chopped bacon, ½ grape tomato, mayonnaise and parsley on a crisp buttered bread round

slice of white bread and slice of wheat bread with filling in the middle

slice of white bread and slice of wheat bread with filling in the middle

jullienned genoa salami, pepperoni, roasted peppers, tomatoes and black olives in italian dressing

chicken breast, pesto, black olives, parmesan and peppers in sherried cream reduction wrapped in fillo

chicken breast, peppers, pineapple and a rich pineapple teriyaki reduction

white crabmeat, cheese and a sherry supreme sauce in a puff pastry shell

chicken breast in a sweet-hot batter, rolled in coconut and fried, served with marmalade honey-mustard

served with cocktail and remoulade sauce

beef cubes, peppers, onions and a mushroom cap; done italian style, or teriyaki style

chicken breast, ham, swiss cheese and sour cream in puff pastry

8 different vegetables, some lightly blanched for taste and appearance

3 lbs. of lightly blanched, trimmed asparagus, set into balsamic viniagrette, then garnished

classic spread accompanied by vegetable crudite and crostini

cantelope, honeydew, pineapple, grapes, strawberries and other seasonal berries, served with a fruit yogurt dip

brie, blue and boursin cheeses with bountiful fruit garnishes

6” skewers with chunked fruits, grapes and berries, centered by a fruit yogurt dip

homemade spinach dip recipe presented in a hollowed out bread loaf, with fresh bread cubes for service

original recipe dip presentation, either with sun-dried tomatoes, or smoked salmon, crostini for dipping

refried beans, seasoned and jelled, molded in a bundt pan and garnished with assorted vegetables and cheeses. served with salsa to fill the middle, and fresh cooked flour tortilla chips for dipping

classic escoffier preparation, seasoned with coarse mustard and dill. presented from a bundt cake mold and garnished with seasoned cream cheese, crostini for spreading

garlic, parmesan and dill seasoned cream cheese, topped with fresh diced tomatoes and pesto, covered with lump blue crab meat, and accompanied by crostini for dipping

flour tortilla’s filled with shredded lettuce, seasoned sour cream, cheese and vegetables, then either grilled chicken breast, or refied pinto and black beans. rolled, toothpicked and sliced thick,

5 lbs. of local caught, never imported, shrimp. peeled and deveined, then seasoned and poached.

served with our signature creole remoulade and cocktail sauces

2 lbs. of sliced fillet, hand-rolled and arranged with the classic garnishes of chopped eggs, sour cream, minced red onions and capers, crostini for accompaniment

slow cooked in court boullion, chilled and displayed with piped seasoned cream cheese; accompanied with sour cream dill sauce, and crostini for spreading

herb infused, and roasted whole turkey, de-boned, sliced and displayed with pesto mayonnase and honey-mustard. silver dollar biscuits for sandwich making included

creole spiced and slow roasted for optimum flavor, served with orange marmalade mustard and silver dollar biscuits for sandwich making

creole seasoned, then, slow roasted to perfection. sliced and served up with horseradish sauce, spicy dijon mustard sauce and sliced baguette for sandwich making

a ½ kilo section of ripe brie, encased in puff pastry and ready to bake.

choose from the following fillings:

1) apricot and pecan, 2) raspberry and almond, 3) italian pesto and garlic

a blend of mexican style cheeses, salsa, jalapeno’s and black olives, served up with fresh cooked flour tortilla chips, bring on the napkins!

artichoke hearts, spinach, and a light sour cream, mushroom, pepper and onion sauce, loaded with cheese and ready to bake. comes with crostini for dipping

layers of refried beans, spicy taco-style ground beef, peppers, onions, tomatoes, sour cream and melted cheeses, served with fresh cooked flour tortilla’s

tneder blue crab, cheeses and a sherried cream sauce with peppers, onions and mushrooms, topped with a crunchy parmesan crust and served with crostini

fresh oysters, garlic, sherry, green onions and imported Gruyere cheese, topped with a crunchy parmesan crust and served with crostini

petit tenderloin tips, mushrooms, onions and a sour cream sauce with provolone cheese and

a parmesan crust

served with fresh baguette slices for service

we are proud to offer our catered and attended, buffet stations. the following offerings will entice your guests, add a focal point to the event and treat your guests to the pleaseure of having their selection prepared individually right before them.

the carving station can be utilized for dinner service, or for cocktail buffet service. the numbers where yeild is indicated reflects the difference between the two types of service, with dinner service having the lower yield, reflecting more generous portions for dinner serivce.

