Current Menus

1. Passed Appetizers
2. Side Dishes
3. Stationary Appetizers
4. Skewered and Grilled
5. Exotic Food Stations
6. Plated Entrées
7. Salads
8. Iron Pot Specialties
9. Family-Style Entrées
10. Desserts

Passed Appetizers

• Stickney Hills Chevre Fondant Canapés

  With Ames Farm Honey & Lavender Flowers

• Prosecco Braised Asparagus Tips

  Served on a Truffle Bruschetta Toast with Chive Blossoms

• Roasted & Stuffed Baby Pattipan & Sunburst Squash

  With Calebro Ricotta, Arugula Pesto & Rosemary Bread Crumbs

• Truffled Polenta Canapés

  With Heirloom Tomatoes and Sweet Peppers With Microbasil

• Stuffed Sweet Cherry Tomatoes

  With Aromatic Herbs, Tomani Cheese, & Roasted Sweet Corn

• Classic Summer Heirloom Tomato & Fresh Mozzarella Bruscetta

  With Basil & XVOO

• Savory Puffed Pastry Rounds with Roasted Garlic & Manchego Cheese

  Topped with Green Olive & Oregano "Salsa"

• Roasted Red Potatoes Stuffed with Hummus bi Tahini

  Topped with Green Herb Painted Feta Cheese

• Yukon Gold Potato Rounds with Oven Dried Tomatoes

  With Feta Cheese & Marjoram

• Yellow & White Polenta Canapés

  With Heirloom Tomatoes, Basil & Roasted Gold, & Red Sweet Peppers

• Stuffed Cremini Mushrooms

  With Pesto, Ricotta Cheese, & Bread Crumbs

• Parmesan Cheese Crisps

  Filled with Smoked Salmon Pate & Asparagus Tips

• Sri Lankan Red Curry Tuna Crostinis with Cashews & Tamarind

  Served on Crispy Rice Crackers

• Fontina Cheese Toasts and Black Olive Tapenade

  with Anchovy, Italian Parsley, & Red Peppers

• Salmon Stuffed Baby Red Potatoes

  with Spicy Roasted Pepper Harissa Sauce

• "Shrimps in a Blanket"

  Tiger Shrimp Wrapped in Fillo Pastry with Sage & Asparagus Tips

• Crab in Crispy Won Ton Cups with Wasabi Aioli

  with Nori Chiffonade & Lumpfish Caviar

• Caribbean Spiced Grilled Shrimp On Hand Fried Taro Root Chips

  With Spicy Papaya & Sweet Pepper Salsa

• "Phi Phi" Wok Fried Holy Basil Shrimp

  With Black & White Sesame Seeds, Scallions, & Ginger

• "A Taste of Spain" Crab Salad Toasts

  Lump Crab Meat, Smoked Paprika, & Green Onions with Saffron Aioli

• "Taste of New Orleans" Roasted Red Potatoes

  Stuffed with Crawfish & Salmon Salad with Scallions & Lemon

• A Trio of Sashimi Bites

  Crispy Won Ton Cups Filled with Three different Fresh Sushi-Grade Fish and Caviar

• Stuffed Sweet Cherry Tomatoes

  With Crab Meat, Sweet Corn, Queso Fresco, & Cilantro Puree Garnished with Chile Pepper Threads

• Dominican Shrimp Tostones

  Fried Plantains with Avocado Salsa & Spicy Grilled Shrimp

• Smoked Salmon with Black Caviar Cream

  served on a Cucumber Round with Chives

• Chicken and Lemongrass Patties

  Topped with Spicy Thai Peanut Sauce Served with Individual Lettuce Leaves or Bamboo Toothpicks

• Miniature Spring Lamb Burgers

  With Feta Cheese, Moroccan Scented Tomatoes, & Cucumber Tzatiki

• Sesame & Soy Marinated Beef

  With Wasabi Cream and Chile Pepper Threads & Served on Crispy Baguette Toasts

• Seared Kobe Beef Bites

  with Black & White Sesame Seeds & Ketjap Manis Sweet Soy reduction Served on Bamboo Toothpicks

• Miniature Organic Beef Hamburgers

  with Aged Cheddar Cheese, Microgreens, Bacon, & Smoked Avocado “Salsa”

• BBQ Beef Toasts

  Slow Cooked Brisket on Crispy Garlic Toasts With Daddy Sam’s Homemade BBQ Sauce, Red Cabbage, & Jicama Slaw

• "Media Noche" Pulled Pork Cubano Toasts

  With Smoked Pepper Mayonnaise, House Made Pickles & Swiss Cheese

• Puff Pastry Rounds Filled with Sopresatta & Ricotta

  With Green Olives & Oregano

• “Summer at The Lake” Pulled Pork Bruscetta

  with Jicama & Red Cabbage Slaw

• Baked Pastry Cups with Kramarczuk's Smoked Garlic Sausage

  with Brie & Shredded Chioggia Beets

• Jamon Serrano & Yam Empanadas

  With Queso Fresco & Smoked Chilies Served with Spicy Roasted Pepper Harissa

Back to Top