Your menu should be as unique as you are.

When you book a private chef we create a custom menu that reflects you, your guests and the occasion you’re celebrating.

Over the past 25 years we’ve created a couple thousand one-of-a-kind menus for homeowners celebrating and their guests.

All of our menus are custom created for you.

Here are some menus to get you started thinking.

  • Mushroom Onion & Fontina Turnovers
  • Grilled Shrimp With Citrus Salsa On Fresh Corn Chips
  • Miniature Pizza Margherita
  • Miniature Quiche Lorraine
  • Curried Shrimp Salad With Papaya
  • Beluga Caviar & Creme Fraiche Bouchées
  • Shaved Rare Beef With Horseradish Cream On Toasts
  • Grilled Chicken Skewers With Satay
  • Turkey Empanadas With Molé
  • Crab & Salmon Cakes With Fresh Herb Aioli
  • Roquefort & Pear Canapés
  • Watercress & Cucumber Tea Sandwiches
  • Snow Crab Claws With Cocktail Sauce
  • Sharp Aged Cheddar Cheese Pinwheels
  • Cornmeal Crusted Fried Oysters With Cajun Remoulade
  • Prosciutto Wrapped Asparagus Spears
  • Spicy Fried Gruyere Croquettes
  • Dungeness Crab & Herbed Cream Cheese Toast Melties
  • Grilled Andouille Sausage With Honey Mustard
  • House Smoked Halibut Salad With Fresh Herbs In Puff Pastry
  • Baked Clams On The Half Shell With Roasted Peppers, Bacon & Parmesan
  • Charred Rare Lamb With Black Olive Tapenade
  • Endive Leaves With Smoked Trout Pate & Capers
  • Coconut Shrimp With Spicy Mango Chutney
  • Goose Liver Mousse On Flatbreads With Cornichon
  • Duck, Waterchesnut & Mango Wontons With Shiso & Soy Sauce
  • Tekka Maki Rolls With Soy & Wasab
  • Baked Brie In Puff Pastry With Gala Apples, Basalmic Port Reduction & Toasted Spiced Walnuts
  • House Smoked Salmon With Herbed Cream Cheese, Vidalia Onion, Capers & Sourdough Toasts
  • Selection Of Fine Cheeses & Cured Meats With Assorted House Baked Rolls & Breads, Olives & Pepperoncini & Seasonal Whole Fruits
  • Crudite Basket Filled With Fresh Organic Vegetables Served With Blue Cheese & French Onion Dips
  • Crystal Bowl Of Poached Chilled Jumbo Shrimp Served With House Cocktail Sauce & Lemon
  • Fondue Hot Pot: Gruyere With Kirsch Or Cheddar With Beer, Assorted Raw Organic Vegetables And Crusty Bread Chunks For Dipping
  • Antipasto Table: Fire Roasted Peppers & Capers, Grilled Marinated Mushrooms, Roasted Onion With Pignole Nuts & Balsamic, Chilled Green Beans & Asparagus In Vinaigrette, Buffalo Mozzarella Bocconcini & Cherry Tomatoes With Aged Peccorino
  • Sushi Selection Platter: Freshest Available Seafoods In Maki Hand Roll & Traditional Nigiri-Sushi Styles & Sashimi With Shoyu, Gari & Wasabi
  • Fresh Hand-Cut Salsas & Jicama Guacamole With Blue, Red & Yellow Chips
  • Lobster Bisque With Shrimp Toasts
  • Cream Of Wild Mushroom With Sherry & Fresh Herbs
