It was a pleasure speaking with you the other day. I have put together some menu suggestions for your consideration, I have presented choices, but picked items that I feel would work well with your event. I love to start with the Charcuterie Board to give you something to snack on while we get situated, and then I recommend choosing 2-3 stationed appetizers and 2-3 passed appetizers. I always include some infused water and some sweet bites to finish off the evening. The pricing will be about $100/guest (+/- depending on your selections) with a $350 personal chef/server fee. This includes everything needed for the event from cookware to dinner ware.

Charcuterie Board with cured meats, local and artisanal cheeses, spiced nuts, marinated vegetables, seasonal fruit, dips, breads, crackers and anything else we can fit on the board

 PASSED HORS D'OUEVRES

Surf & Turf Martini, Beef Tenderloin, Jumbo Lump Crab Meat and Huge Shrimp

Assorted Panini Slices, The Italian, The Chicken Pesto, The Margherita, The Pork & Fig Jam

Spanish Skewers with chorizo, potatoes and peppers with a garlic dip

Assorted Filo Cups, Brie & Raspberry, Roasted Veggie & Hummus, Spiced Apples & Sharp Cheddar

Seared Shrimp and Cucumber Canapés

Mini Crab Cakes

Tuna Tartare Served on Pita Chips

Pumpkin Sage Scallops on Garlic Toast

Ham and Peach Nibblers

Chef’s Choice Seasonal Crostini's including fan favorites tenderloin bruschetta and Reuben crostini

as well as some seasonal veggie and fruit choices

STATIONED HORS D"OUEVRES

Mini chorizo tacos with charred street corn and spicy mayo

Local Italian Sausage, Tortellini & Pepper Skewers

Fresh Oysters Casino

Stuffed Mushrooms with Italian Sausage and fresh cheeses

Sautéed Mussels the classic with fresh garlic and wine

Baked Salmon Board, baked with fresh herbs and served with an assortment of accompaniments

 Chilled Asparagus with bleu cheese crumbles and raspberry vinaigrette

PASSED SOUP SHOOTERS

Ceviche, Bay Scallops, Tuna & Shrimp in a Spiced Citrus

Pineapple Cucumber Gazpacho

Refreshing Cantaloupe

Spicy Avocado Cucumber Soup

Spring Veggie Gazpacho