Tray passed hors d’oeuvres

• ITALIAN STUFFED MUSHROOMS – Baked bitesize Mushrooms Stuffed with Italian Sausage & Parmesan Cheese
• CRUNCHY SHRIMP CAKES – Pan seared Almond Crusted Shrimp Cakes with Lemon Soy Aioli for dipping

Salad

• CAESAR SALAD – Torn Hearts of Romaine Dressed with Sun Dried Tomatoes, Shaved Parmesan & Rustic Garlic Croutons with a Traditional Caesar dressing

Main Entrees

• CHICKEN PICCATA – Topped with Traditional Butter, Lemon & White Wine Sauce with Capers
• RED SKINNED MASHED POTATOES – Finished with Fresh Sweet Basil
• GRILLED ZUCCHINI MIX – Grilled Zucchini with Fresh Roma Tomatoes, Sauteed Mushrooms, Fresh Sweet Basil and Garlic
• ASSORTED ARTISAN ROLLS – With Whipped Herb Butter
• COFFEE SERVICE – Includes Coffee Buffet Station with all the accompaniments

Plated Sample Menu

Tray passed hors d’oeuvres

• CAPRESE SKEWER – Toy Box Tomatoes, Marinated Mozzarella Balls & Fresh Sweet Basil Leaf on a Bamboo Skewer Finished with a Balsamic Reduction
• TOSCANO PRAWN – Prosciutto Wrapped Prawn Stuffed with Herbed Goat Cheese

Salad

• THE PANZANILLA – Spinach, Arugula, & Spring Mix with Kalamata Olive, Roasted Red Bell Peppers, Goat Cheese, Crispy Pancetta & Artesian Kalamata Bread Croutons. Tossed in a Cabernet Vinaigrette

Main Entrees

• MEDITERRANEAN SKIRT STEAK – Tender Skirt Steak Stuffed with Sun Dried Tomatoes, Baby Spinach and a Three Cheese Blend of Ricotta, Feta & Parmesan Drizzled with a Merlot Demi Glaze
• PARMESAN SCALLOPED POTATOES – Thinly Sliced Golden Potatoes with Layers of Cream & Parmesan Cheese
• ROASTED LEEKS & MUSHROOMS – Tossed in Butter & Fresh Rosemary
• ASSORTED ARTISAN ROLLS – With Whipped Herb Butter
• COFFEE SERVICE – Includes Coffee Buffet Station with all the accompaniments

