Hors d’oeuvres

Bruschetta toast with fresh tomato caponata

Middle eastern style Eggplant and Roasted Red pepper spread with homemade toasted pita chips

Seasonal vegetable crudités with assorted homemade dips

Homemade Hummus with fresh mint gremolata
Served with crudités and pita chips

Classic hot or cold Anti Pasto platters

Marinated and grilled gulf shrimp with pesto aioli

Pasta and sides

Pasta of your choice tossed with one of 3 homemade sauce
(Homemade pesto sauce, garlic and fresh herb sauce, Fra diavolo sauce)

Israeli Couscous Salad with seasonal summer vegetables

Summertime Pasta Primavera garnished with Italian and Spanish hard cheeses and herbs

Farro and chickpea salad garnished with imported feta

Sautéed local green vegetables with garlic and olive oil

Caprese Salad with Fresh Mozzarella

Homemade Tabbouleh

Entrees

Grilled Cornish Game hens with middle eastern style stuffing

Grilled Tuna Steaks Italian Style

Grilled and Marinated butterflied leg of Lamb

Grilled Sirloin or T bone steaks with caramelized onion and mushrooms

Sautéed Chicken cutlet with artichokes

Chicken Milanese with cherry tomato chutney, toasted pine nuts and fresh mint

Mediterranean style marinated seafood salad

Mussels marinara
Served with your choice of couscous or rice

Hors d’oeuvres

Asian Style Marinated Seafood Salad

Marinated Grilled Seafood and Asian Vegetable kabobs

Asian style Chicken Salad on Endive and radicchio

Grilled Dried fruits wrapped with bacon

Bowls of spicy cumin and sriracha cocktail nuts

Salads and Sides

Homemade Summer slaw with 3 citrus vinaigrette

Cold Basmati rice salad with shiitake mushrooms, oyster mushrooms and water chestnuts.

Thai vermicelli noodles with sesame -peanut sauce, slivered red bell peppers and cilantro

Citrus infused Wild rice with toasted cashews and shiitake mushrooms

Stir fried Baby Bok Choy with toasted coconut and zested citrus

Entrees
Asian Style Marinated Grilled Pork Tenderloin
Accompanied by assorted homemade condiments
(Plum chutney, apricot dipping sauce, garlic-soy dipping sauce)
Or
Asian style marinated Grilled Steak
( I would suggest either flank, ribeye or hanger steak)
Or
Asian style marinated and grilled Pork Spare Ribs

I suggest the same dessert choices from the previous menu.

Hors d’oeuvres

Italian 3 Cheese Torta with pesto, sundried tomatoes and pine nuts

Served with sliced toasted Italian bread
Imported Prosciutto with Melon and honeydew

Roasted Red Peppers, Roasted marinated artichokes and imported mixed olives

Toasted Homemade Garlic Breads

Imported Italian Style Charcuterie Board with dried fruits and assorted condiments

Entrees

Arrabbiata Sauce with Seafood of your choosing
( I recommend Mussels and Shrimp)
Served over Pasta or Rice

Fra Diavolo Sauce with Protein of your choosing

( I recommend Italian Sausage, Homemade Meatballs, and Pork Ribs)

Served over pasta or rice
Summertime Pasta Primavera

Grilled Hot and mild Italian Sausages with sautéed local broccoli rabe and Romano cheese

Grilled T bone steak Milan Style garnished with fresh garden herbs
Grilled Local Chicken with citrus, herbs and homemade aioli dipping sauce

Homemade lasagna

Lasagna  is prepared with your choice of fillings
Italian Summer Pasta Salad

Served cold with charcuterie, cheese, local summertime vegetables and homemade vinaigrette

Chicken Milanese garnished with fresh mint, basil and arugula pesto

Dessert:
Homemade Tiramisu

Assorted Sorbets garnished with fresh mint

Vanilla Gelato with poached fruits and fresh mint

Late Summer and Early Fall 2021

Breakfast:

Local organic yogurt, Seasonal fresh fruit and muesli

Assorted freshly baked muffins

Homemade Scones
Fresh herb and goat cheese
Or
Spiced Dried fruits and nuts

Fresh fruit platter

Brunch/lunch:
Homemade Quiche and Frittata
( meat and vegetable fillings of your choice.
Fillings vary per the seasonal products available.)

