Hot Hors D' oeuvres

• Meatball and Tortellini Spoons
  Signature meatballs accompanied with a three cheese tortellini, marinara sauce and parmesan cheese served in a decorative tear drop spoon

• Chipotle-Lime Shrimp Tosdaditas
  Spicy marinated gulf shrimp served on mini tostada shells with guacamole, orange segments, pico de gallo and queso fresco

• Loaded Baked Potato Soup
  Creamy potato soup served in shot glasses garnished with bacon bits, chives, cheddar cheese and sour cream

• Spinach and Artichoke Stuffed Mushrooms
  Crimini mushrooms stuffed with fresh spinach and artichoke dip topped with grated parmesan cheese, parsley and golden brown breadcrumbs

• Asian Beef Tartlets
  Marinated flank steak with sweet soy glaze, served in a puff pastry shell, topped with a pickled onions, sesame seeds and cilantro

• Blue Cheese and Caramelized Onion Flat bread
  Mini flatbread pizzas with caramelized onions, blue cheese, fresh rosemary and chives

• Tableside's Shrimp Cocktail
  Prawns crusted with Ritz crackers, garlic, lemon zest, parmesan cheese and parsley, served with a spicy tomato dipping sauce

• Chicken Pot Pie Bites
  Flakey puff pastry shells filled with cubed chicken breast, onions, carrots, celery and peas in a creamy chicken veloute sauce

• Brie Stuffed Olives
  Pastry wrapped castelvetrano green olives, stuffed with brie cheese and topped with poppy seeds

• Salmon Teriyaki Skewers
  Grilled Alaskan salmon with pineapple served with a house made teriyaki sauce then garnished with green onions and sesame seeds

• Cajun Shrimp and Andouille Sausage Skewers
  Spice rubbed jumbo shrimp with Andouille sausage served with a spicy creole sauce and green onions

• Prosciutto Wrapped Chicken Skewers
  Tuscan marinated chicken with lemon, rosemary and garlic wrapped with prosciutto ham and pan seared till crispy

• Chicken and Steak Fajita Skewers
  Marinated flank steak and chicken breast with red and green bell peppers, onion and chipotle-avocado drizzle

Cold Hors D' oeuvres

• Antipasto Skewers
  Individual skewers with imported salami, pepperoni, mozzarella cheese, kalamata olives, sun dried tomatoes and cheese tortellini

• Individual Crudités
  Carrot, celery, cucumber and red bell pepper sticks served in mini shot glasses with a buttermilk pesto dipping sauce

• Broccoli Rabe, Cannellini and Ricotta Crostini
  Sautéed rapini with garlic and chile flakes, rosemary accented cannellini beans and house made ricotta cheese served on toast points

• Egg Salad Stuffed Potatoes
  Egg salad with fresh dill, mustard and pickles served in a parmesan crusted potato shell

• Shrimp and Gazpacho Shooter
  Grilled and marinated jumbo shrimp served with a chilled spicy gazpacho soup

• Boursin Pastry Bites
  Boursin and cream cheese fondue baked with a panko breadcrumb shell topped with Romesco sauce

• Ham and Crepe Roll Ups
  Crepes rolled with black forest ham and a fresh tarragon and grainy mustard cream cheese spread

• Fresh Fruit Skewers
  Melon balled seasonal fruit served with a mango-mascarpone dipping sauce

• Beet Dyed Deviled Eggs
  Hardboiled eggs dyed with fresh beet juice, filled with a classic egg yolk filling and fresh dill sprig

• Baby Shrimp Salad Puffs
  Shrimp salad filled into a pastry cup with Bibb lettuce leaves and fresh chives Shrimp salad filled into a pastry cup with Bibb lettuce leaves and fresh chives

• Cucumber Cups with Gorgonzola Mousse
  Imported blue cheese mousse filled into mini cucumber cups topped with a crispy prosciutto chip

• Prosciutto wrapped Asparagus Spears
  Grilled asparagus spears wrapped with prosciutto ham and garnished with Parmesan cheese and local olive oil

