À la Carte Catering Menu

Chopped salmon with honey and lemon zest on a sesame rice cracker.

Assorted cheeses, cured meats, nuts, dried fruits, jams and crackers.

Passed Bamboo Cones of Buttery Popcorn

Toasted marshmallows and melting chocolate between graham crackers.

Soft pretzels with mustard, honey mustard, chocolate sauce and salsa.

Served with couscous pilaf and a seasonal vegetable.

Chicken thigh wrapped in brown sugar bacon with balsamic-date reduction.

Beef tenderloin with mushroom duxelles wrapped in puff pastry.

Served with rice pilaf and seasonal vegetables.

Seared shrimp wrapped in maple bacon with sweet chile glaze.

Home-style meatloaf with roasted garlic whipped potatoes.

Sliced New York cheesecake with an assortment of toppings.

Jumbo cookies filled with vanilla ice cream, rolled in chips or Oreo crumbs.

Apple, peach and cherry cobblers served hot with vanilla ice cream.

Buttermilk fried chicken in a mini savory waffle cone with sriracha maple drizzle.

Apricot marmalade glaze and pistachio dust, served with sweet potato hash.

Slow simmered duck breast with apples and brie on focaccia toast.

Slow braised short rib finished with fresh rosemary, thyme and parsley.

Pan seared tilapia with sriracha pepper cream and lime.

Braised Korean spiced pulled BBQ beef with classic taco toppings.

Lobster, corn and Cajun spices in tempura batter with champagne Dijon sauce.

Topped with powdered sugar, whipped cream and chocolate sauce.

A four-hour beer and wine bar service.

Crabmeat patties pan seared and topped with red pepper aioli.

A four-hour premium full bar service.

With mango salsa and walnut infused orzo.

Served with butternut squash mashed potatoes and seasonal vegetables.

Duck confit with brandy spiked apricot preserves.

Served with relish, mustard and ketchup.

Chicken breast with sage, buffalo mozzarella and Parma ham.

California rolls, salmon and tuna sashimi with pickled ginger and soy.

Seared snow crab and lump crab patties with four classic sauces.

With caramelized onions, walnuts and Fontina polenta.

Fresh berries, grapes and assorted domestic and imported cheeses.

Poached salmon with spinach and feta rolled in puff pastry.

Jumbo shrimp in coconut milk and panko, served with mango habanero sauce.

Deviled eggs, chive biscuits, jalapeno fritters and more Southern bites.

Crispy buttermilk fried chicken on a fluffy waffle with maple butter gravy.

Chef-caramelized bananas with brown sugar, butter and brandy over ice cream.

Served with potato soufflé and a seasonal vegetable.

Flaked salmon with dill, topped with cucumber relish.

Ahi tuna and salmon over rice with assorted toppings and sauces.

Fried masa sopas with pulled chicken mole, poblano pulled pork and cotija.

Beef empanadas, taquitos, quesadillas and tamale bites with salsa and guacamole.

Served with truffle aioli.

Cinnamon sugar churros with an array of sauces and toppings.

Served with cheese dipping sauce.

Smoked salmon with mascarpone cheese and fried avocado.

Served with gnocchi, horseradish cream sauce and beet puree.

Chef-manned crepe bar filled with mushroom ragout and melted Gruyere.

Choice of tuna ceviche, seafood mix or Bahama style conch salad with tortilla chips.

Mini Cheeseburgers

Tequila-lime shrimp with pico in a corn masa pocket.

Butter poached lobster with melted fontina between Texas toast.

Sautéed cheese ravioli with walnut pesto cream sauce.

Taster spoons displayed vertically, choice of lobster & corn crème brulee or salmon tartar.

Chocolate Chip Cookies & Milk Shooters

New England lobster slaw with herb aioli in a profiterole bun.

Pecan, apple, cherry or chocolate mousse.

Chicken topped with melted brie, served with sweet smashed potatoes and seasonal vegetables.

Seared udon noodles with chicken, beef, shrimp and vegetables.

Scrambled eggs with choice of fillings, served with homemade salsa.

Served with roasted garlic mashed potatoes and roasted carrots.

Lemongrass infused tuna on wonton crisp with wasabi aioli.

Pita pocket filled with chicken shawarma and sesame tahini sauce.

Ground lamb meatball with exotic spices and tomato coulis.

Wafer thin beef tenderloin with caramelized goat cheese and walnuts on focaccia.

A four-hour name brand full bar service.

Served with roasted sweet potatoes and a citrus segment salad.

Grilled flatbread and baguette with assorted spreads and toppings.

Filet mignon with caramelized onion and fig marmalade on baguette.

Chicken fried chicken breast on a buttermilk biscuit with smoky paprika aioli.

Served with wild mushroom risotto and a seasonal vegetable.

Bamboo Cones Filled with Mini Churros

Bamboo Cones Filled with Glazed Donut Holes

Citrus marinated red snapper, shrimp and cod topped with avocado crème.

Bordelaise sauce and dill beurre blanc, with wild rice and haricot verts.

With candied walnuts and creamy polenta.

Boiled jumbo shrimp in a horseradish spiked Bloody Mary shot.

Fig demi glace, with potato soufflé and sautéed squash.

Sea scallops wrapped in bacon with orange-honey mignonette.

Chive potato pancake with crème fraiche and salmon caviar.

Served with cranberry quinoa pilaf and a seasonal vegetable.