Basic- 4 Course Meal

Appetizer

Mini Crab Cakes with Lemon-Dill Aioli

Caprese Skewers (Grape Tomato, Mozzarella, Basil, Balsamic Glaze)

Whipped Feta Dip with Pita Chips and Crudités

Classic Shrimp Cocktail with House-Made Cocktail Sauce

Crispy Artichoke Hearts with Sundried Tomato Pesto

Slider Trio (Angus Beef, Pulled Pork, Veggie Burger)

Butternut Squash Soup Shooters with Crème Fraîche

Deviled Eggs with Smoked Paprika and Chives

Salad/Soup

Caesar Salad (Romaine, Parmesan, Garlic Croutons, Creamy Dressing)

Wedge Salad (Iceberg, Blue Cheese Dressing, Cherry Tomatoes, Bacon Crumbles)

Tomato Basil Soup with Grilled Cheese Croutons

Baby Spinach Salad with Strawberries, Feta, and Poppy Seed Dressing

French Onion Soup (Classic style)

Mixed Greens with Cucumbers, Carrots, and Balsamic Vinaigrette

Roasted Red Pepper Soup with Basil Oil

Quinoa Salad with Roasted Vegetables and Lemon Dressing

Entrée

Roasted Chicken Breast Served with Garlic Mashed Potatoes and Sautéed Haricots Verts

Pan-Seared Salmon Served with Lemon-Dill Orzo and Roasted Asparagus

Beef Short Ribs Served with Creamy Polenta and Glazed Carrots

Pork Tenderloin Served with Apple Chutney and Sweet Potato Purée

Mushroom and Swiss Stuffed Chicken Served with Wild Rice Pilaf and Steamed Broccoli

Vegetarian Lasagna Served with Garlic Bread and Side Salad

Meatloaf (Individual Portions) Served with Crispy Onion Strings and Creamed Corn

Bistro Steak (Hanger or Flat Iron) Served with Herb Butter and Truffle Fries

Dessert

Chocolate Chip Cookie Skillets with Vanilla Ice Cream

Apple Crumble with Whipped Cream

Key Lime Tartlets

Red Velvet Cupcakes

Classic Cheesecake with Berry Topping

Brownie Sundae Bar

Lemon Bars with Powdered Sugar

Individual Chocolate Mousse Parfaits

Indulge- 5 Course Meal

Appetizer

Seared Scallops with Brown Butter and Capers

Bacon-Wrapped Dates stuffed with Goat Cheese

Wagyu Beef Carpaccio with Arugula, Capers, and Shaved Parmesan

Calamari Fritti with Spicy Marinara and Lemon Aioli

Lobster Bisque Shooters

Prosciutto-Wrapped Melon with Mint and Balsamic Glaze

Coconut Shrimp with Sweet Chili Sauce

Burrata with Roasted Cherry Tomatoes and Crusty Bread

Salad/Soup

Arugula Salad with Shaved Parmesan, Lemon, and Olive Oil

Butternut Squash Soup with Sage and Candied Pepitas

Pear and Gorgonzola Salad with Candied Walnuts and White Balsamic Vinaigrette

Gazpacho (Chilled Tomato and Vegetable Soup)

Frisée Salad with Lardons, Poached Egg, and Dijon Vinaigrette

Creamy Wild Mushroom Soup with Truffle Essence

Endive Salad with Apples, Smoked Gouda, and Cider Vinaigrette

Caesar Salad

Entrée

Filet Mignon (6oz) Served with Potato Gratin Dauphinois and Garlic-Herb Sautéed Spinach

Pan-Seared Halibut Served with Saffron Risotto and Roasted Fennel

Duck Breast Served with Wild Rice and Cherry Reduction Sauce

Veal Chop Served with Smoked Gouda Macaroni & Cheese and Asparagus Tips

Pistachio-Crusted Lamb Rack Served with Rosemary Roasted Potatoes and Ratatouille

Osso Buco (Veal Shank) Served with Saffron Risotto and Gremolata

Panko-Crusted Chicken Saltimbocca Served with Creamy Polenta and Mushroom Ragout

Vegetarian Wellington (Mushroom/Spinach) Served with Celery Root Purée and Glazed Carrots

Dessert

Crème Brûlée (Vanilla Bean)

Tiramisu (Classic Italian Coffee Dessert)

Chocolate Lava Cakes with Raspberry Coulis

Profiteroles (Cream Puffs with Ice Cream and Chocolate Sauce)

Pavlova (Meringue shell with fresh berries and cream)

Lemon Raspberry Cake (Layered)

Salted Caramel Panna Cotta

Individual Apple Tarte Tatin

Luxury- 7 Course Meal

Appetizer

Oysters on the Half Shell with Caviar Mignonette

Lobster Tartare with Avocado Mousse on Crostini

Seared Foie Gras with Fig Jam and Toasted Brioche

Individual Beef Wellington Bites with Périgord Sauce

Tuna Tataki with Ponzu Glaze and Wasabi Aioli

White Truffle Arancini with Marinara Dip

Langoustine Bisque with Cognac Crème Fraîche

Petite Scallop and Uni Spoons

Salad/Soup

Watercress Salad with Shaved Black Truffles and Aged Parmesan

Baby Romaine and Heirloom Tomato Salad with Sherry Vinaigrette

Lobster and Mango Salad with Citrus Vinaigrette

Artichoke Heart Salad with Lemon-Chive Dressing

Chilled English Pea Soup with Mint Oil and Parmesan Crisp

Microgreens Salad with Edible Flowers and Champagne Vinaigrette

Beetroot Carpaccio with Whipped Goat Cheese and Pistachio Dust

Entrée

Wagyu Beef Filet Mignon Served with Pommes Soufflées and White Asparagus with Hollandaise Sauce

Pan-Seared Chilean Sea Bass Served with Sweet Corn Purée and Black Truffle Risotto

Colorado Lamb Loin Served with Potato and Celery Root Purée and Rosemary Reduction Sauce

Whole Roasted Quail Served with Wild Rice and Morel Mushroom Ragout

Butter-Poached Lobster Tail Served with Saffron Linguine and Garlic-Herb Butter Sauce

Dry-Aged Prime Ribeye Served with Bone Marrow Butter and Pommes Anna

Duo of Duck (Seared Breast and Confit Leg) Served with Lentil Purée and Port Wine Reduction

Seared Dover Sole Meunière Served with Simple Steamed New Potatoes and Haricots Verts

Dessert

Grand Marnier Soufflé

Raspberry Macarons and Petits Fours Platter

Chocolate and Hazelnut Dacquoise

Deconstructed Lemon Tart with Meringue Kisses

Individual Vacherin (Meringue, cream, and fruit ice cream)

Chocolate-Dipped Strawberries and Hand-Made Truffles

Poached Pears in Sauternes Wine with Vanilla Bean Ice Cream

Opera Cake (Layered Almond Sponge, Coffee Buttercream, and Chocolate Ganache)