Composed Appetizers

Small Plates

• Choose from one of the following selections to start your sit-down dinner party
• Farmer's Board
  Local seasonal plate with artisanal cheeses, charcuterie meats, imported olives, prosciutto wrapped asparagus, marinated mushrooms and toast points

• Lobster, Mushrooms and Gnocchi s
  Poached lobster with seasonal mushrooms and green peas, served with potato gnocchi's in a sage brown butter sauce and parmesan cheese

• Sweet Corn Agnolotti
  House made ravioli stuffed with a roasted corn purée then topped with sautéed asparagus tips, tomatoes, parmesan cheese and herb sauce

• Grilled Mushroom and Cheese with Mushroom a Jus
  Pureed mushroom duxelle and melted gruyere cheese sandwich served on brioche bread with a side of mushroom jus dipping sauce

• Meatballs and Ricotta Cheese
  Signature veal, pork and beef meatball with rich tomato sauce and house made ricotta cheese

• Baked Scallops St Jacque
  Diver sea scallops in a creamy fish fumet sauce, mushroom duxelle and panko breadcrumbs slowly baked with a golden potato crust

• Corn and Crab Cake
  Roasted corn and lump crab cake served with a roasted corn sauce, sweet tomato jam and topped with micro greens

• Short Rib and Mushroom Ravioli
  Short rib and Shitake mushroom ravioli over sautéed Swiss chard and julienned potatoes, served with a buttered beef demi sauce and fresh chives

• Arrancini Bolognaise
  Panko crusted risotto stuffed with a classic red wine meat sauce served with parmesan cheese and marinara sauce

• Mexican Shrimp and Grits
  Sauteed jumbo gulf shrimp with Spanish chorizo, red and yellow bell peppers, white hominy, cilantro, clam juice and Mexican crème

• Smoked Salmon Tartare
  Nova Scotia salmon mixed with local olive oil and lemon juice served with capers, hardboiled egg, red onions and crème fraiche

• Vegetable Napoleon
  Local vegetables layered with breaded eggplant, sautéed spinach, grilled portobello mushroom and polenta cake served with a yellow bell pepper puree

Seasonal Soups & Salads

• Accompany your next course with one of our garden creations or a delectably composed soup

Salads

• Our signature mix consists of red oak leaf, romaine hearts, arugula and baby spinach
• Tableside's Classic Caesar
  Dressing prepared "Tableside" with chopped hearts of romaine, garlic crusted croutons, fresh grated parmesan cheese and a squeeze of fresh lemon

• Seasonal House Salad
  House mix with candied pecans, cranberries, apple matchsticks and Gorgonzola cheese, tossed with a cinnamon-honey vinaigrette

• Tomato and Bocconcini Caprese ( Seasonal )
  Varietal of heirloom and cherry tomatoes with fresh mozzarella balls, basil leaves, pink salt and chilled local olive oil

• Panzanella Verde
  Crusty bread salad with English cucumbers, asparagus tips, arugula, picholine, cerignola and manzanilla olives. Served with a creamy vinaigrette dressing

• Arugula and Boursin Cheese Tartlet
  Baby arugula with shredded parmesan cheese, local virgin olive oil and fresh lemon juice. Served over crispy puff pastry tartlet filled with a boursin cheese fondue

• Roasted Beet and Pear Salad
  Citrus glazed beets with shredded Asian pears and toasted walnuts served over a watercress salad with crumbled feta cheese

• Boston Bibb Wedge
  Individual baby bibb wedges with oven dried tomatoes, smoked bacon, blue cheese crumbles, hard boiled eggs and red onions served with a butermilk pesto dressing

• Southwestern Salad
  House mix with black beans, dehydrated corn, pepitas, tomatoes and corn tortilla strips served, with a chipotle-buttermilk dressing

Hot Soups

• Cheese Bouillon with Parmesan Flan
  Parmesan custard served with and prosciutto and parmesan infused broth.

