Menu

Appetizers

Crab Stuffed Mushrooms
Spinach and Artichoke Dip with Toasted Baguette
Creamy Asiago, Sundried Tomato and Mushroom Dip with Crusty Bread
Cheesy Crab Dip with Toasted Baguette
Mini Crab Cakes with Chardonnay Cream Sauce
Shrimp cocktail with Seafood Sauce
Cheddar, Smoked Almond and Bacon Dip - served with toasted baguette
Fettunta with white beans and pancetta
Blue Cheese Crostini with Sancerre Syrup and Arugula
Marinated Feta & Kalamata Olives served with homemade foccacia
Garlic Shrimp Brushetta


Basic Salads

Spinach Salad with blue cheese and candied walnuts tossed with balsamic vinaigrette
Mixed greens served with a creamy cilantro dressing
Caesar Salad made with romaine and tossed with a homemade croutons and Caesar dressing

Specialty Salads

Fresh assorted greens topped with fresh mozzarella, artichoke hearts and roasted tomatoes
Spinach Salad served with warm bacon and onion dressing
Chilled Beet and Asparagus Salad with Garlic Chive Vinaigrette
Salad with roasted beets, panko-crusted goat cheese & lemon vinaigrette
Iceberg Wedge with homemade blue cheese dressing and candied walnuts
Argula, Fennel and Parmesan Salad drizzled with white wine vinaigrette 

Entrees

Crab Pasta Mia - Lump crab cake served over angel hair, smothered in a basil tomato cream sauce
Chicken Oscar - Breast of chicken topped with lump crab meat and smothered in a rich, buttery sauce
Lavender Grilled Salmon - Wild caught salmon grilled with a light lavender glaze
Seared Scallops with Fennel Compote - Drizzled with a Curry Cream Sauce
Colombo de Porc Frais - Curried pork with bananas and coconut, inspired by the French West Indies
Linguine alla cannavota - Linguine with shrimp, sun-dried tomatoes and cream sauce
Pollo Rojo - Breast of chicken smothered in red chili sauce served with black beans and rice 
Rosa di Parma - Beef Tenderloin stuffed with proscuitto, spinach and parmesan, then roasted to perfection
Chicken Breast Picatta - Chicken Sauteed in a white wine and butter sauce with capers
Sea Bass Provencal - Steamed and served with a delightful sauce of plum tomatoes and roasted peppers($20 extra per couple)
Pesce con menta e balsamico - Grilled Halibut with balsamic vinegar and fresh mint
Shrimp Jacqueline - Crab stuffed shrimp with garlic cream sauce
Chicken Deborah - Breast of chicken sautéed in a white wine and lemon sauce with capers and artichoke hearts
Tagliatelle with Chicken Sauce - Pasta topped with both a red and cream sauce with sautéed chicken breasts and almonds
Grilled Mahi-Mahi - Served with mango-jalapeno salsa
Chicken Marsala- Chicken Breast in a Marsala wine sauce with mushrooms
Pan Seared Scallops - With roasted corn ragu
Chicken Divine - Breast of chicken served with a sauce made with brandy, shallots, cream and Dijon mustard
Thai Chicken with Red Curry and Coconut - Served with Jasmine Rice             
Pan Seared Tuna - Encrusted with fennel and coriander (served medium rare unless otherwise specified)
Roasted Pork Tenderloin - With Apricot-Dijon Glaze
Filet Mignon - With exotic mushrooms in Madeira wine sauce (served medium rare unless otherwise specified)
Pork Tenderloin Medallions - Served with spiced bourbon sauce
Crab Stuffed Chicken - Breast of chicken with a flavorful crab and cheese stuffing
Beef Tenderloin - Encrusted with Peppercorns and served with a Brandy Cream Reduction
Pecan Encrusted Sea Bass- Served with a creamy dill sauce ($20 extra charge per couple) 
Lump Crab Cakes - Served with Chardonnay Cream Sauce


Vegetarian Entrees

Eggplant Napoleon - A tower of eggplant, herbs and mozzarella
Penne with Asparagus, Arugula, Walnuts, and Blue Cheese
Roasted Tomato and Goat Cheese Tart
Vegetarian Bastilla
Mushroom and Blue Cheese Gratin
Vegetarian Moussaka with Ricotta
Mediterranean Roasted Vegetable Lasagna
Provencal Olive Tart
Homemade Cheese Ravioli with Marinara
Lentil Loaf with mashed potato topping



Side Dishes:

Sauteed Green Beans with Shaved Parmesan & Garlic
Sautéed Zucchini
Roasted Vegetable Medley
Yams with oranges and brown sugar
Southern Style Green Beans
Parmesan Creamed Spinach
Roasted Garlic Mashed Potatoes
Mashed Potato Cheese Casserole
Spanish Rice
Jasmine Rice Pilaf
Cheddar scalloped potatoes
Sautéed Green Beans
Roasted Asparagus
Steamed Broccoli
Jalapeno Corn Bread
Scalloped Corn Casserole
Broccoli Cheese Casserole
Cornbread Stuffing
Vegetable Cous Cous
Rosemary Roasted Potatoes
Green Bean Casserole
Spring Vegetable Orzo
Roasted Acorn Squash
Cumin Black Beans
Honey Glazed Carrots
Brown Rice Pilaf
Streuseled Sweet Potato Casserole
Cider Glazed Carrots


Desserts
All desserts are made fresh to order by Felicia

Almond Scented Kalijira Rice Pudding-Rich & creamy, topped with toasted coconut
Crème Brulée
Chocolate bread pudding - served with fresh whipped cream
Fresh Berry or Peach Cobbler - served with fresh whipped cream
Caramel Flan
Chocolate Mousse
Coconut Custard
Creamy Bread Pudding with Cinnamon Crust and Carmel Pecan Sauce
Tiramisu
Scotch Cake - A moist super-rich cake with chocolate and hint of cinnamon
Chocolate Fondue with fresh fruit, poundcake and brownies ($10 extra charge per couple)
Chocoate Pecan Sweetheart Pie-Rich chocolate and pecans (for parties of 4 or more only)