Signature 5 Course Plated Dining Menus

Italian Wedding Soup
Mini Meatballs Simmered in Chicken Broth with Escarole & Pastina

Crab & Artichoke Stuffed Mushrooms and Tomatoes
Blue Crab and Artichoke w/ wine and herbs in crimini mushrooms and roma tomatoes

Scrod Puttanesca
Pan Seared Filet of Cod w/ Olive, Caper, Anchovy, and Tomato Sauce
over creamy polenta with Sautéed Broccoli Rabe

Spaghetti Carbonara
Traditional Silky Sauce made with pancetta, Romano and egg

Tiramisu
Espresso Soaked Ladyfingers with Sweet Mascarpone Cheese

Chilled Watermelon and Sparkling Rose Gazpacho
Dry Sparkling Rose blended with jalapeno, ginger, mint and lime

Truffle Marinated Ribeye Skewers
Fire Roasted Tomato Puree

Citrus Fennel Salmon and Roasted New Potatoes
Pan Seared Salmon with Fennel, Orange, and White Pepper and Brussels with caramelized onions

Spinach Stuffed Pork Tenderloin
Grilled with a Honey Balsamic Glaze w/ Sage Butter Carrot Puree

Apple Crisp
Apples Baked with Spices and Topped with a Buttery Crumble

Grilled Romaine Salad with Cilantro Lime Malt Vinaigrette
with Grilled Corn off the Cob and Roasted Tomatoes

Mahi Fish Taco in Corn Tortilla
Grilled Mahi with purple cabbage slaw, crème and lime

Cumin Crusted Seared Shrimp
over Refried Black Beans and Poblano Pepper, Stuffed with a Blend of Mexican Cheeses and Tomatillo Sauce

Grilled Chipotle Ribeye
Dry rubbed with Smoky Chipotle Blend topped with roasted peppers and onions with Fried Yuca

Grilled Pineapple
Topped with Mango Sorbet Toasted Coconut

Grilled Shiitake, Beet & Seaweed Salad
Seaweed Salad with Sesame Ginger Vinaigrette over Roasted Blond Beets and Grilled Shiitake

Handmade Pork and Shrimp Fried Wontons
Blend of Ground Pork and Shrimp in handmade dumpling with Honey Tamarind Dip

Lemongrass Poached Mahi
with Coconut Steamed Jasmine Rice and Grilled Baby Bok Choy

Ginger Soy Marinated NY Strip Steak
Grilled over Chinese Noodle with Veggie Stir Fry

Ginger Poached Pears
Finished with Coconut Milk and Blueberries

Chilled Avocado Soupfinished
with coconut milk and cilantro oil drizzle

Grilled Jerk Chicken and Pineapple Skewers
Grilled Jerk Marinated Chicken and Pineapple over a bed of arugula and lime

Pan Seared Red Snapper Pepper Pot with Fried Plantains
Slow Simmered with a blend of hot and sweet peppers with cilantro lime rice

Trinidadian Green Curry Goatover
Pigeon peas and rice with Sauteed Cabbage and Carrots

Pineapple Upside Down Mini Cakes
Pineapple infused yellow cake with pineapple, rum and brown sugar crust

Bacon and White Bean Chowder
White Bean Puree with Bacon, Carrots and Celery

Buttermilk Fried Shrimp
Buttermilk Soaked Jumbo Shrimp over a bed of wilted kale

Jambalaya
Chicken, Andouille, and Choice Shellfish in savory Bouillabaisse slow simmered with Yellow Rice

House Blend BBQ Pork Loin Chop
with cast iron cornbread and apple cabbage slaw

Bourbon Bread Pudding
with a salted caramel and raisin sauce

Greek Salad
Red Leaf with Feta, Pepperoncini, Olives, Red Onion and Tomato

Steamed Musselsin
a Greek Ouzo and Cardamom sauce with Warm Pita

Grilled Swordfish with Roasted Red Pepper Puree
over sautéed spinach and Grilled Eggplant

Herb Crusted Lamb Chopsover
a bed of lemon and walnut couscous and Grilled Asparagus