• Cauliflower and Brie
  Roasted cauliflower and French brie cheese infused soup, served with macarona almond dust, chives and parmesan cheese straws

• Curried Butternut Squash and Apple
  Butternut and acorn squash with roasted apples, madras curry and vegetable stock, garnished with sautéed spiced apples and crème fraiche

• Wild Mushrooms and Sweet Corn
  Creamy sweet corn soup with roasted forest mushrooms and leeks, garnished with mushroom chips, roasted garlic confit and bacon

• White Bean Soup with Bacon
  Cannellini bean soup topped with sautéed mushrooms, bacon and mascarpone cheese with fresh chives

• Spicy Carrot, Coconut and Cumin
  Carrot based soup with ginger, Thai chiles, coconut milk and toasted cumin seeds, garnished with coriander leaves and sesame oil

• Tortilla Soup
  Dried red chile varietal with tomatoes, chicken stock and Mexican seasonings thickened with corn tortilla chips and garnished with queso fresco, avocado, crème, and cilantro

• Summer Tomato and Basil
  Roasted heirloom tomato soup with fresh basil and "olive mills" extra virgin olive oil

• Broccoli and Blue Cheese
  Caramelized broccoli soup infused with imported blue cheese, garnished with toasted walnuts, chives and blue cheese crumbles

Cold Soups

• Avocado Soup
  Grilled avocados with roasted garlic, vegetable stock and crème

• Tomato and Watermelon Gazpacho
  Heirloom tomatoes, watermelon juice, cucumber, onions and cilantro, garnished with lemon scented croutons and chives

• Carrot, Orange and Thyme
  Carrots and parsnips with fresh orange juice, ginger and thyme leaves

• Vichyssoise
  Classic French potato and leek soup with fresh chives

• Roasted Garlic
  Smooth and silky roasted garlic soup with cream and parmesan cheese straws

Off the Grill

• Let our chefs come to you and prepare your favorite grilled specialties for a back yard get together. We will utilize your outdoor grill then present everything buffet style for your guests to enjoy. We use only Choice Creekstone Beef for all our premium cuts. Prime cuts may be substituted for an additional price

The Main Event

• Choose from the following selections to create your own barbecue menu
• Beef and Chicken Slider Bar
  Ground beef and herb rubbed chicken sliders served with the following: Ketchup, Mustard, Vine Ripened, Tomatoes, Sweet and Spicy Pickles, Bibb Lettuce Leaves, 1000 Island, Lemon Aioli Artisanal Slider Rolls

• Signature Rubbed Beef Tenderloin
  Whole beef tenderloin with house blend of herbs, salts and peppers served with charred chimichurri sauce

• New York Strip Loin
  Chile rubbed New York steaks with balsamic-rosemary steak sauce

• Rib-Eye Steaks
  Spice rubbed beef with garlic compound butter and house made steak sauce

• Honey- Mustard Pork Tenderloin
  Whole pork tenderloin with stone ground mustard and honey glaze Whole pork tenderloin with stone ground mustard and honey glaze

• Moroccan Spiced Lamb Chops
  Mediterranean spiced Colorado lamb chops with a harrisa yogurt sauce and mint

• Italian Sausage and Peppers
  Local sweet and spicy Italian sausage served with sautéed peppers, onions, mushrooms and marinara sauce

• Peanut and Miso Glazed Chicken
  Chicken thigh meat marinated with miso paste, peanut butter and soy sauce

• Tuscan Style Chicken Paillards
  Fresh Italian herb marinade with garlic, lemon zest and olive oil. Topped with a arugula salad

• Sambal Chicken Skewer
  Spicy Asian marinated chicken thighs garnished with fresh mint, scallions and chopped peanuts

• Mixed Grill Kabobs
  Chicken, sausage and beef marinated in chimichurri sauce with red bell peppers, onions, zucchini and mushrooms

• Portobello Mushrooms
  Marinated Portobello mushrooms worchestshire, soy sauce , balsamic vinegar and olive oil

