Appetizer Selection
Vegetarian
• Herbed Goat Cheese and Seedless Red Grape Lollipops topped with Crushed Pistachio
• Seared Medallion Of Polenta topped with Balsamic Cremini Mushrooms
• Sweet Onions & Toasted Walnut Flan in Filo Cups with Gruyere Cheese & Nutmeg
• Home Made Italian Arancini with Arborio Risotto, Provolone Cheese & Sautéed Spinach served with Roasted Tomato Purée
• Herbed Goat Cheese & Grilled Portabella Mushrooms served on Grilled Crostini topped with Balsamic Drizzle
• Roasted Butternut Squash, Fall Mushrooms & Roasted Red Beets Bruschetta topped with Parmesan Cheese & Fresh Herb Drizzle served in Rustic Wooden Spoon
• Home Made Vegetarian Empanada with Diced Potatoes, Golden Raisins & Mexican Chihuahua Cheese
• Squared Crispy Flat Bread topped with Fontina Cheese, Baby Spinach, Oven Dried Tomatoes & Aged Balsamic Drizzle
• Seared Polenta Medallions topped with Cremini Mushrooms & Balsamic Drizzle
• Caprese Skewers with Cherry Tomatoes, Fresh Mozzarella Cheese, Fresh Basil & Aged Balsamic Vinaigrette
• Traditional Vegetarian Samosas filled with Spices, Potatoes & Peas served with Raita Sauce on the side
• Tuscany Style Tomato Bruschetta with Chopped Artichoke Hearts, Fresh Basil & White Balsamic served in Wooden Spoon & topped with Parmesan Cheese Crostini
• Herbed Goat Cheese Rosemary Garlic Crostini topped with Roasted Red & Golden Beets and Fresh Basil
• Pan Fried Chihuahua Cheese Quesadilla with Smoked Poblano Peppers, Korn Kernels & Fresh Cilantro on a Corn Tortilla served with Roasted Tomatillo Salsa on the side
• Roasted Eggplant Caponata served on a Toasted Crostini topped with Fresh Basil Leaves
Seafood
• Home Made Won-Ton Mini Tacos with Seared Ahi-Tuna, Thai Chili Aioli, Cucumber Relish & Micro Greens
• Maryland Mini Crab Cakes topped with Mild Chipotle Aioli
• Ménage a Trois Ceviche with Fresh Scallops, Shrimps & Red Snapper Filet tossed in Fresh Lime, Fresh Avocado & Jalapeños served in Wooden Spoon
• Hand Crafted Won-Ton Shells with Adobo Rubbed Poached Salmon topped with Avocado Aioli & Grilled Pineapple Relish
• Tuscany Style Grilled Shrimp Scampi dipped in a Lemon Garlic Sauce & White Wine
• Coconut Crusted Shrimp Skewers with Candied Ginger, Lime and Fresh Mango Purée served on the side
• Grilled Shrimp Skewers Marinated with Roasted Garlic, Red Pepper Flakes and Olive Oil
• Pancetta Wrapped Shrimp Skewers with a Tomato Basil Vinaigrette Dipping Sauce
• Seared Fresh Scallops Lollipops hand wrapped in Apple Smoked Bacon
• Grilled Shrimp & Andouille Sausage Skewers with Garlic Butter Glaze
• Pan Seared Lemon Butter Sea Scallops served in Rustic Wooden Spoon, topped with Home Made Avocado Smash
Poultry
• Coconut Crusted Chicken Breast on a Skewer, served with Fresh Mango, Lime & Candied Ginger Purée
• Korean Style Bulgogi Marinated Chicken Skewers, Grilled on Open Flame Fire
• Home Made Marinated & Grilled Chicken Empanadas with shredded Cheddar Cheese, Golden Raisins & Diced Potatoes
• Deep Fried Chicken Breast Skewer with a Perfect Blend of Seasonings & Dipped in a Signature Waffle Batter served with Pure Maple Syrup Drizzle
• Marinated Jerk Boneless Chicken Thighs Skewers with Fresh Lime, Cilantro & Pesto Drizzle served with Mango Ginger Purée
• Asian Style Grilled Chicken Breast Skewers, Marinated wit Sesame Oil, Soy Sauce, Rice Vinegar & Chili Flakes
• Peruvian Style Roasted Chicken Skewers served with a Signature Mild Cilantro-Lime Green Sauce
• Marinated & Grilled Chicken, seared in Hand Crafted Won-Ton Crispy Shells, topped with Avocado Aioli, Fresh Mango Relish & Micro Greens
