Basic- 4 Course Meal

Appetizers

Miniature Beef Empanadas with chipotle crema.

Classic Shrimp Cocktail served with horseradish cocktail sauce.

Chicken Satay Skewers with a light peanut dipping sauce.

Smoked Salmon Canapés on pumpernickel with dill cream cheese.

Pork Belly Bites glazed with a smoky barbecue sauce.

Meatball Sliders (Beef and Pork mix) with simple marinara.

Tuna Salad Tartlets (White tuna, celery, red onion).

Prosciutto-Wrapped Melon Bites (Cantaloupe and prosciutto di Parma).

Salad

Classic Caesar Salad with garlic croutons and shaved Parmesan.

House Salad (Mixed greens, cherry tomatoes, cucumbers) with choice of dressing.

Three-Bean and Bacon Salad (Green, kidney, and garbanzo beans).

Wedge Salad Bites (Iceberg wedge with blue cheese dressing and bacon bits).

Simple Chicken Salad (Diced chicken breast, light mayo, celery) on a bed of lettuce.

Potato Salad (Mustard-based with hard-boiled eggs).

Tuna Nicoise Style Salad (Flaked tuna, potato, green beans, hard-boiled egg).

Classic Pasta Salad (Rotini, peppers, Italian dressing).

Entree

Grilled Chicken Breast with Steamed Rice Pilaf.

Roast Pork Loin with Mashed Potatoes and Gravy.

Baked White Fish (Cod/Tilapia) with Lemon Butter Sauce and Sautéed Spinach.

Beef Rump Roast with Herb-Roasted Carrots.

Shepherd's Pie (Ground beef/lamb) with Mashed Potato Topping.

Salmon Fillets with Dill Sauce and Steamed Green Beans.

Meatloaf Slices with Tomato Glaze and Green Peas.

Chicken Marsala with Butter Noodles.

Dessert

Chocolate Chip Cookies (Classic large size).

Brownie Slices dusted with powdered sugar.

Apple Pie Slices served warm.

Lemon Bars (Small squares).

Miniature Vanilla Cupcakes with buttercream frosting.

Rice Krispie Treat Squares with chocolate drizzle.

Pound Cake Slices with whipped cream and berries.

Fudge Slices (Rich dark chocolate).

Indulge- 5 Course Meal

Appetizers

Miniature Crab Cakes served with chipotle remoulade.

Beef Tenderloin Crostini with horseradish cream.

Spicy Tuna Tartare on crispy rice.

Lamb Meatballs with mint-yogurt dipping sauce.

Shrimp Scampi Skewers sautéed in garlic butter.

Duck Confit Spring Rolls with plum sauce.

Chicken Liver Pâté Canapés with port wine reduction.

Prosciutto-Wrapped Asparagus drizzled with balsamic glaze.

Salad

Lobster Salad served in phyllo cups with tarragon.

Arugula and Prosciutto Salad with shaved Parmesan and lemon vinaigrette.

Cobb Salad (Composed greens with chicken, bacon, egg, avocado, blue cheese).

Shrimp Ceviche served in cucumber cups.

Grilled Steak Salad (Mixed greens, sliced flank steak, crumbled blue cheese, balsamic).

Mediterranean Quinoa Salad with feta, cucumber, and lemon-herb dressing.

Smoked Salmon and Dill Salad with capers and red onion.

Caprese Skewers with fresh mozzarella, cherry tomatoes, and basil.

Entree

Pan-Seared Halibut with Lemon-Dill Cream Sauce and Wild Rice Pilaf.

Filet Mignon Medallions with Mushroom Demi-Glace and Garlic Mashed Potatoes.

Rack of Lamb (Herb-crusted) with Mint Pesto and Roasted Root Vegetables.

Jumbo Shrimp Scampi with Linguine Pasta.

Chicken Cordon Bleu (Stuffed with ham and Swiss) with Asparagus Spears.

Pork Tenderloin Roulade (Stuffed with spinach and feta) with Apple Chutney and Polenta.

Blackened Salmon with Cilantro-Lime Rice.

Duck Breast (Seared) with Cherry Reduction Sauce and Creamy Risotto.

Dessert

Tiramisu Cups (Individual servings, dusted with cocoa).

Salted Caramel Tartlets with shortbread crust.

Key Lime Pie Slices with graham cracker crust.

Mini Chocolate Mousse Shooters topped with raspberry.

Red Velvet Cupcakes with cream cheese frosting.

Mini Bourbon Pecan Pie Tarts (Individual size).

Assorted French Macarons (Pistachio, Vanilla, Chocolate).

Crème Brûlée (Classic vanilla bean in mini ramekins).

Luxury- 7 Course Meal

Appetizer

Ahi Tuna Poke Spoons with ponzu, avocado mousse, and crispy shallots.

Wagyu Beef Carpaccio rolls with arugula and truffle oil.

Dungeness Crab Croquettes with spicy saffron aioli.

Seared Foie Gras on toasted brioche with fig jam.

Miniature Veal Wellingtons with mushroom duxelles.

Smoked Sturgeon Canapés with crème fraîche and dill.

Lobster Thermidor Puffs (Small puff pastry shells filled with creamy lobster).

Lamb Tartare seasoned with capers and Dijon, served on pita crisps.

Salad

Grilled Lobster Tail Salad (Served with microgreens and citrus vinaigrette).

Beef Tenderloin Salad with truffle vinaigrette and shaved Parmesan.

Oyster and Seaweed Salad (Delicate raw oyster, fine seaweed, ponzu dressing).

Duck Confit Salad with frisée, hazelnuts, and sherry vinaigrette.

Seared Scallop and Frisée Salad with warm bacon vinaigrette.

Spicy King Crab Salad with mango and avocado in wonton cups.

Burrata and Prosciutto Salad with fresh basil and aged balsamic.

Arugula and Shaved Fennel Salad with smoked salmon and lemon oil.

Entree

Chilean Sea Bass with Champagne Beurre Blanc and Black Truffle Risotto.

Wagyu Filet Mignon with Port Wine Reduction and Pommes Purée.

Roasted Monkfish Loin with Saffron Sauce and Wild Mushroom Medley.

Veal Osso Buco with Gremolata and Polenta Cakes.

Cornish Hen (Roasted) with Herb Stuffing and Glazed Baby Vegetables.

Ahi Tuna Steaks (Sesame-crusted) with Wasabi Mashed Potatoes.

Lamb Rack (Pistachio-crusted) with Rosemary Jus and Dauphinoise Potatoes.

Pan-Seared Duck Breast with Black Currant Sauce and Sweet Potato Gratin.

Dessert

Chocolate Lava Cakes (Individual, served warm).

Pistachio Panna Cotta with raspberry coulis.

Grand Marnier Soufflé (Miniature, served with anglaise).

Gold Leaf Chocolate Truffles (Hand-dipped and decorated).

Individual Raspberry Tarte Tatin (Caramelized upside-down tart).

Passion Fruit Mousse Shooters with white chocolate shavings.

Layered Espresso Cake with mocha buttercream.

Mini Pear and Almond Tarts dusted with powdered sugar.