Plated Dining

Appetizer suggestions

* Seared Sea Scallops and Shrimp over Parmesan Risotto with Roasted Garlic and Sweet Grape Tomatoes 

   in a White Wine Seafood Broth

* Seared Ahi Tuna over Sushi Rice with Pickled Onions, Wasabi Edamame Guacamole and Ginger Soy Sauce

* Classic Shrimp Cocktail with Horseradish Sauce and Fresh Lemons served in Martini Glass

* Jumbo Lump Crab Cakes with a Lemon Remoulade

* Roasted Red Pepper stuffed with Ground Pork and Veal with Marinara and Parmesan

* Seared Beef Tenderloin Tips over Tarragon Fettuccini with Grated Asiago

* Baked Stuffed Portobello with Duck Confit, Roasted Vegetables and Fresh Herbs

** above suggestions are just a sample of our menu and may change due to seasonal availability 

 Salad Suggestions

* Chilled Iceberg Wedge with Sweet Grape Tomatoes, Crispy Bacon and Creamy Bleu Cheese Dressing

* Baby Spinach with Walnut Crusted Goat Cheese, Red Onion, Shaved Fennel in a Blood Orange Vinaigrette

* Fresh Baby Greens with Cucumbers, Tomatoes and Warm Roasted Fennel Bulb with

  Roasted Red Pepper-Dill Vinaigrette 

* Classic Caesar Salad with Garlic Ciabatta Croutons and Fresh Grated Parmesan Reggiano

* Caprese Salad of Fresh Buffala Mozzarella, Fresh Basil, and Fresh Tomatoes in a Balsamic Reduction

* Arugula, Radicchio and Belgium Endive with Bosc Pears, Stilton Bleu Cheese in a Toasted Walnut Vinaigrette

* Baby Spinach with Tomatoes, Seared Shiitake Mushrooms and Shaved Cucumber in a Lemon-Parmesan Vinaigrette

** above suggestions are just a sample of our menu and may change due to seasonal availability 

 Intermezzo Suggestions 

* Petite Diced Cantaloupe with Feta Cheese and Fresh Mint

* Strawberry-Basil Granite

* Pineapple-Champagne Granite

* Watermelon-Champagne Granite

** above suggestions are just a sample of our menu and may change due to seasonal availability 

 Entree Suggestions

* Fresh Local Grouper over Sauteed Spinach topped with Shrimp-Lemon Beurre Blanc

* Seared Chilean Sea Bass with a Saffron Beurre Blanc over Broccoli-Shallot-Tomato Risotto and Grilled Asparagus 

* Fresh Local Flounder Franchaise with Lemon-White Wine Sauce and Fresh Herb Couscous 

  and Fresh Seasonal Vegetables

* Lobster, Scallops, Shrimp in a Puff Pastry Tower with Champagne-Lemon Sauce and Vegetable Stuffed Roma Tomato

* Fresh Vegetable stuffed Chicken Breast with Gruyere Stone Ground Grits and Roasted Brussel Sprouts

* Sauteed Veal Marsala over Wheat Pasta with Shiitakes, Tomatoes, Spinach in a Marsala Wine Sauce

* Seared Pork Tenderloin Medallions in a Caramelized Vidalia-Tarragon Demi Glace, White Cheddar Potato Gratin and

  Seasonal Vegetables

* Seared Duck Breast Medallions over Basil-Garlic Noodles with Duck Demi Glace with Roasted Carrots, Fennel and 

  Caramelized Vidalia Onions

* Grilled Filet Mignon with Shiitake Demi Glace and Gorgonzola Roasted Yukon Gold Potatoes and Broccoli Rabe 

* Braised Beef Short Ribs over White Cheddar Mashed Potatoes with Roasted Carrots, Celery Root and Vidalia's

* Grilled Ribeye Steak with Homemade Steak Sauce Twice Baked Sweet Potato and Roasted Root Vegetables

** above suggestions are just a sample of our menu and may change due to seasonal availability 

 Dessert Suggestions

* Classic Banana's Foster with White Bean Ice Cream

* Deconstructed Chocolate Pie Parfait

* Toasted Angel Food Cake with Milk Chocolate Sauce and Ice Cream

* Classic Creme Brulee topped with Fresh Berries ( ask about different flavors)

* Dark Chocolate Mousse with Fresh Whipped Cream and Strawberries

* Meyers Lemon Mousse Tart

​* Toasted Meringue Shell with Grand Mariner Mousse with Marinated Berries

* Warm Granny Smith Apple Tart with Cinnamon Creme Anglaise and Vanilla Bean Ice Cream