• Southwest Smoked Chicken Poblano Pepper served in Filo Cups with Shredded Sharp Cheddar Cheese & Fresh Cilantro topped with Avocado Aioli
• Seared Duck Breast with Dijon & Fig Jam served on a Toasted Brioche
Beef
• Home Made Seasoned Beef Empanadas with Golden Raisins, Ground Cumin, Garlic Cloves & Chopped Onions
• Home Made Mini Beef Wellingtons with a Perfect Combination of Beef Tenderloin, Sautéed Mushrooms and Demi Glace
• Grilled & Diced Beef Tenderloin, Olive Oil, Horseradish & Fresh Rosemary Crème Fraîche on a Grilled Crostini
•House Made Tequila Marinated & Grilled Steak Empanada with Mexican Chihuahua Cheese & Jalapeño Peppers
• Home Made Italian Beef Mini Meatballs with Tomato Sauce, Fresh Parsley & Grated Parmesan Cheese
• Basil Pesto Beef Carpaccio served on a Truffle Oil & Rock Salt Crostini, topped with Tomato Olive Relish
• Grilled & Shaved Beef, Shitake Mushrooms, Roasted Shallots & Smoked Gouda Cheese in Filo Cups
Pork and Lamb
• Medjool Dates filled with Danish Blue Cheese & Toasted Almonds, wrapped in Apple Smoked Bacon
• Hand Crafted Corn Tortilla Shell with Green Chili Pork and topped with Fresh Tomatoes & Jalapeños Relish and Mexican Crema
• Grilled Baby Lamb Chops Marinated with Fresh Rosemary, Fresh Garlic & Virgin Olive Oil
• Saffron Marinated Grilled Lamb On Crostini with Greek Feta Cheese & Tomato Lemon Zest Relish
• Home Made Lamb Meatballs served with a Thick Yogurt Sauce
• Smoked Pork Tenderloin On Crostini with Berry Cream Cheese and Pickled Caraway Onions
Salad Selection
• Baby Mixed Greens with Fresh Apple Wedges, Crumbled Goat Cheese, Grape Tomatoes, Dried Cranberries, Caramelized Walnuts & Champagne Vinaigrette Dressing
• Baby Arugula with Sweet Mandarin Segments, Toasted Almonds, Red Grape Tomatoes, Shaved Asiago Cheese & Orange Roasted Shallots Vinaigrette Dressing
• Baby Arugula with Crunchy Jicama, Julienned Fresh Watermelon, Crumbled Feta Cheese & Red Wine Vinaigrette Dressing
• Baby Spinach with Fresh Strawberries, Toasted Almonds, Yellow Grape Tomatoes, Greek Feta Cheese & Red Wine Vinaigrette Dressing
• Baby Arugula with Roasted Red Beets, Chèvre Goat Cheese, Caramelized Walnuts & Yellow Grape Tomatoes with White Balsamic & Virgin Olive Oil
• Buratta Salad with Campari Tomatoes, Heirloom Yellow Tomatoes, Fresh Basil & Balsamic Vinaigrette Drizzle served on a Bed of Baby Arugula
• Baby Mixed Greens with Yellow & Red Grape Tomatoes, Shaved Manchego Cheese, Toasted Almonds & Artichoke Hearts with House Vinaigrette Dressing
• Caprese Salad with Baby Grape Tomatoes, Heirloom Yellow Tomatoes, Baby Fresh Mozzarella Cheese, Fresh Basil & Lite Balsamic Drizzle served on a Bed of Baby Arugula
• Baby Mixed Greens with Julienned Wisconsin Apples, Fresh Blueberries, Shaved Red Onions, Crumbled Goat Cheese & Champagne Vinaigrette Dressing
• Baby Arugula with Grilled Yellow Peppers, Grilled Vine Tomatoes, Grilled Red Onions, Shaved Manchego Cheese & Lime Vinaigrette Dressing
• Baby Arugula with Sicilian Olives, Red Grape Tomatoes, Hearts of Palms, Shaved Pecorino Cheese & Garlic Crouton with Italian Vinaigrette Dressing
• Baby Spinach with Apple Smoked Bacon, Toasted Almonds, Red Cherry Tomatoes, Manchego Cheese & Honey Sage Apple Cider Vinaigrette Dressing
Entrée Selections
Vegetarian
• Hand Crafted Spinach & Ricotta Cheese Ravioli tossed Virgin Olive Oil, Roasted Garlic Cloves, Roasted Red Peppers, Sautéed Shitake Mushrooms, Fresh Basil & Parmesan Cheese
• House Made Gnocchi with Fresh Basil, Roasted Tomatoes, Sautéed Shitake Mushrooms, Roasted Garlic, Pecorino Cheese & Virgin Olive Oil
