Small Venue Concepts
Appetizers
Baked meatballs
herbed cheese, rustic bread
Duck confit
crostini’s, seasonal jam
meat and cheese board
crudité
mix vegetables served with dips
Carrot Hummus
sautéed calamari
Hot cherry butter
Carrot Hummus
vegetable dippers
Baked brie
gourmet crackers
Seared bourbon foie gras
duck fat toasted crostini’s,
Lamb lollipops
chimichurri
chicken satay skewer
toasted peanuts
oysters
fresh shucked/baked/fried, mignotte, cocktail sauce, gerbiche
Salad
Greek
Caesar
wedge
House
Three bean
Potato
Egg
Waldorf
Dinner
Risotto
add protien of choice, butter sauce
Bacon wrapped filet Mignon
olive oil fingerling mashed potato, fresh steamed broccoli and grated parmesan. added sides: fried oyster, seared scallops, Maison butter
Shrimp scampi
linguine, garlic, shallot, tomato, white wine butter sauce
wine
Shrimp and sausage pasta
italian sausage, garlic shallots, capers, fresh shrimp, linguine, crushed red pepper, add tomato sauce/alfardo /or white
wine
Rack of lamb
minted jelly, jus, chefs choice mashed potato, green beans
Parchment wrapped Cod
chorizo, corn, creamed leeks, served along orzo and vegetable
osso Buco
cheesey polenta, pan jus, topped with gremlata
Roasted pork loin
pan seared, roasted to perfection, served with pan gravy, starch and vegetable
Chicken Parmesan
real marinara, mozzarella cheese, served with al Dante linguine and garlic bread
Chicken startler breast
roasted to a crispy skin, served with two sides, cilantro garlic sauce
Seared salmon
vegetable quinoa, dill sauce
Expresso and lavender rubbed tuna,
grilled or seared tuna steak(med-rare) sous sous and vegetable
Desserts
Seasonal bread pudding
creme brûlée
cupcakes
cookie platter
whoppipies