“Life is delicious”


Appetizers Choices

  • Vodka poached red potato rounds topped with caviar and juniper infused crème fraiche
  • Oysters on the half shell with homemade cocktail and champagne mignonette sauces
  • Seared Tuna - skewered with roasted butternut squash, kalamata olives and sage green goddess sauce
  • Chicken and artichoke "spanikopita" with oregano cheese topping Roasted potato sandwich with smoked salmon, brie, watercress and coarse grain mustard sauce
  • Fresh cream puffs stuffed with shrimp salad and topped with a truffle cream sauce
  • Grilled Eggplant roulade with goat cheese, red pepper, arugula and olive tapenade
  • Coconut crusted chicken bites with green curry aioli
  • Potato latkes topped with seared Lamb, roasted garlic spread, bean salad and Hungarian yogurt sauce
  • Roasted New York rolls with a dried fruit mascarpone-walnut stuffing, fresh mache and pomegranate syrup
  • Phyllo wrapped asparagus and fontina cheese baked and topped with a sun-dried tomato sauce
  • Sweet cherry peppers stuffed with Italian sausage and mushrooms topped with a fennel puree
  • Seared Duck breast served on a rye toast point with Norwegian goat cheese and lingonberries
  • Mushroom filled puff pastry topped with a orange-onion marmalade Seared Scallops with beet-yellow pepper salad and ponzu sauce on a baked wonton cracker
  • Duck confit and arugula salad on a herb pound cake canapé
  • Warm Goat cheese crostini with a black truffle-orange gremolata
  • Spicy tomato-Lobster consumme shooter with a gruyere toast point

Fresh Salad Choices

  • Mixed greens with warm soft croutons, sundried tomato, feta cheese and honey-dijon-chardonnay vinaigrette
  • Spinach with roasted butternut squash, dried cranberries, camembert, toasted almonds and sage vinaigrette
  • Bibb lettuce- fresh mint quinoa, cucumber noodles and tahini dressing
  • Mixed greens with chanterelle mushrooms, fava beans, balsamic roasted pearl onions and tarragon vinaigrette
  • Romaine chopped salad with roasted fingerling potato, sliced Duck prosciutto, drunken goat cheese and blood orange vinaigrette
  • Watercress and honey-lavender braised endive, crisp pancetta, roasted oyster mushrooms and sweet sherry vinaigrette
  • Mache-Frisse-shaved red cabbage with roasted cauliflower, roasted garlic, pistachios, celery root chips and lemon-maple vinaigrette


  • Rack of Lamb dusted with coco-chile spices served over a hominy paella with a sangria reduction
  • Arctic Char seared over acorn squash stuffed with mushroom ragout, topped with red pepper marmalade and hazelnut sauce
  • Seared Duck breast and leg confit with cranberry mascarpone ravioli, roasted cauliflower, roasted beets and walnut brown butter
  • Grilled Airline chicken breast-braised in lavender-honey-ancho chilies over
  • Spanish wild rice pilaf roasted vegetables and red pear-reisling puree
  • Grilled Lamb t-bone over black and white quinoa, French baby carrots, fresh arugula and fennel with persimmon relish
  • Prosciutto wrapped Sablefishwith a grilled veggie tart, roasted fingerling potato and romesco sauce
  • Half Cornish game hen with a faro and plum stuffed pepper, chive spaghetti squash and shallot thyme jus
  • Grilled Mahi-Mahi with mango-mustard glaze, sautéed swiss chard, roasted purple potato and seafood salsa
  • Grilled Elk striploin over horseradish mashies, roasted brussel sprouts, acorn squash and bourbon sauce
  • Seared Monkfish on a parsnip puree, chanterelle and morel mushroom, roasted baby squash and marsala-butter sauce
  • Seared Breast of Goose with spinach gnocchi, sautéed broccolini, seared artichokes and butternut sage sauce
  • Chilean Seabass stuffed with prosciutto and basil over roasted garlic mashies and a porcini beure blanc
  • Grilled Pork T-bone with maple-mustard roasted sweet potato, chorizo-leek stuffing, green beans and chipotle-apple sauce
  • Seared Day boat Scallop served with mango-lime rice, chile relleno , chayote squash, tomatillo cream and cilantro salad
  • Alaskan Halibut baked with herbs in a crepe wrapper over mixed lentils and babaghanoush
  • Grilled Buffalo Tenderloin over Lobster raviolis, phyllo wrapped asparagus, roasted carrots and truffle cream sauce
  • Veal Scallopini over barley pilaf with fava beans and an apricot-olive white wine sauce


  • Pear Struedel served warm with vanilla bean ice cream and cranberry-anise compote
  • Sweet Potato pie with ginger ice cream
  • Chocolate Mousse filled cannoli with raspberry sauce and espresso whipped cream
  • Homemade Baklava with amaretto crème anglaise
  • Fresh Plum compote in a chocolate cup with cointreau syrup
  • Sweet Ricotta turnover topped with a port and grape chutney
  • 3 Layer Brownie cake with chocolate frosting and white chocolate shavings