Lunch:

Curry Chicken salad with seasonal fruits, dried fruits and toasted nuts

Tea Sandwiches
( choice of local white, multigrain, sourdough or rye breads)

Suggested tea sandwiches:

Smoked salmon with fresh herb butter

Smoked Turkey with scallion cream cheese and Basil

Roast beef with horseradish creme

Shrimp Salad

Homemade Hearty dip platter

Roasted garlic and mint gremolata Hummus

Babaganoush (local eggplant)

Italian caponata spread( local seasonal  vegetables)

All dips are served with local seasonal crudités and toasted pita

Salads:

Roasted local Beet salad with citrus dressing

Grilled marinated local bell peppers and squash

Balsamic Marinated grilled mushrooms with fresh herbs

Local greens with Dijon vinaigrette and shaved Romano

Entrees:

Roasted local Sausages and Squash with caramelized onions

Pork Tenderloin with local peach chutney
and homemade applesauce

Local roast chicken with wild rice and chickpea salad

Grilled steaks
( cuts of your choice)
fresh herb/ citrus butter
Garnished with Sautéed local arugula

Cedar plank Grilled Fish Steaks
( choice of swordfish or Salmon)
Spiced Seasonal aioli

Seared Scallops with celeriac purée

Grilled marinated kabobs
( choice of Steak, pork, chicken, swordfish and local vegetables)

Stewed Veal and Peppers
Served with homemade garlic bread

Local sausage with peppers

Desserts:

Local seasonal fruit pies and cobblers

Additional desserts vary per week according to the local fruits available.

Menu
Passed Hors d’oeuvres
potato pancakes with applesauce
rouladen (tiny rolls with toothpicks, no cheese,
no brown gravy. very light white wine sauce)

fresh figs and brie on crostini ( if fresh figs are not available fig jam will substitute)

jumbo gulf shrimp cocktail with classic cocktail sauces
chicken wiener schnitzel with homemade dipping chutneys

sauerkraut balls

bratwurst bites with Dijon mustard dipping sauce

Stationary Table
dried apricots and walnuts
vegetable crudite with fresh herb dip
traditional German sausage and cheese platter

hardy German bread (dark on the outside and heavy and moist on the inside )

gluten free crackers

cheese spaetzle ( this needs to be a stationary not a passed hors d’oeuvre)

Desserts

milanos (from dolce bakery)
coconut macaroons ( Pat’s recipe)

Passed Hors d’oeuvres: 

Rare Filet Mignon with Horseradish creme on homemade crostini 

Smoked Salmon canapés with creme fraiche and fresh dill 

Prosciutto and summer melon bites 

Dates stuffed with Moroccan spiced mascarpone and fresh mint 

Duxelles Portobello Mushroom Canapés 

Blanched Asparagus wrapped in imported thinly sliced Italian Cheese accompanied by citrus  aioli dipping sauce 

Stationary Table: 

Imported and Domestic Cheese board 

Dried Fruits, Toasted Nuts, grapes and fresh sliced bread alone baguette Imported and domestic charcuterie board with assorted mustards and Chutney Jumbo Gulf Shrimp Cocktail with classic dipping sauces 

Roasted Red Bell Pepper and Eggplant Caponata 

Served with homemade pita chips 

Seasonal Vegetable Crudités with fresh herb dip 

Dessert: 

Mini Lemon Square 

Mini coffee pecan Brownies 

Late Summer and Early Fall 2021

Breakfast:

Local organic yogurt, Seasonal fresh fruit and muesli

Assorted freshly baked muffins

Homemade Scones
Fresh herb and goat cheese
Or
Spiced Dried fruits and nuts

Fresh fruit platter

Brunch/lunch:
Homemade Quiche and Frittata
( meat and vegetable fillings of your choice.
Fillings vary per the seasonal products available.)