  • Duck Consommé With Enoki Mushroom & Rosemary
  • Egg Flower Soup With Crisp Wonton Noodles
  • Spicy Cream Of Tomato Soup Topped With Cheddar & Bacon
  • Chilled Gazpacho With Grilled Shrimp & Hand Cut Croutons
  • Seafood & Andouille Gumbo With White Rice
  • Swirled Black & White Bean Soups With Cilantro
  • Curried Chicken With Dal & Naan
  • Turkey & Lentil With Black Bread
  • Oxtail Soup Garnished With Cracked Pepper Fritters
  • Lobster Minestrone
  • Split Pea With Smoked Hamhock
  • Sopa De Aztecas With Grilled Chicken & Fresh Tortilla Chips
  • Creamy Chicken Soup With Dumplings
  • Vichyssoise Potato & Leek With Bacon (Served Hot Or Cold)
  • Butternut Squash Puree With Julienned Ham & Pumpkin Seeds
  • Oyster Stew With Melted Brie & Leeks
  • Traditional New England Clam Chowder With New Potatoes
  • Red Bean & Ham With Corn Bread
  • Crab & Corn Chowder With Fresh Herbs
  • Miso Soup With Tofu Cubes & Hijiki, Kombu & Shiitake
  • Lamb & Barley With Roast Garlic & Fresh Thyme
  • Fennel & Walnut Soup With Sage Puffs
  • Vietnamese Shrimp Soup With Lemon Grass
  • Italian Cheese Chowder
  • Tortilla Soup Garnished With Shredded Grilled Chicken, Cheddar Cheese,
  • Sliced Avocado, Cilantro With Fresh Flour & Corn Chips
  • Zuppa Alla Senese – A Delicious Tuscan Minestrone
  • Grilled Eggplant, Zucchini, Scallion, Tomato, Red Onion, Garlic, Yellow Squash & Peppers With Extra Virgin Olive Oil, Herbs De Provence & Chevre
  • Caprese – Fresh Mozzarella, Vine Ripe Tomatoes, Thin Sliced Red Onion, Fresh Basil With First Pressed Olive Oil & Aged Red Wine Vinegar
  • Roast Red & Gold Beets, Arrugula, Orange Sections, Chevre, Spiced Caramelized Walnuts & Balsamic Dressing
  • Watercress, Haricot Vertes With Tomato Concasser, Shiitake Mushroom, Duck Confit & Sherry Vinaigrette
  • Marinated Fennel, Baby Artichoke, Button Mushrooms, Green Onion, Hearts Of Palm & Celery Root. Served In Raddichio Cups With Parmesan Toasts
  • Oriental Chicken With Crisp Greens, Bean Sprouts, Spicy Peanuts, Saifun Noodles, And Miso Honey Sake Dressing
  • Baby Spinach With Bacon, Hard Cooked Egg, Tomato Wedges & Fresh Cut Croutons
  • Rare Grilled Tuna Nicoise With Green Beans, Plum Tomato, Cucumber, Butter Lettuce, Herbed Olives, Anchovies, Grilled Peasant Bread & Saffron Mayonnaise
  • Mixed Greens With Toasted Pecans, Sliced Pear, & Blue Cheese Served With A Honey Apple Cider Dressing
  • Green Bean, Walnut & Feta Salad With a Mint Vinaigrette
  • Miso French Onion Soup Gratinée
  • Shredded Vegetable Fritters With Apple Butter
  • Cold Broccoli And Carrot Mousse With Parmesan Crisps
  • Broccoli Walnut And Cheddar Soufflé
  • Wild Rice And Pecan Griddle Cakes With Dried Cranberry Compote
  • Creamed Fresh Pea Soup With Dumplings
  • Braised Marinated Leeks In Puff Pastry
