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All prices are subject to a 20% Service Charge and an 8.25% state sales tax.

All menus and prices are subject to change and availability (seasonal).

*Denotes Gluten Free



Oven Braised Meatballs (with chipotle raspberry glaze or marinara)
Mac & Cheese Balls
Chicken Parmesan Bites
Jalapeno Sausage en Croute
Chorizo Empanadas (with Romesco)
Traditional Asian Dumplings (with vegetables and pork)
Mushroom Caps with Artichoke & Parmesan Cheese
Petite Loaded Potato Skin
Seared Scallop with Coconut and Lemongrass
Mini Cheeseburger with Smoked Onion Aioli
Pizzetta with Fig and Arugula
Cauliflower Cake with Tomato Olive Compote
Goat cheese-Stuffed Medjool Date Wrapped in Bacon
Sante Fe Spiced Shrimp with Pesto Aioli
Szechuan Beef Tenderloin Skewer with Chili and Scallions
Lobster Shots with Red Curry, Lemongrass & Coconut Cream
Blue Cheese-Stuffed Chicken Meatball with Buffalo Sauce
Charred Tomato Soup with Grilled Cheese Bites
Mini Maryland Crabcake with Remoulade
Lollipop Lamb Chop with Four Herb Pesto
Vegetable Samosa

Mini Cheddar Biscuit with Country Ham & Honey Mustard
Wild Mushroom Crostini
Tomato Caprese Skewer with Marinated Mozzarella & Fresh Basil
Seared Ahi Tuna Nachos with Seaweed Micro Salad, Fresh Jalapeno & Sriracha Garnish
Antipasto Skewer with Salami & Marinated Mozzarella, Black Olive and Artichoke
Watermelon Skewer with Feta, Mint & Balsamic Glaze
Shaved Parmigiano-Reggiano with Lavender Honey on a Crostini
Avocado Toast with Smoked Salmon
Smoked Chicken Tartlet with Tarragon Mayo
Roasted Tomato Crostini with Blue Cheese Garnish
Brie with Fig Jam on Multi Grain Cracker
Umami Deviled Eggs with Chives & Smoked Paprika Garnish
Lavender Honey Fig & Goat Cheese Crisp


Coquilles St. Jacques A la Provençale
A French classic with scallops, butter & garlic
Crab Tower
With roasted corn, charred tomato & sweet potato threads
Ahi Tuna Tower
With wonton crisps, black sesame seeds & ponzu glaze
Shrimp Ceviche
With marinated shrimp in lime juice
Warm Brie en Croute
With apricot and pistachio


Lobster Bisque
Grilled Vegetable Gazpacho
With lump Crab
English Pea Soup
With Lemon Creme-Fraiche
Asian Ginger Carrot Soup


International Cheese & Charcuterie Board
Selection of local and international cheese, Marcona Almonds, Dried Cured Salami, Soppressata & Peppered Salumi, Jalapeno Cheddar Sausage with a variety of crackers
Fresh Fruit & Cheese Display
Includes a variety of fresh fruit, berries, cheeses and crackers.
Hummus Platter
Garnished with feta, roasted red pepper, cucumber & Italian olive. Served with pita and a variety of crackers (vegan/vegetarian).


Chef attendant required with one attendant per 100 people. Minimum of 25.  

Smoked Brisket
With Barbecue Merlot Sauce
Herb-Crusted Beef Tenderloin
With a Cabernet Demi
Slow Roasted Prime Rib with Rosemary Garlic Crust
With au jus and horseradish crème
Cranberry-Apple Stuffed Pork Loin
With and a Sage Calvados Glaze


 Chef attendant is required.

Risotto Station
Made-to-Order Station. With a variety of sides to customize (grilled chicken, shrimp, asparagus, bella mushrooms, fresh garden peas)
Pasta Station
Cheese Tortellini and Penne with your Choice of Vodka Sauce, Herb Pesto and Marinara - Accompaniments to Include your Choice of the Following: Crumbled Italian Sausage, Shrimp. Meatballs - Served with grated Parmesan cheese
Gourmet Flatbread Station
Includes 3 Flavors ( includes 1 of each flavor per person)
- Grilled Vegetables, Smoked Gouda and Pesto
- Prosciutto Caramelized Onion & Goat Cheese w/Arugula
- Italian Sausage & Calabrian Peppers
Gourmet Slider Station
(prices includes two per person)
- Angus Beef with Cheddar Cheese, Tomato, Pickle and Lettuce
- Fried Chicken & Biscuit w/Honey Butter
- Cowboy Slider
Mashed Potato Bar
ACCOMPANIMENTS Applewood smoked bacon, chives, sour cream, fresh herbs, caramelized onions, brown sugar, candied pecans, shredded cheddar, pepper Jack cheese, cultured whipped butter


