Menu

Passed or Presented Hors d' oeuvres (Starters) Selections

Sweet Potato Blini Topped with Smoked Salmon

Crème Fraiche Caviar and Fresh Dill

Belgian Endive Leaf filled with Mango Curry Chicken Salad with Fresh Mint

Skewers of BBQ Shrimp Wrapped in Applewood Bacon

Watermelon and Fresh Mozzarella Brochettes drizzled with Balsamic Vinegar Reduction and Basil Infused Extra Virgin Olive Oil

Belgian Endive Leaf stuffed with Montrachet Goat Cheese Sun-Dried Tomato Dried Fruits and Fresh Basil

Crispy Lotus Chips with Cremini Mushroom Duxelle

Miniature Maryland Style Crab Fritters with Spicy Remoulade Sauce

Crisp Zucchini Disc topped with Fresh Basil Oven Roasted Tomato Basil infused Olive Oil and Melted Fresh Mozzarella

Thin Crust Pizza topped with Duck Confit Caramelized Onions Fig Preserves Roquefort Blue Cheese White Truffle Oil and Roasted Garlic

Petit Beef Wellington in Puff Pastry with Wild Mushroom Herb Pesto Southwestern Shrimp in Phyllo Tartlets topped with Horseradish Cocktail Aioli

Cabrales Blue Cheese on Ginger Snap topped with Thinly Sliced Bosc Pear and Fresh Fig Preserves

Ahi Tuna Ceviche on Cucumber Disc topped with Chipotle Pepper Aioli and Petit Thinly Shredded Glass Red Onion

Philadelphia Cheese Steak Tarts in Miniature Phyllo Cups filled with Melted Cheese topped with thinly sliced Beef Tenderloin and Caramelized Onion

Heavy Hors d'oeuvres Buffet Selections Large Seasonal Vegetable Cruditites served with Buttermilk Ranch Extra Virgin Olive Oil and Paprika Curry and Cajun Flavored Dipping Salts

Tropical Fruit Salsa Grilled Vegetable Salsa or Mixed Tomato Salsa served with Homemade Malanga Boniato and Lotus Root Chips Sour Cream and Guacamole (seasonal Item)

Mascarpone and Montrachet Goat Cheese Torte layered with Olive Tapenade Fresh Herb Pesto and Roasted Red Bell Pepper served with Homemade Toast Points and Artisan Crackers

Assorted Flour Tortilla Pinwheels filled with Four Cheeses Southwestern Spices and Green Onions served with Chipotle Pepper Salsa and Buttermilk Ranch Dressing

Gruyere and Parmesan Risotto Balls filled with Roasted Garlic Tomato Sauce

Calamari French Fries Served with Garlic Anchovy Aioli

Fried Green Tomatoes topped with Montrachet Goat Cheese Roasted Red Bell Pepper Sauce and Fresh Herbs

California Rolls with your choice of Smoked Salmon Jumbo Lump Crab Cream Cheese Avocado Tri-Colored Bell Pepper and Cucumber served with Soy Wasabi & Pickled Ginger

Crisp Eggplant French Fries topped with Roasted Yellow Bell Pepper Coulis and Crumbled Montrachet Goat Cheese

Miniature Wonton Tacos filled with Thai Chicken Asian Vegetables Fresh Ginger and Cilantro sautéed in a Bold Sherry Soy Tomato Sauce

Crisp Almond Flake Chicken Tenders with Honey Dijon Dipping Sauce

Miniature Beef Tenderloin Sliders served on Fresh Herb & Asiago Biscuit with Sliced Beef Tenderloin Thinly Sliced Roasted Vegetables and Horseradish Cream Sauce

Petit Chicken Cordon Bleu Wellington with Panko Coated Chicken Tenderloin wrapped with Thinly Sliced Black Forest Ham Melted Gruyere Cheese and Béchamel Sauce rolled in Puff Pastry and topped with Fresh Herbs

Petit Croque Monsieur with Black Forest Ham Melted Aged Gruyere Cheese and Seckel Pear Compote served hot on Assorted Toasted Artisan Breads

Imported and Domestic Cheese Display Showcasing Cow Sheep and Goat Varietals served with Fresh Sliced Pear Fig Preserves Nine Grain Crostini and Artisan Crackers

Vegetables Salads and Starch Selections Seasonal Vegetable Ragout with Artichokes Asparagus Sugar Snap Peas Baby Carrot Tri-Colored Bell Pepper and Fresh Chervil

Herb Seasoned and Grilled Jumbo Fresh Asparagus Tips

Roasted Root Vegetable Skewers including Turnips Carrot Taro Root Sweet Potato Purple Potato and Parsnips with Bagna Cauda Sauce

Strawberry and Mango Spinach Salad with Baby Curly Spinach tossed with Raspberry Vinaigrette topped with Sweet and Spicy Roasted Pecans Crumbled Maytag Blue Cheese Sliced Fresh Strawberry and Cubed Mango 

(Mango added seasonally)

