Hors d’oeuvres

 

Shrimp Cocktail
Caprese Skewers
Carly’s Croustades
Beef Crostini
Ceviché Flutes
Goat Cheese Crostini
Miso Scallops
Feta Puffs
Butternut Squash Shooters
Vegan Spring Rolls
Tortilla chips with pico de gallo, Salsa Verde, guacamole

Custom Charcuterie Board

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Entrées

 

Sole Meunière
In a light, lemony sauce

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Fresh Gnocchi 
Served with Bolognese sauce, or a walnut pesto

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Chicken Marsala
With a dijon~mascarpone sauce

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Chicken Saltimbocca
Layered with prosciutto, spinach, parmesan

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Irish Scallops
Special family recipe from Ireland

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Bucatini Puttanesca
Tangy, rustic tomato sauce, complete with large prawns, capers, olives

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Coconut Salmon
In a Thai infusion sauce

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Pork Jezabel
Slow~cooked pork, with a fresh herb/garlic chimichurri sauce

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Filet Mignon
Served with cherry port reduction
*May add lobster tail with champagne Beurre Blanc

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Carnitas Street Taco Bar
Served with corn/flour tortillas, pico de gallo, salsa verde, fresh guacamole, Cotija cheese

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Vegan/Vegetarian Options:

Glass Noodles with Vegetable Bolognese

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Jicama Tacos
A fantastic vegan addition to the Taco Bar

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Stuffed Poblano Peppers
With or without queso fresco cheese

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Buddha Bowl
Packed with plant-based yumminess, as well as a great source of protein, while being meat-free and delicious

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Stuffed Butternut Squash
Roasted and filled with quinoa, chickpeas, fresh herbs, and vegetables

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Side Dishes

Fresh Vegetable Sauté
Bourbon Squash
Broccolini with Lemon Butter Drizzle
Roasted Rainbow Carrots
Eloté Style corn
Poblano Rice
Garlic Mashed Potatoes
Basmati Rice
Herb-roasted Yukon Gold Potatoes
Potatoes Dauphinois

Fondant Potatoes