  • Garbanzo Bean Croquettes With Tahini Dipping Sauce
  • Tomatoes Stuffed With Hearts Of Palm With Spicy Mayonnaise
  • Spinach, Potato And Parsnip Soup With Cheese Puffs
  • Rye, Blue Cheese And Walnut Grilled Bruschetta
  • Deep Fried Silken Tofu With Ginger-Miso-Honey Dipping Sauce
  • Wild Mushroom And Shallot Stew With Steamed Rice
  • Asparagus And Feta Cheese Crêpes With Beet Sauce
  • Pan Fried Lentil And Onion Burgers With Homemade Spicy Ketchup
  • Creamy Non-Dairy Fettuccini Alfredo With Grilled Garlic Bread
  • Mushroom And Barley Stuffed Cabbage Rolls
  • Hearty Winter Vegetable Stew Served With Griddle Bread
  • Charred Tomato, Fresh Mozzarella And Basil Pizza
  • Scallioned Potato Bake With Toasted Pumpkin Seeds
  • Hazelnut And Mushroom Bread Pudding With Roast Vegetable Velouté
  • Grilled Tempeh And Snow Peas Tossed With Soba Noodles
  • Slow-Baked Kidney Bean Chili With Steamed Rice And Cornbread
  • Ricotta Gnocchi Over Egg Noodles With Pesto
  • Marinated, Grilled Seasonal Vegetable Shish Kabobs
  • Sharp Cheddar And Rice Strudel In A Pool Of Puréed Broccoli
  • Falafel With Tahini Lemon Sauce In Fresh Baked Pita
  • Grilled Swordfish Steaks Dijonaise With Fried Capers
  • Whole Baked Pompano With Shrimp & Herb Stuffing
  • Steamed Mussels With White Wine, Celery, Onion & French Fries
  • Trout Filled With Cornbread Fresh Sage Stuffing & Baked In Corn Husks
  • Oysters On The Half Shell With Fresh Cocktail Or Mignonette Sauce
  • Cedar Planked Salmon With Wild Rice Cakes
  • Seared Rare Tuna With Oriental Glaze, Sticky Rice & Ginger
  • Abalone, Crispy Fried With Herbed Mayo And Lemon
  • Grilled Snapper With Mango Salsa, Frijoles Negros & Fresh Tortilla Chips
  • Fried Frog Legs With Tartar Sauce & Fresh Herbs
  • Coquille Saint Jacques Served On The Shell
  • Crispy Fried Soft Shell Crab With Almond Lemon Butter
  • Cracked Broiled Lobster With Fresh Chilies Garlic & Herbs
  • Turbot Filet Baked With Mushrooms, White Wine & Gruyere
  • Lobster Or Mixed Seafood Newburg In Vol Au Vent Shells
  • English Style Fish & Chips Made With Fresh Scrod & Malt Vinegar
  • Potted Shrimp Terrine With Cucumber Salad
  • Fried Catfish Filets With Hush Puppies & Cajun Remoulade
  • Spicy Drunken Dungeness Crab With Ginger, Garlic & Hoisin
  • Risotto Of Bay Shrimp, Fresh Peas, & Asiago
  • Bluefish With Pimentos, Bacon, Olives & Rosemary En Papillote
  • Charcoal Grilled Marinated Baby Octopus
  • Escargot Bourguignon In Pastry Shells
  • Shrimp Scampi With Over Roasted Tomato & Steamed Rice
  • Whole Grilled Sardines With A Caper Persillade
  • North West Salmon Broiled & Served In A Mustard Tarragon Sauce
  • Blackened Breast Of Turkey With Avocado & Lime Cream
  • Grilled Curry Chicken With Naan & Mango Chutney
  • Peking Duck With Sticky Rice & Scallions