• House Made Gnocchi with Creamy Pesto Sauce, Sun Dried Tomatoes & Fontina Cheese
• Homemade Lemony Wild Mushrooms & Asparagus Risotto topped with Grated Parmesan Cheese
• Saffron Arborio Risotto with Sautéed Shitake Mushrooms, Baby Portabella Mushrooms, Green Peas, Grated Romano Cheese & Chardonnay Lemon Zest
• House Made Crispy Lentil Cakes, topped with Fresh Mango Relish
• Home Made Spaghetti Squash Cakes topped with Sun Dried Tomatoes and Basil Aioli
• Four Cheese Baked Macaroni with Gouda Cheese, Manchego Cheese, Fontina Cheese & Sharp Wisconsin Cheese topped with Toasted Japanese Crumbs
• Hand Crafted Tender Pumpkin & Ricotta Cheese Stuffed Ravioli with Crisp Asparagus, Sweet Butternut Squash and Juicy Apples topped with a Butter Sage Sauce
• Tuscany Style Homemade Eggplant Medallions with Melted Provolone & Parmesan Cheese topped with Roasted Tomato Purée
• Signature Fingerling Potato Salad with Diced Red Onions, Red Bell Peppers and Stone Ground Mustard Vinaigrette
• Farro Salad with Roasted Asparagus, Grilled Red & Yellow Peppers and Sun Dried Tomatoes
• Quinoa Salad with Roasted Red Beets, Diced Butternut Squash & Crumbled Goat Cheese & Toasted Almonds tossed with Herbed Vinaigrette
• Grilled Vegetarian Tower with Tofu, Portabella Mushrooms, Yellow Squash, Zucchini Green and Red Peppers topped with Balsamic Drizzle
• Hand Crafted Spinach and Ricotta Cheese Ravioli served in a Creamy Tomato and Vodka Sauce with Fresh Basil
• Orichetti Pasta with Roasted Garlic & Lemon Butter Broccoli topped with Shaved Parmesan Cheese
• Red & White Quinoa Risotto with Roasted Beets, Butternut Squash, Asparagus Tips & Crumbled Goat Cheese
• Hand Crafted Red Quinoa Cake with Shelled Edamame, topped with Fresh Mango Relish
• Signature Lentil Salad with Diced Carrots, Chopped Red Onions, Roasted Garlic Cloves & Fresh Italian Parsley, topped with Balsamic Drizzle
Seafood
• Marinated & Grilled Fresh Atlantic Salmon Filet topped with Fresh Cilantro Mango Relish
• Pan Seared Fresh Atlantic Salmon Filet topped with Chopped Figs, Fresh Sage & Italian Pancetta
• Poached and Chilled Whole Fresh Salmon, Garnished with Fresh Dill, Capers & Thinly Sliced Seedless Cucumbers, served with Toasted Crostini & Cream Cheese
• Pan Seared Gulf of Mexico Sea Bass Marinated in Lemon, Thyme, Artichokes and Red Pepper Sauce
• Plum Glazed Grilled Fresh Halibut Fillet topped with Toasted Cashews Citrus Vinaigrette & Crispy Fried Parsnips
Poultry
• Pan Seared French Cut Chicken Breast Marinated with Olive Oil, Fresh Garlic and Provençal Herbs topped with Roasted Cherry Tomatoes and Lemony White Wine Sauce
• Bulgogi Style Marinated & Pan Seared Airline Chicken Breast topped with Fresh Mango Relish
• Seared Pecan Chicken Breast topped with Pecan Lime Cream Sauce & Roasted Corn Poblano Peppers Relish
• Seared Chicken Breast cooked in Lemon Beurre Blanc Sauce topped with Artichoke Hearts, Grilled Red Peppers & Spanish Green Olives
• Adobo Marinated & Grilled Chicken Breast served with Fresh Mango Relish on the side
• Spicy Jerk Chicken Breast with Lime Cilantro Aioli, served with Mango Ginger Puree
• Pan Grilled Chicken Piccata in a Zesty Lemon-Butter Sauce with Capers, Minced Garlic Cloves and Fresh Parsley
• Macadamia Crusted Chicken Breast with Rum Molasses, Cream Apricot and Pear Chutney
• Mascarpone Pocketed Chicken Breast with Fig Pistachio Orange Filling and Lemon Thyme Beurre Blanc Sauce
• Smoked Airline Chicken Breast Tikka Masala marinated in Yogurt and Garam with a Tomato Cream Sauce