Design Your Own Menu

Appetizers Ideas

• ITALIAN STUFFED MUSHROOMS – Baked Bitesize Mushrooms Stuffed with Italian Sausage & Parmesan Cheese
• CRUNCHY SHRIMP CAKES – Pan Seared Almond Crusted Shrimp Cakes with Lemon Soy Aioli for Dipping
• CAPRESE SKEWER – Toy Box Tomatoes, Marinated Mozzarella Balls & Fresh Sweet Basil Leaf on a Bamboo Skewer Finished with a Balsamic Reduction
• TOSCANO PRAWN – Prosciutto Wrapped Prawn Stuffed with Herbed Goat Cheese drizzled with a Garlic Butter Sauce
• PROSCIUTTO Y MELON – Cantaloupe & Honeydew Melon Balls Wrapped in Salty Prosciutto
• SPANISH TARTLETS – Caramelized Spanish Sweet Onions on a Bed of Crème Fraiche in a Bite Size Tart with Minced Chives
• CELERY BARQUETTES – Stuffed with Stilton Cheese Garnished with Candied Walnut
• GOLDEN MELON SHOOTERS – Cantaloupe & Cucumber Gazpacho Shooters
• BRUSCHETTA CHECKERS STYLE – Diced Vine Ripe Roma Tomatoes, Marinated Feta, Garlic & Torn Sweet Basil. Served with Crostini
• BRIE EN CROUTE – A Square of Ripe Brie Cheese with Minced Spiced Walnuts Wrapped Neatly in Puff Pastry Baked to a Golden Brown with a Sweet Apricot Glaze
• MOROCCAN MEATBALLS Ground Lamb w/ Seasonal Herbs & Moroccan Spices w/ Tahini Yogurt Dip
• VEGETARIAN STUFFED MUSHROOMS Baked Mushroom Stuffed with Baby Spinach & Crumbled Feta
• SPANISH STUFFED MUSHROOMS Baked Crimini Mushrooms Stuffed w/ Spanish Ham, Parmesan Cheese, Sour Cream & Herbed Bread Crumbs
• COCONUT FRIED SHRIMP Butterfly Shrimp rolled in Panko Bread Crumbs and Coconut then Fried Golden Brown. Served with Orange Mango Lime Dipping Sauce 
• WILD MUSHROOM TARTLETS A Trio of Sautéed Mushrooms in a Bite Size Tartlets Topped w/ Parmesan Cheese & Button Mushroom 
• MOJO SHRIMP Marinated and Grilled Smokey Shrimp with Garlic Parsley Mojo on a Bamboo Skewer 
• CRUNCHY SHRIMP CAKES Pan Seared Almond Crusted Shrimp Cakes with Lemon Soy Aioli for Dipping 
• CITRUS CHILI SHRIMP STICKS Grilled over an Open Fire and Glazed with a Hot Honey Soy Sauce 
• CRAB STUFFED MUSHROOMS A Blend of Fresh Crab, Parmesan Cheese & Scallions 
• GRILLED CHICKEN SATAY Seasoned & Grilled to Perfection Brushed with Peanut Sauce & sesame seeds
• SPANISH CHICKEN STICKS Grilled Tender Chicken on a Wooden Skewer Basted with a Lemon & Saffron Sauce
• INDIAN CHICKEN SKEWERS Grilled Marinated Chicken skewer, served with a Green Curry Coconut Dipping Sauce
• THAI COCONUT BEEF STICKS Threaded Strips of Beef Tenderloin on a Bamboo Skewer with a Thai Red Curry Coconut Dipping Sauce
• ROCK SHRIMP & AVOCADO LUMPIA Lumpia Wrapper Filled with Rock Shrimp, Diced Avocado & Jamaican Relish. Flash Fried Golden Brown & Dusted w/ Sea Salt
• FIERY THAI SCALLOPS Large Pan Seared Scallops Topped with Red Curry & Basil Mango Relish
• LOVE BIRDS Minced Chicken, Mascarpone Cheese & Fig Preserves Wrapped Neatly in Puff Pastry Baked to a Golden Brown
• CHICKEN SWISS CORDON BLEU BITES Swiss Cheese Nestled between Ground Chicken & Ham Coated in Panko Bread Crumbs. Served w/ Sherry Cream Dipping Sauce
• VINO BEEF KEBAB Beef Tenderloin on Bamboo Skewer Grilled over an Open Fire Basted with a Sweet Merlot Demi Glace
• ITALIAN PRAWNS Grilled Pancetta Wrapped Jumbo Prawns Finished with a Charmelode Wine Sauce
• MINI WELLINGTONS Beef Tenderloin & Stilton Cheese with Wild Mushrooms Wrapped in Puff Pastry Baked to a Golden Brown
• THAI CHICKEN SATAY – AUTHENTIC THAI STYLE Marinated & Grilled Chicken Satay served w/ Thai Cucumber Salad & Peanut Sauce
• LOUISIANA CRAB CAKES Pan Seared Served with Chipotle Chili Aioli
• NEW ORLEANS SKEWERS Grilled Succulent Shrimp & Andouille Sausage on a Wooden Skewer