  • Pan Fried Quail With Currants & Wild Rice Pancakes
  • Roast Duckling Aux Olives With Boiled New Potatoes
  • Rosemary Walnut Chicken Sprinkled With Feta & Scallions
  • Sautéed Chicken Breasts With A Mustard Tarragon Sauce
  • Momma’s Fried Chicken With Buttermilk Biscuits & Giblet Gravy
  • Breast Of Goose With Cranberry Glaze & Wheat Berries
  • Lap Kai – A Thai Savory Chopped Chicken Dish
  • Braised Pheasant Farci With Black Truffles
  • Broiled Squab With Bacon & Sage Spoon Bread
  • Herb Roast Whole Baby Poussin With Garlic Mashed Potatoes
  • Chicken Kiev With Scalloped Potatoes & Green Onions
  • Confit D’oie Served En Cassoulet
  • Rabbit Fricassee With Baby Carrots & Fresh Peas
  • Vegetable Stuffed Whole Baby Chicken Baked In Salt Crust
  • Whole Deep Fried Turkey With Yams & Corn Bread
  • Charcoal Grilled Turkey Burgers With All The Fixin’s
  • Duck A L’orange With Grande Marnier & Black Rice
  • Chicken Provencal With Ratatouille & Grilled Potatoes
  • Turkey Fire Pot With Mung Bean Sprouts & Water Chestnuts
  • Coq Au Vin Served Over Fresh Herb Pasta Egg Noodles
  • Grilled Chicken & Vegetable Yakitori Skewers With Ginger & Soy
  • Turkey Mole With Corn Cakes, Avocado & Lime
  • Chicken & Sweetbreads With Button Mushroom & Cognac
  • Salmi Of Wild Duck With Fried Corn Meal Mush
  • Braised Tuscon Style Pot Roast With Chianti & Root Vegetables
  • Braised Lamb Shank With Garlic Mashed Potatoes
  • Roast Saddle Of Venison With Sweet Potatoes & Buttered Kale
  • Tornedos Of Beef With Bordelaise & Potato Mousseline
  • Crown Roast Rack Of Lamb With Minted Peas
  • Loin Of Pork With Orange Plum Glaze & Turnips
  • Beef Wellington With Bernaise & Blanched Asparagus
  • Wiener Schnitzel A La Holstein With Spaetzle
  • Steak Au Poivre With Cognac & Green Peppercorns
  • Pan Fried Calves Liver With Pancetta, Onions & Balsamic
  • Grilled Skirt Steak With Garlic Fries & Red Wine Gravy
  • Whole Roast Suckling Pig With Baked Spiced Apples
  • Beef Sukiyaki With Chow Fun Noodles & Bamboo Shoots
  • Buffalo Burgers On The Grill With All The Fixins’
  • Osso Bucco With Orzo & Gremolata
  • Boeuf Fondue Bourguignon With Horseradish Cream
  • Moose Steaks Teriyaki With White Rice Low Bush Cranberries
  • Roulade Of Veal Stuffed With Spinach & Shallots
  • Roast Leg Of Lamb With Rosemary & Natural Jus
  • Elk Steaks With Wild Mushroom & Sherry Gravy
  • Carbonnade Flamande With Boiled New Potatoes & Wax Beanz
  • Saverbraten With Potato Dumplings Or Spaetzle
  • House Corned Brisket Of Beef With Cabbage & Herbed Potatoes
  • Caribou Or Reindeer Shepherds Pie With Winter Vegetables
  • Venison Pot Pie With Crushed Black Peppercorn Crust
  • Individual Strawberry Tartelettes With Cottage & Cream Cheeses
  • Spiced Carrot & Parsnip Cake With Cream Cheese Frosting
