Variety of Appetizers

 

 

Flash Fried Goat Cheese Medallions on Toast Points and Topped with a 4 Pepper Jam

 

Smoked Salmon with Thin Cucumber and Caper Dill Cream Cheese on Parmesan Pita

 

Slow Roasted Mushrooms Stuffed with a Mushroom Duxelles and Parsley Cream Cheese Mousse

 

Fresh Tomato Basil Bruschetta on Garlic Toast Points and Topped with Parmesan and a Balsamic Liqueur

 

Sautéed Local Shrimp with Garlic, Pepper Flakes and Fresh Cilantro, Topped with a Sweet Chili Glaze

 

Asian Marinated Steak Skewers with Sesame Seeds, Chives and Topped with a Soy Glaze

 

Pecan Crusted Chicken Skewers in a Ginger Orange Glaze

 

Sautéed Mini Crab Cakes on a Fried Wonton and Topped with a Basil Aioli

 

Marinated Herb and Garlic Escargot, Sautéed in a Garlic, Red Wine, and Demi Glaze Reduction and Served on Toast Points

 

Seared Sesame Crusted Tuna Sashimi Style Medallions on a Fried Wonton and Topped with Pulped Guacamole and Soy Glaze

 

Slow Roasted Barbeque Sliders Accompanied with a Side of Homemade Slaw

 

Variety of Soups 

 

Roasted Tomato Crab Bisque with Cream Sherry

 

Wild Mushroom Bisque with Madeira and Parsley

 

Smooth Asparagus Bisque with a Tomato and Basil Relish

 

Silver Queen Corn Chowder with Fresh Parsley

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Variety of Salads

 

Mandarin Orange Salad with Mixed Greens, Dried Cherries, and Candied Pecans Topped with a Raspberry Vinaigrette

 

Organic Greens Salad with Toasted Pine Nuts, Blue Cheese Crumbles, and Dried Cherries Dressed in a Dijon Vinaigrette

 

Mixed Greens Salad with Shaved Red Onions, Dried Craisins, Medallions of Watermelon, and Cracked Black Pepper Dressed in a Raspberry Vinaigrette

 

Classic Caesar Salad with Romaine Lettuce, Parmesan Cheese, and Croutons Dressed in a Horseradish Caesar Dressing

 

Tomato Basil Napoleon with Fresh Mozzarella Cheese and Topped with a Balsamic Liqueur

 

Cobb Salad with Mixed Greens, Smoked Bacon, Chopped Eggs, Red Onion, and Avocado Dressed in a Balsamic Vinaigrette

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Duck Confit Salad with Mixed Greens, Poached Pears, and Goat Cheese Dressed in a Citrus Vinaigrette

 

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Variety of Entrée

 

Grilled Center Cut Filet Mignon with Caramelized Shallots in a Red Wine and Veal Broth Reduction

 

Grilled Ribeye Steak with Sautéed Mushrooms in a Sherry Cream Demi Glaze

 

Thick 10oz Pork Rib Chop, Grilled and Roasted, and Accompanied with a Peppercorn Apple Demi Glaze

 

Pan-Seared and Roasted Duck Breast with a Dried Fig, Port, and Demi Glaze Broth

 

Ancho Rub Pork Tenderloin Roasted and Served with a Cipollini Balsamic and Demi Glaze Reduction Broth

 

French Cut Bone-in Chicken Breast, Seared and Roasted, and Topped with a Caramelized Mirepoix, White Wine, and Demi Glaze

 

Grilled and Marinated Chicken Breast with Penne Pasta Served in a Tomato, Spinach, Garlic, and Parmesan Cream Broth

 

 Rainbow Trout Almandine (Sautéed Rainbow Trout Topped with Smoked Bacon, Sliced Almonds, Parsley, Garlic, and Capers Served in a White Wine Brown Butter Sauce, and Finished with Lemon)

 

Roasted Mustard Cured Salmon Topped with a Cucumber and Basil Relish

 

Pan-Seared and Roasted Chilean Sea Bass Topped in a Slow Roasted Shallot and Herb Demi Glaze

 

Pesto Crusted Halibut Roasted and Topped with a Balsamic Liqueur

 

 

Made-in-House Desserts (Individual Servings)

 

Vanilla Bean Crème Brûlée

 

Triple Chocolate Torte with an Oreo Crust and Topped with White Chocolate Shavings

 

Dried Cherry, Butterscotch, Bourbon Pecan Pie

 

Classic Key Lime Pie with a Graham Cracker Crust Topped with Lime Zest Whipped Cream

 

Flourless Chocolate Cake with a Liquid Center Topped with Powdered Sugar

 

Vanilla Bean Silk Cheesecake with a Graham Cracker Crust and Topped with a Caramel and Raspberry Glaze

 

Apple Tartitan Topped with a Chiffonade of Mint

 

Apple, Pecan Bread Pudding Alamode Topped with Caramel

 

 

Side Items to Choose for Your Entrée

 

Grilled Asparagus with a Balsamic Glaze

 

Homemade Cream Potatoes with Chives Topped with a Demi Glaze

 

French Green Beans Topped with Shaved Almonds and Butter

Spinach, Garlic, and Parmesan Risotto

 

Sweet Potato Casserole with a Pecan and Brown Sugar Crust

 

Roasted Baby Baker Potatoes with Thyme, Parsley, and Butter

 

Sautéed Zucchini and Squash with Onion and Garlic