Sample items from past and current catering events:

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APPETIZERS

Hickory-Smoked Deviled Eggs
with Wasabi Tobiko and Pickled Ginger

Spanish Ham, Heirloom Tomato and Arugula Tea Sandwiches
with Lemon Sauce

Oaxacan-Style Grilled Shrimp Cocktail
with Avocado-Tomato Gazpacho

Traditional Southern Style Boiled Peanuts
With Kosher Salt

Handmade House Bread
Served with Chipotle- and Orange-Infused Butter

Rosemary Lamb Skewers
with Miniature Grilled Pita and Tzatziki Sauce

Broiled Truffle Sliders
with Watercress, Onion, Curried Ketchup, Whole Grain Mustard and Black Truffle Mayonnaise

Crusty French Bread
with Mixed Switzerland Country Cheese Fondue

Buckwheat Blinis
With Local Smoked King Salmon and Creme Fraiche

Pan-Asian Meatballs on Sugar Cane Skewer
With Korean-Style Barbeque Dipping Sauce

Mini Panko Crab Cakes
With Horseradish-Tomato Aioli

Blackened Ahi Sashimi
With Wasabi Creme and Fresh Pickled Ginger

Shredded Jamaican Jerk Chicken
Served with Plantain Tostones and Red Onion Relish

Assorted European Farm Cheeses and Cured Meats
Drizzed with Tawny Port Reduction and Served with Baguette Crostini

Fresh or Fried Duck Confit Spring Rolls
With Soy Huckleberry Walnut Sauce

Mini Shepherds Pie in Puff Pastry
With Guinness and Lamb or Beef Topped with Celeriac Potatoes

Grilled Mushrooms Stuffed With Andouille Sausage or Crab
Topped with Pecorino Cheese

Jumbo Tempura Prawns
With Carolina Low Country Spices Served with Thai Chili-Style Cocktail Sauce

Caramelized Walla Walla Onion and Gruyere Tart

Assorted Farm Cheeses, Meats, Olives and Dolmades

Muffaletta Tea Sandwiches
Spicy New Orleans-Style

Traditional Margherita Pizza or White Pizza
With Thinly-Sliced Clams

Skewered Lamb Satay
With Roasted Garlic Tsaziki Sprinkled with Sauteed Feta

Super-Spicy Fried Jalapeños
Stuffed with Fresh-Ground Peanut Butter and Sharp Cheddar

Black and White Pepper-Crusted Ahi Tuna Sashimi
With Wasabi Aioli

Oaxacan-Style Grilled Shrimp Cocktail
with Avocado Tomato Sauce

Caramelized Vidalia Onion and Bacon-Infused Ricotta Tart
On Puff Pastry

Moqueca
With Fried Fideo Noodles

Penn Cove Mussels
Steamed in Tequila and Cilantro

Gazpacho Aspic

Grilled Ultra-Rare Ahi Tuna
On Sugar-Cane Skewers Resting atop Shredded Fried Taro Root, Drizzled with Roasted Coriander Seed-Infused Honey

Smoked Chile-Rubbed Beef Brisket and Grilled Cheese Sandwich
With Cup of Creamy Tomato and Sherry Soup

Ground Chuck Mini-Burgers
Served with Melted Cheese, Lettuce, Tomato, Onion, Homemade Bun and Sweet “Bacon Relish” and Garnished with Three Sides of Sauce: Fresh Wasabi Mustard, Chipotle Ketchup, and Roasted-Garlic-and-Onion Mayonnaise

Smoked and Grilled Pork or Bison Ribs
Basted with Honey, Coffee and Bourbon Barbeque Sauce Served over Grilled Radicchio Slaw

Grilled and Caramelized Lamb Skewers
Marinated Overnight in Rosemary, Soy Sauce and Garlic, Served with Roasted Garlic, Mint and Yogurt Puree

VEGETABLES

Apple Walnut and Quinoa Salad
Molded and Topped with Mache

Roasted Golden Beet Salad
With White Spanish Anchovies, Fresh Herbs and Rice Vinegar

Grilled Romaine Lettuce Hearts
Drizzled with Grilled Pear and Bleu Cheese Dressing

Panko and Beer-Batter-Fried Onion Rings
With Spicy Aioli

Twice-Baked Baby Red Potatoes
With Truffle Oil and Spiked with Fresh Black Truffles

Sauteed Wild Mushrooms
With Garlic and Dry Sherry

Marinated Grilled Seasonal Vegetables
with Garlic Balsamic Reduction

Mustard Greens
With Salt Pork and Ham Hocks

Grilled Russet or Sweet Potato Fries
Dusted with Cumin and Chile Powder-Infused Salt, Topped with Melted Cheese Curd and Fried Sage

ENTREES

Smoked-Pepper-Crusted Seared Ahi Sashimi
with Wasabi Aioli

Grilled Salmon or Trout
Drizzled with Hawaiian-Style Soy Sauce Infused with Ginger, Garlic, Lemongrass and Brown Sugar

Kobe Beef Tenderloin Steak
Served over Huitlacoche Risotto topped with Chipotle Chile- and Cilantro-infused Butter, Resting in a Pool of Grilled Red Bell Pepper Puree

Crispy Skin Pan-Fried Fish Fillet
Drizzled with Warm Huli

Turkey Leg Confit
Over Oyster Cornbread Dressing with Cranberry Coulis

Cajun-Style Blackened Catfish Filet over Mustard Greens
Cooked with Smoked Pork

Poached Salmon
In Vanilla Water with Vodka Creme Fraiche

FINISHERS

Breakfast Cereal-Crusted Deep-Fried Vanilla Ice Cream Ball
Over Pool of Caramel

Fire-Roasted Marshmallow and Milk Chocolate Soft Cookie Sandwich

Fresh Grilled Seasonal Fruit Salad
with Mojito Syrup

Spanish Lemon Ice Cream

Savory Cannoli
With Fresh Herb Mousse