Catering Main Plates

~Fish~

Local Seafood “Bouillabaisse” with Mussels, Clams, & Shrimp in a Saffron Infused Broth, Rouille, and Parsley.

Yucatan Grilled Wild King Salmon with Citrus & Yucatan Achiote Spices & Fresh Lime.

Cedar Plank-Roasted Wild King Salmon Fillets with Basil Butter.

Spice-Crusted Salmon with Cucumber Salad.

Halibut with Moutarde De Meaux (Mustard and Crème Fraíche) served with Tomato Beurre Blanc.

Grilled Halibut Fillet in a Mustard-Tarragon Marinade served with a Remoulade Sauce.

California Sea Bass with Potato Gnocchi, Vegetable Émincée, & Preserved Lemon Beurre Blanc.

Hawaiian Sautéed Local Red Snapper with Seasoned Cucumber Salad.

White Sea Bass with Fennel Salsa (Fennel, Olive Oil, Garlic, and Anchovies).

~Poultry~

Char-Grilled Chicken with Red Wine, Thyme, & Roasted Garlic Purée.

Chicken Breast Roulades with Fresh Spinach, Goat Cheese, Herbs, & Lemon Beurre Blanc.

Breast of Chicken with Mustard Sauce (White Wine, Whole Grain Mustard, & Crème Fraiche).

Roasted Chicken with Porcini Mushrooms and Herbs.

Grilled Honey-Lemon Chicken with Fresh Mango or Pineapple Salsa.

Chicken Cacciatore with Tomatoes, Capers, Olives, & Herbs.

Sautéed Lemon Chicken with a Brandy Cream Sauce.

Parmesan-Panko Crusted Chicken with Italian Tomato Sauce (Summer) or Caper Butter Sauce (Winter).

~Meats~

Filet of Beef with Marchand de Vin Sauce (a Classic French Sauce).\

Seasoned Grilled Tenderloin Steaks with Merlot Reduction Sauce.

Steak “Au Poivre”,  A Classic Bistro Dish.

Rib Eye Steak with Green Peppercorn Sauce.

Five Peppercorn-Crusted New York Strip Loin with a Creamy Mustard Sauce.

Grilled Top Sirloin Florentine with Tuscan Olive Oil, Sea Salt, Rosemary, Fried Capers, Lemons, & Arugula.

Grilled Tri Tip Bistecca with Rosemary, Lemon, & Chili Arbol served with Peperonata.

Skirt Steak Grilled with Caramelized Shallots and Red Wine Ju.

Braised Succulent Beef Short Ribs with Zinfandel, Roasted Tomatoes, Shallots, Herbs & Nicoise Olives.

Pan-Seared Roasted Veal Chops with Shallots, Tomatoes, & Olive Jus.

Rack of Lamb with Honey Mustard Crust (Honey, Whole Grain Mustard, & Rosemary).

Grilled Leg of Lamb Infused with Garlic, Lemon, & Herbs, Served with Fennel Tzatziki.

Grilled Minted Lamb Loin Chops.

Muscovy Duck Braised with Red Wine, Thyme & Prunes.

~Vegetarian~

Spinach Crespelle with Spinach, Ricotta, Nutmeg, Lemon Cream & Tomato-Basil Sauce.

Parmesan Roulade with Red Bell Pepper Tomato Coulis.

(Rolled Soufflé with Filling of Greens, Leeks, Herbs, and Gruyere Cheese.  Beautiful Flavor and Color).

Preserved Lemon Polenta with Grilled Vegetables, Portobello Mushrooms, Rainbow Chard, Olive Tapenade, & Basil Pesto.

Grilled Seasonal Vegetable Plate with Artichoke, Asparagus, & Sweet Onion Risotto.

Kabacho Farro Risotto, Squash and Radicchio with Shaved Parmesan.

Butternut Squash Ravioli, Ricotta, Parmesan, Crisped Sage with a Brown Butter Sauce.

Fresh Red Curry with Squash, Potato, Green Beans, Fresh Basil, Ginger, Lemongrass, Kaffir Lime and Thai Basil served with Soba Noodles.

Vegetable Tarts with Tabbouleh & Chickpea Salad, Layers of Eggplant, Potato, Spinach, Zucchini, and Tomato Concassé.

Herb Gnocchi with Summer Vegetables, Zucchini, Yellow Squash, Heirloom Tomatoes.