served with petit dinner rolls, horseradish sauce, spicy mustard sauce and mayonnaise

served with petit dinner rolls, horseradish sauce, spicy mustard sauce and mayonnaise

served with petit dinner rolls, horseradish sauce, spicy mustard sauce and mayonnaise

served with petit dinner rolls, honey-mustard sauce, spicy mustard sauce and mayonnaise

served with petit dinner rolls, horseradish sauce, honey- mustard sauce and mayonnaise

seasoned and injected with a spicy marinade overnight, then deep-fried on-site for optimum flavor

cost reflects the use of a propane gas burner and pot, and 3 gallons of oil for frying

a 12-14 lb. turkey is the only size availabe for this presentation

served with petit dinner rolls, honey-mustard sauce, spicy mustard sauce and mayonnaise

carving stations will require the rental of a heat lamp set-up for each item chosen, at a cost of $25.00 per heat lamp, this includes the cutting board set up, and garnishment of the station for a pleasing appearance

here is where the action really starts. your guests will be treated to a pasta dish made right before them, where they can choose what they have. this elevates the party you are having from the ordinary, to the extraordinary as your guests get to compare each others personal tastes and receive an extra level of service.

this is best for smaller groups of less then 75 people, due to the length of time it takes for individual preparation of the pasta entrée

fresh herb- alfredo sauce and marinara sauce, olive oil, pesto, white wine, garlic, italian sausage, shrimp, mushrooms. black olives, tomatoes, onions, peppers, roasted pine nuts or pecans, broccoli and asparagus

shredded asiago and parmesan cheeses, angel hair and rotini pasta complete the meal!

best suited for groups larger than 75 people, they still will have options, but the pasta entrées will be offered as two choices, prepared on-site by the chef/attendant, and served from chafing dishes, thus speeding up the service time, and allowing for better guest service.

rottini tossed with fresh vegetables in a pesto-alfredo sauce

wide egg nodles combined with roasted italian sausage in mushroom marinara sauce

asian style with grilled chicken breast and oriental vegetables tossed with pasta in a teriyaki flavor demi-glace

station garnishes include shredded asiago and grated parmesan cheeses, black olives and toasted pine nuts.

add garlic bread to the station for an additional $1.00 per person

with two gas-fired woks working double time, your guests will be entertained, and well fed as they help cook their own skewered meats and vegetables while gathered around the table. choose one of the following styles for your event.

skewered blanched vegetables in a light tempura batter, or marinated pork and chicken pieces ready for cooking. served with a combination of spicy mustard sauce, sweet and sour sauce, plum sauce and horseradish sauce for dipping

beer battered chicken or shrimp pieces accented with coconut, fried green tomato pieces, and other vegetables for cooking will be a hit with anyone. dipping sauces include: honey-mustard, marmalade- horseradish and creole remoulade sauce

our signature deviled crab cakes with creole remoulade sauce, prepared on-site and served up from a chafing dish. they are paired with a southwest counterpart of flour tortillas filled with cheese, peppers, bacon and onions grilled and served hot with sour cream, salsa and chopped green onions

southen style stone-ground grits, slow cooked and creamy. your guests will be able to choose a variety of toppers to have cooked by the chef, and served over their grits.

choices include: shrimp, keilbasa sausage, ham, cheese, tomatoes, peppers, onions and broccoli

capture a taste of italy. creamy arborio rice bursting with flavor and fresh herbs, your guests can choose from a combination of shrimp, italian sausage, ham, italian cheeses and a variety of fresh vegetables to have cooked and served over their rissotto.

real mashed potatoes with roasted garlic and chives, served up in a martini glass are sure to liven up any event. ask the chef to prepare a topping for their glass from the following fresh options: chopped bacon, onions, peppers, sun-dried tomatoes, sour cream, mixed cheeses and asparagus tips

having troulbe deciding on a menu for your event? here are some examples of what other clients have chosen for their parties, to help you get started on yours.

applicable sales tax, equipment rentals and service fees are not included in the quoted prices

brie, blue and boursin cheeses with bountiful fruit garnishes

8 different vegetables, some lightly blanched for taste and appearance

garlic, parmesan and dill seasoned cream cheese, topped with fresh diced tomatoes and pesto, covered with lump blue crab meat, and accompanied by crostini for dipping

make two choices from tier #1, and one choice from tier #2

on the first page of the menu

make one choice from the tier#1 hot canapes, and one choice from tier #2 hot canapes