• ALE N’ APRICOTS Ale Soaked Apricots Stuffed with Gorgonzola Cream Topped with Honey Glazed Pecans
• HARVEST SWEET POTATO TARTS Bite Size Tartlet Filled with Mashed Sweet Potato Topped with Caramelized Walnuts
• CHILLED LARGE PRAWNS Served with Spicy Cocktail Sauce & Fresh Lemon Wedges
• CHIVE N’CAKES Mini Chive Pancakes Topped with a Dollop of Creme Fraiche & Red Onion Confit
• DEVILED EGGS 2 WAYS Some Topped with Crumbled Bacon & Chives and Some Topped with Bay Shrimp
• CHICKEN WITH A BIG BANG Minced Chicken with Sliced Scallions in a Spicy Peanut Sauce Sitting Neatly in a Bite Size Filo Tartlet
• NAPA CROSTINI Toasted Baguette topped with Gorgonzola Cream Cheese & Sliced D’Anjou Pears with a Grape Garnish
• SMOKED SALMON TARTLET Wafer Thin Smoked Salmon Sitting on a Bed of Cracked Pepper & Lime Crème Fraiche in a Bite Size Filo Tartlets
• SHIITAKE ON TOASTED PARMESAN CRISP Topped with Herb Goat Cheese & Shiitake Mushroom with Roasted Red Bell Pepper Strip
• FIVE SPICE DUCK With Grilled Diced Duck & Spicy Mango & Papaya in a Bite Size Wonton Cup
• FALL CROSTINI Smoked Turkey, Cranberry Apple Compote & Brie Cheese a top Baguette with Aioli Spread
• HARVEST CRISPS Goat Cheese Crisps Topped with Wild Mushroom Ragout and Fresh Dill
• PROSCIUTTO & MELON Cantaloupe & Honeydew Melon Spheres Wrapped in Salty Prosciutto on Bamboo Skewer
• ROYAL CHICKEN CROSTINI Chicken, Sundried Tomato, Feta Cheese & Fresh Basil tossed in Garlic Infused Olive Oil on top of Crostini
• GINGERED CHICKEN CAKES Topped with a Dollop of Cilantro Lime Cream Cheese & Mango Garnish
• GREEK STUFFED TOMATOES Cherry Tomatoes Stuffed with Olive Tapenade 
• GREEN GODDESS PRAWNS Toasted Parmesan Crisp with Avocado Pesto Mousse with Prawn Medallion & Chive 
• CHICKEN & PESTO FILO CUP Filo Cup filled with Smoked Chicken in Parsley & Olive Pesto with Shaved Parmesan Cheese
• SPANISH STYLE ASPARAGUS Roasted Asparagus wrapped with Thinly Sliced Prosciutto Served with Lemon Aioli for Dipping
• BRIE EN’CROUTE A Square of Ripe Brie Cheese w/ Minced Spiced Walnuts Wrapped Neatly in Puff Pastry Baked Golden Brown w/ a Sweet Apricot Glaze
• ISLAND WON TON CUPS Bay Shrimp Tossed in a Mango-Curry Dressing Served in a Bite Size Wonton Cups
• ENDIVE BOATS Filled with Smoked Salmon Mousse, Alfalfa Sprouts & Micro greens Spritzed with Fresh Lemon Juice
• CHILLED JUMBO PRAWN Served with Spicy Cocktail Sauce & Fresh Lemon Wedges
• FILET MIGNON ON TOASTED PARMESAN CRISPS Filet Mignon, Roasted Onions & Dijon Aioli atop a Toasted Parmesan Crisp
• POACHED PRAWN CAKE Sticky Rice Topped with a Poached Prawn, a Red Chili, Chive Oil Drizzle & Chive
• CALI ROLLS Sticky Rice Wrapped in Sea Weed w/ Diced Avocado, Cucumber & Crab. Served with Soy Sauce, Wasabi & Pickled Ginger
• FILLED PURSES OF CHICKEN & ASPARAGUS SALAD French Crepe Purse Stuffed w/ Diced Asparagus & Chicken in a Jamaican Relish Tied w/ a Fresh Snipped Chive 
• WATERMELON GAZPACHO Red & Gold Watermelon Gazpacho Topped with Fresh Mint and served in a Shot Glass
• AHI CAKES Pan Seared Ahi Tuna w/ a Coriander Sesame Seed Crust on top Seasoned Rice Cake w/ Ginger Aioli, Parsley & Orange Zest
• ANTIPASTO SKEWER Bamboo Skewer of Salami, Marinated Artichoke Heart, Mozzarella, Stuffed Green Olive & Roasted Red Pepper
• AHI TARTARE Sashimi Ahi Tuna Dressed with Chopped Chives and Shiso Leaves in a Sesame Soy Blend with Spicy Pickled Cucumber Topped with Wasabi Tobiko on a Fried Wonton Chip
• MINI CRAB COCKTAIL Fresh Lump Crab layered with Spicy Cocktail Sauce topped with Tiny Fresh Lemon slice in Tall Shot Glass
• MARGARITA OYSTERS Raw Kumamoto Oyster served on the Half Shell with Margarita Lime (5 Dozen Minimum)

