Fajita chicken, peppers, onion, Cheddar and Monterey Jack in a crispy eggroll wrapper with southwest aioli to dip. $1.75 each

Whole poached salmon with flavored cream cheese and assorted crackers.

1/2 ounce meatballs in a stroganoff style sauce.
$85.00 for 160 meatballs | $125.00 for 320 meatballs

Boneless chicken bites tossed in your choice of sauce (Buffalo, Teriyaki or Honey Cajun).
10 pounds for $95.00.

Cream cheese on toasted baguette French bread- $1.00 each.
Smoked salmon canapes with dill cream cheese- $1.50 each.
Smoked Brisket canape with sundried tomato cream cheese- $1.75 each.

Market value

Market value

Market value

with flatbread crackers and crostini- $75.00 for Half pan |  $120.00 for full pan

2 pound wheel of brie cheese paired with sundried tomato pesto in flaky puff pastry. Served with flatbread crackers and crostini $75.00 a wheel.

2 ounces of chicken on a bamboo skewer and glazed with a peanut sate sauce. $1.50 each

2 ounces of tenderloin steak with a light teriyaki sauce. $2.50 each.

Green beans in a light tempura and fried crisp. $75.00 for 5.

Sautéed shrimp in a light coconut red curry sauce served over jasmine rice $4.00 per person. (About 5 shrimp per person)

French baguettes with sundried tomato pesto, Italian cheese blend, fresh basil and thinly sliced prosciutto. $1.75 each piece.  Must be in increments of 5.

Sausage, prosciutto and pepperoni rolled in an Italian bread dough with Asiago, Romano and Parmesan cheese. Baked and served with marinara. A loaf (served at room temperature).

cheese tortellini, poached shrimp, broccoli, bell peppers, black olives, Italian/Caesar dressing with Asiago, Romano and Parmesan. -$75.00 a bowl. (About 6#)

Grilled Salmon, Chicken Parmesan, Apricot Glazed Ham, Braised Short Ribs, Roast Turkey, Beef Tips W/ Rice, Stuffed Sicilian Chicken, London Broil w/ Hunter Sauce, Pork Tenderloin, Chicken Saltimbocca, Baked Cod (breaded), Chicken Cordon Bleu, Chicken & Waffle w/ Maple Glaze.
Slow Roasted Prime Rib – Add $3.00 more 

Green Bean Almandine, Vegetable Medley, Broccoli & Red Pepper, Root Vegetable Medley.

Caesar, Garden, Spinach, Pasta, and Potato

Roasted Red Potato, Roasted Garlic Mashed, Baked, Wild Rice Pilaf, and Baked Macaroni & Cheese

Smores Bar, Carrot Cake, Cappuccino Brownie, Turtle brownie, Mini Cheesecake Bites Peanut Butter, and Peanut Butter Swirl Brownie

Braised CAB short ribs served over roasted red skin mashed potatoes topped with a Red wine brandy demi-glace and served with grilled asparagus.

Marinated flank steak cooked medium, thin sliced and served over potato cakes and topped with a mild chimichurri sauce. Comes with green beans and red pepper.

Porterhouse Pork Chop stuffed with an Apple cornbread stuffing and slow roasted. Topped with a light pork demi-glace. Served with a roasted redskin potato and seasonal vegetables.

A 14-ounce cut of slow roasted Prime Rib served with creamy horseradish, au jus, roasted red potatoes and seasonal vegetable.

Two 5-ounce farm raised duck breast cooked medium and paired with a Blackberry Habanero glaze. Served with a wild rice pilaf and seasonal vegetables Chicken & Waffles - 23 Belgian style waffle topped with a crispy buttermilk breaded chicken breast with a hint of cayenne and drizzled with a maple glaze.

Belgian style waffle topped with a crispy buttermilk breaded chicken breast with a hint of cayenne and drizzled with a maple glaze.

(Boneless breast with Wing section attached) Airline chicken breast dusted in flour, seared and baked. Served over redskin mashed potatoes and paired with a Forest mushroom demi-glace. Served with grilled asparagus.

8-ounce filet of Alaskan Cod baked with white wine, lemon and butter. Served over jasmine rice and topped with a Coconut red curry sauce. Comes with broccoli and red pepper.

8-ounce wild caught Sockeye Salmon baked medium and glazed with a Tomato Red Curry & Saffron broth. Served with a wild rice pilaf and seasonal vegetable.

8 ounce Mahi Mahi baked with a Japanese shiitake jalapeno ponzu sauce (Japanese citrus sauce made with Saki). Served over jasmine rice and comes with pickled ginger and Asian inspired vegetable blend.

5 jumbo shrimp sautéed with sundried tomatoes, artichoke hearts and Kalamata olives. Finished with sweet vermouth and whole butter. Served with rosemary roasted red potatoes and grilled asparagus.

with mint frosting