House Catering Menu

Shrimp: Scampi Fra Diavolo, Stir Fr, Smoked Cirtus BBQ

Seafood Paella

Roasted Wild Salmon Filet topped with Braised Leeks and Shitake Mushrooms

Furikake Cashew Crusted Salmon with a Coconut Curry Sauce

Oven Roasted Salmon with a Dill Lemon Beurre Blanc

Seafood Fra Diavolo; Shrimp, Clams, Mussels, Calamari in a Chunky Spicy Marinara

Grilled Wild Salmon with Chraimeh Sauce

Pan Roasted Mahi-Mahi with a Roasted Garlic, Fresh Pepper Coconut Sauce Toped with Mango Edemame Salsa

Crawfish Macaroni and Cheese

Roasted Wild Salmon with a Cranberry and Orange Glaze 

MIso Glazed Cod with Pistachio Cream Sauce

Pan Roasted Halibut with Saffron Tomato Fondue and a light Bacon Vinaigrette

Roasted Swordfish, Caramelized Fennel, Endive, Citrus- Caper Sauce

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Baked Mac and Cheese with and without Amish Bacon

Penne Vodka Roasted Red Pepper and Green Peas

Stuffed Rigatoni Topped with Marinara and Mozzarella 

Tortellini Bolognese Ground Beef, Veal, and Pork with Onions, Carrots, Tomato, Fresh Herbs, Touch of Cream

Penne Alfredo Roasted Onion, Button Mushrooms, Asparagus four Cheese Cream

Pasta Primavera Mixed Seasonal Vegetables, White or Red Sauce

Spinach Stuffed Caramelized Gnoochi White Wine, Feta, Sundried Tomato Garlic Sauce

Farfalle Artichoke Hearts, Grilled Chicken, Roasted Red Peppers, Green Peas, Basil Pesto Cream Sauce

Classic Baked Lasagna

Lasagna Bolognese

Goat Cheese and Vegetable Lasagna Roasted Veggies, Ricotta, Goat Cheese

Fresh Herbs, Vodka Sauce

Penne with Artichoke Hearts, Asparagus, Portabellas and a Roasted Garlic Sauce

Fusilli with Goat Cheese, Sweet Peas and Prosciutto

Farfalle with House made Sweet and Hot Italian Sausage, Tomatoes and Basil

Wild Mushroom and Baby Kale Ravioli with a Caraway Cream Sauce

Penne with Grilled Chicken and Roasted Peppers Tossed in a White Wine Kale Basil Pesto Sauce 

Orechiette Broccoli Rabe and Sausage

Green Beans Almandine

Bacon Shallot Roasted Brussels Sprouts

Grilled Asparagus with Balsamic Glaze

Honey Glazed Baby Carrots

Roasted Medley of MUshrooms

Cream of Spinach with Cognac and Shiitake Mushrooms

Broccoli Rabe and Roasted Garlic

Cauliflower Au Gratin

Braised Collar Greens and Mustard Greens with Ham Hock

Seasonal Vegetable Medley

Roasted Butternut Squash with Baby Spinach and Crumbled Stilton

Traditional Ratatouille

Bok Choy with Water Chestnuts and Sherry Hoisin Glaze

Champagne and Honey Infused Parsnip Puree

Sauteed Organic Kale with Roasted Shallots

Ginger Roasted Carrots and Snap Peas

Grilled Green Bean Almandine

Baked Beans, with Roasted Onion, Bacon, Birch Beer Reduction

Oven Roasted Potatoes

Butter Whipped Potatoes

Potatoes Au Gratin

weet Potato Casserole, with Pecan Praline Crunch

Potato Pierogies

Chestnut Cranberry Corn Bread Stuffing

Creamy Pecorino Polenta

Roasted Garlic and CHive Whipped Potato

Spicy Parmesan Potato Wedges

Tri Colored Orzo, with Stewed Garlic and Cherry Tomato

Rustic Stuffing, with Roasted Tomatoes and Fontina

Sweet Potato Puree infused with Cream Cheese and Sundried Tomatoes

Smashed Red Bliss Potatoes

Roasted Fingerling with Herbs and Sea Salt

Smashed Sweet Potatoes with Gorganzola and Amish Bacon

VegetableFried Rice

Coconut Ginger Rice

Wile Rice with House made Italian Sausage and Pine Nuts

Traditional Dirty Rice

Skin on Mashed Yukon Golds with Bacon, Aged Cheddar and Chives

Brown Rice PiIaf with Prosciutto and Sundried Cranberries, Black Beans, Chorizo and Rice

Garlic Herb Crusted Fingerlings