Room-Temp Small Plates

• TRADITIONAL CEVICHE Citrus infused Marinated Tiger Prawns with Minced Red Onions Served with Tri-Color Tortilla Chips in Bamboo Boats
• *CHARRED SALMON Served Small Plate Style -Fresh Salmon topped with Chandon Glaze & Thai Salsa w/ Cashews
• COCONUT CEVICHE Citrus Infused Scallops & Prawns mixed w/ Red Onions, Lime, Jalapeno, Cilantro, Mango & Coconut Milk Served in a Small Bamboo Bowl
• *WEEPING TIGER BEEF Served Small Plate Style – Marinated Thai Style Beef Tenderloin, Grilled, Sliced Thin and Served over a Crispy Asian Pear Slaw

Hot Small Plates

• *FIERY THAI SCALLOPS Served Small Plate Style – Giant Pan Seared Scallops Skewered & Topped w/ Red Curry & Basil Mango Relish
• *WELL DRESSED SCALLOPS Served Small Plate Style – Pan Seared Giant Scallops Marinated in Garlic & Citrus Infused Olive Oil Wrapped in Savory Bacon
• SPUD BAR Served Small Plate Style – Choice of Mashed Yukon Gold or Red Potatoes w/ Rosemary or Sweet Potato Mash Served w/ Butter, Sour Cream, Shredded Cheddar, Bleu Cheese Crumbles, Scallions, Salsa, Bacon & Onion Strings..whew!

Dips, Platters & Displays

• TAPENADE TRIO BAR Trio of Kalamata Olives, Artichoke & Roasted Red Pepper Tapenade Served with Herb & Butter Toasted Pita Chips
• THAT’S ITALIAN DISPLAY Antipasto Platter Display of Whole Sweet Red & Spicy Peppadew Peppers, Stuffed Green Olives, Mozzarella Cheese, Marinated Artichoke Hearts, Olive Tapenade, Genoa Salami & Pepperoncinis. Served with Table Crackers, Baguettes, Crispy Lemon Pepper Twists & Assorted Grissini & Lavosh Shards
• MOROCCAN BRIE WHEEL Dressed with Extra Virgin Olive Oil, Sun Dried Tomato, Fresh Basil & Roasted Pine Nuts Served with Table Crackers, Baguettes, Crispy Lemon Pepper Twists & Assorted Grissini & Lavosh Shards
• TRES BRIE WHEEL DISPLAY 5lb Saint Andre Triple Cream Brie Cheese centered on top of two 2lb Domestic Brie Wheels Generously topped with a Warm Caramel Glaze & Smothered in Pecans Served with Table Crackers & Sliced Baguette
• FRESH SEASONAL FRUIT PLATTER Fruit Platters typically include Watermelon, Cantaloupe, Honeydew, Pineapple, in Season Berries that may include Raspberries, Strawberries and Grape Clusters
• BASIC CHEESE BOARD A Variety of Swiss, Provolone, Smokey Cheddar, Dill Havarti, Pepper Jack, & Baby Brie Garnished with Red Grape Bunches. Served with Table Crackers, Baguettes, Crispy Lemon Pepper Twists & Assorted Grissini & Lavosh Shards
• GOURMET CHEESE BOARD DISPLAY  A Variety of Artisanal Cheeses Garnished with Red Grape Bunches. Humboldt Fog Goat Cheese of Cypress Grove, Roquefort Vernieres of France, Sage Derby of England, Double Gloucester with Stilton from Britain, Grana Padano of Italy, Saint Andre Triple Crème Brie of France Served with Table Crackers, Baguettes, Crispy Lemon Pepper Twists & Assorted Grissini & Lavosh Shards
• FIRE GRILLED VEGGIES  Seasonal Vegetables may include Grilled Asparagus, Tri-Color Bell Peppers, Zucchini, Haricot Verts, Baby Carrots, Red Onion & Portobello Mushrooms Finished with a Balsamic Reduction. Served with a Peppercorn Ranch Dipping Sauce
• RAW CRUDITES A Wonderful Selection may include Raw Baby Carrots, Broccoli & Cauliflower Florets, Radishes, Jicama Sticks & Mini Pearl Tomatoes. Served with your Choice of Ranch Dressing or Red Pepper Hummus
• GREEK OLIVE MIX Priced per lb. Greek Mix including Kalamata, Mt. Pelion Black, Gordal, Cracked Green and Blond Olives with a medley of flavors and textures
• PUGLIA OLIVE MIX Priced per lb. Colorful Assortment of Italian Varietal Olives, Peppers and Garlic Cloves in a Traditional Puglia Marinade

