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

• “Autumn Leaf” Roasted Potato Canapés

  with St. Pete’s Select Bleu Cheese Truffles, garnished with Fried Sage Leaves

• Marinated and Grilled Venison Bruscetta

  with Black Truffle Butter and Port Wine Syrup

• Crispy Polenta Canapés with Cilantro Pesto

  with Roasted Green Chilies and Pepitos

• Grilled Shrimp with Cranberry BBQ Sauce

  served on Crispy Yam Chips with Pomegranate Seeds

• Rare Seared Beef Tenderloin Crostini

  with Horseradish Cream and Watercress

• Sausage Stuffed Cremini Mushrooms

  with Fontina Cheese and Spinach

• Aromatic Chicken & Lemongrass Patties

  served in Individual Butter Lettuce Leaves

• Puff Pastry Rounds Filled with Sopresatta & Ricotta

  with Green olives & Oregano

• "Shrimps in a Blanket"

  Tiger Shrimp Wrapped in Fillo Pastry with Sage & Asparagas Tips

• "A Taste of Spain" Crab Salad Toasts

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

• Parmesan Cheese Crisps

  filled with Smoked Salmon Pate & Asparagus Tips

• WIld Rice & Aged Gouda Frittelle

  with Roasted Chicken & Fennel

• Stuffed Cremini Mushrooms

  filled with Kramarczuk's Garlic Sausage, Ricotta Cheese & Oregano

• Stickney Hills Chevre Fondant Canapes

  with Ames Farm Honey & Lavender Flowers

• Home Smoked Jumbo Tiger Shrimp with Sage Butter

  served on Bamboo Toothpicks

• Holiday Lobster Toasts with Saffron Aioli, Chives & Smoked Paprika

• New Year's Gruyere Gougeres

  with Baby Spinach, Roasted Chicken & Black Olive Relish

• Blue Cheese Gougeres "Sandwiches"

  with Baby Arugula, Bacon & Red Onions

• Garlic Toasts with Porcini Mushroom Pate'

  with Fresh Mozzarella & Oregano

• Stuffed Baby Red Potatoes with Roasted Chicken & Amish Bleu Cheese Salad

  with Spinach & Walnuts

• Puff Pastry Rounds with Blue Cheese and Roasted Pears

  topped with Arugula & Toasted Pine Nuts

• Roasted Red Potatoes Stuffed with Hummus bi Tahini

  topped with Green Herb Painted Feta Cheese

• "Deviled Crab" Puff Pastry Pies

  with Panko Bread Crumbs & Smoked Paprika Sour Cream

• White Beans and Sage Bruscetta With Chevre Cheese

  with Roasted Garlic on a Grilled Ciabatta Toast

• Roasted Shrimp in Chimichurri Sauce

  served on a Black Bean Crostini with Queso Anejo

• Smoked Salmon with Black Caviar Cream

  served on a Cucumber Round with Chives

• Prosecco Braised Asparagus Tips

  served on a Truffled Bruscetta Toast with Chive Blossoms

• Roasted Baby Squash Stuffed with Bacon and Parmesan Bread Crumbs

• Shrimp with Cranberry Barbecue Sauce

  served on a Crispy Potato Round with Pomegranate Seeds

• Yukon Gold Potato Rounds with Oven Dried Tomatoes

  Feta Cheese with Marjoram

• Fontina Cheese Toasts and Black Olive Tapenade

  with Anchovy, Italian Parsley and Red Peppers

• Crab in Crispy Won Ton Cups with Wasabi Aioli

  with Nori Chiffonade, and Lumpfish Caviar

• Crab-Stuffed Fingerling Potatoes

  Twice-Baked with Chives and White Truffle Oil

• "Taste of New Orleans" Roasted Red Potatoes

  stuffed with Crawfish & Salmon Salad with Scallions & Lemon

• A Trio of Sashimi Bites: Salmon, Halibut & Tai Snapper in Crispy Won Ton Cups

  with Wasabi Aioli & Lumpfish Caviar

• Savory Puffed Pastry Rounds with Roasted Garlic & Manchego Cheese

  topped with Green Olive & Oregano "Salsa"

• Grilled Beef Tenderloin Crostinis with Horseradish & Watercress Cream

  served on Crispy Garlic Toasts

• Toasted Puff Pastry Rounds with Ricotta Cheese and Smoked Sausage

  with Kale and Pine Nuts

• "PB & J" Toasts

  Buttered Baguette Toasts with Organic Peanut Butter & Blueberry Preserves

• Roasted Oyster Mushrooms Served in an Oyster Shell

  with Truffle Butter and Parsley

• Roasted Butternut Squash and Amish Bleu Cheese

  in Filo with Sage and Maple - Glazed Walnuts

• Goat Cheese Bruscetta with Fig and Pecan Tapenade

  on a Toasted Baguette Round with Baby Spinach

• Baked Pastry Cups with Kramarczuk's Smoked Garlic Sausage

  with Brie and Shredded Chioga Beets

• Filo "Spring Rolls" Filled with Wild Mushrooms and Leeks

• Filo "Spring Rolls" Filled with Crab & Spicy Roasted Potatoes

• Crisp Tortilla Cups with Smoked Paprika Roasted Potatoes

  topped with Cilantro and Lime Sour Cream

• Pork Tenderloin Bites Marinated in Sour Orange Juice with Ginger, Water Chestnuts & Smoked Garlic

  served on Hand Made Pecan Crackers

• Pork Tenderloin Bites with Smoked Garlic & Gorgonzola Cheese

  served on Handmade Bleu Cheese Crackers

• Miniature Quiche with a Filo Crust

  filled with Bacon and Cheddar and/or Gorgonzola and Roasted Squash

• Individual Chicken Pot Pies in Puff Pastry

  with Carrots, Sage & Potatoes

• Individual Beef Bourguignon

  in Puff Pastry with Mushrooms & Herbs

• Miniature Seafood Etouffe' in Puff Pastry

  Salmon, Scallops & Shrimp in a Savory Sweet Pepper Broth with Cajun Spices

• Crispy White Polenta Canapes with Roasted Chicken, Sage & Walnut Pesto & Parmesan