  • Cinnamon Crust Peach Pie With Vanilla Ricotta Ice
  • Field Fresh Strawberries With Scotch Shortbread & Whip Cream
  • Traditional New England Apple Pie With Sharp Vermont Cheddar
  • Napa Valley Prune Cake With Port Wine
  • 3 Color Ice Cream Banana Splits With Peanut Brittle
  • Late Summer Blackberry Cobbler With Sweet Cream
  • Apricot Rum Sponge Cake With Creole Icing
  • Cider Jelly Rolz With Cinnamon Ice Cream
  • Tropical Fruit Napoleons With Coconut & Sesame Seeds
  • Angel Food Cake With Lemon Curd & Crème Chantilly
  • Cranberry Apple Tarts With Pecan Streusel Topping
  • Almond Biscuit Roulade With Fresh Raspberry Cream
  • Cookie Cups Filled With Fresh & Dried Fruit Compote
  • Mile High Sponge Cake With Fresh Apricots & Spiced Walnuts
  • Fresh Pineapple & Cherry Upside Down Cake
  • Granny Smith & Cinnamon Apple Strudel – Vanilla Bean Ice Cream
  • Cherries Jubilee Or Bananas Foster Flambéed Table Side
  • Golden Grande Marnier Cakelettes With Mandarin Oranges
  • Raspberry Tiramisu With Mascapone & Cognac
  • Tarte Tatin French Apple Upside Down Tarte With Cream Anglaise
  • Savarin Ring Filled With Fresh Berries
  • Blueberry Nectarine Pie With Sugar Lattice Top
  • Phyllo, Vanilla & Tart Cherry Ice Cream Sandwiches
  • Pastry Swans Filled With Cinnamon Apricot Ice Cream In Golden Cages
  • Buttermilk Country Cake With Crème Fraiche Topping & Fresh Peaches
  • Black Bottom Pie Chocolate Ganache & Vanilla Custard
  • Bittersweet Chocolate Soufflé With Raspberry Coulis
  • Chocolate & Cocoa Ice Cream With White Chocolate Truffles
  • White Chocolate Raviolis With Dark Chocolate Mousse Filling
  • Chocolate Marble Cake With Cognac Cream
  • Devil’s Food Cake With Whipped Chocolate Icing
  • Chocolate Cheese Cake With Fresh Berries
  • Individual Gooey Chocolate Soufflé Cakes
  • Chocolate Checker Board Cake With Chiffon Frosting
  • Spiced Cocoa Cake With Bavarian Maple Cream
  • Milk Chocolate Genoise Layer Cake With Cherry Confit
  • Grand Marnier Cakelettes With Chocolate Cream Glaze
  • All American Chocolate Butter Cake With Burnt Orange Frosting
  • Walnut Pumpkin Bundt Cake With Bittersweet Chocolate Drizzle
  • Chocolate Oblivion Torte With Raspberry Sauce
  • Semisweet Chocolate Chip Charlotte With Almonds
  • Chocolate Chip Cookie & Tahitian Vanilla Ice Cream Sandwich
  • Swiss Black Forest Cake With Dark Cherries
  • Chestnut & Chocolate Embrace With Cocoa Meringue
  • Triple Chocolate Wrapped Cake With Hazelnut Praline
  • Bittersweet Torte Royal With Rose Water
  • Chiffon Chocolate Mocha Oil Cake With Orange Icing
  • Traditional Sacher Torte With Almonds & Apricot Jam
  • Chocolate Raspberry Rum Trifle
  • German Chocolate Cake With Coconut & Pecans
  • Peanut & Chocolate Brittle Cupcakes