Side Dishes

• Grilled Garlic Bread
  Whole ciabatta loaf with garlic-herb compound butter

• Cumin Grilled Potatoes
  Grilled red bliss potatoes with a toasted cumin seed dressing with chopped parsley and charred lemon juice

• Asparagus Spears
  Charred asparagus spears with fresh lemon oil and parmesan cheese

• Grilled Vegetable Medley
  Grilled zucchini, yellow squash, red bell peppers and onions with a basil pesto

• Asian Cole Slaw
  Shaved napa cabbage, celery root, carrots and apples tossed with a creamy asian dressing

• Buttery Mashed Potatoes
  Silky mashed potatoes with real English butter

• Hassel Back Potatoes
  Whole sliced red bliss potatoes with chive butter and Machego cheese

• Sweet Potato Hash
  Roasted sweet and russet potatoes with onions, poblano peppers, mushrooms, spices and herbs

• Panzanella Verde Salad
  Grilled ciabatta bread cubes with picholine and manzanilla olives, English cucumbers, caper berries and arugula with a fresh basil vinaigrette

• Potatoes with Mustard- Garlic Dressing
  Grilled red bliss potatoes with a mustard- garlic dressing

• Red Cabbage and Pineapple Slaw
  Fresh cubed pineapple, red cabbage with scallions, cilantro and citrus vinaigrette

• Mexican Street Corn
  Whole corn on the cob with chipotle aioli, cotija Mexican cheese, limes and hot sauce

• Tomato Chickpea and Feta
  Baby heirloom tomatoes with Zatar spiced chickpeas, pickled red onions and feta cheese. Tossed with local olive oil and pomegranate vinegar

• Watermelon Sticks
  Whole watermelon sticks grilled with a citrus- honey glaze

Beef, Lamb & Pork

• Mix and Match your protein with the following options. We only use choice Creekstone Ranch Beef for all our beef. Prime cuts may be substituted for additional pricing.

Protein

• All cuts are rubbed with our signature spice blend to enhance flavors and natural juices
• Beef Tenderloin

• Rib-Eye

• New York

• Flat- Iron

• Flank

• Tri-Tip

• Pork Tenderloin

• Bone in Pork Chops

• Lamb Chops

• Rack of Lamb

Starch

• Sweet and Russet Potato Gratin Buttery Mashed Potato Rosemary Fingerling Potatoes Ricotta Gnocchi s
• Caramelized Leek Bread Pudding

• Hassle Back Potatoes

• Gruyere Twice Baked Potato

• Sweet Potato Casserole

• Root Vegetable Medley

• Green Chile Mac and Cheese

• Butternut Squash Risotto

• Lemon Cous Cous

• Mustard

• Spatzele

• Potato Flan

• Roasted Fingerling Hash

• White Bean Stew

• Lemon-Ginger Sweet Potatoes

Vegetable

• Grilled Vegetable Medley

• Grilled Asparagus and Carrots

• Creamed Spinach

• Snap Peas and Peppers

• Grilled Broccolini

• Caprese Gratin

• Ratatouille

• Rappini

• Corn on the Cob

• Shaved Zucchini

• Green Beans Almondine

• Roasted Brussel Sprouts

• Succotash

• Root Vegetable Medley

• Parsnip Puree

• Parmesan Stuffed Tomato

• Snap Pea Pods and Shallots

• Roasted Cauliflower

Sauces

• House Made Steak Sauce

• Garlic- Herb Butter

• Béarnaise

• Red Wine Demi

• Sauteed Mushrooms

• Red Bell Pepper Romesco

• Mushroom Chasseur

• Grainy Mustard

• Smoky Red Chile

• Chipotle-Barbeque

• Charred Chimichurri

• Rosemary-Mint Sauce

• Red Harrisa

• Jalapeno Jelly

Composed Entrée Selections

• Maximum 30 guests, anything over can be converted to buffet or family style
• New Mexican Surf and Turf Platter
  Flat-Iron steak with red chile sauce and pico de gallo served with a shrimp enchilada covered in chipotle cream sauce, charro beans, green rice and sweet corn cakes