Roma Tomato Basil and Fresh Mozzarella Caprese Salad with Basil infused Extra Virgin Olive Oil Balsamic Vinegar Reduction Hibiscus Sea Salt and Fresh Ground Black Pepper(Seasonal)

Southwestern Caesar Salad with Hearts of Romaine Grape Tomato Smoked Cheddar Cheese and Tri-Colored Tortilla Strips tossed in Chipotle Pepper Caesar Dressing

Hearts of Romaine and Mesculin Field Greens with Basil Balsamic Vinaigrette marinated Roma Tomato & Tri-Colored Bell Pepper topped with shaved & grated Parmesan Cheese

Wild Mushroom Orzo Gratin with Aged Gruyere Cheese

Individual Asiago and Chive Turned Red Potato Soufflé

Mixed Vegetable Curry on Turmeric Basmati Rice

 

Dinner Buffet Selections

Herb Seared New Zealand Lamb Chops with Mint Pesto Butter and Fresh Rosemary

Pan Seared and Slow Roasted Kobe Style Steamship Hand Carved Pork Roast

Individually Rolled Roasted Vegetable Lasagna with Artichoke Hearts Sun-Dried Tomato Yellow Squash Zucchini Red Onion Tri-Colored Bell Pepper Cremini Mushroom Fresh Herbs Ricotta and Melted Fresh Mozzarella

Soy Bourbon Glazed Petit Salmon Filet over Wilted Cole Slaw

Petit Filet of Red Snapper Curry with Coconut Mille Asian Vegetables Fresh Ginger and Garlic served over Turmeric Basmati Rice

Seasoned Baked Sea Bass served over Steamed Napa Cabbage

Individually Shaped Home Style Meatloaf Muffins Drizzled with Marsala Wine Demi-glace(Choice of Black Angus Sirloin or Ground Turkey)

Assorted Pastas with Sweet Corn and Diced Tomatoes tossed in Fresh Herbs Garlic and Olive Oil Topped with Herb Seared Chicken Breast Garlic Sautéed Gulf Shrimp or

Soy Bourbon Glazed Petit Salmon Filet

 

Desserts Petit Fours and Confections

Seasonal Imported and Domestic Fresh Fruit Exhibition

Turtle Brownies topped with Caramel and Crushed Toffee Pieces

Apple Cinnamon Dried Cranberry and Cherry Crisp served in Petit Sweet-Dough Shells

Old Fashioned Miniature Lemon Tart Bars with Toasted Streusel Topping

Miniature Coconut Cream Pie topped with Freshly Whipped Cream and Toasted Coconut

Petit Key Lime Torts topped with Freshly Whipped Cream and Key Lime Zest

Miniature Sugar Horns filled Dark Valrohna Chocolate Mousse

Vanilla Bean and Cappuccino Crème brûlée served in White Chinese Wonton Spoons

Fresh Strawberries filled with Dark Chocolate Ganache

Miniature Chocolate Cupcakes topped with Chocolate Cream Cheese Icing

with Assorted white and Dark Chocolate Garnishes

Seven Layer Dessert Bars with a Graham Cracker Crust Layered with Crème Anglaise

Dark and White Chocolate Chips Butterscotch Chips Toasted Coconut and Pecans

Mini Boston Cream Torts with Fresh Whipped Cream and Dark Chocolate Shavings

New York Style Snicker Bar Cheesecake cut into Miniature Squares and topped with Freshly Whipped Cream Caramel and Snicker Bar Pieces

Make Your Own S'mores Station - Featuring Skewered Marshmallows Premium Chocolate and Graham Crackers

Heath Bar White Chocolate Chip Coconut Macaroons

Banana Pudding on Nilla Wafer with Fresh Baby Banana Whipped Cream and Graham Cracker Crumbles

 

Seated Multi Course Dinner Menu
(Includes passed or presented hors d' oeuvres listed above)

All Seated Dinners include Fresh Baked Assorted Artisan Breads and Whipped Butter

First Course Selections:

Warm Goat Cheese Soufflé over Smoked Salmon topped with Vinaigrette tossed Micro Greens Caper Berries Grape Tomatoes Minced Red Onion and Quail Eggs served with
New York Bagel Crostini

Aged Cured and Fresh:

Gouda and Parmesan Cheeses paired with Shaved Country Ham and Smoked Duck Breast over Baby Arugula Diced Seasonal Melon and Julienned Pears

Brie Thin Sliced Valdeon and Fig Preserves en Croute over Micro Greens tossed with Sherry Vinaigrette and Sweet-n-Spicy Roasted Pecans with Aged Balsamic Vinegar Reduction Accent

Thick Sliced Farm Bread Melted Fontina topped with Carolina Rock Shrimp and

Wild Mushroom Ragout served aside a Bed of Fresh Baby Romaine

drizzled with Dijon Vinaigrette

Cornmeal Crusted Calamari French Fries over Crisp Julienned Collard Greens with Anchovy and Garden Herb Aioli and Fresh Squeezed Lemon Juice

Large New Zealand Green Shell Mussels over hot rocks steamed table side With Shallot Sauvignon Blanc presented with Toasted Garlic French Bread Croustade

