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Entrées starting at $45 per/person plus 18% service fee and local sales tax
Additional catering equipment, rentals, staffing, delivery and other service fees may apply


Appetizers - Choose 2 to 4 - starting at $4 per/person

Bacon wrapped scallops with chili lime aioli


Seared sea scallops with leeks and whiskey cream sauce


Chilled prawns with Bloody Mary cocktail sauce


Crab cakes with Dungeness crab


Oysters on the half shell with cocktail sauce or mignonette


Oysters Rockefeller with Pernod and spinach topped with hollandaise


Ahi tuna poke stack with mango and avocado


Lobster mac ‘n cheese



Baby wedge salad with applewood smoked bacon, heirloom tomatoes, chives & wet/dry house made blue cheese dressing 

Roll & Butter


Baby romaine leaves with classic Caesar dressing and rosemary foccacia croutons 

And parmesan shavings


Caprese salad with burrata, olive oil poached cherry tomatoes, fresh basil and lemon zest


Chopped salad with crisp greens, chickpeas, tomatoes, olives, red onion, golden beets, dates and crumbled feta with champagne Dijon vinaigrette


Roasted pear and bibb lettuces, radicchio, toasted almonds, feta and orange segments in a pear vinaigrette 




Other cuts available upon request



10-ounce filet mignon 

8-ounce filet Wellington with mushroom duxelle in puff pastry


Tomahawk cut bone in rib eye – market price


8-ounce baseball cut top sirloin


12-ounce New York


Smoked prime rib au jus with horseradish crème fraiche


Topped with choice of compound butters or sauces:

Pistachio butter or blue cheese butter

Red wine demiglace

Green peppercorn sauce




Add to any cut of beef butter poached lobster tail, seared sea scallops, jumbo prawns or salmon

Add choice of lemon or orange beurre blanc, béarnaise sauce or hollandaise


Filet Oscar topped crab and bearnaise served with asparagus

Beef Wellington with mushroom duxelles wrapped in puff pastry with demi glace


Boneless wine braised short ribs over white cheddar mashed potatoes served in braising jus


Chicken Wellington – chicken breast stuffed with a mushroom duxelle, wrapped in puff pastry with beurre blanc


Parmesan enrusted chicken breast with Dijon, fresh thyme and parmesan crust


Airline cut chicken breast with wing attached, pesto under the skin and pan seared drizzled with basil oil


Chicken piccata – chicken breast with white wine and lemon sauce


Chicken marsala – chicken breast with mushrooms and marsala wine sauce


Chicken saltimbocca with prosciutto, sage and provolone


Shrimp Scampi


Pan seared jumbo sea scallops over roasted vegetable couscous

Pan seared salmon with tarragon-shallot butter

Salmon roulade stuffed with spinach and sundried tomatoes



Baked potato with sour cream, butter and chives

Twice baked potatoes

White cheddar mashed potatoes

Roasted fingerling potatoes with garlic and rosemary

Roasted vegetable pearl couscous

Wild rice


Oven roasted Brussels sprouts with spiced pecans and bacon

Roasted baby carrots

Oven roasted cauliflower with caper & parmesan cream sauce

French green beans with lemon-garlic butter

Creamed spinach or sautéed with caramelized shallots

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