• New York Strip Loin and Shrimp
  Spice rubbed New York with sautéed jumbo shrimp scampi served with a roasted fingerling potato hash and grilled asparagus spears

• Rib-Eye with Panzanella Verde
  Spice rubbed rib-eye topped with a Panzanella verde salad with croutons, English cucumbers, asparagus tips, arugula, picholine, cerignola and manzanilla olives tossed with local olive oil and vinegar

• Filet Oscar with Crab
  Beef tenderloin with lump crab meat, asparagus spears and hollandaise sauce served with a Yukon gold and sweet potato gratin and parmesan baked tomato

• Tri-Tip Steak with Café de Paris Butter
  Rosemary and garlic basted hangar steak with a smoky paprika butter served with smashed red bliss potatoes and glazed carrots

• Flat-Iron and Roasted Mushrooms
  Spice rubbed flat-iron steak with roasted forest mushroom medley, twice baked potato grilled vegetable medley and a red wine demi glaze

• Herb Crusted Lamb Rack
  Mustard and herb crusted lamb served with roasted root vegetables, parmesan stuffed tomato and rosemary mint sauce

• Cola Braised Short Ribs
  Red wine and cola braised short ribs with vegetables and aromatics served with buttery mashed potatoes and cumin glazed carrots

• Mixed Grill Trio
  Skewered Italian sausage, chicken, flat iron steak, mushrooms, onions and zucchini, marinated with a salsa verde rub and served over cous cous with roasted tomato vinagretee and pickled onions

• Osso Buco Milanese
  Braised veal shank over creamy saffron risotto, baby carrots served with natural braising liquids and gremolata topping

• Beef Bourgonion
  Slow braised beef short rib meat with pearl onions, bacon, mushrooms and red wine sauce served over rosemary and mustard spatzle

• Bacon wrapped Meatloaf
  Beef and pork blend wrapped with apple wood smoked bacon, red chile gravy, buttery mashed potatoes and roasted corn pudding tart

Pork Entree Selections

• Carne Adovado
  Slow braised pork shoulder in red chile and aromatics served with charro pinto beans, calabacitas and corn cake

• Bacon wrapped Pork Tenderloin
  Pork tenderloin wrapped with apple wood smoked bacon and peach cider- mustard sauce, served with sweet potato mash and grilled vegetables

• Pork Saltimbocca Marsala
  Thinly pounded pork loin with prosciutto ham, fontina cheese and fresh sage leaves served with a mushroom marsala wine sauce, wild rice pilaf and honey glazed carrots

• Pork Schnitzel
  Breaded pork loin topped with arugula salad and lemon served over rosemary and mustard spatzle with grilled seasonal vegetables

• Pork Normandy
  Pork tenderloin medallions with grilled apples and calvados apple brandy cream sauce, served with baby bliss potato hash and green beans almondine

• Southwestern Pork Chop
  Bone in center cut pork chop with jalapeno pepper jelly glaze topped with chorizo and cornbread stuffing and calabacitas

• Sausage and Peppers
  Local Italian sausage simmered with bell peppers, onions, mushrooms and marinara sauce served over three cheese raviolis

Whole Cut Selections

• Larger cuts usually feed 10 to 12 people
• Beef Wellington
  Pastry wrapped beef tenderloin with cremini mushroom duxelle served with roasted fingerling potatoes, baby carrots and port wine demi glaze

• Chateaubriand
  Standing Rib Roast

• Standing Rib Roast
  Bone -in rib eye roast with Yorkshire pudding, buttery mashed potatoes, glazed carrots with snap pea pods with a red wine a jus

• Prime Rib Roast
  Rosemary, garlic and horseradish crusted prime rib with hassel back potatoes, grilled seasonal vegetables, creamy horseradish and a jus sauces.