Lunch:

Curry Chicken salad with seasonal fruits, dried fruits and toasted nuts

Tea Sandwiches
( choice of local white, multigrain, sourdough or rye breads)

Suggested tea sandwiches:

Smoked salmon with fresh herb butter

Smoked Turkey with scallion cream cheese and Basil

Roast beef with horseradish creme

Shrimp Salad


Homemade Hearty dip platter

Roasted garlic and mint gremolata Hummus

Babaganoush (local eggplant)

Italian caponata spread( local seasonal  vegetables)

All dips are served with local seasonal crudités and toasted pita


Salads:

Roasted local Beet salad with citrus dressing

Grilled marinated local bell peppers and squash

Balsamic Marinated grilled mushrooms with fresh herbs

Local greens with Dijon vinaigrette and shaved Romano

Entrees:

Roasted local Sausages and Squash with caramelized onions

Pork Tenderloin with local peach chutney
and homemade applesauce

Local roast chicken with wild rice and chickpea salad

Grilled steaks
( cuts of your choice)
fresh herb/ citrus butter
Garnished with Sautéed local arugula

Cedar plank Grilled Fish Steaks
( choice of swordfish or Salmon)
Spiced Seasonal aioli

Seared Scallops with celeriac purée

Grilled marinated kabobs
( choice of Steak, pork, chicken, swordfish and local vegetables)

Stewed Veal and Peppers
Served with homemade garlic bread

Local sausage with peppers

Desserts:

Local seasonal fruit pies and cobblers

Additional desserts vary per week according to the local fruits available.

Late Summer and Early Fall 2021

Breakfast:

Local organic yogurt, Seasonal fresh fruit and muesli

Assorted freshly baked muffins

Homemade Scones
Fresh herb and goat cheese
Or
Spiced Dried fruits and nuts

Fresh fruit platter

Brunch/lunch:
Homemade Quiche and Frittata
( meat and vegetable fillings of your choice.
Fillings vary per the seasonal products available.)

Lunch:

Curry Chicken salad with seasonal fruits, dried fruits and toasted nuts

Tea Sandwiches
( choice of local white, multigrain, sourdough or rye breads)

Suggested tea sandwiches:

Smoked salmon with fresh herb butter

Smoked Turkey with scallion cream cheese and Basil

Roast beef with horseradish creme

Shrimp Salad


Homemade Hearty dip platter

Roasted garlic and mint gremolata Hummus

Babaganoush (local eggplant)

Italian caponata spread( local seasonal  vegetables)

All dips are served with local seasonal crudités and toasted pita


Salads:

Roasted local Beet salad with citrus dressing

Grilled marinated local bell peppers and squash

Balsamic Marinated grilled mushrooms with fresh herbs

Local greens with Dijon vinaigrette and shaved Romano

Entrees:

Roasted local Sausages and Squash with caramelized onions

Pork Tenderloin with local peach chutney
and homemade applesauce

Local roast chicken with wild rice and chickpea salad

Grilled steaks
( cuts of your choice)
fresh herb/ citrus butter
Garnished with Sautéed local arugula

Cedar plank Grilled Fish Steaks
( choice of swordfish or Salmon)
Spiced Seasonal aioli

Seared Scallops with celeriac purée

Grilled marinated kabobs
( choice of Steak, pork, chicken, swordfish and local vegetables)

Stewed Veal and Peppers
Served with homemade garlic bread

Local sausage with peppers

Desserts:

Local seasonal fruit pies and cobblers

Additional desserts vary per week according to the local fruits available.

Brunch Menu: 

Smoked Salmon Platter 

Bagels and hearty bread/ baguette 

Green salad with 3 citrus dressing, mandarins and toasted nuts 

Sliced fruit platter with mint 

Small Prosciutto and cheese board 

Appetizers: 

Rouladen 

Fresh figs and Brie crostini 

( fig jam if fresh fruit is not available) 

Dinner: 

Seared pork tenderloin 

Homemade peach and bacon chutney 

Corn salad 

Potato salad 

Local green vegetables 

( charred kale in the grill, sautéed broccoli rabe) 

Dessert: 

Homemade Local fruit cobbler 

( more tart then sweet) 

Smoked local Country ham platter
Served with assorted homemade chutney and mini biscuits

