Chef Leon Monsanto

Crispy Mac & Cheese “Pops”

Warm Brie and Cranberry “Popovers”

Pepper Seared Tenderloin of Beef with Horseradish Crème Fraiche, Crisp Garlic Toast and Chives

Kobe Sliders with American Cheese, Pickles and Ketchup

Petite Lobster Roll on a Butter Toasted New England Bun

Jumbo Shrimp Cocktail with Lemon and Roasted Pineapple Cocktail Sauce

Sesame Seared Ahi Tuna with a Japanese Seaweed Salad, Crisp Wontons and Wasabi Cream

Grape Tomato and Fresh Mozzarella “Ke-Bobs” with a Pesto Dipping Sauce

Diver Sea Scallops Wrapped in Hickory Smoked Bacon

Pastrami Rueben Egg Rolls with Brooklyn Pastrami, House Made Sauerkraut, Swiss and Dijon Mustard

Chicken, Wild Mushroom and Goat Cheese Purses with Crispy Filo and Fresh Basil

Chicken Slider with Spicy Slaw, Pepperjack Cheese, Pickled Jalapeno

Baby Green and Fig Salad Prosciutto d’ Parma, Gorgonzola, Honey Poached Figs, Toasted Pumpkin Seeds and a White Balsamic Vinaigrette

Hearts of Romaine; Gorgonzola, Sunflower Seed, Sun Dried Cranberries and Creamy Maple Balsamic Vinaigrette

Baby Spinach Salad; Applewood Smoked Bacon, Blue Cheese, Sliced Oranges and a Citrus Chia Vinaigrette

Baby Arugula Salad; Pancetta, Toasted Pine Nuts, Parmigiana Reggiano and Basil Vinaigrette

Grilled Cajun Spiced Salmon Jambalaya Rice and a Sweet Corn Relish

Teriyaki Chicken Soba Noodles, Asian Stir Fry Vegetables, Sesame and Scallions

Roast Long Island Duck Breast, Apples, Pecans, Cranberries, Butternut Squash and Clementine Jus

Seafood Paella Shrimp, Clams, Mussels and Scallops with Chorizo, White Wine and Flat Leaf Parsley Served with Saffron Rice Pilaf

Filet Mignon Golden Whipped Potatoes, Crisp Buttermilk Onions and a Merlot Demi

Grilled Shrimp; Wild Rice, Baby Arugula, Tomatoes, Capers, Crispy Croutons and Balsamic Glaze

Sesame Seared Tuna Steamed Rice, Napa Cabbage Slaw, Crispy Wontons and Miso Dressing

Poached Salmon served with Caviar Burre Blanc, Asparagus, Sweet Corn Risotto Cake

Thai Shrimp with Coconut Basmati Rice and Mango-Chili Salsa

Chicken Roulade filled with Escarole, Fontina and Parmigiano Reggiano, Orzo, Ratatouille, Roasted Cherry Tomato and Basil Emulsion

Banana Beignet - Banana Ebelskiver with Coconut Pastry Cream, Vanilla Bean Ice Cream, Flambe Pineapple, Pineapple Orange Sauce

Caramel Flan with Caramelized Short Bread Cracker and Poached Peaches

Selection of Chocolate Dipped Fruits Strawberries, Pineapple, Apples, and Banana with Toasted Coconut, Toasted Pumpkin Seed, Cookie Crumble

Cupcake Selection; Chocolate Cupcake with Chocolate Frosting, Vanilla Cupcakes with Vanilla Cupcake, Chocolate Cupcake with Vanilla Frosting, Vanilla Cupcakes with Chocolate Cupcake

Naked” Red Velvet Cake with Cream Cheese Frosting , Vanilla Ice Cream

Pumpkin Spice Creme Brulee, Candied Butternut Squash, Caramelized Apple, Ginger Snap Cookie

Chocolate Dipped Everything Platter: Strawberries, Pretzel Rods, Oreos, Marshmallows, Brownies, Cheesecake Pops, Graham Crackers, Rice Krispies Treats, Oreo Cookie

Salmon Croquettes with Aioli and Crispy Capers

Crab Cake with Cucumber Jelly, Caper Remoulade and Baby Greens

Smoked Garlic Sausage {Celery Root Remoulade, Petite Salad}

Vegetable Terrine, Red Pepper Coulis and Baby Butter Green Salad Lightly Dressed in White Wine Vinaigrette

Niçoise Salad, Baby Arugula, Red Bliss Potatoes, Haricot Vert, Hard Cooked Egg, Tomatoes, Olives and Citrus Vinaigrette

Goat Cheese Salad - Baby Mixed Greens, Toasted Walnuts, Poached Apples, Marinated Beets and Red Wine Vinaigrette

Sea and Perrie - Crispy Breaded Cod served with Carrot Emulsion and Savory Profiteroles filled with White Wine Mustard Braised Rabbit

