Sample Menus

Herb and garlic marinated shrimp- shrimp marinated in a spicy garlic, skewered and grilled to perfection

Stuffed garlic mushrooms with prosciutto- a tender mushroom cap stuffed with breadcrumbs and accented with a slice of prosciutto

Romas and Goats- tender vine-ripe tomatoes filled with a goat cheese and topped with a pesto drizzle

Prosciutto-wrapped shrimp- a tiger prawn wrapped in prosciutto with a hint of rosemary

Red pepper and Boursin tarts- roasted red pepper accented with a creamy cheese

Caprese Bites- Tomatoes layered with fresh Bocchini mozarella, basil and a light vinaigrette.

Ahi tuna and avocado tartare-  a delicate blend of seared ahi with creamy chunks of avocado atop a crispy sesame wonton triangle

Roast beef and arugula crostini with olive-red pepper relish- a medium rare roast beef atop a crisp baguette with goat cheese and finished with a red pepper relish

Herbed Chicken-Chutney salad on lettuce leaves-  a slightly sweet chicken salad atop a crisp lettuce leaf

 Tuscany
Penne with tomatoes, Kalmata olives and two cheeses

Sun-dried tomato and basil bread-strips

Mesclun Salad with feta, red peppers, cucumbers and Italian vinaigrette

Elegant Seafood

Salmon Phyllo Pillows with Spinach–dill sauce

Saffron Orzo with asparagus and peppers

Iceberg Wedge salad with blue cheese, crumbled bacon and chives

Sophisticated Chicken

Chicken Valdostana with Prosciutto and Fontina in a Sun-dried tomato cream

Buttered Fusilli with parmesan shavings

 Caesar Salad with Pecorino 

 Asian Fusion

Glazed Halibut with a Ginger Butter sauce

Coconut- Curry Basmati Rice

Sugar snap peas with toasted sesame oil and chives

Butter lettuce with Chili-Garlic Shrimp

Steak Night

Pan Roasted Filet Mignon with shallot-bacon beurre blanc sauce

Garlic Mashed Potatoes

Green beans with red peppers and pine nuts

Spinach Salad with warm feta-shallot dressing and Applewood smoked bacon

Italian Fresco

Chicken Breasts with Fennel-Mustard Butter and Radicchio

Orzo Salad with Heirloom Tomatoes and Her