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Appetizers and Starters

-Seared scallops with caviar and potato chive moussaline

-Fried zucchini wrapped mozzarella

-Mini fish tacos with avocado and cilantro lime dressing

-Jumbo shrimp cocktail with cocktail sauce

-Ahi tuna poke served in a martini glass

-Lobster bisque

-Tomato bisque

-Minestrone soup

-Arugula beet salad with goat cheese and dijon vinaigrette

-Antipasto chicpea salad over butter leaf with lemon vinaigrette

-Ceasar salad with pine nuts and tomato

-Chef's home salad (Spring mix, micro greens, carrot, berries, cucumber, tomato, red onion, and sunflower seeds with olive oil and balsamic vinaigrette.)

-Charcuterie platter display

-Mezze platter display

Entree Options

-Filet mignon

Served with confit potato, asparagus tips, and tarragon aioli finished with veil demi glace'

-New York strip

Served with Garlic and herb roasted baby potatoes, gourmet Vegetable blend and finished with peppercorn cream sauce

-Chicken and wild mushroom roulade

Served with roasted corn risotto and finished with sauvignon cream sauce

-Confit duck

Served with wild rice, steamed broccoli and finished with red wine reduction

-Moroccan spiced salmon

Served with lentils, crispy pancetta, spinach and blistered tomatoes

-Chicken, spinach and ricotta tortellini

Served with roasted red pepper sauce

-Butternut squash ravioli

Served with a sage, butter and wine sauce

-Pesto fettuccine alfredo

Served with sliced prime steak

Desserts

-New York cheesecake

Served with fresh berries and mixed berry wine sauce

-Kahlua tiramisu

-Vanilla bean creme brûlée

served with passion fruit caviar

-Decadent fudge brownie

served with whipped cream, honey-roasted almonds and mixed berry sauce

-Cider poached pear

served with greek yogurt gelato, honey-roasted pistachios and honey drizzle

Looking for something specific? No problem! Contact Chef Brett and he will do his "best" to accommodate all your needs.