Surf and Turf - Braised Oxtail Ravioli and Crispy Red Snapper served with Sauteed Winter Greens, Roasted Vegetable and an Orange Rosemary Beurre Blanc

Field and Stream - Smoked Duck filled Crepes, Baked Salmon with Herb Crust, Wilted Autumn Greens with Garlic Butter

River and Plains - Marinated Flank Steak and Seared Salmon with Potato Gratin and French Beans

Crème Brulee - Berry Compote and Pumpkin Seed Brittle

Caramel Flan with Caramelized Short Bread Cracker and Poached Peaches

Mini Tarte Tatin served with French Vanilla Ice

Financiers with Frangelico Sauce, Candied Almonds and Fresh Berries

Baby Arugula Salad Pancetta, Toasted Pine Nuts, Parmigiana Reggiano and Basil Vinaigrette

Beet Carpaccio with Burrata, EVOO, Black Sea Salt, Baby Arugula, Granulated Pistachio and Capers

Caesar Salad - Romaine and Arugula a Creamy Parmesan Dressing and Gluten Free Garlic Crostini

Vine-Ripe Tomato and Fresh Mozzarella, Baby Organic Greens, Balsamic Reduction, Extra Virgin Olive Oil, Fresh Basil

Cast Iron Roast Chicken Breast with Chardonnay-Mustard Sauce with Green Beans and Shallot Butter

Poached Mussels in a rich White Wine and Tomato Sauce

Butternut Squash Ravioli with Baby Spinach, Caramelized Apples and Sage Veloute

Chicken Saltimbocca, Prosciutto, Sage, Mozzarella, Lemon, White Wine, EVOO on a bed of Wilted Spinach

Grilled Hangar Steak, Truffle-Parmesan Whipped Potato and Red Wine Sauce with Caramelized Onion

Pan Seared Salmon with Rice Pilaf and Roasted Cherry Tomato, Baby Bell Pepper, Soubise Cream Sauce

Coconut Panna Cotta with Cinnamon, Flambe Pineapple, Coconut Crumble

Fresh Tropical Fruit Skewer,, Pineapple, Melon, Berries and Yogurt

Chocolate Torte with Roasted Strawberry and Chantilly Cream

New Orleans Muffuletta Mortadella, Soppresata, Provolone, Aged Cheddar Served with Cornichons, Mixed Olives and Red Bell Pepper Salad, Homemade Spicy Whole Grain Mustard, Lemon Peach Scallion Chutney and Fresh Baguette

Citrus Salad - Arugula, Spinach, Romaine, Toasted Pistachio, Pomegrante Seed, Grapefruit Supreme and Citrus Vinaigrette

BBQ Shrimp - Pan Seared Shrimp simmered in a Lemon Pepper Butter Sauce

Charred Oyster - Smoked Oysters topped with Breadcrumbs, Herbs, Lemon Zest and Butter

Blackened Scallop - Pan Seared Scallop, Served with Oven Roasted Tomatoes Passata, Garlic and Holy Trinity

A Tasting of Cajun - Cajun Spiced Filet, Fish and Grits Cake, Etouffee Sauce with, Hot and Sweet Peppers, Buttered Celery, Cabbage and Onions

Cajun Chicken Alfredo, Braised Chicken in a Rich Creamy Sauce tossed with Penne Pasta and Sundried Tomato, Roasted Bell Pepper pasta

Chicken Gumbo - Braised Chicken, Chicken Andouille Sausage, Spiced Turkey, Holy Trinity, Okra served over Steamed White Rice

Creole Marinated Pork Chop - Long-grain Rice and Vegetables showered in a vibrant spice combination and simmer in Jambalaya Broth

Banana Bread Puddin' - Non Churn Whipped Rum Raisin Ice Cream, Banana Foster

Chocolate Voodoo Torte - Chocolate Voodoo Torte with Candied Pecans Raspberry Sauce & Bourbon Caramel

Crunch Cake - Louisiana Crunch Cake with Lemon Glaze and Toasted Coconut served with Orange Foster Syrup

Beignet - Doughnut with Coconut Pastry Cream, Cinnamon Swirl Ice Cream, Flambe Pineapple, Pineapple Orange Sauce

Salmon Croquettes with Red Pepper Aioli and Crispy Capers

Salmon Mousse and Endive Salad with Lemon Vinaigrette

Fricassée Mushrooms, Mushroom Duxelle, Mousseline Sauce and Savory Puff Pastry

Brandade de Morue with Crusty Bread

Celeriac Remoulade and Chèvre Tarts with Shredded Romaine, and Raspberry Vinaigrette

Salade de Betteraves aux Noix, - Baby Greens, Roasted Beets, Toasted Walnut and Red Wine Vinaigrette

Salade Lyonnaise - Country Croutons, White Wine Vinaigrette, Bacon Lardon, Endive, Poached Egg,

