Savory Cheesecakes
Your choice of the following savory cheesecakes:
Artichoke or Wild Mushroom

Gorgonzola and Fig Bruschetta
Wonderfully robust cheese with a calming fig

Asian Lobster Roll
Lobster, steamed and then wrapped in rice paper, dipped in aThai curry black bean sauce

Sweet Potato Cheesecake
Savory and sweet flavors blended together in this seasonal treat that is topped with candied pistachio

Civiche Cuchara
A sampling of fresh civiche served on a small spoon

Beef en Croute
Perfectly cooked filet, wrapped in puff pastry, with a mild horseradish sauce

Fish and Chips
A new twist on an old standard. Sautéed sea bass, served on a waffle sliced potato chip with malt vinegar aioli

Fois Gras Crouton
Lightly sautéed Fois Gras served on a brioche crouton and topped with cranberry and leeks, outstanding!

Potato Pancake
Yukon Gold potato pancakes, topped with smoked salmon and crème fraiche

Duck Confit
Slow cooked duck breast, with caramelized onions, on toasted brioche, with a orange ginger cream

“Colossal “Lump Crab Cakes
Served with avocado chipolte and lime sauce

Tuna Tartare
Sushi grade Tuna, in a light citrus marinade, served on a purple sticky rice cake

Chinese Take-Out
Glazed Udon noodles with fresh Oriental vegetables, served in a take-out box
with chop sticks. Awesome presentation!

Baby New Zealand Lamb Chops
Pretzel Crusted Lamb Chops served with Orange balsamic glaze

Crispy Duck Wonton
Roasted duck breast, wrapped in a wonton with hoisin glaze

Chicken or Beef Sate
Chicken tenders dipped in a coconut lime curry sauce, and beef tenders dipped in a spicy peanut sauce

Beef Tenderloin
Grilled and dipped in a ancho Chile rub with a cilantro lime sour cream

Grilled Orange Barbeque Shrimp
Jumbo shrimp, hickory grilled, with an orange barbeque glaze

Chili Rubbed Shrimp
Jumbo shrimp, with a sweet and spicy chili rub, served with barbecue hollandaise

Bacon Wrapped Scallop
Crispy sauteed scallop, wrapped in duck bacon, topped with mango coulis 

Wild Mushroom Tart
Sauteed wild mushroom duexelle with marjoram, topped with melted Gruyere cheese

Gougeres
Cheese Puffs with mild cheeses and herbs

Ratatouille Salad
Roasted eggplant and red pepper salad, served in an herb pastry cup

Lamb & Apricot Tagine
Lamb and apricots braised with ginger, garlic, cloves, cinnamon and chopped almonds, wrapped in phyllo dough

Scallop Ceviche
Fresh scallop with avocado puree served in a blue corn cup

Smoked Salmon Crepe
Smoked salmon with a lemon dill creme fraiche, served in a dill crepe

(A new twist to the old classics)

~Deviled Eggs~
Hard boiled egg with smoked salmon mousse and caviar

~Pigs in a Blanket~
Mini hot dogs wrapped in puffed pastry

~Oysters Rockefeller~
Pan seared oyster, spinach, and pancetta on a crispy corn cake

Classic Antipasto
Cured Sopprasada, Prosciutto, Gorgonzola and Asaigo cheese. Grilled zucchini, fennel and sweet peppers with marinated imported olives served with crusty breads

Liz’s 8 Layer Guacamole Dip
With Homemade Corn and Flour Tortilla Chips

Bruschetta
Traditional and Kalamata Hummus, Gorgonzola spread, Spicy Eggplant Chutney and Classic Tomato/Basil. Served with Grilled Crusty Breads

The Cheese Course
A wonderful mix of domestic and imported cheese, crackers and seasonal fruit

The Mediterranean
Stuffed grape leaves (dolmas), peppadew peppers, Greek olives, hummus, feta cheese and caper berries served with grilled pita breads

Sushi
An awesome display of Fresh Sushi and Asian Glazed Udon Noodle Salad

(Choose as many as you like)

Colossal Crab
Huge chunks of crab meat with roasted corn and pablano salsa and a smoked yellow pepper chipotle mayo

