Menus

Meal Prep

Chicken

  1. Chicken Fajitas with Peppers and Onions and Mexi Rice

  2. Lemon Chicken Piccata, Parmesan Risotto, & Garlic Roasted Asparagus

  3. Creamy Tuscan Chicken, Spinach, Roasted Tomatoes, & Orzo Pasta

Pork

  1. Herb-Stuffed Pork loin, Cajun Roasted Potatoes, & Sautéed Vegetable Medley

  2. Teriyaki Pork Stir Fry, Vegetables, and Fried Rice

Beef

  1. BBQ Spiced Meatloaf, Garlic Mashed Potatoes, & Sautéed Lemon Green Beans

  2. Tender Beef Tips & Mushroom Gravy Over Herb and Butter Egg Noodles

  3. Classic Steak Dinner, Baked Potato, & Roasted Broccoli

Seafood

  1. Shrimp & Roasted Broccoli Linguine with Alfredo

  2. Brown Sugar Glazed Salmon, Honey Glazed Bacon Brussels Sprouts

Vegetarian

  1. Crispy Sweet Orange Tofu, Oriental Vegetables, & Basmati Rice

  2. Wild Garlic Mushroom & Herb Parmesan Gnocchi

Curated Boards

Vegetable Crudités

Fruit Platter

Meat & Cheese Charcuterie

(Our standard charcuterie displays include seasonal accompaniments — beautifully arranged and ready to enjoy)

Handhelds

Club Sandwich Platter

Buffalo Chicken Wrap Platter

Ham or Turkey Cold Cut Platter

Passed Hors d'oeuvres

Crab Salad or Street Corn Phyllo Cups

Bruschetta Crostinis

Cucumber Canapes with Choice of Smoked Salmon,

Prosciutto, or Goat Cheese

Stuffed Mushrooms

Skewers

Fruit

Caprese

Anti pasta

Greek

Chicken Satay

Party/ Appetizers

Multi Course/ Private Dinner

​How to build your own customized menu?

​For a 4-Course Menu: Select anything starting from course 2 down

​For a 5-Course Menu: Select one item from all five sections for the ultimate tasting experience.

Course 1: Amuse-Bouche

​A perfect, bite-sized introductory flavor to awaken the palate.

​Crab Salad | Served in a crisp, buttery puff pastry shell.

​Cucumber Canapé | Smoked salmon, lemon-dill crema, pickled onion, and capers.

​Homemade Focaccia | Freshly baked, served with whipped ricotta and honey.

​Course 2: Starters & Small Plates

​Bright, vibrant flavors to begin the meal.

​Ahi Tuna | Topped with fresh pineapple salsa and a spicy ponzu drizzle.

​Pan-Seared Crab Cakes | Hand-crafted and served with a bright lemon-horseradish aioli.

​Grilled Polenta | Accompanied by blistered tomatoes, fresh basil, mozzarella, and balsamic reduction.

​Charred Peach Crostini | Toasted crostini topped with burrata, wild arugula, charred peach, and balsamic glaze.

​Course 3: Salads

​Crisp and refreshing courses featuring house-made elements.

​Charred Caesar | Grilled Romaine heart, garlic croutons, shaved parmesan, and a crispy parmesan tuile.

​Harvest Apple Salad | Crisp spring greens tossed with diced apples, candied pecans, red onion, and creamy goat cheese.

​Course 4: Main Entrées

​All entrées are beautifully paired with chef-selected sides.

​Classic Steak Dinner | Served with a twice-baked potato, tender broccolini, and a rich red wine demi-glace. (Pricing varies by cut)

​Herb-Crusted Pork Loin Roulade | Paired with garlic fondant potatoes, roasted carrots, apple chutney, and a smooth parsnip purée.

​Soy & Brown Sugar Glazed Salmon | Served over rich parmesan risotto with grilled asparagus.

​Chicken Picatta | Golden breaded chicken served over fresh linguine (or mashed potatoes) topped with a creamy lemon-caper picatta sauce and seasonal vegetables.

​Course 5: Sweet Finales

​Indulgent desserts to conclude your evening.

​Classic Crème Brûlée | Rich custard with a shattered sugar crust, finished with fresh whipped cream and berries.

​Chocolate Lava Cake | Decadent, molten chocolate center served warm with vanilla bean ice cream.

​Warm Peach Cobbler | Southern-style baked peaches with a golden crust.

​The Golden Sampler | A curated trio of premium house-made fudge, delicate macarons, and mini cheesecakes.