Pine Room Salad
Delicious, crunchy chopped kale and mixed greens salad with shallot, bacon, raw almonds, white cheddar cheese, boiled egg, with a baconey mustard dressing.
Arugula Salad
With Herbed Goat Cheese, Marcona Almonds, Dried Cranberries, Cherry Tomatoes and Balsamic Dressing
Hearts of Palm
With artichoke, red onion, cherry tomato with chiffonade red leaf lettuce
Spinach and Strawberry
With toasted slivered almonds and bacon bits. Served with champagne vinaigrette.
Boston Bibb Salad
With Bartlett Pear, Gorgonzola, candied pecans and a balsamic dressing
Southwest Salad
With roasted corn, black beans, tortilla strips, cherry tomato w/chipotle ranch
Mediterranean Orzo
With tomatoes, feta, Mediterranean olives, peppers, red onion with a red wine vinaigrette


Beef Wellington THE CLASSIC
With red wine and herb au jus
Coffee Chili Crusted Beef Tenderloin
With pimento demi
Red Wine Braised Short Ribs
With pimento demi
Garlic Grilled Flank Steak
With a red wine sauce
Smoked Brisket
With Chef’s BBQ Sauce


Chicken Roulades
Chicken stuffed with a tasty cheese & herb filling and savory velouté stock
Pecan Crusted Breast of Chicken
With a savory velouté sauce.
Chicken Marsala
With a Marsala wine sauce, onions & Shiitake, belle mushrooms
Herb Roasted Cornish Game Hen
With apple glaze & wild rice stuffing
Pan-Seared Airline Chicken
Skin-on boneless breast w/drumette attached
Pan-Roasted Duck Breast
With a green peppercorn chutney


Crab Stuffed Red Snapper
With a dill beurre blanc
Mediterranean Salmon
Marinated with lemon, rosemary with a white wine sauce
Pan Seared Jumbo Shrimp
On a blue corn polenta cake with a Shiner Bock chili reduction
Grilled Wild Caught Salmon
With Beurre-Blanc
Seared Jumbo Scallops
On Black truffle Risotto with Pomegranate jus
Macadamia Crusted Sea Bass
With a Tarragon-Mango cream sauce
Grilled Wild Halibut
with charred corn, coconut curry sauce - garnished with grilled cherry tomato chutney




Quinoa-Stuffed Acorn Squash
Quinoa pilaf with brunoise seasonal vegetables, served inside acorn Squash
Butternut Squash Ravioli
With brown sage butter
Roasted Portobello Mushroom Wellington
Mushroom duxelles and roasted pecans in a puffed pastry shell with a light velouté
Roasted Rosemary Pork Tenderloin
With Peach Glaze
Marinated Lamb Chops
With Four Herb Pesto


Garlic Mashed Potatoes
Potatoes Dauphinoise
Roasted Mini Potatoes
Bourbon Sweet Potatoes
Parsley Rice Pilaf
Emperor’s Rice
Parmesan Risotto (can be modified)


Grilled Asparagus
Roasted Brussels Sprouts with Balsamic Glaze
Italian Vegetable Medley with Basil Butter (zucchini, summer squash, with red onion and Italian seasonings)
Roasted Broccolini with Shallot Butter
Roasted Winter Vegetables (Butternut Squash, Cauliflower, Brussels Sprouts & Fresh Herbs)
Glazed Carrot
Seared Snow Peas with orange zest


Fajita Buffet
With chicken and beef fajitas, borracha beans, Spanish rice, flour and corn tortillas, corn and black bean salad, tortilla chips, salsa and queso
Beef Tacos & Chicken Enchilada Buffet
Beef tacos, chicken enchiladas, borracha beans, Spanish rice, flour and corn tortillas, corn and black bean salad, tortilla chips, salsa and queso
Italian Buffet
With garlic bread, Caesar salad, classic lasagna, chicken piccata and Italian squash medley
Texas BBQ Buffet
With Chef's BBQ Sauce -Brisket, Sausage and Chicken, Potato salad, baked beans
Beak & Beef Two-Protein Buffet
With Fresh Garden Salad (ranch and red wine vinaigrette dressing), Savory Beef Pot Roast, Herb Roasted Chicken Breast (with pesto topping), Garlic Mashed Potatoes and Garlic Green Beans

Includes entrée, salad & sides.


Additional Information & Services



Additional Information & Services

When it comes to rentals, we have just about anything & everything you will need.
China | Silverware | Glassware | Linens & Napkins |Tables | Chairs


The number of servers is based on total quantity of guests and what service style you have selected (buffet or plated).


$50.00 per guest minimum.

However, we will credit this amount back to your catering order once you sign with us. We are happy to accommodate up to 4 guests.


A 25% deposit is required to reserve your date | 50% is due 60 days prior to your event date | Final guest count is due two weeks

prior to event date and your final invoice will be due immediately upon receipt, and no later than 10 days prior to the event date.


Thank you for reaching out to us.  As you can imagine, our CHEFS are very experienced and talented. Be sure to ask your sales consultant should there be something you want that may not be on this menu. We will try our best to accommodate your needs.

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