Menus
Our Menus reflect the seasonal bounty of the Catskill mountain and Hudson Valley region.
Local produce, dairy and meat are incorporated into all of our menus. More then half of the products we use support local farms and businesses in our region. This insures that our food is of the freshest quality, support the local economy and protects the beauty of the rural Hudson Valley and Catskills region we love.
A health conscious and organic approach to cooking is favored. This is best expressed in the Mediterranean/ Israeli themed menu. We cater to all of our clients individual requests and dietary preferences/requirements. Our menus include vegetarian, vegan, gluten-free, kosher and keto friendly options. We are happy to prepare personalized menus upon request.
Our photo gallery includes many of the dishes described in our menus.



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.
Contact Us
Email- frankjruggerone@gmail.com
Phone- (845)-505-5521