Painted masterpieces on plates to a stunning buffet arrangement, we can help you decide what the best for your event is.

SAMPLE ENTREES

• Beef Tenderloin: Roulade stuffed with lobster, asparagus and julienne carrot, grilled and served with Sauce Béarnaise.
• Stuffed Breast of Chicken: Our fresh young boneless breast of chicken stuffed with fresh apples, walnuts, and goat cheese.
• Brown Sugar Salmon: Cedar plank roasted and complemented with smoked tomato vinaigrette.
• Double Thick Pork Chop: Marinated with apple cider, rosemary and maple syrup, grilled pears and merlot reduction.
• Spinach Stuffed Pork: Boneless loins of pork are wrapped around a mixture of spinach, fresh herbs and cheese.
• Lamb Rack: Rubbed with grain mustard and rosemary, minted lamb demi glace.
• Buffalo Ribeye: Au Poivre with shallot brandy pan sauce
• Sesame Seared Yellow Fin Tuna: apricot soy glaze, seaweed salad and wasabi.
• Pan Seared Duck Breast: Our tea smoked breast of young duckling, pan seared, sliced and laced with a caramelized peach ginger sauce.
• Veal Prime Rib:  Slow roasted to perfection and served with red wine braised shallots and horseradish sauce.
• Boneless Breast of Turkey: Boneless breast of turkey stuffed with a sage pecan dressing, roasted and served with Champaign pan gravy.
• Local Grouper: Coconut macadamia crusted and served with brown butter rum sauce.
• Rock Cornish Game Hen: Cider cured game hens, boned, seasoned, wood roasted and served with a shiitake mushroom, leeks and wild rice.
• New York Strip Steak: Cuts selected from the finest strip loin, grilled and topped with caramelized onions in a brandy black pepper sauce.                                                     

• Summer Apple and Sage Cured Double Pork Chop, Potato Au Gratin, Local Vegetable
• Grilled Cider Cured Pork Loin Stuffed with Our Rosemary and Thyme Goat Cheese; Sautéed Apples, Onions, Mushrooms and Spinach
• Cedar Planked Salmon; Indian corn Pudding, Vegetable Medley
• Garlic-Green Herb Pesto Roasted Game Hen over Fettuccine Alfredo and Broccoli
• Broiled Spiced Catfish over Grilled Zucchini-Summer Squash Salad Swimming in Smoked Tom Vinaigrette
• Free Range Chicken Breast Stuffed with Honey Ham, Sage and Fontina Cheese, Apples and Cabbage, Chardonnay Mustard Veloute
• Virginian Surry Sausage and Mustard Grilled Chicken Breast Stuffed with Winter Greens, Red Currant Demi Glace, Creamed Leeks, Shiitake Mushrooms and Wild Rice
• Aged 12oz Ribeye with Wild Mushroom Sauce, Twice Baked Potato and Vegetable Medley
• Braised Top Sirloin roast, Horseradish Whipped Potatoes and Vegetable Medley
• Brown Sugar and Dill cured Salmon in Smoked Tomato Vinaigrette with poached julienne Vegetable
• Sautéed Grouper, Lemon-Ginger Sauce, Sweet Lemongrass-Coconut Sticky Rice
• Pecan Crusted grouper with Ginger butter Sauce
• Herbed rice and Vegetable Medley
• Baked Vegetable Lasagna with Sage and Walnuts
• Grilled Portobello Mushroom Cap with Miso Simmered Vegetables and Tofu, Seaweed Salad and Soba Noodles
•  Farmhouse Roast ½ Duckling with Peach Demi Glace, Lyonnaise Potatos, braised root vegetables
• 16 oz In House Aged Ribeye or NY Strip Steak with Wild Mushroom Sauce, Twice baked Potatoes and Vegetable Medley
• Pepper Seared Ahi Tuna with Sesame Seaweed Salad, Wasabi Cream, Pickled Ginger, Coconut Sticky rice and Snow Peas
• Sautéed Shrimp and Scallops in Saffron Cream with Herbed Rice and Julienne Vegetable sautéed with fresh Tarragon
• Ragout of Veal, Olives, Capers, Zest and Sweet Potato Gratin with Braised Vegetables
• Grilled Mustard-herb Marinated lamb Rack, Roasted Garlic Whipped Potatoes and Vegetable medley

• Mahi-Mahi, Macadamia-Coconut Crusted with Brown Butter Rum Sauce

• Prosciutto Wrapped Grouper Roasted with Tomatoes, Capers, Olives, Fresh Basil, White Wine and Toasted Couscous

• Seared Red Snapper, Lemon Butter, Silver Queen Succotash, Asparagus and Fresh Sage

• Grouper Roulade stuffed with Baby Spinach, Wild Mushrooms and Roasted Garlic, Lemon Thyme-Mushroom Broth

• Crispy Yellow Tail Snapper with Apricot-Soy Glaze 

• Pecan Grouper and Fresh Herb Mahi-Mahi Medallions, Sautéed Spinach, Lemon Beurre Blanc and Roasted Red Pepper Coulis
• (The colors and flavor contrasts are wonderful in this dish)

• Snapper Almandine with Lemon-Caper White Wine Sauce

• Fish… Grilled with Gazpacho Beurre Blanc

• Fish… Garlic Cilantro Roasted with Mango Salsa, Smoked Poblano Sweet Corn Coulis and Coconut Rice Pilaf

• Fish… Pan Seared on Ratatouille with Roasted Garlic Butter, Fresh Basil, Greek Tapenade and Red Wine Reduction

• Sesame Seared Yellowfin Tuna, Seaweed Salad, Thai Garlic Chili Sauce

• Pepper Seared Yellowfin tuna, Roasted Artichoke, Fennel and Plum Tomatoes, Arugula and White Beans with Sweet Balsamic Glaze and Lemon Aioli