Chef On Call

Contact us for a list of our tabled and passed hors d'oeuvre  

Su

Cuisine

 A Sampling of Our Seasonal Dinner Menus

 

Fall

Chicken and Dumplings with roasted butternut squash garnish

Frenched Bone in Pork Loin Chop with house made cinnamon apple butter

Apple Almond Crunch Salad with feta and raspberry vinaigrette

Fingerling Potatoes with pancetta and onions and a bit of fresh thyme

Sautéed greens with garlic and chopped onions. Finished with fresh lemon juice

Winter

Five Onion Soup with wheat crouton and Gruyere Cheese

Filet Mignon, choice tenderloin wrapped in applewood smoked bacon and grilled

Caesar Salad classically prepared table side

Crab and Shrimp Stuffed Artichoke served with brown butter sauce for dipping

Spring

Shrimp Pasta Salad served over gourmet greens in a martini glass with a sherry vinaigrette

Lemon Ice in a frozen lemon as a palate cleanser

Half of a Cornish Game Hen filled with spinach and porcini mushrooms

A mixture of rice's, pilaf style

Fresh green beans sautéed with shallots and pancetta

Summer

Shrimp Bisque traditionally made with brandy and crème

Pan Seared Salmon topped with a dill compound butter

Watermelon Salad, fresh cubes tossed with feta, fresh basil chiffonade and balsamic vinaigrette

Wild and Jasmine Rice's with mushrooms

Asparagus Spears with browned butter

 

 Our Station Offerings

 

Baked Potato Bar

 

Seafood Po Boy Station

 

Shrimp and Grits Station

 

Pasta Station

 

Sliders Station

 

Taco Station

 

Meat Carving Stations

 

      Omelet and Pancake Station

 

    Soup and Artisan Bread Stations