheeses Drizzled with a Demi Glaze

BEEF BROCHETTES - Grilled Beef Tenderloin on Wooden Skewers with Mushrooms, Red & Green Bell Peppers & Red Onions with a Teriyaki Glaze

CHECKERS SHORT RIBS - Slow Cooked in a Red Wine Sauce with Mini Pearl Onions, Carrots, Celery, Whole Black Peppercorns with a Hint of Bay Leaf

GRILLED BEEF TENDERLOIN - With Sautéed Porcini Mushrooms, Served with Herb and Pepper Boursin Sauce

GRILLED FILET MIGNON - Grilled to Perfection with Merlot Demi Glace

BACON WRAPPED FILET MIGNON - Drizzled with a Zinfandel & Black Peppercorn, Béarnaise Sauce

ROASTED PRIME RIB - Boneless Aged Prime Rib Rubbed with Rosemary & Garlic roasted to Perfection. Au Jus & Horseradish Cream Served on the Side

BLACK & BLEU STUFFED STEAK - Beef Tenderloin stuffed with Gorgonzola Cheese, Blackberries and Spinach. Roasted to medium Rare then finished with Blackberry Port Reduction Sauce.


Vegetarian & Vegan

PORTOBELLO MUSHROOM - Baby Spinach, Feta & Breadcrumb Mix drizzled with a creamy Marsala sauce

CHILI PAINTED PORTOBELLO - In Flaky Puff Pastry Baked to a Golden Brown with a Chipotle Cream Sauce

SUGAR SNAP PEAS IN PASTA - Tossed with Angel Hair Pasta, Roasted Garlic and Shaved Parmesan

GRILLED EGGPLANT STACK - Layered Grilled Eggplant, Spinach & Cheese Blend, Roasted Red Bell Peppers and Artichokes, topped with Marinara

POTATO CAKE STACK WITH ROASTED BEET MEDALLIONS (VEGAN) - Golden Yukon Potato & Pesto cakes sautéed until golden with layers of caramelized onions, red and golden beets. Topped with crispy shallots and black currant balsamic reduction


Potatoes, Rice & Pasta Side Dishes

Choose One

PORCINI CRUSTED POTATOES - Baby Red Potatoes Baked to Perfection with a Porcini Crust

BLENDED SWEET GOLD MASHED - Yukon Gold and Sweet Yams Whipped with Heavy Cream & Butter and Seasoned with Rosemary and Garlic

MASHED YAMS - With Brown Sugar & Butter

GARLIC MASHED POTATOES - Roasted Garlic, Butter, Cream, Salt & Pepper with Spring Chives

RED SKINNED MASHED POTATOES - Finished with fresh Sweet Basil Oil § SCALLOPED POTATOES - Layers of Buttery Yukon Gold Potatoes & Cheese Baked to a Golden Brown

TWICE BAKED POTATOES - Red Mashed Potatoes, Smoked Cheddar Cheese & Green Onion

ROASTED YUKON GOLD POTATOES - Fresh Garlic, Rosemary and Oregano

WILD RICE - Tossed with Matchstick Carrots and Sliced Mushrooms

FRIED RICE - Quick Fry with Soy, Minced Carrots, Baby Peas & Egg

JASMINE RICE - With Sautéed Mushrooms, Fresh Parsley and Parmesan Cheese

BASMATI RICE PILAF - Dressed with Peas, Carrots and Fresh Parsley


FUSILLI ALFREDO - Garlic and Parmesan Cheese

FETTUCCINE ALFREDO - With Parmesan Cheese on the Side

PESTO CREAM PENNE - With Mushrooms and Toasted Pine Nuts

PENNE MARINARA - Dressed in House Marinara Sauce with Chili Flakes & Shaved Parmesan Cheese on the Side

CALIFORNIA FRESH PENNE - Tossed with Virgin Olive Oil, Fresh Garlic, Roma Tomatoes and Fresh Sweet Basil § PENNE PORTOBELLO PASTA ENTREE - Grilled Portobello Mushrooms, Diced Italian Sausage & Chicken, Bay Spinach & Roasted Garlic Tossed in Alfredo Sauce