• "Phi Phi" Wok Fried Holy Basil Shrimp

  with Black & White Sesame Seeds, Scallions & Ginger

• Sri Lankan Red Curry Tuna Crostinis with Cashews & Tamarind

  served on Crispy Rice Crackers

• Achenese "Nasi Goreng" Bites

  Fried Rice with Beef, Egg & Chilies served on Indonesian Shrimp Chips

• Vegan Indian Curried Lentils & Chickpeas

  served in Crispy Won Ton Cups

• Celebration Chicken

  Yellow Curry, Raisins & Coriander in Crispy Won Ton Cups

• Twice Baked Potatoes

  with Cotswolds Cheese, Chipotle Peppers & Sour Cream

• Seared Sea Scallops with Foix Gras Butter & Truffle Vinaigrette

  served on Crispy Brioche Toasts

• Crab-Stuffed Fingerling Potatoes

  Twice-Baked with Chives and White Truffle Oil

• Seared Kobe Beef Bites

  with Black & White Sesame Seeds & Ketjap manis Sweet Soy reduction, served on Bamboo Toothpicks

• Rare Seared Beef Tenderloin Crostinis

  with Horseradish Cream and Watercress

• Sausage Stuffed Cremini Mushrooms

  with Fontina Cheese and Spinach

• Home Smoked Jumbo Tiger Shrimp with Sage Butter

  served on Bamboo Toothpicks

• Holiday Lobster Toasts with Saffron Aioli, Chives & Smoked Paprika

• New Year's Gruyere Gougères

  with Baby Spinach, Roasted Chicken & Black Olive Relish

• Blue Cheese Gougères "Sandwiches"

  with Baby Arugula, Bacon & Red Onions

• Stickney Hills Chevre Fondant Canapés with Pears

  with Ames Farm Honey & Lavender Flowers

• Stuffed Baby Red Potatoes with Roasted Chicken & Amish Bleu Cheese Salad

  with Spinach & Walnuts

• Grilled Shrimp with Cranberry BBQ Sauce

  served on Crispy Yam Chips with Pomegranate Seeds

• Toasted Puff Pastry Rounds with Ricotta Cheese and Smoked Sausage

  with Kale and Pine Nuts

• "PB & J" Toasts

  Buttered Baguette Toasts with Organic Peanut Butter & Blueberry Preserves

• Roasted Oyster Mushrooms Served in an Oyster Shell

  with Truffle Butter and Parsley

• Goat Cheese Bruschetta with Fig and Pecan Tapenade

  on a Toasted Baguette Round with Baby Spinach

• “Edible Spoons”

  with Grilled Beef Tenderloin & Spicy Wasabi & Sweet Pea Puree

• Mignons of Whisky Glazed Venison

  served on Crispy Yam Chips with Cranberry BBQ Sauce & Pomegranate Seeds

• Walleye & Apple wood Smoked Bacon Ramaki

  with Spicy Mustard Oil & Sesame-Soy Aioli on Little Bamboo Toothpicks

• Miniature Pan Fried “Paella Cakes”

  Arborio Rice with Chicken & Chorizo Sausage, Baby Spinach, Smoked Paprika & Saffron

• Warm Butternut Squash Soup Shooters

  with Gorgonzola Crème Fraiche and Fried Sage

• A Trio of Holiday Goat Cheese Truffles

  with Sundried Blueberries & Lemon, Smoked Paprika & Parsley & Chive

• Porcini Mushroom & Espresso Rubbed Bison Tenderloin Crostinis

  Crispy Garlic Toasts with Black Truffle Butter & Port Wine Syrup

• Fennel Rubbed Grilled Pork Tenderloin Bites

  served on hand Made Gorgonzola Crackers with Smoked Garlic

• Warm Fingerling Potato Puree Soup “Shooters” with Crispy Speck & Microgreens

• Stuffed Baby Red Potatoes

  with Herb Infused Chevre Fondant & Fried Sage

• Stuffed Baby Red Potatoes

  with Local St. Pete’s Select Bleu Cheese, Walnuts and Italian Parsley

• Individual Chicken Pot Pies in Puff Pastry

  with Carrots, Sage & Potatoes

• Individual Beef Bourguignon in Puff Pastry

  with Button Mushrooms, Demi Glace & Herbs de Provence

• Miniature Seafood Etouffe' in Puff Pastry

  Salmon, Scallops & Shrimp in a Savory Sweet Pepper Broth with Cajun Spices

• Crisp Tortilla Cups with Smoked Paprika Roasted Potatoes

  topped with Cilantro and Lime Sour Cream

• Miniature Quiche with a Roasted Baby Red Potato Crust

  filled with Bacon and Cheddar and/or Gorgonzola and Roasted Squash

• Crispy White Polenta Canapés with Roasted Chicken, Sage & Walnut Pesto & Parmesan

• Puff Pastry Rounds with Blue Cheese and Roasted Pears

  topped with Arugula & Toasted Pine Nuts

• Warm Salmon Stuffed Baby Red Potatoes

  with Sour Cream & Chives

Back to Top