Charcuterie Board
A variety of meats, cheeses and accompaniments arranged on a serving board
Parmesan Cauliflower Mushroom Risotto Arancini
served with red wine marinara sauce
Pesto Shrimp Crostini
with brie basil spread and micro greens
Cherry Tomato Bruschetta
with crispy pancetta and micro arugula garnish
Baked Potato Style Panko Crusted Fritters
with and garlic aioli ranch and broccoli micro greens
Old Bay Lobster Crab Cake Blend
topped with crispy leeks and lemon dill tartar sauce
Spinach, Heirloom Tomato and Charcuterie Basil Flatbread
topped with Asiago cheese/Italian cheese blend
Thyme Garlic Creamy Broccoli Soup
with roasted broccolini garnish
Poultry Herbed White Wine Baked Potato Soup
with applewood bacon, chives, and cheddar
Clam Corn Chowder
topped with crispy leek and micro green garnish
Rosemary Garlic Brandy Braised Lobster Bisque
with lemon peppered shrimp and scallion micro green garnish
Greek-Style Butter Lettuce Stack
with goat cheese cream purée and kalamata olives, shaved cucumbers, and cherry tomatoes; served with a mustard vinaigrette
Deconstructed Romaine Spear Caesar Salad
with French bread croutons
Bleu Cheese Wedge Salad
topped with Balsamic glaze, red onions, applewood bacon, Bleu cheese crumbles, and thinly sliced cherry tomatoes
Chiffonade Spinach, Strawberry and Feta Salad
tossed with candied pecan honey Dijon Vinaigrette Dressing
Thyme Garlic Filet with a Shallot Red Wine Bone Marrow Reduction
Thyme garlic marinated Filet topped shallot red wine bone marrow reduction sauce served with baked potato style hash with sliced asparagus / shaved Brussel sprouts medley
Herb-Crusted Salmon with Lemon Beurre Blanc Shrimp Sauce
Herb-crusted Atlantic salmon with a lemon beurre Blanc shrimp topping sauce served with a garlic butter mashed potato, balsamic glazed broccolini and madeira wine reduced mushrooms
Rosemary Roasted Chicken Breast with a White Wine Chicken Jus
Lemon poultry seasoned quartered chicken with garlic butter chicken jus and roasted corn puree. Served with a leek, broccolini, split asparagus and rice pilaf
Lemon Dill Chilean Sea Bass with Butter-Thyme Caper White Wine Sauce
Lemon dill marinated Chilean sea bass topped with a white wine caper butter sauce and served with sauteed snap peas and shallots, with a rice pilaf
Thyme-Garlic Braised Short Rib with a Cauliflower Parmesan Risotto
Garlic-thyme herbed butter braised short rib with a cauliflower parmesan risotto, served with sautéed snap peas and crispy leek garnish
White Chocolate Double Fudge Brownie with Bailey’s Cream Sauce
topped with chiffonade mint and vanilla bean ice cream
Shaved Chocolate Bread Pudding
with mixed berry sauce topping and vanilla whipped cream
Gingerbread Crusted Apple Pie Tart
served with Bailey’s cream sauce, vanilla bean ice cream and chiffonade mint leaves
Vanilla Strawberry Cream Compote Funnel Cake
topped with vanilla gelato and chiffonade mint leaves