No matter what your occasion, we can create a special themed menu for you.

Here are a few samples.

Pit-roasted & steamed hard & soft-shell clams, mussels, Maine lobsters, fresh cod & blue fish.
Local Red Bliss Potatoes & fresh corn on the cob
Served with drawn butter, lemon, and crusty loaves.
Double chocolate roulade with fresh whipped cream & strawberries.

Individual cuts of beef, pork, and/or chicken on the grill or whole on the spit.
Meats are rubbed with dry herb mix, hickory smoked, then slow roasted over open coals.
Served with field fresh corn, BBQ sauce, cole slaw, ranch beans, baked potatoes, potato salad, and fresh rolls
Chocolate chip cookie & Tahitian vanilla bean ice cream sandwich.

Pit roasted whole suckling pig, whole fish in banana leaves, yams, cabbage, poi, lomi-lomi salmon, hearts of palm salad & pineapple-stuffed long pig.
Coconut, pineapple upside down cake.

King & Dungeness Crab, Chinook & Sockeye Salmon, Pacific Halibut and cultured oysters.
All steamed on fire heated rocks with seaweed.
Corn in the husk, Russet potatoes, garlic, lemon, fresh herb butter & fresh Alaskan Sourdough loaves.
Baked Alaska for dessert.

Brie, Baguettes & Basil with garden ripe red & yellow tomatoes, dilled cucumber salad, fresh basil pesto, watercress & crusty French bread loaves.
Served with chilled Napa Chardonnay.
Complimented by cinnamon carrot cake with sour cream frosting.

Caprese & Soprasetta thinly sliced on sourdough ciabatta bread with aioli, roasted peppers & grilled onions, served with pasta salad primavera & selected herbed olives.
Served with a Chianti Classico.
Honey orange bread with spiced cream cheese for dessert.

Chilled BBQ’d chicken n’ spare ribs, baked smoked beans, Napa cabbage slaw, Parker House rolls & new potato salad.
Served with chilled micro brews.
Afterward, enjoy double chocolate chip cookies & vanilla ice cream.

Baked Ham & sharp cheddar cheese with selected mustards, carrots & celery stix, black olive, bread & butter pickle, rye rolls & potato salad nicoise.
Served with chilled Johannes burg Riesling.
Then marble pound cake & watermelon.

Cheeses marinated in extra virgin olive oil with fresh herbs, olives & whole garlic.
Hard cooked quail eggs, roast quail with grapes, sourdough rolls with parsley butter & four-bean salad.
Served with Rose de Provence.
Topped off with Biscotti with fresh berries & crème fraiche.

Prix Fixe Menus

Each of our chefs has his/her own prix fixe menus.

All menu’s offer a soup or salad course, choice of entrée, dessert with coffee or tea service and a companion children’s menu.

Every menu is flexible enough to accommodate dietary restrictions and preferences.

Here are some samples.

Hors d’oeuvres
Moroccan Spiced Zucchini Fritters with Yogurt Mint Sauce

Choice of Soup or Salad
Fresh Tomato, Red Lentil and Chickpea Soup
Gado-Gado Shredded Vegetable Salad with Fried Shallot and Peanut Dressing

Saffron Scented Roasted Cauliflower Penne Pasta with Golden Raisins and Pine Nuts, served with Warm Artisanal Bread and Butter

Honey Roasted Pear with Chopped Pistachios with Vanilla Ice Cream and Caramel Sauce

Coffee and Tea Service

Children’s Option
Buttered Penne Pasta with Parmesan Cheese

Hors d’oeuvres
Grilled Chicken or Shrimp Satay with Peanut Sauce

Choice of Soup or Salad
Fresh Thai Herb and Shredded Vegetable Salad in Lettuce Leaf Cups Lemongrass
Shitake Sweet Sour Soup with Ginger-Wasabi Wonton Crisps

Coconut Red Curry with choice of Shrimp, Beef or Tofu, Thai Herbs, Jasmine Rice and Snow Peas

Five-Spice Sugar Cookies with Tropical Fruit Sorbet

Coffee and Tea Service

Children’s Option
Grilled Chicken Breast and Steamed Rice

Hors d’ oeuvres
A duo of spreads: Creamy Sundried Tomato Goat Cheese/Warm Artichoke & Parmesan, served with Crostini and Crudité Vegetables

Choice of Soup or Salad
White Bean Soup with a Swirl of Olive Oil and Fried Sage
Butter Leaf Salad in Champagne Vinaigrette with Shaved Fennel, Gorgonzola Crumble and Tiny Herb Croutons

Choice of Entree
Shallot and Fresh Herb Risotto Parmesan (add chef’s seafood choice)
Crispy Breaded Chicken Cutlet (Marsala or Parmesan) with Herb Buttered Pasta, Shaved Haricot Verts and Pine Nuts
served with Warm Artisanal Bread and Butter

Amaretto Soaked Ladyfingers Mascarpone Custard with Fresh Berries

Coffee and Tea Service

Children’s Option
Seared Chicken Breast with Buttered Pasta and Green Beans

Hors d’ oeuvres
White Bean and Leek Humus, with Goat Cheese and Crostini

Choice of Soup or Salad
Classic Chopped Greek Salad with Lemon and Oregano Vinaigrette
Avgolemono (Greek Lemon and Rice Soup)