Baklava
Blend of Walnuts and Honey Layered with Filo Dough

Caprese Salad w/ Balsamic Vinaigrette
Fresh Mozzarella, Tomato and Basil

Sausage and Peppers
Sweet Italian Sausage with Hot and Sweet Peppers and Onions, Served with Italian Bread

Linguini & Shrimp Primavera
Sauteed Shrimp, Broccolini, Garlic, Mushroom and Fresh Tomato in Aglio Olio Sauce

Chicken or Veal Marsala
Lightly Seared Medallions with Crimini Mushroom finished with Marsala Wine, Garlic and Thyme with Garlic Mashed Potatoes and Sugar Snap Peas

Mini Italian Rum Cakes
Rum Soaked Vanilla Cake with Custard and Whipped Cream Icing

Chopped Salad w/ Creamy Peppercorn Vinaigrette
Chopped Romaine, Roasted Peppers, Artichokes, Cucumber and Olives

Mini Mac and Cheese Sliders
Buttermilk Mac Muffins filled with BBQ Chicken

Fish and Chips
Beer Battered Cod with Fresh Cut Fries and Malt Vinegar Slaw with Spicy Tartar Dip

Grilled NY Strip
Basted in Herb Butter with Stuffed Bacon Wrapped Jalapeno Peppers and Fresh Creamed Corn off the Cob

Chocolate Baby Cakes
Mini Chocolate Cakes with Chocolate Ganache and Berries

Corn and Black Bean Saladwith
Grilled Corn off the Cob, Black Beans, Poblanos, Green Onion and Cilantro

Beef or Chicken Empanadas
Ground Meat, Potatoes and Olives in Pastry with Fresh Pico de Gallo

Pan Seared Rockfish with Mango Chutneyserved
with Lime Rice and Red Beans

Carne Asada
House Marinated Grilled Flap Meat with Cilantro, Onion and Lime served with refried beans, rice and corn tortilla

Mini Key Lime Pies
Key Lime Curd and Sweet Meringue

Shrimp Tom Yum in Mongolian Hot Pot
Traditional Thai Broth with Shrimp Tomato, Onion and Mushroom

Chicken Satay
Marinated, Grilled Chicken Breast Skewers w/ Spicy Peanut Dip

Adobo Shrimp
Classic Filipino Dish with Coconut Milk, Chilies and Bay Leaves, Served with Fried Rice and Steamed Broccoli

Pan Roasted Duck Breast
with House Blend Five Spice, Stir Fried Ginger and Scallion Green Beans with White Rice/Brown

Coconut Sticky Rice with Mango
Sweetened White or Brown Rice with Sliced Mango and Honey

Tropical Fruit Salad In Salted Endive
Pineapple, Mango, Kiwi with Ginger and Lime

Jamaican Meat Pie
Beef, Chicken or Veggie Packed into Pastry Pockets with Scotch Bonnet Sour Cream

Brown Stew Shrimp
Blend of Spices Slow Simmered with Pineapple over Coconut Rice with Braised Cabbage

Oxtail Stew
with Butter Beans, Carrots and Peppers served over Rice Steamed in Beef Stock

Rice Puddingwith
Ginger, Nutmeg and Cinnamon

Gumbo
Sausage, Shrimp, and Okra in a Spicy Tomato Broth

BBQ Pulled Pork Sliders
with Coleslaw and Hot Sauce on Mini Hawaiian Rolls

Blackened Catfish or Tilapia
House Blackened Rub over Succotash with Dandelion Salad

Chicken and Waffles
Buttermilk Fried Chicken and Waffles with Warm Bacon Infused Maple Syrup and Wilted Mustard Greens

Lemon Meringue Pies
Lemon Curd with Sweet Meringue

Lentil Soup
Lentils, Carrots, and Leeks in a Veggie Broth

Spanakopita
Spinach and Feta Wrapped in Filo Dough with Cucumber Yogurt

Oregano and Tomato Cod
Pan Seared with a Hearty Herb and Tomato Sauce. Over Roasted Garlic Orzo and Grilled Zucchini Planks

Ribeye Souvlaki
Chopped and Skewered Ribeye with Garlic and Herbs. Served with Roasted Potatoes and Feta, Olive, and Artichoke Tapenade

Basbousa
Semolina and Buttermilk Cake with Lemon and Cashew