Stacked Heirloom Tomato Caprese with Fresh Mozzarella Poached Cherry Tomatoes Kalamata Olives and Fresh Basil drizzled with Extra Virgin Olive Oil Balsamic Vinegar Reduction with Fresh Ground Black Pepper and Crushed Sea Salt

Strawberry and Mango Spinach Salad with Raspberry Vinaigrette topped with

Sweet and Spicy Roasted Pecans Crumbled Maytag Blue Cheese Fresh Mango Cubes

and Sliced Strawberries

Lightly Wilted Cabbage and Jicama Slaw tossed with Honey Mustard Aioli topped with Fried Rock Lobster Tail served in a Martini Glass

Zucchini Wrapped Mesculin Field Green and Crisp Bibb Salad with Fresh Garden Vegetables topped with Hickory Grilled Strips of Chicken Breast and Lemon Zest garnished with a Parmesan Frico Chip served with Creamy Red Wine Vinaigrette Dressing

Chef's Choice Seasonal Fresh Fruit Sorbet Intermezzo

 

Main Entrée Selections:

Surf-N-Turf-2-Air
Steamed Maine Lobster Tail sprinkled with Hibiscus Sea Salt served with Clarified Butter Classic Grilled Tenderloin Filet Brushed with Béarnaise Sauce topped with Yukon Gold Potato Nettle and Pistachio Paved Foie Gras with Black Cherry Puree

Jumbo Sea Scallops Trio:
Steamed Rack of Scallop stuffed with Barbeque Braised Pork over Black Bean Corn Relish Nori Dusted Scallop on Wasabi Mashed Potatoes with Teriyaki Ponzu and Lotus Root Chips

Tarragon Champaign and Butter Poached over Asparagus Lattice with Smoked Hollandaise

Frenched Wild Boar Chops seared in Apple Lacquer served with Root Beer Glazed Roasted Apple and Sweet Potato Stack dusted with Crumbled Streusel

Prosciutto Wrapped Sea Bass Filet painted with Sun Dried Tomato Coulis served with Horseradish Boniato Mash and Red Wine Braised Baby Carrots and Leeks

14 ounce Frenched Veal Chop stuffed with Wild Mushroom Roasted Orzo Gratin with Aged Gruyere Cheese resting upon Artisan Sausage in Demi-Glaze Reduction

Blackened Sea Bass topped with Curry Fried Jumbo Prawn Wrapped in Zucchini served over Andouille Sausage Key Lime Butter Grits surrounded by Cajun Cream Tomato Sauce with Julienne of Sautéed Creole Trinity Vegetables

Petit Lobster Thermidor filled with a Maryland Style Jumbo Lump Crab Meat with Clarified Butter and a Petit Filet of Beef Tenderloin served with Fontina and Parmesan Risotto Balls with Roasted Garlic Tomato Sauce and Grilled Asparagus drizzled in White Truffle Oil

Thyme Seared Petit Lamb Chops and Crab Cake Napoleon served with Truffled Asiago Potatoes and Grilled White and Green Asparagus Tips

Cheese Course:

Imported and Domestic Cheese Display Showcasing Cow Sheep and Goat Varietals served with Fresh Sliced Pear Fig Preserves Nine Grain Crostini and Artisan Crackers

 

Dessert Course:

Cinnamon Spiced Mexican Churros dusted with Confectioners Sugar

served with Cappuccino Hot Chocolate

Study in Apple
Dried Cranberry and Apple Crisp in Micro Hazelnut Tort Shell
Vanilla Bean Crème Brule stuffed Roasted Apple Cup
Cinnamon Apple Fritter with Bourbon Crème Anglaise

All American Trio
Milk and Cookies Root Beer Float and Hot Fudge Sundae

Strawberry Shortcake Napoleon with Fresh Strawberries Whipped Sweet Cream

Vanilla Bean Ice Cream and Strawberry Puree Drizzle

Vanilla Bean Fresh Mango and Cappuccino Crème Brûlée in White Chinese Wonton Spoons

Molten Chocolate Cake with Crème Anglaise and Bailey's Vanilla Bean Ice Cream

and Raspberry Coulis

Warm Chocolate Chip Cookie Tart topped with Vanilla Bean Ice Cream

served with a Shot of Milk

Four Layer Dark Chocolate Cake Infused with Espresso Enveloped in Chocolate Cream Cheese Icing and served with White Chocolate Drizzle and Coffee Ice Cream

---

All of our menu selections are made from scratch for each specific event using the highest quality ingredients sourced locally when possible. Organic and Special Dietary requests are easily and gladly accommodated.

Menu pricing is based on and may vary by factors such as event type estimated number of guests’ season and/or specific menu items selected.

Please call our Event Designers to discuss your specific party and to

request a custom menu and proposal.

Thank you again. The above listed items are just a sampling of my most popular dishes.

Special requests are always welcome. All of my resources are at your full disposal.

Please do not hesitate to contact us with any questions suggestions or concerns.

I would look forward to the possibility of taking care of you. Sincerely Chef Drew Ihrig