We take pride in using the freshest, in season ingredients. Our menus items are delicious and innovative and our dishes are mouthwatering and well prepared. Our menus are ever evolving, staying one step ahead of current culinary trends. Enjoy browsing some of our featured seasonal dishes, as well as courses chosen from our wildly popular 4, 5 and 6 course dinner menu.
Hor d’oeuvres Selections:
- Gougeres
- Medjool dates with chorizo and manchego cheese
- Feta and eggplant meatball with tzatziki
- Corn chip crusted crabcake with mango lime mojo dipping sauce
- Caesar salad tartlets with quail eggs
- Ricotta blini with roasted tomatoes and Persian feta cheese
- Panko crusted chicken bites with spicy Asian dipping sauce
- Chicken skewers with Hostess Gourmet spicy Malaysian satay sauce
- Beef and fennel sausage rolls in a puff pastry
- Kingfish and blood orange cerviche served on a sprig of purple chicory
- French puff pastry with salmon mousse, creme fraiche and fresh dill
Summertime and Lighter Fare:
- Wasabi chicken on a cucumber round
- Prosciutto wrapped bocconcini
- Chili and lemongrass chicken served on endive
- Kingfish cerviche with watermelon salad
Fall Harvest Menu:
- Harvest soup
- Roasted turkey and Hostess Catering cranberry, orange and ginger chutney served on a rosemary muffin
- Panko crusted cod with Mexican spices, served in a mini soft taco with fresh guacamole and cilantro cream sauce
- Curried coconut chicken sticks
- Mini beef burgundy pies
Holiday Menus:
- Rosemary, pomegranate and fontina rice balls
- Shrimp cerviche and avocado salad
- Tuna sashimi served with tequila and lime granita
- Prosciutto, goat cheese and fig wrapped in a puffed pastry
- Salmon sandwiches with bacon, arugula and fresh dill tartar sauce
- Tuna sashimi with mango tequila granita
- Kobe beef sliders with assorted toppings
- Filet mignon sandwiches with mango chutney, gorgonzola and arugula
- Kobe beef cooked with Mediterranean spices, topped with marinated cucumbers and served in a mini pita
- Individual 4″ pizzettas with fresh mozzarella, prosciutto, caramelized onions, and arugula
- Shrimp, avocado and pink grapefruit cerviche served in a mini martini glass with a crispy tortilla triangle
- Cuban pulled pork sandwiches with ham, gruyere, homemade coleslaw and spicy dijon mustard on a mini brioche roll
- Vegetable korma served over saffron basmati rice in a noshing bowl
- Homemade nutmeg linguini with butternut squash cream sauce, toasted hazelnuts, and arugula
4, 5 and 6 Course Sit-Down Dinners: (sample courses)
- Northern Italian Fare featuring Cioppino (fish stew) and braised beef in wine, garlic and porcini mushrooms, wrapped in prosciutto served with rosemary and white wine infused risotto
- French Fare featuring scallops provencale and filet mignon with mushroom demiglase, with potato croquettes and grilled asparagus
- American Fare featuring carrot, fennel & orange soup, open ravioli with chicken, roasted tomatoes and peas in a cream sauce and poached salmon in champagne
* Consuming raw shellfish or under-cooked foods may increase risk for food borne illness
**Please inform us if a person in your party has a food allergy
Dessert Bar; We’ve taken the offering of desserts to a new level by providing our clients’ with a “Dessert Bar” option. This is a fabulous way to end an evening of great food and fun with single serving portions of an array of homemade desserts. Individual servings of creme brulee, tiramisu, lime cakes in lemongrass syrup, orange butter cakes, chocolate cups filled with white chocolate mousse, gelato with fresh berries – just to name a few. Guests always have room for their favorite desserts and our Dessert Bar is the cherry on the topping of your event!