Hors D' Oeuvres
Fresh Mozzarella on Toasted French Bread with Sundried Tomatoes and Kalamata Olive Tapenade
Toasted French Bread with Bruchetta of Tomatoes, Basil, Roasted Garlic, Sweet Onion and Balsamic
Southern Style Mini Biscuits with Pecans, Turkey, Cheddar, Tomato and Dijon
Mini Savory Cheesecakes with Sautéed Vegetables and Parmesan and Romano Cheeses
Bandeaux Portobello—Puff Pastry with Farmers Cheese, Artichoke, Portobello Mushroom and Asiago Cheese
Tulip Cups with Chicken, Cream Cheese and Herbs
Asian Pot Stickers with Vegetables, Chicken or Pork and Soy and Ginger Reduction
Sushi Spoons—Choice of Seared Fish, Seasoned Sushi Rice, Wasabi, Pickled Ginger and Soy Glaze
Tuscan Chicken Salad with Basil and Roasted Garlic in Parmesan Baskets
Smoked Salmon Pinwheels with Cream Cheese and Dill
Teriyaki Chicken Skewers with Peanut and Coconut Dipping Sauce
Deviled Eggs (Caviar Optional)
Crab or Sausage Stuffed Mushroom Caps
Caprese Bruchetta with Tomatoes and Mozzarella on Garlic French Bread
Asian Summer Roll with Vegetables and Herbs in Rice Paper with Soy Dipping Sauce
Seared Beef Tenderloin Teriyaki on Green Onion Skewers
Baked Brie Encroute
Sweet and Sour Meatballs (or Swedish Meatballs)
Red Onion and Parmesan Tartlet
Mini Blue Cheese and Leek Quiche
Chicken Liver Pate with Caramelized Onions and Apples
Standing Brochettes:
Tomato and Mozzarella Brochettes with Basil and Balsamic Reduction
Sesame Crusted Tuna with Chippolini Onions
Fresh Melon with Prosciutto
Shrimp Wrapped in Prosciutto
Salads
Roasted Grape Salad with Baby Greens, Goat Cheese or Blue Cheese and Balsamic
Ornate Display of Sliced Fruit and Seasonal Berries
Herbed Cucumber Salad with Chardonnay Vinaigrette
Caprice Salad with Fresh Mozzarella, Tomato and Basil with Balsamic
Sundried Tomato Hummus with Roasted Garlic and Toasted Pita
Grilled Seasonal Vegetables with Balsamic Reduction
Cesar Salad with Key Lime Dressing and Sour Dough Croutons
Garden Salad Customized to Your Liking with Champagne Vinaigrette
Rock Shrimp and Tatsoi Salad with Soy Reduction and Red Onions
Greek Salad with Baby Greens, Onion, Tomato, Olives, and Feta in Lemon Vinaigrette
Broccoli Salad with Bacon, Cheddar and Vidalia Onion Vinaigrette
Field Green Salad with Candied Pecans, Pears, Blue Cheese and White Wine Vinaigrette
Pasta
Rock shrimp with Basil and Lemon Butter Sauce over Penne Pasta
Traditional Lasagna (Beef Optional)
White Lasagna with Spinach and Mornay Sauce
Pasta Station
Made to Order:
Bowtie Pasta with Roasted Garlic, Extra Virgin Olive Oil, Basil, Green Peas, White Wine, and Parmesan Cheese (Grilled Chicken Optional)
Or
Penne Pasta with Roasted Garlic, Extra Virgin Olive Oil, Artichoke Hearts, Basil, White Wine and Parmesan Cheese (Grilled Chicken Optional)
Chicken and Duck
Chicken Roulade with Basil, Prosciutto, Parmesan and White Wine Sauce
Chicken Cacciatore with Peppers, Onion, Green Olives, Capers and Tomato
Mojo Chicken with Cilantro, Garlic, Lime and Olive Oil
Stuffed Chicken Breast with Spinach, Basil and Parmesan or Feta
Chicken Piccata with Lemon, Capers and White Wine
Chicken Marsala with Mushrooms, Caramelized Onion and Red Wine
Grilled Chicken with Tropical Fruit Salsa
Pecan or Parmesan Crusted Chicken
Seared Chicken Teriyaki