Local seared sausages and bacon platter

Spinach and gruyere quiche

Quiche Lorraine

Seasonal vegetable frittata

French omelette with assorted fillings

Smoked Salmon Platter with assorted garnishes

Assorted fresh bagels and cream cheese

Mini tea sandwiches
( smoked salmon & herb butter, smoked Turkey with scallion cream cheese and fresh Basil- choice of multi grain, cracked whole wheat or rye bread)

Assorted muffins and scones

Sliced tropical fruit platter with fresh mint

Hors d’oeuvres:

Homemade roasted red pepper hummus with crudités and homemade pita chips

White bean Dip with toasted baguette
Companata Eggplant Spread with crudités
Local vegetable Crudités with Spicy Tahini Sauce
Blanched Asparagus Platter with Dijon vinaigrette

Soups:

( Any cream soup or clear soup of your choosing prepared with vegetable stock)

Entree:

Buckwheat Kasha Varnishkes with sautéed wild mushrooms and fresh herbs

Whole Grain Pasta Primavera

Whole grain citrus infused rice pilaf with toasted nuts and fresh herbs
Mixed Bean Salad with Dijon mustard vinaigrette and fresh herbs

Moroccan Couscous Salad
Sautéed Tofu and Bok choy

Sides:

Roasted Local root vegetables
Sautéed Green Vegetables with garlic and olive oil

Marinated Mushroom Salad
Roasted Local Beet Salad with citrus vinaigrette

Desserts:
Baked local fruits with Spices
Fruit platter with fresh mint

My Cost for Chef Service is 3x the cost of ingredients. This varies according to the menu that is

chosen.

Entree:

Classic Roast Turkey

3 varieties of Stuffing

•  
• Classic bread stuffing
• Country Sausage Stuffing
• Wild Rice Stuffing with herbs and duxelles mushroom

Pumpkin Bisque

Homemade Cranberry chutney

Homemade Quince Chutney

Sides:

Potatoes-

Classic Mashed Potatoes & celery root

Potatoes au gratin

Roasted fingerling potatoes

Candied Yams with fresh caramelized ginger and spices

Roasted parsnips with maple syrup and toasted pecans

Sautéed Brussels Sprouts with crispy local bacon and manchego or blue cheese

Haricot vert with caramelized shallots

Roasted Spiced delicata squash

Caramelized chestnuts

Stuffed Portobello mushrooms

Desserts:

Homemade Pumpkin Pie

Local apple, cherry & brandy crisp

Served with fresh whipped cream

Pumpkin/ applesauce spice cake

Mini chocolate mousse cakes

Hors d’oeuvres

Seared Marinated Ahi Tuna Steaks
( thinly sliced and served with assorted dipping sauces)
Ginger and scallion Marinated gulf Shrimp
Seared Marinated Diver Scallops
Assorted Dumplings with homemade dipping sauces
( meat and vegetable dumplings are available.
They can be prepared both fried or steamed upon request.)
Baby back spare ribs with homemade teriyaki glaze
Homemade Spring rolls

Entree:

Roasted Peking Style Duck
Served with sliced tropical fruits and homemade mango, pineapple, apricot and pomegranate chutney

Seared Salmon Filet with crispy shiitake mushrooms
Served with fresh ginger, scallion and citrus sauce

Seared Marinated Flank steak with crispy shiitake mushrooms

Seared Ahi Tuna Steaks
( available as both entree or Hors d’oeuvre)

All Entrees are served with your choice of
Lo Mein noodles or steamed whole grain or white rice

Hors d’oeuvres:

Jumbo Gulf Shrimp Scampi
Local Country Sausage focaccia
Italian Cheese Torta served with fresh baguette
Asian Dumplings served with assorted dipping sauces
( meat and vegetarian options)
Homemade Vegetable Spring rolls
Served with spiced lime aioli

Entrees:

Roasted organic Chicken with lemons and herbs
Lobster or local ham Mac and Cheese
Served with Imported Gruyere cheese sauce
Hearty organic Turkey and country Sausage Stew
Sausage and organic local beef lasagna
Shrimp Scampi
Shrimp Marinara
Roast Duck with exotic fruits
Rack of Lamb with herbed crumb topping
Served with mint aioli
Seared Salmon with citrus aioli
Farfalle with roasted winter vegetables
Spaghetti with winter vegetable primavera
Local organic Roast beef with horseradish creme
Organic local beef and barley soup
Local spiced squash and pumpkin bisque

