Jerk Pork Shoulder with Cranberry Chutney

Fried Catfish with Tarter Sauce

Hearty Beef Stew

Baked Zucchini and Yellow Squash

Feta and Herb Roasted Potato Wedges

B.B.Q. White Beans

Buttered Brussel Sprouts and Carrots

Cilantro Rice Pilaf

Mini Peppersteaks

Salmon Cakes with Spicy Remolade

Curry Carrots

Three Cheese Mashed Potatoes

Roasted Vegetable Medley and Dijon Vinaigrette

Green Beans and Toasted Almonds

Butter Nut Squash and Bosc Pears with Brown Sugar

First Base - 15 to share choice of:

Beef Tenderloin Carpaccio,Chimichurri Oysters on the half shell, Cucumber , Strawberry and Cream Cheese Ahi Tuna Roll

Or

Jumbo Shrimp Cocktail with a Menage of sauces: Wasabi Cream, Mango Chipotle, and Charred Tomato Salsa.

Cupid’s Arrow - 8 each Choice of:

Baby Spinach with Rose Water, Honey Grapefruit, Oranges, Toasted Almonds, Herb Whipped Goat Cheese and a Champagne Citronette.

or

Butternut Squash garnished with a Sun-dried Tomato Crostini

Ying and Yang – 37 each

Steak Medallions with Portabella Mushrooms and a Bordelaise, Two Crab Stuffed Lobster Tails with a Silky Lobster Cream, Grilled Asparagus, and Fingerling Potatoes

Liquid Love – 6 Each

Champagne Flute with Raspberry Sorbet

Sweet and Hot – 15 to share

Port Wine and Spice Poached Pear with Caramel Flan, Cinnamon Chocolate Love Potion, and Chocolate Berry Torte

Baked Eggplant with House Made Marinara and Mozzarella

Jerk Chicken

Bell Peppers Stuffed with Chipotle Pork

Beef Stirfry with Onions, Peppers, Tomatoes and Mushrooms

Baked Sweet Potato Fry’s

Grilled Zucchini and Squash

Pancetta and White Beans

Vegetable Medley

Cajun Style Rice

Veal and Cream Braised Fennel

Meat loaf on a bed of gravy, topped with charred tomato wedges

Lemon caper baked white fish

Acorn and butternut squash and apple medley with brown sugar and ginger

Greens and white beans with sundried tomatoes

Roasted vegetable medley with dijon vinaigrette

Garlic mashed potatoes

Curried rice with almonds, green onions, and golden raisins

Pesto alfredo orzo with olives and broccoli

Roasted chicken with diced ham and bleu cheese cream

Roasted sirloin

Steamed brussels sprouts and roasted peppers

Green beans almondine

Succatash

Vegetable medley

Squash, zucchini, and carrots

Sundried tomato cream penne

Red bliss cheddar potatoes

Fontina fondue

Buffalo Chicken w/ Bleu Cheese

Beef Tips w/ Mushrooms & Onions

Cornmeal Crusted Pangasus (Vietnamese Catfish) w/ Roasted Garlic Aoli

Macaroni & Cheese

Roasted Sweet Potatoes w/ Red Onion

Red Beans & Rice

Creamed Spinach

Grilled Eggplant, Tomato, and Fresh Basil

Sugar Snap Peas w/ Fresh Horseradish

Cauliflower

Ahi Yellow Fin Tuna Ceviche with Brunoix Red and Green Bell Peppers, Smoked Black Sea Salt, Diced Jicama Remoulade, and Habanero

Rabbit Pâté with Truffle Oil and Trumpet Mushroom with Bruschetta

Salads:

Organic Greens Salad (Mesculine Leaves, Peppadew Peppers, and Cherry Heirloom Tomatoes wrapped in a Cucumber Ramekin, finished with a Cherry Balsamic Vinaigrette

Ricotta Salada with Roasted Winter Squash, finished with a Sherry Vinaigrette

Intermezzo:

Champagne Gelato

Entrées:

Roasted Half Chicken with Lentil Casserole and Haricot Verts Almondine, finished with a Sherry Shallot and Rosemary Au Jus

Double Cut Pork Chop (Cowboy), Truffle Mashed Potatoes, and Steamed Broccoli, finished with Braised Fruit Chutney

Pan Seared Seabass, Bamboo Rice Pilaf, and Baby Market Vegetables, finished with Ginger Peppercorn Buerre Blanc

16 oz New York Strip, Roasted Red Bliss Potatoes tossed in Sherry Vinaigrette, and Deep Fried Asparagus, finished with a Béarnaise

Dessert:

Banana’s Foster Bread Pudding, served with Vanilla Ice Cream

Eggnog Flan

House Made S’mores with Olive and Sinclair Chocolate

Pulled Pork Shoulder with Mango BBQ Sauce

Sirloin Filet with Cabernet Sauvignon Demi Glace

Chicken Cacciatore

Starch

Mashed Sweet Potatoes

Cornbread

Vegetables

Baked Beans

Brussel Sprouts

English Peas

Grilled Squash with Balsalmic Reduction

Skillet Corn