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Stationary Items

Mini Cheesecake with Red Onion Jam 

Savory Goat Cheese and Tomato mini Cheesecakes

Leek Cakes with Trout Mousse

French Onion Gruyere Mini Boules

Étouffée Bites


Southwest Egg Rolls

Spanish Leek Croquettes

Cuban Monsieurs

Pincho Morunos

Bacon-wrapped Plantains

Stuffed Figs with Jamon

Garlic & Pepperocini Dipping Oil


Sicilian Caponata

Grana Padana Canapés

​Chili-infused Watermelon

Watermelon Canapé

Wedge Salad Brussels Sprouts

Deviled Eggs

Cucumber Bites

Cheesesteak Egg Rolls

Artichoke-Dip Stuffed Mushrooms

Chicken Salad in Puff Pastry

Beet and Goat Cheese Terrine

Tandoori Chicken Drumsticks

Passed Hors d'Ouevres

Ceviche & Avocado Sorbet​

Lemongrass Soup Shooters

Tuna & Salmon Tartare

Salmon Sashimi


Butter-poached Jumbo Shrimp

3-4 oz. Crab Cakes

Stuffed Zucchini Blossoms

Grilled Peaches with Vanilla Mascarpone

Chef Stations

Grilled Oysters

Oysters on the half shell done NOLA style, filled with a Lemony, Garlicky, Butter sauce that are topped with cheese and chargrilled until the cheese has melted and turned golden brown.

Korean Cauliflower Tacos

Cauliflower is Beer-battered and fried Tempura-style and tossed in a Korean Barbecue sauce. Served on a Tortilla with a zesty Black Bean spread and Apple Cabbage Slaw.

Edamame Ravioli

 A signature dish features Edamame Ravioli with a hint of White Truffle Oil topped and an Orange Beurre Blanc sauce.

Cacio e Pepe

 Only available during late November through January, a DOP Parmesan Cheese Wheel sourced from Parma, Italy is the vehicle for this show-stopper item. Bucatini or Spaghetti is tossed with Parmesan, imported Black Pepper from Asia and a splash of Brandy.


Scallops with Collard Greens and Cheddar Grit Cake

 A perfectly seared Scallop sits atop a Sun-dried Tomato and Artichoke puree, a lightly fried Cheddar Grit Cake and Collard Greens.


Beef Tenderloin Crostini with Red Pepper Chili Aoili

 A signature dish features Beef Tenderloin and is served on a Crostini with Red Pepper Chili Aioli and Roasted Garlic and Tomato.

Hoisin BLT

Pork Belly cooked in a Sous vide, tossed in a Hoisin sauce and served with Tomato Jam and Garlicky Kale.


Not the Reggular

Chawanmushi, (Japanese Egg Custard) is topped with chopped Jumbo Shrimp, a poached Egg Yolk, Polenta wafer and Dill Oil.


Beef Wellington

Beef Tenderloin is wrapped in a Mushroom Duxelles and then wrapped in Prosciutto before being encased in a crispy Puff Pastry. 

Texas Pork Loin with Apple Chutney

Pork loin is brined, smoked and finished with an imported Texas rub and topped with Lime Butter. Served with Apple Chutney.


Herb-encrusted Lamb Chops

A rack of Lamb is encrusted with an herb mix and roasted to perfection. A stunning dish.


Miso-marinated Chilean Sea Bass

Buttery soft black cod in a simple and tasty miso marinade that melts in your mouth taking your taste buds on a trip to heaven.


Carne Asada

This Sous Vide Skirt Steak is super tender, flavorful and evenly cooked edge to edge. A homemade Enchilada Sauce with grilled Onions and Green Peppers and served with the creation that is awarded the Best Dish of 2020 from Perfect Plates. Served with an Avocado Butter to top it off.


Pork Chop Fra Diavolo

A Pork Chop is cooked in a sous vide for a tender cut of meat and finished with a breading and flash fried. The dish is topped with a homemade spicy Bolognese.


Seared Scallop over Risotto

An indulgent menu item features Scallops seared and served over a Mushroom Risotto with Asparagus cooked in a sous vide.


Bison Tenderloin 

Taking it to the next level, a Bison Tenderloin is cooked in a sous vide and rubbed with an Ancho-Espresso mix, and then seared. It is finished with a Gorgonzola Cream sauce.


Duck with Whisky Sauce

Duck Breast is cooked in a sous vide and seasoned to perfection with a Whisky Sauce. Served over Parisienne Gnocchi.

Chicken Piccata

Lemony, Caper-topped, and Buttery, our Chicken Piccata is a thin scaloppine of Chicken, sautéed and drizzled with a tangy Lemon-Butter pan sauce that’s studded with briny Capers.


Chicken Cordon Bleu

Chicken roulades are marinated, pounded and rolled with Ham, steamed, coated with Flour and finished in a sauce pan. The dish is finished with a Swiss Cheese sauce.

Basil Curry Chicken

Chicken roulades are marinated, pounded and rolled with a Curry spice mix, steamed, coated with Flour and finished in a sauce pan. The dish is finished with a Basil Curry cream sauce.


Grouper Cakes

Local Grouper fillets baked and topped with a Cajun Remoulade Sauce. 


Crab Cakes

Our most popular item and a signature dish features local Jumbo Lump Crab  that is folded into a tangy mix of more Crab with hardly any filling. Served only with a pad of Butter. It needs nothing else.

Desserts are customized for every event.

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