Entrees
Charcuterie
Charcuterie
727.330.4532
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
Guacamole
Southwest Egg Rolls
Spanish Leek Croquettes
Cuban Monsieurs
Pincho Morunos
Bacon-wrapped Plantains
Stuffed Figs with Jamon
Garlic & Pepperocini Dipping Oil
Arancini
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
Chawanmushi
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.
Entrees
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.