* Homemade Peach Ice Cream with Shortbread Wedge

** above suggestions are just a sample of our menu and may change due to seasonal availability

                                             Comfort Food Menu

* Fresh Seafood Stew in a Light Tomato Broth with Orzo Pasta

* Teriyaki Shrimp Stir-Fry with Brown Rice and Fresh Vegetables

* Eggplant Parmesan with Fresh Marinara and Provolone and Penne Pasta

* Grilled Fresh Vegetables over Quinoa and Brown Rice with a Cilantro-Lime Sauce

* Grilled Chicken and Spinach Sausage with a Tomato-Squash Medley

* Sheppard's Pie with Beef Tenderloin Tips, Mashed Potatoes and Fresh Corn off the Cob topped with Cheddar

* Ham Stew of Potatoes, Fresh Green Beans and Buttermilk Dumplings

* Sauteed Chicken Breast with Wisconsin Cheddar Sauce and Fresh Broccoli and Roasted Sweet Potato Spears

* Chicken Tetrazzini with Mushroom-White Wine Cream Sauce over Angel Hair Pasta

* Chicken Parmesan with Fresh Marinara and Provolone with Penne Pasta

* Veal Marsala with Wild Mushrooms and Orzo Pasta

* Smoked Pork Chops over Boursin Scalloped Potatoes

* Grandma's Beef Stew with Potatoes, Carrots, Celery and Onions with Homemade Buttermilk Biscuits on the side

* Homemade Lasagna with Ground Pork and Veal in a Red Sauce

* Vegetarian Lasagna with Fresh Vegetables and Mushrooms and a Creamy Parmesan Sauce

                                            SOUTHERN FLAIR MENU

* Homemade Corn Bread

* Southern Cole Slaw

* Creamy Cucumber and Caramelized Vidalia Salad

* Shrimp and Grits with Cheddar

* Macaroni and Cheese with Crunchy Topping

* Chicken Bog ( Chicken, Rice, and Smoked Sausage)

* Slow Roasted Pulled Pork with Housemade BBQ Sauce and Rolls

* Marinated Grilled Chicken Breasts and Thighs

* Slow Roasted Pulled Chicken with Housemade BBQ and Rolls

* Fresh Braised Collard Greens with Bacon and  Brown Sugar 

​                                                                    Hors d'oeuvre suggestion's

*** this is just a small sample of our list... ask and we can forward you the complete menu

* Grilled Shrimp and Tomato Bruschetta on Toasted Crostini's

* Classic Shrimp Cocktail Platter with Tomato-Horseradish Sauce

* Cool Crab Dip with Toasted Pita Points

* Cool BLT Dip with Butter Crackers

* Sashimi Tuna over Sushi Rice Quenelles with Wasabi-Ginger-Soy Sauce 

* Tomato-Cucumber Rounds with Herb Mayo

* Roasted Vegetable-Cheddar Dip with Sesame Crackers

* Chilled Crab Salad in a Belgium Endive Leaf

* Heirloom Tomato (in season), Ricotta and Fresh Basil on Grilled Flat Bread

* Orzo Pasta Salad with Arugula, Feta and Fresh Vegetables 

* Fresh Fruit Skewers

* Smoked Salmon with Dill Cream Cheese Rosette topped with Red Onion and Capers on Pumpernickel

* Bleu Cheese Mousse Rosettes with Crispy Bacon on Toasted Rye Crostini

* Stuffed Mushroom Caps with Italian Sausaga, Provolone and Basil

* Baked Oyster's on the Half Shell (in season) with Bacon, Spinach and Parmesan Cream

* Warm Stilton Bleu Cheese Biscuits with Red Pepper Butter

* Fresh Vegetable and Mushroom Souffle with Cheddar Cheese

* Fresh Tomato Salsa with Tortilla Chips

* Petite Crab Cakes with Lemon-Dill Remoulade

* Petite New England Lobster Rolls on Toasted Butter Rolls

* Sauteed Chicken... Franchaise, Piccata, Marsala - your choice

* Sliced Marinated Beef Tenderloin Tray with Roasted Red Pepper-Horseradish Sauce

* Grilled Baby Lamb Chop Pops with Lemon-Tarragon Sauce

* Shellfish Ice Bar of Shelled Lobster Chunks, Shelled Alaskan King Crab Legs, Shrimp, Mussels and Oysters

* Italian Sausage Sliders with Pepper and Onion Jam on the side

**  Much more... just ask


* Meyers Lemon Shortbread Bars

* Key Lime Shortbread Bars

* Coconut Macaroons drizzled with Chocolate

* Fresh Strawberry Mousse Parfait

* Chocolate Pie Parfait

* Banana Cream Pie Parfait

* Iced Milk Chocolate Brownie 

* Assorted Homemade Ice Creams with Fresh Fruit (seasonal)

** Much more.... just ask for our full list or let us know your favorites.


​​A Difference in Dining

        ​​​Your Personal chef experience


            (843) 283-3087​​