$16.00 per person

brie, blue and boursin cheeses with bountiful fruit garnishes

8 different vegetables, some lightly blanched for taste and appearance

creole seasoned, then, slow roasted to perfection. sliced and served up with horseradish sauce, spicy dijon mustard sauce and sliced baguette for sandwich making

make two choices from each tier#1, #2, and #3

with spinach, feta cheese, garlic and sun-dried tomatoes

$22.00 per person

make one choice from each tier#1, #2, and #3

8 different vegetables, some lightly blanched for taste and appearance

6” skewers with chunked fruits, grapes and berries, centered by a fruit yogurt dip

5 lbs. of local caught, never imported, shrimp. peeled and deveined, then seasoned and poached.

served with our signature creole remoulade and cocktail sauces

creole spiced and slow roasted for optimum flavor, served with orange marmalade mustard and silver dollar biscuits for sandwich making

a ½ kilo section of ripe brie, encased in puff pastry and ready to bake.

choose from the following fillings:

1) apricot and pecan, 2) raspberry and almond, 3) italian pesto and garlic

$30.00 per person

brie, blue and boursin cheeses with bountiful fruit garnishes

make one choice from each tier#1, #2, and #3

5 lbs. of local caught, never imported, shrimp. peeled and deveined, then seasoned and poached.

served with our signature creole remoulade and cocktail sauces

creole seasoned, then, slow roasted to perfection. sliced and served up with horseradish sauce, spicy dijon mustard sauce and sliced baguette for sandwich making

flour tortilla’s filled with shredded lettuce, seasoned sour cream, cheese and vegetables, then either grilled chicken breast, or refied pinto and black beans. rolled, toothpicked and sliced thick,

chicken breast, ham, swiss cheese and sour cream in puff pastry

key lime, lemon and brownie squares with chocolate dipped strawberries

$40.00 per person

intended as a full meal, rather than pick-up foods

applicable sales tax, equipment rentals and service fees are not included in the quoted prices

make one choice from each tier#1, #2, and #3

key lime, lemon and brownie squares with chocolate dipped strawberries

with two dressings

basic tossed salad with two dressings…$2.50

caesar salad with bacon…$3.50

mandarin orange-almond salad with baby greens and orange vinaigrette…$3.75

traditional spinach salad…$3.75

baby greens with fresh fruits, toasted nuts, vegetable garnishes and strawberry vinaigrette…$4.25

salisbury beef steak ….$10.00

fresh ground beef, minced vegetables, egg, and bread crumbs; hand-formed and baked, served with a rich and flavorful sour cream mushroom sauce

vegetarian ratatouille provacale….$10.00

a traditional meditteranean dish of eggplant, mushrooms, peppers, onions, tomatoes and zucchini

baked into a rich tomato sauce and smothered in melted cheese

stuffed breast of chicken, with an appropriate sauce…$13.50

sauteed breast of chicken parmigiana….$15.00

coated with fresh bread crumbs, and sauteed, then baked with marinara sauce and a blend of italian cheeses

sliced roasted tenderloin of pork....$12.50

scallopine of veal….$17.00

our signature deviled crab cakes with creole remoulade….$15.00

lump, and claw blue crabmeat prepared with our own recipe

fresh stuffed fillet of fish….$20.00

grouper, or flounder filled with a crabmeat stuffing, served with a light fresh herb buttercream sauce

shrimp creole….$17.00

slap yo’ mama, prepared in the traditional manner in a spicy tomato sauce and served with white rice

shirmp, chicken and sausage gumbo….$22.00

a cajun dark roux sauce rich with jumbo shrimp, grilled chicken breast, keilbasa sausage, onions, peppers, fresh okra and tomatoes, served with white rice

oven roasted parmesan new potatoes….$2.00

potatoes ala lyonnaise….$2.50

twice baked new potatoes….$2.50

baked rice pilaf….$1.75

wild rice pilaf….$3.50

sauteed vegetables….$2.00

fresh green beans with almond-lemon butter….$2.75

broccoli, cauliflower and baby carrots in fresh herb buttersauce….$3.25

buttered asparagus….$4.00

garlic bread….$1.25

crusty dinner rolls with butter….$1.00

hand-made buttermilk biscuits with honey-butter….$2.00

FRESH BAKED CORN MUFFINS WITH HONEY-BUTTER…$2.00

basic fruit pies, or pecan pie….$2.50

key lime, or other cream pies….$3.00

cheesecakes….$3.50

decorated layer cakes….$3.50