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

Plated Entrées

• Pan Fried White & Yellow Polenta Cakes

  With Fire Roasted Heirloom Tomato Sauce, Pecorino Nero Cheese, & Microbasil

• Southwestern Roasted Vegetable & Green Tofu Tortas

  Refried Beans, Squash, Cilantro, Red Bell Peppers, Greens & Tofu. Served with Queso Fresco & a Sweet Corn & Papaya Salsa

• "Green Island" Risotto Cakes with Coriander Puree & Baby Spinach

  With Spicy Roasted Pepper Harissa, Grilled Asparagus, & Toasted Pepitos

• Green Tofu Burritos

  Tortillas Stuffed with Spinach, Asparagus, Zucchini, Cilantro and Broccoli bathed in a Pablano Cream Sauce with Queso Anejo

• Berbere Rubbed Potato, Yam & Squash Kebabs

  With Curried White Beans with Mint or Wilted Spinach and Pistachio Rouille

• Blue Corn Crusted Portabella Mushroom

  with Roasted Pepper Medley & Green Mole Sauce

• Grilled Copper River Salmon with Basil Butter & Asparagus

  With Heirloom Tomatoes, Herb Basmati Rice Pilaf, & Avocado

• Pan Roasted Halibut with Home Smoked Tiger Shrimp

  With Grilled Potatoes, Micro Greens Salad, & a Sage & Walnut Pesto

• Pan Roasted Halibut with Rock Shrimp & Sweet Corn Mojo

  With Grilled Purple Peruvian Potatoes, Micro Greens Salad, & Sweet Pepper Vinaigrette

• Seared Sea Scallops in a Fragrant Green Sauce

  With Cilantro & Basmati Rice

• Hand Pressed Halibut & Potato Ravioli

  With Avocado Cream & Parsley

• Grilled Tilapia with Warm Olivada Sauce

  With Fried Potatoes & Parsnips

• Grilled Salmon Filets

  Served with Yam Mash & a Mango Papaya Cous Cous Salad. Garnished with Crispy Avocado

• Grand Assembly of Seafood Risotto

  with Watercress Clams, Calamari, & Shrimp; Topped with Roasted Lobster Tail & Avocado Butter

• Fennel Rubbed Breast of Hen with Sweet Pea Sauce

  Served with Hand Made Herb Spaetzel & Roasted Asparagus with Crispy Prosciutto & Watercress "Salad"

• Pan Seared Duck Breast

  Server either with Grilled Prosciutto Wrapped Asparagus & Parsnip Cream or with Chive Oil & Arugula Pesto

• Espresso Rubbed Beef Tenderloin

  With White Beans & Sage, Black Olive Tapenade, & Roasted Heirloom Tomatoes

• Espresso Rubbed Beef Tenderloin

  Served with either Parmigano Regiano Risotto Cakes & Gorgonzola Dulce Cream; or with Roasted Baby Pattipan Squash & Tempura Fried Shallots

• Rare Roasted Beef Tenderloin with Dry Cured Black Olives

  Served with Olive Oil Mashed Potatoes, Smoked Sausage, & Braised Greens

• Fillet Mignon with Béarnaise Sauce

  served with Roasted Garlic Mashed Potatoes and Haricot Verte

• Berbere Rubbed Lamb & Potato Kebabs

  Served with either Curried White Beans and Mint; or Wilted Spinach and Pistachio Rouille

• Pan Roasted Halibut & Espresso Rubbed Beef Tenderloin

  With White Beans & Sage, Crispy Speck, & Microgreens Salad. With Roasted Yellow Tomato Coulis

• Bacon Wrapped Beef Tenderloin

  With Ancho Chile Rub, Avocado Puree, & Green Mole Sauce; Served with “Green Island” Risotto Cake with Coriander Puree & Baby Spinach

• Fennel Rubbed Pork Tenderloin With Fennel Prepared Three Ways

  Served with Cheese Grits Spiked with Kentucky Bourbon, & Grilled Ramps

• Fennel Rubbed Pork Tenderloin with Spring Sweet Pea Sauce

  Hand Made Herb Spaetzel & Roasted Asparagus with Crispy Prosciutto & a Watercress "Salad"

• Rustic Country Paella with Chicken Thighs, Chorizo Sausage, Shrimp, Clams, Mussels and Tilapia

  Served with Saffron Rice & Tomato

Back to Top