• Texas Style Boneless Chicken Thighs Stuffed with Cream Cheese, Fresh Sliced Jalapeños & Toasted Pecans, Wrapped with Apple Smoked Bacon, served with Carolina BBQ sauce
• Marinated and Grilled Boneless Chicken Breast with Fresh Rosemary & Fresh Lemon Wheels
• Seared and Oven Roasted Traditional French Duck Breast with Caramelized Orange Zest Reduction
• Maple Sage Roasted Duck Breast, Chopped Scallions, Corn Fritters and Black Currant Puree
• Slow Cooked Duck Confit with Provencal Herbs and Cloves, served with a Homemade Gravy
• Pan Seared Duck Breast, topped with a Red Wine Raspberry Sauce
Beef, Pork & Lamb
• Oat Crusted Rack of Lamb marinated with Coriander and Zinfandel Reduction
• Classic Grilled Filet Mignon hand massaged with Fresh Rosemary, Virgin Olive Oil & Garlic Cloves, topped with Malbec Wine Reduction
• Slowly Braised Boneless Beef Short Ribs topped with Bourbon & Demi Glaze Reduction
• 6 Hours Braised Beef Brisket served with Natural Jus & Creamy Horseradish
• Kogi Marinated Rib Eye Steak with Signature Asian Flavors, Grilled on Open Flame Fire & topped with Compound Wasabi Butter
• Chef Carved Rosemary Crusted Grilled Beef Tenderloin served with Creamy Horseradish Sauce on the side
• Slow Roasted Prime Rib Au Jus with Fresh Thyme, Olive Oil & Garlic Cloves, served with Creamy Horseradish
• Traditional Italian Beef Tenderloin Tips cooked Vesuvio Style with White Wine, Garlic & Green Peas
• Slowly Braised Pineapple & Anchiote Boneless Pork Shoulder
• Grilled Pork Chop hand rubbed with Lemon Rosemary, Garlic Cloves & Olive Oil
Stations
Italian Station:
• Caprese Salad with Baby Grape Tomatoes, Heirloom Yellow Tomatoes, Baby Fresh Mozzarella Cheese, Fresh Basil & Lite Balsamic Drizzle, served on a Bed of Baby Arugula
• Hand Crafted Spinach & Ricotta Cheese Ravioli served in a Creamy Tomato & Vodka Sauce
• Grilled Italian Sausage served with Roasted Trim-Color Peppers and Hot Giardinera Mix
• Italian Bread
Tapas Station:
• Catalan Salad with Fresh Orange Segments, Spanish Black Olives, Golden Raisins, Julienne Red Onions, Fresh Mint & Raspberry Vinaigrette Dressing
•Poached and Chilled Whole Fresh Salmon, garnished with Fresh Dill, Capers & Thinly Sliced Seedless Cucumbers, served with Toasted Crostini & Cream Cheese
• Traditional Tortilla Espanola
Texas Station:
• Five Cheese Baked Macaroni & Cheese with Manchego, Fontina, Sharp Cheddar, Parmesan & Gruyere Cheese, topped with Toasted Japanese Crumbs
• Seasonal Pickled Vegetabless
• Smoked & Slowly Braised Beef Brisket served with Natural Jus & Creamy Horseradish
• Jalapeno Cornbread Muffins
French Station:
• French Style Haricots Verts with Butter
• Baby Red Mashed Potatoes with White Cheddar Cheese & Crème Fraîche
• French Style Slowly Braised Coq-Au-Vin with Rustic Carrots, Pearl Onions, White Button Mushrooms & Burgundy Wine Reduction
• French Bread
Gourmet Taco Station:
• Traditional Tender Lechon Asado
• Adobo Marinated & Grilled Boneless Chicken Thighs
• Red Beets & Roasted Butternut Squash
Served with sides of:
- Shredded Mexican Chihuahua Cheese
- Shredded Cabbage Slaw
- Home Made Salsa Verde
- Flour Tortilla
Mediterranean Station:
• Grape Leaf Dolmas with Lemon Rice
• Traditional Home Made Falafel served with Mint Yogurt Sauce
• Beef Kobbideh – Skewered Seasoned Ground Beef Broiled over an Open Flame Fire
Greek Station:
• Grape Tomato Salad with Diced Seedless Cucumbers, Fresh Radishes, Kalamata Greek Olives & Crumbled Feta Cheese tossed with Virgin Olive Oil & Red Wine Vinaigrette Dressing
• Grecian Style Roasted Potatoes with Fresh Herbs & Fresh Lemon Squeeze
• Mini Pork Souvlaki Marinated and Grilled with Fresh Lemon Squeeze