 Fresh Salads

Choose one or split two

• BOBBIE’S BIB BUTTER LETTUCE SALAD – Blend of Butter and Romaine Lettuce Salad with Jicama, Avocado, Cucumber, Water Chestnuts, Marinated Artichoke Hearts & Shaved Parmesan Cheese, Served with a Fresh Tarragon & Garlic Vinaigrette
• PEPPERED WILD ARUGULA – Wild Arugula with Avocado, Pink Grapefruit and  Roasted Hazelnuts Served with a Hazelnut Oil Dressing
• OUR SPECIALTY CAESAR – Torn Romaine Hearts, Smoked Salmon, Red Onion Rings, Bagel Croutons, Crumbled Feta Cheese & the Chefs Caesar Dressing
• WARM SPINACH SALAD – Chopped Egg, Marinated Balsamic Pearl Onions, Sautéed Mushrooms & Crisp Pancetta served with Warm Balsamic & Bacon Dressing
• FRISEE GREENS – Radicchio, Sliced Pears, Red Grapes, Bleu Cheese Crumbles and Honey Pecans, served with a White Wine Vinaigrette Dressing
• RED ROMAINE TUSCAN – Red Leaf & Romaine Hearts mixed with Red Onion, Yellow Bell Peppers, Red Toy Box Tomatoes, & Avocado served with Red Wine Vinaigrette
• BLACKBERRY SPINACH SALAD – Spinach, Fresh Blackberries, Raspberries, Feta Cheese, Sliced Green Onion, Frosted Walnuts & Edible Flowers served with a Honey Balsamic Vinegar Dressing
• THE PANZANILLA –  Spinach, Arugula, Kalamata Olives, Roasted Red Bell Peppers, Goat Cheese & Crispy Pancetta Served with a Cabernet Vinaigrette
• COUNTRY GREENS – Tossed w/ Granny Smith Apples, Plum Dried Cranberries, Ale Soaked Apricots, Bleu Cheese Crumbles & Honey Glazed Walnuts served with a Raspberry Vinaigrette
• THE VINTAGE – Heirloom Tomato Salad w/ Layered Local Tomatoes (when in season), Country Olives, Roasted Peppers & Chevre, Served with Caramelized Onion Vinaigrette
• THE ORCHARD – Thinly sliced Caramelized Fuji Apples, & Onions, Candied Walnuts & Bleu Cheese Crumbles atop Hearts of Romaine Tossed in Champagne Vinaigrette
• GREEN WITH ENVY – Baby Spring Lettuce and Spinach w/ Gorgonzola Cheese, Frosted Pecans & Sliced Strawberries. Served w/ a Honey Balsamic Dressing
• ICEBERG WEDGE SALAD – Dressed with Smoked Bacon, Sliced Grape Tomatoes, Spicy Pecans & Bleu Cheese Crumbles. Served with a Creamy Bleu Cheese Dressing
• FIELD OF GREENS – Torn Hearts of Romaine Dressed with Dry Roasted Garbanzo Beans, Roasted Red Bell Peppers, Artichoke Hearts & Shaved Parmesan Cheese Served with a Light Caesar Dressing
• ROASTED BEET SALAD – Blood Oranges, Roasted Gold & Red Beets with Spicy Arugula and Baby Spinach tossed in a Blood Orange Sherry Vinaigrette