Our Signature Ceviche
Fresh Seafood marinated in citrus juice and herbs

Shrimp Three Ways:
~Grilled Orange Barbeque Shrimp~
Jumbo shrimp, hickory grilled, with an orange barbeque glaze
~Chili Rubbed Shrimp~
Jumbo shrimp, with a sweet and spicy chili rub and cilantro/lime aioli
~“Old Bay Style”~
The classic boiled shrimp with zesty cocktail sauce

Caesar Salad
With polenta croutons and Asiago cheese

Arugula and Radicchio
Goat cheese, pancetta, beets and sweet raspberry vinaigrette

Bib Lettuce
Maytag Bleu Cheese dressing, mushrooms, tomato and foccacia croutons

Autumn Greens
Field greens with dried cranberries, honey roasted cashews, crisp Bosc pears and
honey cherry vinaigrette

Feta and Grape
Fresh field greens, feta cheese, browned almonds, white grapes and orange sherry vinaigrette

Tenderloin of Beef
Marinated in garlic and herbs, peppercorn crusted then slow grilled to a perfect medium rare. Served with rosemary infused demi glace or creamy horseradish sauce

Blackened Salmon
Lightly seasoned and blackened in a cast iron skillet served with a orange cilantro brown butter

New Zealand Lamb
Herb crusted and roasted to a golden brown with a sweet balsamic reduction

Chilean Sea Bass
Pan seared in tomato, garlic, white wine and sweet chili sauce

Muscovy Duck Breast
Served with morel mushrooms, cranberries and sage

Chicken and Prosciutto
Roasted yellow peppers, sage, caramelized onions wrapped in imported proscuitto

Braised Short Ribs
Prime short ribs cooked all day until they fall off the bone in rich gravy

Chile Dusted Scallops
Thai chili dusted sea scallops, pan seared to a golden brown with pineapple black bean salsa

Broiled Prawns
Giant shrimp in a lemongrass chive infused hollandaise

Sesame Crusted Ahi Tuna
Seared rare with Asian black bean sauce

Pork Loin
Herb corn bread crusted with apple, sage and whole grain mustard

Pacific Whole Salmon
Lightly poached and brushed with lemon saffron glaze

London Broil
Marinated for five days, grilled rare and sliced thin. Served with béarnaise or creamy horseradish sauce


Wild mushroom risotto
Served with Parmigiano Reggiano

Lobster Risotto

Wild Rice Pilaf

Rice Paella
Spanish rice with peppers, grilled onion, coriander, saffron and a bit of heat

Grilled polenta
Infused with caramelized garlic and imported pecorino cheese

White Bean Ragu
Italian white beans in a savory tomato saffron sauce

Roasted Rosemary Potatoes

Gratin Potatoes
Traditional Gratin with creamy goat cheese, caramelized onions and rosemary.

Smashed Potatoes
(Chef Favorite)
A rich savory blend of red and yellow potatoes
With a hint of roasted garlic

Campanelle
Campanelle pasta with Julianne vegetables, pesto and pecorino

Tortellini
Feta cheese stuffed tortellini, baby spinach, olives, artichokes, sun dried tomatoes and roasted red peppers in extra virgin olive oil

Chipotle Mac and Cheese
A creamy blend of 4 imported cheeses, a bit of chipotle and
A buttery cracker crust topping

Asian Noodles
Soba noodles with fresh vegetables and a tangy Thai peanut sauce

Sweet Potato Puree
Sweet potato with brown sugar, goat cheese and candied pistachio


Grilled Vegetables
A wonderful mix of seasonal vegetables seasoned with garlic and rosemary

Summer Corn
Grilled corn with peppers and a hint of cilantro

Roasted Tomato and Spinach
Sautéed baby spinach with garlic, white wine and delicately roasted grape tomatoes

Grilled Asparagus Balsamico
Grilled asparagus served with Cippolini onions and teardrop tomatoes in white balsamic vinaigrette.

Baby Carrots
Glazed with a orange fennel marmalade

Haricot vert
French green beans with sun dried tomatoes in A yellow pepper coulis

Veggie Tower
(Awesome Presentation)

Curried Eggplant
Lightly seasoned roasted eggplant with fresh green peas


We've Got The Beet!
We offer a very wide variety of Vegetarian, and vegan, dishes, so please let us know if this appeals to your palate