• Crown Rack of Lamb
  Roasted and stuffed lamb racks with wild rice, mushrooms and fresh herbs served decoratively on a platter with roasted root vegetables and fresh mint demi

• Leg of Lamb
  Rosemary and garlic rubbed lamb served with Mediterranean cous cous, grilled vegetables, ratatouille and rosemary-mint sauce

• Jerk Rubbed Pork Tenderloin
  Spice rubbed pork tenderloin served with red beans and rice, sautéed red cabbage and fresh pineapple salsa

• Fig Stuffed Pork Loin
  Center cut choice pork loin stuffed with figs, apples and bacon served with roasted root vegatables and grilled asparagus spears

• Pineapple and Guava Glazed Ham
  Bone in ham with fruit glaze, grilled pineapple, coconut rice, sautéed red cabbage with sesame oil and soy sauce.

Chicken

• We brine our chicken in fresh herbs and citrus to maximize juiciness. We only use red bird cage-free chicken for all our creations.
• Stuffed Chicken Roulade
  Chicken breast stuffed with forest mushrooms, sautéed spinach, walnuts and Gruyere cheese served over butternut squash risotto with asparagus tips and natural chicken jus

• Chicken Francese
  Lightly egg battered chicken breast with capers, artichokes hearts and lemon sauce served with roasted fingerling potatoes and grilled brocolini spears

• Lemon and Herb Rubbed Chicken
  Grilled chicken breast marinated with fresh herbs and citrus, then topped with a cherry tomatoes salad with avocado and arugula leaves

• Chicken and Sausage Scarpariello
  Whole roasted chicken and spicy Italian sausage braised with red bell peppers, sweet cherry peppers, onions, lemon and fresh herbs served over crispy polenta cakes

• Sambal Chicken Skewers
  Spicy marinated chicken breast on wooden bamboo skewers with fresh mint leaves, peanuts and scallions served with coconut white rice and sautéed red cabbage with sesame oil and soy sauce

• Chicken Sorerentino
  Breaded chicken breast layered with grilled eggplant, fresh mozzarella cheese and marinara sauce served with grilled seasonal vegetables

• Mediterranean Chicken
  Airline style chicken breast served over pearl cous cous with sundried tomatoes, pine nuts, kalamata olives, grilled vegetables and charred lemon sauce and sumac yogurt

• Chicken Saltimbocca
  Prosciutto wrapped chicken breast with fontina cheese and fresh sage served with a parmesan polenta cake and grilled brocolini

• Wild Rice Crusted Chicken
  Rice crusted chicken breasts served over garlic Yukon gold smashed potatoes, green bean almondine and stone ground mustard cream sauce

• Chicken Cacciatore
  Whole chicken braised in a fresh tomato sauce, bell pepper medley, mushrooms, onions and garlic served over fresh parpadelle pasta and pesto Genovese

• Chicken Coq Au Vin
  Red wine braised chicken thighs with bacon, pearl onions, crimini mushrooms and carrots served over grainy mustard spatzle

Seafood & Shellfish

• All seafood is purchased thru Kanaloa Seafood Company and served the day of your event.
• Potato Crusted Alaskan Halibut
  Potato and herb crusted Halibut served over butternut squash risotto, fresh asparagus tips and micro green salad

• Copper River Sockeye Salmon
  Pan seared salmon with spring succotash ( peas, carrots, green onions, corn and bacon) served with a salsa verde sauce

• New Zealand Blue Nose Sea Bass
  Pan seared sea bass over purple mashed potatoes, baby carrots and lemon dill beurre blanc

• Australian Spiny Tail Lobster
  Vanilla butter poached lobster tails served over ricotta gnocchi's, chanterelle mushrooms, asparagus tips and sage brown butter.