Seafood

• SCAMPI STYLE PRAWNS – Tiger Prawns sautéed in Cognac Butter
• GRILLED PRAWNS – Grilled Jumbo Butterflied Prawns with Lemon Butter
• GRILLED HALIBUT – Finished with a Lemon Beurre Blanc Sauce
• GRILLED SALMON – Fresh Atlantic Grilled Salmon with a Chardonnay Dill Cream Sauce
• SALMON PICATTA – Fresh Salmon Floured and dipped in Egg. Topped with Traditional Butter, Lemon, White Wine Sauce & Cappers
• PISTACHIO CRUSTED SALMON – Pan Seared with a Apricot and Pink Peppercorn Beurre Blanc Sauce
• COD PARMESAN – Fresh Cod baked in Parmesan Cheese & Fresh Herb Aioli and served over Buttered Zucchini Ribbons

Poultry & Pork

• SCAMPI STYLE CHICKEN – Pan Sautéed in a White Wine Butter Sauce with Minced Garlic & Italian Flat Leaf Parsley
• CHICKEN PICCATA – Pan Sautéed Tenderized Chicken Breast Dredged in Flour in a Traditional White Wine Butter Sauce with Fresh Capers & a Hint of Lemon
• PARMESAN CRUSTED CHICKEN – Breaded with Parmesan and Herbs and Topped with a Sage Butter Sauce
• CHICKEN PECAN – Tenderized Chicken Breast Stuffed with House Cornbread Stuffing & a Pecan Crust. Served with a Sherry Cream Sauce
• CHICKEN MADEIRA – Roasted Chicken Breast, Petit Carrots, Pearl Onions & Wild Mushrooms in a Madeira Wine Sauce with a Hint of Rosemary
• GREEK CHICKEN – Lightly Floured & Sautéed Stuffed Chicken Breast with Crumbled Feta Cheese, Sun Dried Tomatoes & Kalamata Olives. Finished with Basil & Garlic infused Olive Oil with Diced Roma Tomatoes
• ITALIAN STUFFED CHICKEN – Pan Seared Stuffed Chicken Breast with Sautéed Italian Sausage, Baby Spinach & Gorgonzola Cheese. Served with Creamy Marinara Sauce
• APRICOT CHICKEN CORDON BLEU – Stuffed with Dried Apricots, Diced Prosciutto & Bleu Cheese Finished with a Sherry Cream Sauce
• CHICKEN WITH BRUSSEL SPROUTS – Grilled Chicken Breast & Sautéed Brussels Sprouts with a Tangy Mustard Sauce
•  ROASTED PORK TENDERLOIN – Thyme & Lavender Scented with a Cranberry-Port Sauce
• SPICED PORK TENDERLOIN– Rubbed with a blend of Coriander, Pepper, Cinnamon & Nutmeg. Pan seared and sliced then topped with Sautéed Apples, Shallots and Thyme
• HERB CRUSTED MEDALLIONS – Encrusted with Fresh Herbs, Rosemary, Roasted Garlic and a Dijon Paste

