The following menus are purely samples to provide a taste of what we can do. Our approach is to create individual menus that reflect each client’s occasion. Pricing is a variable that is factored by menu choices, seasonal costs and even size of event. (economy of scale). You can expect the price per person for an event to range anywhere from $30 to $130 with the average coming in at around $50. Labor and rentals are separate.

Hors D’ouerve and Passed Plates (our favored style of entertaining)

This style lends itself to a fluid, fun night of socializing and conversation

Butlered Hors doeuvre

  • Lobster Beggar Purse
  • House Cured Salmon with Celery Gin Puree
  • Crab and Garlic Flan
  • Five Spice Tuna with Asian Red Sauce
  • Zucchini and Potato Pancake with Smoked Trout and Red Pepper Jelly
  • Smoked Duck and Pickled Mango
  • Bacon Wrapped Medjool Date with Gorgonzola, Aged Balsamic
  • Pulled Pork Egg Roll
  • Lamb Satay with Caramel Soy
  • Miso Poached Chicken Wonton
  • Heart of Palm Cakes with Lemon Aioli
  • Gruyere and Ale Bisque with Cheese Straw
  • White Bean, Olive, Smoked Scallion in Corn Cup
  • Small Plates

    • Raw Bar Plate
    • BBQ Brisket with Corn Pudding
    • Warm Goat Cheese with Wilted Spinach, Fig Compote, Caramelized Walnuts


  • Shortcake Station
  • A chef manned station serving up the traditional biscuit shortcake with: Fresh Berries, Mango, Pineapple With Mascapone Crème And Cookie Streusal
  • Butlered Milkshakes in Glass Milk Bottles with homemade donuts
  • A Celebration Dinner

    Light starters with a grand meal.

    Butlered Hors doeuvre

  • Seafood Beggar Purse
  • Grappa Cured Striped Bass
  • Grilled Shrimp on Chive Mashed Potato
  • BeefSatay with Harissa
  • Pigs in a BlanketAnd Miniature Burgers
  • Mozzarella Wonton
  • Guacamole in Corn Cup
  • Buffet

  • Grilled Skirt Steak with Sweet Potato Frites, Chipolte Tomato, Black Rum Glace, and La Tur Triple Cream
  • Miso Marinated Cod with Baby Bok Choy and Lemongrass
  • Berber Chicken with Grapefruit CHimichurri
  • Angel Hair Pasta with Arugula, Raddichio, Fresh Tomato
  • Baby Eggplant, Ricotta Salata, Toasted Almonds with Pancetta and Scallion Oil
  • Lemon Caraway Couscous with Early Peas
  • Fava Beans with Roasted Shallot and Dates
  • Crazy Salad with Mango, Smoked Mozzarella, and Cashews, Balsamic
  • Desserts

  • Coffee Cake – Espresso Cake, Coffee Ice Cream, Chocolate Coffee Beans, Candied Mango
  • Crème Brulees
  • Fresh Citrus with Sauterne Jelly
  • Warm Raspberry “Cocoa” with Marzipan Marshmallows
  • Cocoa Brownies
  • Homemade Cashew Brittle
  • Mandlebrot
  • A Simple Luncheon

    When room temperature is needed

    Stationary Hors D’oeurve

    • Guacamole
    • White Bean and Olive Dip
    • Bacon Candy


    • Steak and Blue Cheese Wrap with Oven Dried Tomato and Crispy Onions
    • Fresh Mozzarella and Roast Pepper Wrap
    • Diced Grilled Chicken with Zuchini,Tomato, Pine Nuts,  Caraway Dressing
    • Shrimp and New Potato and AvocadoSalad with Bacon Crisps
    • Angel Hair Pasta with Raddichio Arugala and Tomato
    • Crazy Salad


    • Chocolate Mousse and Mandarin Tiramisu

    A Formal Dinner

    for an intimate meal in your dining room

    First Course

    Tuna and Foie Gras Terrine with Wasabi Lentils and Candied Mango

    Salad Course

    • Greens with Oven Dried Pears, Ricotta Salata, Chestnuts and a Brandy Honey Dressing

    Main Course with A Choice Between

    • Spiced Salmon on Thai Melon and Crispy shiitakes
    • Roasted Fillet of Beef Caramelized Carrots and Beets, Celery Root and Maple Sage Glace


    • Clementine Cake and Blackberries
    • Plates of Cocoa Brownies Homemade Brittle and Butter cookies

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    Owned and Operated by Christopher and Ellen Nadolny