Choice of Entrée
Chermoula Spice Rubbed Lamb Kebobs with Tangy Tzatziki Sauce on Orzo Pasta
Salmon Spanikopita
served with Artisanal Bread and Butter

Lemon Tart

Coffee and Tea Service

Children’s Option
Chicken Skewers and Orzo Pasta

Hors d’ oeuvres
Tortilla Chips served with Pico de Gallo and Roasted Tomatillo Guacamole

Choice of Soup or Salad
Tortilla Soup with Chopped Cilantro and Lime Sour Cream
Crisp Chopped Salad with Sliced Radishes, Black Bean and Corn in a Chipotle Cream Dressing

Choice of Entree
Family Style Taco Bar (choices include Carne Asada, Grilled Chicken, Grilled Vegetables or Shrimp) accompanied by Queso Anejo, Annato Rice and Pinto Beans
served with Warm Flour and Corn Tortillas

Cheesecake with a Tropical Fruit Salsa and Coconut

Coffee and Tea Service

Children’s Option
Cheese Quesadillas and Bean and Cheese Burritos

Hors d’ oeuvres
Red Hot Chicken Wings and BBQ Shrimp with Blue Cheese Dip and Celery Sticks

Choice of Soup or Salad
Vegetarian Chili with Cheddar and Sourdough Croutons
Classic Caesar Salad with Garlicky Croutons and Shaved Parmesan

Assorted Bratwursts, Links & Kielbasa,
Assorted Mustards, Kraut, Pickles, Relishes & Frizzled Onions with Toasted Buns & Chips

Chocolate Amaretto Mousse with Warm Sugar Cookie

Coffee and Tea Service

Children’s Option
Chicken Strips or Hot Dogs with Fruit and Chips

Hors d’ oeuvres
Pickled Vegetables and Cured Olive Antipasti Platter

Choice of Soup or Salad
Beef Broth with Caramelized Onions and Herbs
Crisp Chopped Salad with Lemony Dressing

Choice of Entree
Classic French Fondue with Cubed Ham, Vegetables, Bread and Fruits
American Smoked Cheddar and Beer Fondue with Sausage, Vegetables, Breads and Fruit

Chocolate Fondue with Cream Puffs, Strawberries, Marshmallows and Powdered Sugar

Coffee and Tea Service

Children’s Option
Grilled Ham and Cheese Sandwiches

Hors d’ oeuvres
Jumbo Prawn Cocktail

Choice of Soup or Salad
Tomato Soup en Croute
Radicchio and Endive Salad with Apple Cider Vinaigrette, Walnuts and Blue Cheese

Choice of Entree
Crusted Rack of Lamb with Rosemary and Thyme
‘Beef and Reef’ – Tri-tip with Shallot Herb Butter and Steamed King Crab
served with New Roasted Potatoes and Seasonal Vegetable Mélange and Artisanal Breads and Butter

Chocolate Pot de Crème with Vanilla Bean Cream

Coffee and Tea Service

Children’s Option
Steak and Potatoes
Mac and Cheese

Hors d’ oeuvres
Mini Crab Cakes with Saffron Aioli

Choice of Soup or Salad
Artisanal Cheese and Fruit Plate
Classic Wedge Salad with Pancetta and Blue Cheese

Choice of Entree
Filet Tip Bourguignon with Buttered Parsley Noodles
Classic Chicken Pot Pie
served with French Green Beans, Pearl Onions and Artisanal Breads and Butter

Warm Apple and Blueberry Crumble with Vanilla Bean Ice Cream

Coffee and Tea Service

Children’s Option
Seared Chicken Breast with Buttered Noodles

Text, call, email, or contact us now,
and we’ll help you plan your next exceptional event.

Relax and Enjoy. 

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