Dinner Parties for 4 to 12 People
This is What We Love to do the Most.
Featuring our Winter Menu through February 28, 2022
How it Works:
Make your Menu Selections
Fill out the Form at the Bottom of This Page
Submit Form
We contact you to fill in the details of your event then
Send a final quote and invoice
Our Menu for Standard Service
Standard Service:
Event Chef and Service Team
Using your place settings
Rentals optional
Clear| rinse and load dishes
Hand wash delicate items
Clean & Sanitize Kitchen
$175.00 per person
Minimum Four People
Select one from each category 3-Course Meal
Teasing| Welcome Appetizers
Caramelized Onion Tartlet with Goat Cheese
Rustic Charcuterie Plate – Cured Meats |Pickles | Olives | Fruit | Cheese| Toast Points | Crackers
Hummus Flight – Hummus three ways: Lemon | Roasted Red Pepper | Scallion | Pita Points
Southern Deviled Egg | Saffron Aioli | Crisp Bacon Lardoon | Smoked Salmon | Kale
Fresh
Classic Wedge | Buttermilk Bleu Cheese Dressing | Candied Bacon | Tomato | Red Onion
Poached Pear & Bleu Cheese Salad | Poached Pear | Bleu Cheese Vinaigrette | Candied Pecans | Mixed Greens | Bleu Cheese
Garden Salad | Herbs | Tomato | Cucumber | Radish | Onion | French Vinaigrette
Seasonal Citrus Olive and Almond Salad | Orange | Grapefruit| Kumquat | Blood Orange | Tangerine | Castelvetrano Olives | Toasted Almonds | Imported Olive Juice | Toasted Coconut
It is like Southern Ambrosia – All the citrus fruits mixed with coconut and marshmallows – this is a twist on the tradition. Only on Winter Menus.
Caesar | Garlic Crostini | Reggianno Crisps | Anchovy | Raspberry Coulis | Maple Brown Sugar Glazed Pork Belly Croutons
Savory Plates
Roasted Lamb Chops Persillade| Herbed Polenta | Peas & Carrots| Demi Glace | Apple Mint Relish | Red Currant Drizzle
Beef Wellington |Fillet of beef | Puff Pastry |Mushroom Duxcelle | Broccolini | Roasted Tri Color Carrots | Brandy Dijon Demi Glace
Roasted Duck Breast | Orange Gastric| Farro | Shaved Brussels Sprouts | Butternut Squash puree
Miso Glazed Salmon | Blistered Grape Tomatoes | Roasted Corn Relish | Parmesan Chive Smashed Potatoes | Blackberry Drizzle
Herb Roasted Cornish Hen | Mashed Potatoes | Melted Leeks | Currant Glazed Carrots | Roasted Olives | Haricot Vert
Sweets
Fresh Apple Spice Cake | Chantilly Cream
Seasonal Fruit Cobbler
Brioche Bread Pudding | Cranberries and Pecans | Spiked Chantilly Cream
Chocolaté Pate | Orange Sauce | Candied Orange Peel | Orange Suprême
Premium Elite & Executive Elite
Service and Menu
Premium Elite:
All Standard Services PLUS
5-Course Menu
Warm Rolled Towel Service
Bottle/Wine Service up to 3 bottles*
We set place settings using your china, glass and silver
(Or use rental units)
Hand wash and towel dry dishes
(Or Handle rental returns)
Clean & Sanitize Kitchen
$200.00 per person
Executive Elite Service
All Premium Elite PLUS
Executive Chef Pamela Roberts and service staff
Signature Welcome Cocktail or Champagne Toast
Amuse Bouche or Cheese Course from the Chef
5-Course Premium Dining Menu designed and cooked by Chef Pamela Roberts
Full Table-scape designed, provided and set up by our team
Corkage fee included
Elegant Printed Keepsake Menu for each place setting
Chocolate Dipped Friandese
Full kitchen clean up / Sanitizing
$275. per person
Menu Selections
Select One from Each Category to Create your 5-Course Meal
Teasing | Appetizers
Caramelized 3-Onion Tartlet | Goat Cheese
Rustic Charcuterie Plate – Cured Meats | 2 Cheeses | Pickled Vegetables | Chow-Chow | Grapes| Seed Crackers
Hummus Flight – Hummus three ways: Lemon| Roasted Red Pepper| Scallion| Pita Points
Crab & Shrimp Cakes | Local Greens | Lemon Vinaigrette
Summer Rolls with Shrimp – Julienne Carrots | Cucumber | Scallion | Daikon | Steamed Shrimp Wrapped in Tender Rice Wrappers with Ginger Peanut Dipping Sauce | Hot Sambal
Creamy Spinach & Artichoke Crostini
Warm
Chamomile Cauliflower Velouté
Local Garden Vegetable | Basil Pistou
San Marzano Tomato Bisque
Cream of Wild Forest Mushroom Soup
Shrimp & Lobster Bisque
Fresh
Crisp Greens with Local Vegetables | greens| herbs| tomatoes | red onion | radish | cucumber | white balsamic vinaigrette
Poached Pear & Bleu Cheese Salad | Poached Pear | Bleu Cheese Vinaigrette | Candied Pecans | Mixed Greens | Bleu Cheese
Seasonal Citrus Olive and Almond Salad | Orange | Grapefruit| Kumquat | Blood Orange | Tangerine | Castelvetrano Olives | Toasted Almonds | Imported Olive Juice | Toasted Coconut
It is like Southern Ambrosia – All the citrus fruits mixed with coconut and marshmallows – this is a twist on the tradition. Only on Winter Menus.
Savory Plates
Roasted Lamb Chops Persillade| Herbed Polenta | Peas & Carrots| Demi Glace | Apple Mint Relish | Red Currant Drizzle
Beef Wellington |Fillet of beef | Puff Pastry |Mushroom Duxcelle | Broccolini | Roasted Tri Color Carrots | Brandy Dijon Demi Glace
Roasted Duck Breast | Orange Gastric| Farro | Shaved Brussels Sprouts | Butternut Squash puree
Miso Glazed Salmon | Blistered Grape Tomatoes | Roasted Corn Relish | Parmesan Chive Smashed Potatoes | Blackberry Drizzle
Herb Roasted Cornish Hen | Mashed Potatoes | Melted Leeks | Currant Glazed Carrots | Roasted Olives | Broccolini
Sweet Finishes
Fresh Apple Spice Cake | Chantilly Cream
Seasonal Fruit Cobbler
Brioche Bread Pudding | Cranberries and Pecans | Spiked Chantilly Cream
Chocolaté Pate | Orange Sauce | Candied Orange Peel | Orange Suprême