Crispy Roast Salmon with Grain Mustard Butter with Rosemary Roasted Fingerling Potatoes

Pan Seared Filet of Cod with Lemon, Brown Butter, Capers with Lyonnaise Potatoes and Sauteed Baby Green

Cast Iron Roast Chicken with Chardonnay-Mustard Sauce with Boursin Potatoes and Green Beans and Shallot Butter

Chicken Fricassee, Braised Chicken and Potatoes Anna with Provencal Summer Tian

Bouillabaisse, Fish Braised with Cod, Mussel, Clams and Shrimp served Dauphine Potatoes and Rouille

Decadent Chocolate Torte with Chocolate Mousse Filling, Chocolate Buttercream and a Fresh Berry Compote Salad

Cherry Clafouti with Vanilla Ice Cream and Kirsch Mousse

Lemon-Lime Mousse and Breton Shortbread with Chocolate Anglaise, Raspberry Gel

Citrus Fire and Ice - Chocolate Crepe Suzette, Lemon Caramel, Burleed Orange, Grapefruit Sorbet

French Filled Doughnut, Round Pate Choux (Paris-Brest) filled with Chocolate Diplomat Cream and Fresh Berries

—TRE BRUSCHETTA— MUSHROOM and TOMATO JAM, SAGE AND TRUFFLE OIL WHITE BEAN AND ROASTED GARLIC CONFIT, OLIVE AND FIG TAPENADE

—Antipasto— Hot and Sweet Soppresata, Dried Sausage, Genoa Salami, Pepperoni, Marinated Olives, Sun Dried Tomatoes, Roasted Peppers, Lemon-Basil Artichokes, Provolone and Fresh Mozzarella

Shrimp with Orzo and Zucchini, Yellow Squash, Tomato with Seared Lemon Wedge

Penne a la Vodka with Pancetta Lardon, Fresh Tomato Passata, Fresh Cream and Parmesan

Caesar Salad Romaine and Arugula with Garlic Parmesan Croutons and a Creamy Parmesan Dressing

Grilled Hangar Steak, Truffle-Parmesan Whipped Potato and Chianti Demi with Crispy Onion

Beef Tenderloin, Carving Station - Creamy Golden Potato with Parmesan and Scallions, Steakhouse Spinach Croquette and Roasted Garlic Jus

Chicken Saltimbocca (no flour) with Prosciutto, Sage, Fresh Sage, Lemon, White Wine, Extra Virgin Olive Oil on a Bed of Wilted Spinach

Eggplant Rollatini - Creamy Polenta with Parmesan, Steakhouse Spinach and Roasted Garlic Jus

Mustard Crusted Pork Mignon with Potatoes Gnocchi and Vegetables served with Apple Cider Gastrique Demi and Pickled Sweet Onion

Decadent Chocolate Cake with Chocolate Mousse Filling, Chocolate Buttercream and a Fresh Berry Compote Salad

Moist Vanilla Cake with Vanilla Mascarpone Mousse Filling, Vanilla Buttercream and a Fresh Berry Compote Salad

Caponata - Fried and Stewed Eggplant with sweet and sour flavors including Pine nuts and Raisins served with Toasted Italian Bread

Burrata Platter Creamy Burrata on a Bed of Baby Arugula, Multi-Colored Tomatoes, Grilled Asparagus and Sun-Dried Tomatoes with Balsamic Vinaigrette, and Ciabatta Bread

Orzo Salad with Basil-Walnut Pesto and Sun-Dried Tomatoes Fresh Shrimp - cured with Black seasalt and Lemon, serves with Beetroot Sorbet and crispy amaranth

Mozzarella Filled Arancina- Saffron Infused Risotto, Covering Velveety Mozzarella, Rolled in Herb Bread Crumbs

Sautéed Squid, Whipped Sweet Potatoes, Apple Chutney and a Rosemary Rouge

Salmon Oreganato, Baby Arugula, Roma Tomatoes, Fresh Mozzarella Pearls and Balsamic Vinaigrette

Potato Zeppole served with Dried Figs and Apple Blossoms Honey and Lemon Granita

Strawberry and Fresh Ricotta Tart served with Lemon Marmalade, Toasted Pine Nut and Vanilla Whipped Cream

Miso Soup - Tufo, Clear broth with Strong Miso Flavor, Vegetable and Chili Oil

Tempura - Shrimp, Sweet Potato, Green Beans fried in Tempura and served with Teriyaki Sauce

Seared Tuna, Lightly Pickled Cumcumber, Seaweed Salad, Sesame Seed

Japanese Curry - Thick, Rice, Luxurious Curry, with Braised Vegetable, Serve with Steamed Jasmine Ruce with Coriander and Lime

Traditional and Contemporary Sushi Sushi and Sashimi Wasabi, Pickled Ginger

Strawberry Sorbet, Green Tea Sorbet, Red Bean Sorbet, Fried Crispy Rice