Duck Confeit with Lingon Berry Jam, Melba Sauce or Mango Chutney
Beef
Herb Roasted Beef Tenderloin with Mushroom Au Jus
Beef Bourguignon with Caramelized Pearl Onions and Red Wine
Beef Stroganoff with Mushrooms, Wine and Sour Cream
Traditional Beef Stew
Picadillo with Tomato, Raisins, and Sofrito
Flank Steak with Mojo or Chimi churri
Ropa Vieja—Braised Flank Steak with Raisins, Onion, Garlic, and Olives
Corned Beef and Cabbage
Meatloaf with Spinach, Cheddar and Vidalia Onion
Pork
Herb Crusted Pork Loin with Tropical Fruit Salsa
Stuffed Pork Loin with Dried Cherry Stuffing, Spinach and Feta, or Pine Nut, Basil and Raisin
Pork Cutlettes with Parmesan and Herbs
Mojo Pork Loin
Roasted Pork Shoulder with Garlic, Cilantro and Lime Mojo
Hawiian Glazed Ham
Seafood
Pan Seared Salmon with Tropical Fruit Salsa
Pan Seared Salmon with Roasted Portobello and Beef Demi
Salmon Kulibiaka with Rice in Puff Pastry
Seared Tuna Nicoise Salad with Red Potato, Green Beans, Olive, Tomato and Egg
Miso and Sesame Crusted Tuna Steak
Seafood Paella with Mussels, Clams, Shrimp and Fish
Jambalaya with Chicken, Sausage and Rock Shrimp
Shrimp Gumbo with Popcorn Rice
Shrimp with Basil in Thai Peanut Sauce (Served with Rice Noodles)
Mussels Marinara
Red Snapper with Lemon Butter Sauce and Braised Leeks
Fresh Seasonal Fish including: Snapper, Mahi Mahi, Sordfish, Telapia, Grouper, Salmon and Tuna
Flavorings: Blackened, Herb Crusted, Cilantro Lime, or Lemon Pepper
Starches
Herb Crusted Potatoes
Scalloped Potatoes
Garlic Mashed Potatoes
Twice Baked Potatoes
5 Cheese Mac and Cheese
Citrus Cous Cous with Parsley and Mint
Israeli Cous Cous with Caramelized Onions and Mushrooms
Boniato (White Sweet Potato) Mash
Mashed Sweet Potatoes
Fried Plantains
Fried Yuca
Basmati Rice with Toasted Almonds
Rice with Pigeon Peas
Black Beans and Rice
Dirty Rice
Saffron Rice
Rice Pilaf
Mexican Rice
Sticky Rice with Coconut, Mango and Sesame
Vegetables
Herb Crusted Potatoes
Scalloped Potatoes
Garlic Mashed Potatoes
Twice Baked Potatoes
5 Cheese Mac and Cheese
Citrus Cous Cous with Parsley and Mint
Israeli Cous Cous with Caramelized Onions and Mushrooms
Boniato (White Sweet Potato) Mash
Mashed Sweet Potatoes
Fried Plantains
Fried Yuca
Basmati Rice with Toasted Almonds
Rice with Pigeon Peas
Black Beans and Rice
Dirty Rice
Saffron Rice
Rice Pilaf
Mexican Rice
Sticky Rice with Coconut, Mango and Sesame
Call: (813) 480-5466
The following is a sample of catering menu items. Please feel free to create a menu from these dishes or allow me to bring your specific culinary vision to life.
Chef Jason
Stations
Carved to Order:
Roasted Beef Tenderloin, Boneless Turkey Breast, Mojo Pork Loin, Ham, or Garlic Studded Leg of Lamb
Served with Horseradish Cream, Dijon, Cranberry Relish and Fresh Rolls with Butter
Labor and Additional Charges
I recommend one server per 40-50 People. Each server, bartender or station chef is $125 per event. A lead chef is required at each event at a rate of $140 per event.
All Parties Subject to Service fee of 20% and 7% Sales Tax
Service Charge Includes Reasonable Charges of Pre-Event Tasting, Fuel, Chaffers, Platters, Disposable Napkins, Flatware, and Plates.
Grilled salmon with tropical fruit salsa.
Sushi platter and spring rolls.
Fruit and Cheese platter
Roasted red pepper hummus with pita wedges.
