Catering

Strips of chicken breast sautéed in a Marsala lemon wine sauce.

Strips of chicken breast sautéed in a light tomato wine sauce with mushrooms, peppers and onions.

Strips of chicken breast sautéed in a light creamy dijon mustard sauce.

Strips of chicken breast served with a white wine cream sauce with mushrooms and roasted peppers.

May be served plain, with a topping, or on a bed of sautéed spinach, arugula tomato salad, Caesar salad or pasta salad.

Sautéed onions, mint, capers and olives served over chicken breast (whole or strips). May be served hot or at room temperature.

Chicken breast topped with tomatoes, provolone cheese, asparagus, served with a lemon wine sauce and garnished with sun-dried tomatoes.

Shrimp, spinach and fontina filled chicken breast topped with a roasted sweet pepper-cream sauce. or sautéed red and green peppers with a caper berry garnish.

Sweet potato-fruit-nut filled chicken breast with an orange curacao-cream sauce, complimented with cooked grapes, pineapple and orange.

Mushroom-apple filled chicken breast with an apple-tarragon cream sauce.

Traditional with meat, meatless, or vegetable.

Meat, cheese, tri-color, or spinach.

Cheese, spinach, sun-dried tomato and leek, broccoli rabe, feta and spinach, mushroom, lobster, black lobster, pink lobster, pepperoni, or beef.

Penne, rigatoni, farfalle, fussili, or bowtie.

All pastas may be enhanced with one or more of the following ingredients: broccoli, peppers. eggplant, shrimp, scallops, sundried tomatoes, crab, zucchini, mushrooms, asparagus, spinach, chicken, capers, olives, goat cheese, blue cheese, fresh chopped basil, fresh chopped tomato.

Roasted peppers, string beans and a blue cheese vinaigrette.

Spinach and fussilli pasta with bits of chicken and a light cilantro dressing.

Tri-color tortellini, Italian meats, olives, celery and peppers with an Italian vinaigrette.

Tomato basil, spinach and original linguine tossed with fresh chopped veggies and a light pesto dressing.

Tomato, basil, vidalia onions (in season), tossed with fresh chopped basil and a wonderful fruity olive oil.

Peppers, cucumbers, tomatoes, olives and carrots.

Grilled chicken or shrimp, optional.

Peppers, cucumbers, tomatoes, olives and roasted peppers.

Romaine garnished with mesclun, peppers, roasted peppers, blue cheese, tuna, cucumbers, onions and cured olives.

Peppers, roasted peppers, orange segments, olives, goat cheese and toasted pine nuts drizzled with our honey pecan ginger vinaigrette.

Chef’s special creation.

Romaine with roasted peppers, marinated mushrooms, chick pea rustica, assorted olives and sharp provolone.

Tomatoes, onions, basil and olive oil.

Oranges, red onions, Moroccan olives and olive oil.

Romaine, cucumbers, cured olives, tuna, shrimp, celery and sweet peppers.

Grapes, apples, walnuts, radishes, blue cheese and candied walnuts (bacon optional).

Spring mix with a delicious fruity vinaigrette topped with toasted pecan and sweet croutons.

With granola, fruit and honey.

Shrimp, chicken or tuna salad in a croissant.

Tomato, roasted pepper, and pesto oil (arugula optional).

With sautéed spinach.

With roasted pepper, mesclun, Italian vinaigrette and a light sprinkle of sharp provolone.

Made with a walnut Gourmandise (served warm).

(Served warm)

With sautéed sweet peppers, onions and goat cheese.

A large variety of soups are available at all times.

Served in a marinara sauce.

Served with a natural juice. Marinated onions, hot sauce and roasted peppers are also available.

Served in a marinara sauce.

Medallions of pork served with carrots, onions and criminis (baby portabella mushrooms) in a natural juice.

Medallions of pork topped with a wild mushroom-apple stuffing. Served with an apple-brandy sauce with dried apricots, apples and prunes.

Served with a natural juice.

Served with a peppered-mushroom-cognac sauce.

Served with a ricotta and spinach or pine nut, roasted pepper, olive and fontina cheese filling.

Served plain or with a topping.

Whole poached salmon.

Poached with a Pernod dill sauce.

Poached with a yogurt-cucumber-dill sauce (served chilled or hot).

Sautéed onions, mint, capers and olives (served hot or chilled).

Spanish style rice with seafood and chicken.