Vegetable Side Dishes

Choose One

BRUSSEL SPROUTS & CHESTNUTS - Coated with Heavy Cream and topped with Bleu Cheese Crumble

FARMERS MARKET VEGETABLE MEDLEY - Carrots, Zucchini, Yellow Squash and Red Bell Pepper Sautéed with Fresh Chopped Garlic, Tarragon, Thyme and Lemon Pepper

ROASTED CAULIFLOWER - Topped with Capers and Bread Crumbs

GREEN BEAN ALMONDINE - Finished in Lemon Butter and Slivered Almonds

WINTER VEGETABLE MEDLEY - Broccoli, Carrots and Cauliflower

GRILLED ZUCCHINI MIX - Zucchini, Sautéed Mushrooms, Roma Tomatoes and Sweet Basil, in Garlic Olive Oil

VEGETABLE MEDLEY - Julienne Carrots, Long Green Beans and Button Mushrooms in Lemon Thyme Butter

ROASTED AUTUMN VEGETABLES - An Assortment of Roasted Autumn Vegetables including Butternut Squash, Rutabagas, Beets and Parsnips with Shallots, Fresh Sage, Thyme and Oregano

GRILLED ASPARAGUS - In a Lemon Butter Garlic Sauce

ROASTED LEEKS - With Horseradish Cream Sauce on the Side

HICKORY SMOKED VEGETABLES - Assortment of Zucchini, Yellow Squash, Portobello Mushrooms, Red Onion and Red Bell Pepper, with Button Mushrooms in a Balsamic and Walnut Oil Marinade

BUTTERNUT SQUASH - Drizzled with Lemon Apple Butter Sauce, Crispy Sage and Walnuts § HONEY GLAZED CARROTS - Honey Glazed Carrots with Shallots and Ginger

CAULIFLOWER LEEK KUGEL - Baked to a Golden Brown with a Almond Herb Crust

PETITE CARROTS - Served in a Creamy Sherry Sauce

BROCCOLI - Steamed with Lemon Pepper Butter



HAND DIPPED BISCOTTI – Chocolate Almond Orange

CHEESECAKE LOLLIPOPS - Rich Cheesecake Round on a Lollipop Sticks, Dipped in Assorted Toppings to include Cherry Pink Cashmere, Toffee Chocolate Crunch & Peanut Butter Dreams

FRENCH PASTRIES - Bite Size Chocolate Dipped Eclairs, Cream Puffs, Napoleons & Petit Fours

MINI FRUIT TARTS - Bite Size Tartlet Layered with Custard & Seasonal Fruit

FRUIT BROCHETTES - Vine Ripe Strawberries, Cantaloupe, Pineapple, Honeydew & Brownie Square on a Bamboo Skewer. Served with Your Choice of Our Lemon Yogurt or Chocolate Sauce § LONG STEMMED CHOCOLATE STRAWBERRIES - Vine Ripe Strawberries Dipped in Premium Grade Dark, Milk Chocolate and White Chocolate

TIRAMISU - Lady Fingers Soaked in Espresso & Rum with Rich Layers of Custard, Dusted with Nutmeg

ORANGE CRÈME BRULE - Sinfully rich Crème Brulee with Orange Essence and a Caramelized Sugar Crust Served in a Demitasse Cup with a Candied Orange Rind Garnish

POTS DE CRÈME SHOTS - Layers of Chocolate Truffle & Butterscotch Cream Finished with a Dollop of Fresh Whipped Cream

THREE RIVERS - Chocolate Sauce, Black Cherry Sauce & Vanilla Bean Sauce with Brownie, Pound Cake Squares & Rice Crispy Squares for Dipping

HOUSE MADE BREAD PUDDING - Served with Warm Whiskey Vanilla Sauce

CLASSIC CRÈME BRULEE - Velvety & Sinfully Rich Crème Brulee with a Caramelized Sugar Crust

FLOURLESS CHOCOLATE TORTE - Decadent Valhorra Chocolate Torte Garnished with Fresh Berries & Grand Marnier Spiked Vanilla Bean Crème