the following menus are purely samples to provide a taste of what we can do. our approach is to create individual menus that reflect each client's occasion. pricing is a variable that is factored by menu choices, seasonal costs and even size of event. (economy of scale). you can expect the price per person for an event to range anywhere from $30 to $130 with the average coming in at around $50. labor and rentals are separate.

Hors D'ouerve and Passed Plates (our favored style of entertaining)

this style lends itself to a fluid, fun night of socializing and conversation

Butlered Hors doeuvre

Lobster Beggar Purse

House Cured Salmon with Celery Gin Puree

Crab and Garlic Flan

Five Spice Tuna with Asian Red Sauce

Zucchini and Potato Pancake with Smoked Trout and Red Pepper Jelly

Smoked Duck and Pickled Mango

 Bacon Wrapped Medjool Date with Gorgonzola, Aged Balsamic

Pulled Pork Egg Roll

Lamb Satay with Caramel Soy

Miso Poached Chicken Wonton

Heart of Palm Cakes with Lemon Aioli

Gruyere and Ale Bisque with Cheese Straw

White Bean, Olive, Smoked Scallion in Corn Cup


Small Plates

Raw Bar Plate

BBQ Brisket with Corn Pudding

Warm Goat Cheese with Wilted Spinach, Fig Compote, Caramelized Walnuts



Coffee Cake – Espresso Cake, Coffee Ice Cream, Chocolate Coffee Beans, Candied Mango

 Crème Brulees

Fresh Citrus with Sauterne Jelly

Warm Raspberry “Cocoa” with Marzipan Marshmallows

Cocoa Brownies

Homemade Cashew Brittle



A celebration Dinner

light starters with a grand meal

Butlered Hors doeuvre

Seafood Beggar Purse

Grappa Cured Striped Bass

Grilled Shrimp on CHive Mashed Potato

BeefSatay with Harissa

Pigs in a BlanketAnd Miniature Burgers

 Mozzarella Wonton

Guacamole in Corn CUp



Grilled Skirt Steak with Sweet Potato Frites, Chipolte Tomato, Black Rum Glace, and La Tur Triple Cream

Miso Marinated Cod with Baby Bok Choy and Lemongrass 

Berber Chicken with Grapefruit CHimichurri

Angel Hair Pasta with Arugula, Raddichio, Fresh Tomato

Baby Eggplant, Ricotta Salata, Toasted Almonds with Pancetta and Scallion Oil 

Lemon Caraway Couscous with Early Peas

Fava Beans with Roasted Shallot and Dates

Crazy Salad with Mango, Smoked Mozzarella, and Cashews, Balsamic



Shortcake Station

A chef manned station serving up the traditional biscuit shortcake with:

Fresh Berries, Mango, Pineapple With Mascapone Crème And Cookie Streusal


Butlered Milkshakes in Glass Milk Bottles with homemade donuts


A Simple Luncheon

When room temperature is needed

Stationary Hors D’oeurve


White Bean and Olive Dip

Bacon Candy


Steak and Blue Cheese Wrap with Oven Dried Tomato and Crispy Onions

Fresh Mozzarella and Roast Pepper Wrap

Diced Grilled Chicken with Zuchini Grape Tomato and Pine Nuts

With Lemon Caraway Dressing

Shrimp and New Potato and AvocadoSalad with Bacon Crisps

Angel Hair Pasta with Raddichio Arugala and Tomato

Crazy Salad



Chocolate Mousse and Mandarin Tiramisu