Desserts:

Apple Cherry Brandy Crisp
Local fruit pies
( fruits of your choice)
Mini chocolate mousse cakes
Served with fresh whipped cream
Local pear Tart

Hors d’oeuvres

Jumbo Gulf Shrimp cocktail

Seared Sea Scallops with celery root purée

Poached lobster tails with wine and butter

Warm lobster salad
Served with mini rolls and lemon tarragon aioli

Braised mussels with wine and butter

Soups:

Potato leek vichyssoise

Curried Winter Squash bisque

Gulf Shrimp Bisque


Entree

Local organic Chicken Cacciatore
Served with a rich homemade tomato sauce

Traditional Saffron Rice Paella
Served with your choice of shrimp, mussels, local sausage or chicken. All 4 are available.

Local Lamb Bourguignon Stew
Served with whole grain rice pilaf

Hearty Roasted Winter Vegetable Primavera
Served with whole grain rice pilaf

Filet mignon with horseradish creme

Baked Salmon Filet with fresh herb sauce

Sides:

Crisp baby green salad with blood oranges, toasted nuts and citrus vinaigrette

Roasted local root vegetables with local maple syrup

Classic Potatoes au gratin

Roasted Cauliflower with scallions and spiced pistachios

Roasted Beet salad
Served with chèvre goat cheese and blood oranges

Desserts:

Homemade Tiramisu

Mini chocolate mousse cakes
Served with fresh whipped cream

Chocolate Torte
Served with raspberry coulis sauce

Assorted fruit sorbet with fresh mint

Charcuterie Board

3 Italian charcuteries, 3 imported and domestic cheeses, grapes and dried fruits, toasted mixed

nuts, fresh sliced bread alone baguette

Hors d’oeuvres
Shrimp Scampi
Warm fresh baguette
Homemade Caponata
First Course

Seared Scallops with celery root purée

Entree

Poached Filet of Salmon with creamy dill sauce

Or

Filet Mignon with Bearnaise

Or

Roast Lamb with rosemary butter

Side dishes

Whole grain rice pilaf with sautéed wild mushrooms
Haricot vert with caramelized shallots

Salad: crisp baby greens with 3 citrus dressing, mandarins and toasted nuts

Dessert:
strawberry rhubarb cobbler

Or
chocolate mousse

Both are garnished with homemade whipped cream

Side dishes to accompany the ham
Roasted Yukon gold and sweet potatoes

Blanched asparagus with Dijon dressing
Fresh fruit platter garnished with mint

Soups 

puree of roasted celeriac and leek (dairy free) cream of asparagus and leek with local ramps (when available) 

saffron chickpea soup garnished with feta and toasted almonds 

lamb stew or veal stew with new potatoes and spring onion 

Quiches 

cheddar spring onion and chive 

spinach and gruyere bacon

 gruyere ham and cheese 

Quiches are baked in a homemade classic pastry crust or 

rolled oat or whole wheat crust 

Entrées 

Rack of lamb with a crispy herb crust served with lemon tarragon crème

. Roasted lemon rosemary chicken

 seared salmon filet with crispy leeks on a bed of spring greens, drizzled with citrus aioli 

 Baked cod with cherry tomato, shallot, garlic, fresh herbs  and roasted new potatoes 

roast leg of lamb with rosemary and garlic 

local ham with homemade maple glaze

 classic beef brisket with gravy and onions served with mashed potato or egg noodles 

Vegetable Sides 

roasted root vegetables : fingerling potato, sweet potato, rutabaga, celery root, parsnips blanched asparagus or haricot vert with Dijon mustard sauce sauteed mixed cabbages with pear and toasted pecans 

local seasonal spring vegetable pilaf braised leeks with crispy pancetta 

Desserts and Baked Goods 

mini orange muffins 

homemade biscuits

 cinnamon raisin scone 

classic cream scone

 strawberry rhubarb pie 

strawberry rhubarb cobbler

mini fresh berry tarts with whipped cream 

lemon squares 

*The menu can be modified to accommodate any dietary 

restrictions, requirements or preferences.