Beef

• TRI TIP STEAK – Marinated in Olive Oil and Santa Maria Style Rub then Grilled to Perfection.
• GRILLED SIRLOIN WITH WILD MUSHROOMS – Marinated Top Sirloin in Sesame Soy Served Sliced with Fresh Shitake, Porcini & Oyster Mushrooms
• GRILLED SKIRT STEAK – Marinated and topped with Pink Peppercorn Butter Sauce & Sautéed Red Onions
• DRY AGED NEW YORK STRIP STEAK – Dry Aged New York Steak, roasted to perfection and served with Au Jus.
• MEDITERRANEAN ROLLED SKIRT STEAK – Stuffed with Sun Dried Tomatoes, Baby Spinach & Three Cheeses Drizzled with a Demi Glaze
• BEEF BROCHETTES – Grilled Beef Tenderloin on Wooden Skewers with Mushrooms, Red & Green Bell Peppers & Red Onions with a Teriyaki Glaze
• CHECKERS SHORT RIBS – Slow Cooked in a Red Wine Sauce with Mini Pearl Onions, Carrots, Celery, Whole Black Peppercorns with a Hint of Bay Leaf
• GRILLED BEEF TENDERLOIN – With Sautéed Porcini Mushrooms, Served with Herb and Pepper Boursin Sauce
• GRILLED FILET MIGNON – Grilled to Perfection with Merlot Demi Glace
• BACON WRAPPED FILET MIGNON – Drizzled with a Zinfandel & Black Peppercorn, Béarnaise Sauce
• ROASTED PRIME RIB – Boneless Aged Prime Rib Rubbed with Rosemary & Garlic roasted to Perfection. Au Jus & Horseradish Cream Served on the Side
• BLACK & BLEU STUFFED STEAK – Beef Tenderloin stuffed with Gorgonzola Cheese, Blackberries and Spinach. Roasted to medium Rare then finished with Blackberry Port Reduction Sauce.

Vegetarian & Vegan

• PORTOBELLO MUSHROOM – Baby Spinach, Feta & Breadcrumb Mix drizzled with a creamy Marsala sauce
• CHILI PAINTED PORTOBELLO – In Flaky Puff Pastry Baked to a Golden Brown with a Chipotle Cream Sauce
• SUGAR SNAP PEAS IN PASTA – Tossed with Angel Hair Pasta, Roasted Garlic and Shaved Parmesan
• GRILLED EGGPLANT STACK – Layered Grilled Eggplant, Spinach & Cheese Blend, Roasted Red Bell Peppers and Artichokes, topped with Marinara
• POTATO CAKE STACK WITH ROASTED BEET MEDALLIONS (VEGAN) – Golden Yukon Potato & Pesto cakes sautéed until golden with layers of caramelized onions, red and golden beets. Topped with crispy shallots and black currant balsamic reduction

Potatoes, Rice & Pasta Side Dishes

Choose One

• PORCINI CRUSTED POTATOES – Baby Red Potatoes Baked to Perfection with a Porcini Crust
• BLENDED SWEET GOLD MASHED – Yukon Gold and Sweet Yams Whipped with Heavy Cream & Butter and Seasoned with Rosemary and Garlic
• MASHED YAMS – With Brown Sugar & Butter
• GARLIC MASHED POTATOES – Roasted Garlic, Butter, Cream, Salt & Pepper with Spring Chives
• RED SKINNED MASHED POTATOES – Finished with fresh Sweet Basil Oil
• SCALLOPED POTATOES – Layers of Buttery Yukon Gold Potatoes & Cheese Baked to a Golden Brown
• TWICE BAKED POTATOES – Red Mashed Potatoes, Smoked Cheddar Cheese & Green Onion
• ROASTED YUKON GOLD POTATOES – Fresh Garlic, Rosemary and Oregano
• WILD RICE – Tossed with Matchstick Carrots and Sliced Mushrooms
• FRIED RICE – Quick Fry with Soy, Minced Carrots, Baby Peas & Egg
• JASMINE RICE – With Sautéed Mushrooms, Fresh Parsley and Parmesan Cheese
• BASMATI RICE PILAF – Dressed with Peas, Carrots and Fresh Parsley
• HOMESTYLE CORNBREAD STUFFING – With Diced Andouille Sausage
• FUSILLI ALFREDO – Garlic and Parmesan Cheese
• FETTUCCINE ALFREDO – With Parmesan Cheese on the Side
• PESTO CREAM PENNE – With Mushrooms and Toasted Pine Nuts
• PENNE MARINARA – Dressed in House Marinara Sauce with Chili Flakes & Shaved Parmesan Cheese on the Side
• CALIFORNIA FRESH PENNE – Tossed with Virgin Olive Oil, Fresh Garlic, Roma Tomatoes and Fresh Sweet Basil
• PENNE PORTOBELLO PASTA ENTREE – Grilled Portobello Mushrooms, Diced Italian Sausage & Chicken, Bay Spinach & Roasted Garlic Tossed in Alfredo Sauce