• Mexican Gulf Prawns
  Sautéed Shrimp with a smoky paprika garlic-citrus sauce ( Harrisa Paste) served over pearl cous cous with baby spinach leaves, sundried tomatoes and pine nuts

• Copper River Salmon and Petrale Sole Noisettes
  Poached Alaskan Salmon and Sand Sole entwined with a lemon and dill sauce served with white asparagus and duchess potato puree

• Yellow Tail Pink Snapper
  Pan seared Snapper with fresh tomato, capers, green olives and pickled jalapenos, served over green rice

• Seafood Paella
  Classic Spanish rice dish with mussels, clams, calamari, white fish, scallops and shrimp served with chorizo, red bell peppers and peas

Vegetarian Menu

• Some of my seasonal vegetarian creations, sourced from our local farmers markets
• Gnundi with Spaghetti Squash
  Ricotta and spinach dumplings served over roasted spaghetti squash and tossed in herb butter and fresh tomato sauce

• Spring Vegetable Pasta
  Penne pasta cooked in white wine and vegetable stock, tossed with asparagus tips, spring peas, leeks, lemon zest and parmesan cheese

• Wild Mushroom Manicotti
  Crepes wrapped in forest mushroom and boursin cheese filling, topped with sautéed mushrooms, shepherds cheese and creamy mushroom sauce

• Roasted Root Vegetable Medley
  Roasted butternut squash, acorn squash, celery root, yams, golden beets, turnips and parsnips topped with marcona almonds and garlic-sage brown butter

• Moussaka
  Breaded eggplant and potato slices are layered between a Greek style mushroom-tomato sauce with fresh mozzarella cheese

• Gnocchi with Pesto Sauce
  Pan seared potato dumplings served with a fresh basil pesto sauce, cherry tomatoes, sautéed spinach and parmesan cheese

• Chana Masala
  Indian chickpea stew with potatoes, green chiles and assorted aromatics, served over white rice

• Vegetarian Napoleon
  Layers of grilled seasonal vegetables, polenta cake, sautéed spinach and breaded eggplant served with a roasted yellow pepper puree

Tableside's Specialty-Flambéed Desserts

• We bring the dessert cart right up to the table and prepare these timeless classics just for you. Truly wow your guests as are chef's flambe these desserts right in front of you

Desserts

• Cherries Jubilee
  Bing cherries flambéed with raw sugar and cognac served over french vanilla ice cream

• Crepes Suzette
  Vanilla crepes flambéed with Grand Mariner, orange marmalade, orange juice and fresh whipped cream

• Bananas Foster
  Bananas sauteed with Tuaca liquor, raw brown sugar, cinnamon and butter served with rum raisin ice cream

Delectable Desserts

• Let our pastry chefs create there specialty sweet delights for you and your guests. Wedding cakes and cup cakes available on request
• Toasted Almond Raspberry Roll
  Rolled almond sponge cake with raspberry preserves topped with whipped almond cream and fresh raspberries

• Autumn Spice Cake with Sticky Coconut Icing
  Oat and brown sugar spice cake topped with a sticky coconut- pecan icing served with fresh whipped cream and toasted coconut

• Double Chocolate Bread Pudding
  Baked croissant and raisin bread with chocolate chips, served with chocolate ganache and fresh whipped cream

• Waffle Sundae
  French vanilla ice cream covered with caramel sauce and candied pecans served with a crispy buttermilk waffle

• Peanut Butter and Raspberry Tiramisu
  Lady fingers dredged with raspberry sauce , peanut butter mousse, raspberry compote, fresh whipped cream and chocolate shavings

• Churros and Hot Chocolate
  Cinnamon and sugar coated Mexican doughnuts served with a side of hot chocolate and whipped cream

• Pear and Apple Crisp
  Caramelized apples and pears baked with a oatmeal and pecan streusel served with French vanilla ice cream

• Salted Caramel Panna Cotta
  Layers of salted caramel panna cotta, chocolate ganache, whipped cream, salted caramel popcorn and chocolate shavings

• Chocolate Covered Strawberry Shortcake
  Chocolate chip shortcake with macerated strawberries, fresh whipped cream and chocolate ganache

• Molten Chocolate Lava Cakes
  Chocolate cake with warm chocolate center served with French vanilla ice cream and fresh raspberries

• Seasonal Sorbet
  Local, seasonal fruit sorbet served in a almond tuile cup