MAIN & SIDES SELECTIONS

Roasted cauliflower buds drizzled with a homemade chimichurri sauce (mixed herbs, garlic, vinegar, olive oil with a hint of pepper)

As an appetizer, small platter will serve 8 - 15; large platter will serve 24 - 40

Carrots roasted with Moroccan spices and then tossed with arugula, quinoa, roasted onions and dried cranberries in a lemon vinaigrette

small pan, serves 8 - 10

large pan, serves 24 -30

Baby spinach, roasted red onions, feta and goat cheese OR blue cheese, dried cranberries and optional to add toasted pecans, tossed in a citrus vinaigrette

small pan, serves 8 - 10

large pan, serves 24 - 35

Assorted fresh greens with a generous amount of large shrimp

Choice of shallot or tomato bacon vinaigrette

Orzo pasta tossed with seasonal vegetables, herbs and feta in a lemon vinaigrette

small pan, serves 8 - 10

large pan, serves 24 - 30

Macaroni baked with three cheeses and topped with Panko, Parmesan and crushed cheese crackers

Add bacon and green onions for an additional $10 for small pan, an additional $20 for large pan

small pan, serves 8 - 10 / large pan, serves 24 - 30

Gluten Free macaroni baked with three cheeses and topped with Parmesan and crushed potato chips

May add bacon and green onions for an additional $2 for small pan and an additional $4 for large pan

small pan serves 8 - 10 / large pan serves 24 - 30

Fusilli pasta tossed with roasted butternut squash, basil,  creamy goat cheese and Parmesan

Gluten Free version available with a gluten free pasta

small pan, serves 8 - 10 / large pan, serves 24 - 30

Riced cauliflower cooked in a pesto sauce and stock and topped with shaved Parmesan; your eyes will tell you you're eating rice

add shrimp for an additional $20 for small pan, and $40 for large pan

for a Vegan version, vegetable stock would be used and cheese would be omitted

small pan, serves 8 - 10 / large pan, serves 24 - 30

Tender, succulent and spicy pork, roasted in a home made jerked seasoning marinade that contains habanero or Scotch Bonnet peppers, thyme, garlic, green onions, herbs and rum

Recommend 5 - 7 oz. per person, minimum of 3 pounds

Boneless, moist pork loin rolled with a filling of mixed herbs, citrus and garlic and roasted, minimum of 3 pounds

one adult serving is about 5 - 7 oz.

Succulent salmon filet baked with your choice of a Moroccan rub; a spicy Jamaican Jerk rub, or a sweet Asian Style marinade, minimum of 5 pounds

Tender, juicy, sweet and tangy chicken thighs braised with olives, apricots, figs, herbs and spices, minimum 3 pounds

Creamy, smooth mashed potatoes with butter, Parmesan and chives throughout

small pan, serves 8 - 10

large pan, serves 24 - 30

Tender slices of chicken breast, roasted mushrooms, baby spinach tossed with pasta in a creamy Parmesan and Marsala wine sauce

A Gluten-Free version is available

Small pan serves 8 - 10, Large pan serves 24 - 30

Moist and tender boneless, skinless chicken breasts in a rich mushroom and Marsala wine sauce, minimum of 3 pounds.

Fluffy grains of wild rice with a mix of mushrooms and herbs.  Great as a side dish, or as a main for vegetarians.

small pan, serves 8 - 10

large pan, serves 24 - 30

Pasta bursting with an assortment of seasonal vegetables and fresh herbs in a light vegetable, herb and wine sauce.  Dish can be made completely vegan or made vegetarian with some Parmesan cheese in the sauce. Should be served hot.

small pan, serves 8 - 10 / large pan, serves 24 - 30  Gluten Free option is available

A delicious salad of sliced fresh peaches, roasted yellow beets and fresh creamy, burrata cheese on a bed of arugula, topped with finely chopped basil, candied pistachios and drizzled with basil oil and fig balsamic. An ode to the juicy peaches in season.

small pan, serves 8 - 10

large pan, serves 24 - 30

A succulent 4 oz. salmon filet topped with a mixture of olives, capers, garlic and sun-dried tomatoes and herbs, wrapped in puff pastry and baked.   Think salmon wellington - a delicious packet of moist and tasty fish in a buttery flaky crust.  Minimum of 10 pieces per order

Creamy and tangy traditional potato salad, made with mayonnaise, celery, sweet onions, hard boiled eggs,  mustard and fresh dill; always a crowd pleaser

small pan, serves 8 - 10 / large pan, serves 24 - 30