Vegetable Side Dishes

Choose One

• BRUSSEL SPROUTS & CHESTNUTS – Coated with Heavy Cream and topped with Bleu Cheese Crumble
• FARMERS MARKET VEGETABLE MEDLEY – Carrots, Zucchini, Yellow Squash and Red Bell Pepper Sautéed with Fresh Chopped Garlic, Tarragon, Thyme and Lemon Pepper
• ROASTED CAULIFLOWER – Topped with Capers and Bread Crumbs
• GREEN BEAN ALMONDINE – Finished in Lemon Butter and Slivered Almonds
• WINTER VEGETABLE MEDLEY – Broccoli, Carrots and Cauliflower
• GRILLED ZUCCHINI MIX – Zucchini, Sautéed Mushrooms, Roma Tomatoes and Sweet Basil, in Garlic Olive Oil
• VEGETABLE MEDLEY – Julienne Carrots, Long Green Beans and Button Mushrooms in Lemon Thyme Butter
• ROASTED AUTUMN VEGETABLES – An Assortment of Roasted Autumn Vegetables including Butternut Squash, Rutabagas, Beets and Parsnips with Shallots, Fresh Sage, Thyme and Oregano
• GRILLED ASPARAGUS – In a Lemon Butter Garlic Sauce
• ROASTED LEEKS – With Horseradish Cream Sauce on the Side
• HICKORY SMOKED VEGETABLES – Assortment of Zucchini, Yellow Squash, Portobello Mushrooms, Red Onion and Red Bell Pepper, with Button Mushrooms in a Balsamic and Walnut Oil Marinade
• BUTTERNUT SQUASH – Drizzled with Lemon Apple Butter Sauce, Crispy Sage and Walnuts
• HONEY GLAZED CARROTS – Honey Glazed Carrots with Shallots and Ginger
• CAULIFLOWER LEEK KUGEL – Baked to a Golden Brown with a Almond Herb Crust
• PETITE CARROTS – Served in a Creamy Sherry Sauce
• BROCCOLI  – Steamed with Lemon Pepper Butter

Desserts

• HAND DIPPED BISCOTTI – Chocolate Almond Orange
• CHEESECAKE LOLLIPOPS – Rich Cheesecake Round on a Lollipop Sticks, Dipped in Assorted Toppings to include Cherry Pink Cashmere, Toffee Chocolate Crunch & Peanut Butter Dreams
• FRENCH PASTRIES – Bite Size Chocolate Dipped Eclairs, Cream Puffs, Napoleons & Petit Fours
• MINI FRUIT TARTS – Bite Size Tartlet Layered with Custard & Seasonal Fruit
• FRUIT BROCHETTES – Vine Ripe Strawberries, Cantaloupe, Pineapple, Honeydew & Brownie Square on a Bamboo Skewer. Served with Your Choice of Our Lemon Yogurt or Chocolate Sauce
• LONG STEMMED CHOCOLATE STRAWBERRIES – Vine Ripe Strawberries Dipped in Premium Grade Dark, Milk Chocolate and White Chocolate
• TIRAMISU – Lady Fingers Soaked in Espresso & Rum with Rich Layers of Custard, Dusted with Nutmeg
• ORANGE CRÈME BRULE – Sinfully rich Crème Brulee with Orange Essence and a Caramelized Sugar Crust Served in a Demitasse Cup with a Candied Orange Rind Garnish
• POTS DE CRÈME SHOTS – Layers of Chocolate Truffle & Butterscotch Cream Finished with a Dollop of Fresh Whipped Cream
• THREE RIVERS – Chocolate Sauce, Black Cherry Sauce & Vanilla Bean Sauce with Brownie, Pound Cake Squares & Rice Crispy Squares for Dipping
• HOUSE MADE BREAD PUDDING – Served with Warm Whiskey Vanilla Sauce
• CLASSIC CRÈME BRULEE – Velvety & Sinfully Rich Crème Brulee with a Caramelized Sugar Crust
• FLOURLESS CHOCOLATE TORTE – Decadent Valhorra Chocolate Torte Garnished with Fresh Berries & Grand Marnier Spiked Vanilla Bean Crème