Appetizers

Ahi Tuna Poke Spoons: Diced Ahi tuna marinated in soy, ginger, and sesame, served in ceramic spoons.

Miniature Beef Wellingtons: Flaky puff pastry wrapped around tender beef tenderloin and mushroom duxelles.

Whipped Feta Dip: Served in individual shooters with olive oil and toasted pita chips.

Prosciutto-Wrapped Asparagus Tips: Blanched asparagus wrapped in thin slices of cured ham.

Spicy Calabrian Chili Shrimp: Grilled shrimp marinated in chili oil and lime, served on a skewer.

Edamame and Ginger Dumplings: Steamed dumplings served with a soy-ginger dipping sauce.

Smoked Trout Dip: Served with bagel chips and lemon wedges.

Goat Cheese and Sundried Tomato Pinwheels: Baked puff pastry filled with creamy goat cheese.

Curried Chicken Salad Bites: Served on endive leaves for a crisp, low-carb base.

Truffle Mushroom Bruschetta: Sautéed wild mushrooms and truffle oil on grilled sourdough.

Miniature Lamb Meatballs with a creamy tzatziki sauce.

Gougères: Light, savory French cheese puffs (choux pastry).

Seafood Ceviche in Cucumber Cups: Mixed seafood marinated in lime and cilantro, served in small cucumber segments.

Fig and Mascarpone Tartlets: Savory tartlets with fig jam and creamy mascarpone.

Sweet Potato Fries served in mini cones with chipotle aioli.

Pesto and Pine Nut Palmiers: Spiral savory puff pastry twists.

Cranberry and Brie Tartlets with crushed pecans.

Steak and Blue Cheese Skewers: Grilled steak cubes with blue cheese crumbles.

Watermelon and Halloumi Cubes: Grilled halloumi cheese and watermelon drizzled with honey.

Miniature Vegetarian Samosas with cilantro-mint chutney.

Salads

Classic Garden Salad: Mixed greens, cucumber, carrots, cherry tomatoes, choice of dressing.

Arugula & Shaved Fennel Salad: With lemon vinaigrette and Parmesan cheese.

Roasted Beet Salad: Red and gold beets, goat cheese crumbles, pistachios, and orange segments.

Mediterranean Quinoa Salad: Quinoa, chickpeas, red onion, bell peppers, and lemon-herb dressing.

Nicoise Salad: Mixed greens, tuna, hard-boiled eggs, potatoes, green beans, and olives.

Spinach and Strawberry Salad: With toasted almonds and poppy seed dressing.

Farro and Grilled Vegetable Salad: Farro grain mixed with zucchini, asparagus, and red wine vinaigrette.

Wedge Salad: Iceberg wedge topped with blue cheese dressing, bacon bits, and chopped tomatoes.

Waldorf Chicken Salad: Diced chicken, apples, grapes, walnuts, and creamy dressing, served over mixed greens.

Black Bean and Corn Salad: With avocado, red onion, cilantro, and lime-cumin dressing.

Orzo Pasta Salad: Orzo, diced cucumber, sun-dried tomatoes, and pesto dressing.

Three-Grain Salad: Wild rice, barley, and couscous with dried cranberries and citrus dressing.

Kale and Brussels Sprout Salad: Shaved raw Brussels sprouts, shredded kale, and Caesar-style dressing.

Escarole and White Bean Salad: Escarole, cannellini beans, and olive oil dressing.

Grilled Caesar Salad: Romaine hearts lightly grilled, dressed with Caesar dressing and croutons.

Entrees

Beef, Lamb & Pork

Grilled Beef Tenderloin Medallions with mushroom demi-glace Served with Creamy Celery Root Purée and Haricots Verts

Braised Short Ribs in a red wine reduction Served with Polenta Cakes and Roasted Root Vegetables

Herb-Crusted Rack of Lamb with rosemary au jus Served with Mint Pesto Orzo and Glazed Carrots

Pork Tenderloin Roulade stuffed with spinach and ricotta Served with Apple Chutney and Sweet Potato Gratin

Veal Osso Buco slow-cooked in a rich tomato base Served with Saffron Risotto and Gremolata

Poultry

Chicken Marsala with Marsala wine and mushroom sauce Served with Butternut Squash Ravioli and Sautéed Kale

Pan-Seared Duck Breast with cherry reduction Served with Wild Rice Pilaf and Asparagus

Chicken Piccata with lemon-caper sauce Served with Garlic Butter Linguine and Blistered Cherry Tomatoes

Roasted Chicken Breast stuffed with Brie and Cranberries Served with Creamy Polenta and Brussels Sprouts

Chicken Curry (Mild Madras Style) Served with Basmati Rice and Naan Bread

Fish & Seafood

Pan-Seared Halibut with mango salsa Served with Coconut Sticky Rice and Cilantro

Grilled Swordfish Steaks with lemon-dill butter Served with Roasted Fingerling Potatoes and Steamed Zucchini

Baked Cod with garlic, tomato, and white wine broth Served with Crusty Bread for Dipping and Lemon-Herb Couscous

Jumbo Scallops seared to perfection Served with Parsnip Purée and Brown Butter Vinaigrette

Salmon Fillets with ginger-soy glaze Served with Wasabi Mashed Potatoes and Sesame Green Beans

Vegan/Plant-Based

Vegetable Tagine with apricots and almonds Served with Lemon and Raisin Couscous

Stuffed Portobello Mushrooms with wild rice, kale, and pine nuts Served with Roasted Red Pepper Coulis

Cauliflower Steak with turmeric and spices Served with Chimichurri Sauce and Black Bean Cakes

Butternut Squash and Sage Risotto with shaved Parmesan (optional vegan substitution) Served with Arugula Salad

Lentil Shepherd's Pie topped with creamy sweet potato mash Served with Sautéed Peas and Carrots

Desserts

Miniature Crème Brûlée in individual ramekins.

Chocolate Mousse Shooters topped with raspberry dust.

Salted Caramel Tartlets with pretzel crust.

Red Velvet Cupcakes with cream cheese frosting.

Assorted French Macarons (Pistachio, Vanilla, Raspberry).

Miniature Key Lime Tarts topped with whipped cream.

Individual Tiramisu Cups dusted with cocoa powder.

Lemon Curd Parfaits layered with shortbread crumbles.

Black Forest Cake Bites (layered chocolate cake, cherry filling, whipped cream).

Apple Cinnamon Crumble in small serving bowls.

Espresso Chocolate Truffles rolled in cacao powder.

Mini Eclairs filled with pastry cream and chocolate glaze.

Cannoli filled with sweetened ricotta and chocolate chips.

Panna Cotta Shooters (Vanilla bean) with seasonal fruit sauce.

Glazed Petit Fours (small decorative layered cakes).