Cold Appetizers

Jumbo Cajun Peel & Eat Shrimp
Traditional Shrimp Cocktail
 Shrimp and Scallop Ceviche
Foie Gras Pate'
Crab and Cucumber Rolls
Stuffed Grape Leaves
Spicy Shrimp Wrapped in Snow Peas
Tomato & Basil Crostini
Spinach Dip with Crisp Seasonal Vegetables
Fresh Fruit Assortment with Yogurt Dip
Assorted Italian Pinwheels
Mini Deli Sandwiches
Imported and Domestic Cheese Platter
Artisan Breads with Herb Infused Butter and Olive Oil




Sushi

Crab and Avocado Roll
Spicy Shrimp Roll
Tuna Roll
Smoked Salmon Roll
California Roll
Veggie Roll
Tempura Roll

Salads

Mixed Greens
Caesar
Greek
West Indies
Antipasta
Waldorf
Cobb
Tuna Nicoise
Chicken Nicoise
Fruit and Nut

Entrees

Roast Leg of Lamb
Mongolian Beef
Beef and Vegetable Kabobs
Beef Tenderloin with Mushroom Cream Sauce
Beef Brisket with Horsradish Cream
Rosemary Garlic Pork Loin
Caribbean Stuffed Pork Loin
Sweet & Sour Pork, Chicken or Shrimp
Chicken Marsala
Chicken Parmesan
Rosemary Roasted Chicken
Chicken & Sausage Paella
Blackened Mahi Mahi
Fried Grouper
Grouper Parmesan
Jambalaya
Barbecue Chicken
Barbecue Spare Ribs
Barbecue Pork
Spiced Brown Sugar & Honey Ham




Desserts

Canolli
Tiramisu
Baklava
White Chocolate Bread Pudding
Bananas Foster Bread Pudding
New York Cheese Cake
 Chocolate Dipped Strawberries
Key Lime Pie
Chocolate Pecan Pie
Bourbon Pecan Pie
Apple Pie
Turtle Pie
Chocolate Sin Cake
Carrot Cake
Red Velvet Cake
Coconut Cake




Carving Stations

All stations include appropriate condiments and fresh rolls.
Roasted Turkey
Roasted Tenderloin of Beef
Roasted Pork Tenderloin
Honey Glazed Ham
Oven Roasted Steamship Round of Beef
Prime Rib

Chef’s Plated Salads

Spring Mix with Fried Goat Cheese, Pinenuts and Raspberry Vinaigrette
Spinach Salad with Warm Apple Wood Smoked Bacon Dressing
Classic Caesar with Gulf Shrimp and Parmesan
Chopped Lettuce, Zucchini, Cucumber. Tomato & Beets with Russian dressing
Iceberg Wedge with Crumbled Blue Cheese
Caprese' with Fresh Buffalo Mozzarella

Chef’s Plated Sides

Steamed Asparagus with Hollandaise
Sautéed Baby Green Beans with Almonds
Saffron Basmati Rice
Mascarpone Creamed Spinach
Spinach and Shitaki Mushrooms
Asian Vegetables




Hot Appetizers

Hot Crab Dip with Pita Chips
Vegetable Focaccia
Mussels in Spicy Marinara Sauce
Mussels in White Wine and Garlic Sauce
Crab Morney with Puff Pastry
Scallops in a Creamy Whiskey Sauce
Skewered Spicy Orange Chicken
Asian Spring Rolls
Southwestern Spring Rolls
Beef Satay
Bacon Wrapped Scallops with our signature Honey Bourbon Sauce
Mini Maryland Crab Cakes
Coconut Shrimp with Sweet Chutney
Creamy Swedish or Italian Meatballs
Miniature Quiche Lorraine
Duck Rumaki
Polynesian Sausage with Fresh Pineapple
Lollipop Lamb Chops

Soups

Seafood Gumbo
Chicken & Andouille Gumbo
Broccoli and Cheddar
Minestrone
Lobster and Crab Bisque
Oyster and Artichoke
Boston Style Clam Chowder
Manhattan Style Clam Chowder
Southwestern Chili

Pastas

Shrimp and Scallop Arrabiata over Linguine
Beef or Vegetable Lasagna
Pan Seared Scallop or Shrimp with Penne in Vodka infused Tomato Cream Sauce
Blackened Chicken Alfredo
Spring Vegetable Orzo
Baked Ziti
Wild Mushroom Ravioli
Italian Sausage with Tortellini in a Light Cream Sauce

Sides

Mashed Potatoes
Roasted Zucchini, Squash & Eggplant
Steamed Broccoli, Cauliflower & Carrots
Potatoes Au Gratin
Broccoli Au Gratin
Wild Rice and Orzo Pilaf
Southern Baked Sweet Potatoes with Cinnamon Butter
Creamed Spinach
Baked Potatoes
Lyonnaise Potatoes
Sautéed String Beans
Green Bean Casserole
Cole Slaw
Potato Salad
Corn on the Cob
Corn Pudding
Roasted Red Potatoes

Kids Suggestions

Hot Dogs
Chicken Tenders
Hamburgers
Cheeseburgers
Chicken Snack Wraps
Miniature Corn Dogs
French Fries
Onion Rings
Potato Teasers
Potato Chips
Yogurt & Fruit Cups

Chef’s Signature Soups

Thai Red Curry & Coconut with Ginger Chicken
Spinach Tortellini with Italian Sausage
St Augustine's Manhattan Style Clam Chowder
Boston Style Clam Chowder
 Seafood Gumbo with Andouille Sausage
Miso with Tofu, Wakame and Scallions

Chef’s Plated Entrees

Beef Wellington
Veal Marsala
Osso Bucco
Chicken Piccata
Pork Cutlets with Mango Rum Chutney
Grilled Pork Chop
8 ounce Filet Mignon
12 ounce Ribeye
12 ounce New York Strip
Tournedos of Beef
Jumbo Fried Shrimp
Blackened Mahi Mahi with Crayfish Cream Sauce
Grouper with Crabmeat and Citrus Beurre Blanc
Lobster Ravioli in a Pink Sauce
Duck tossed with Fussili Pasta and Roasted Vegetable
Candied Glazed Salmon
Steamed Crab Legs
6 ounce Lobster Tail
12 ounce Lobster Tail



Chef’s Plated Desserts

Crème Brulee
Warm Apple Tart with Carmel Sauce
Bananas Foster
Berries Anglaise
Flourless Chocolate Torte with Raspberry Sauce
Petit Fours