Frequently first courses are pre-set and on the table as guests arrive at their seats. Because of this, we pay particular attention to the plate styling.




Carrot and ginger soup with chives
Cold roasted corn and charred tomato soup
Coriander creme fraiche
Corn and poblano pepper soup with cilantro
Lemon zest scented asparagus soup with crème fraîche
Seafood Gazpacho

Chilled asparagus soup with garlic and goat cheese custard
Parmesan crisp

Curried butternut squash soup with grilled shrimp, cilantro & lime



Composed salad of minted couscous with arugula, fried tomatoes and peppered feta (ricotta salata)

Salad of Black Mission figs with roasted sweet peppers, shaved fennel and frisse
Pomegranite-balsamic vinaigrette
Shaved parmesan

Goat cheese and roasted garlic timbale
topped with shoe string sweet potatoes
Salad of green lentils, roasted yellow beets
and baby turnips
Red wine vinaigrette
Baby lettuces served with fanned pear slices and roquefort crostini
Walnut oil vinaigrette

Boston, Belgian endive, radicchio and watercress with nasturtium and chive garnish
Leek vinaigrette

Boston, watercress and Belgian endive
Tossed with apples, walnuts and roquefort

Caesar Salad with garlic croutons

Field greens salad with oranges and toasted almonds
Orange thyme vinaigrette

Frog Salad with mixed greens, artichoke hearts, cherry tomatoes, black olives
zucchini and croutons with a Dijon mustard vinaigrette

Goat cheese and pecan timbale
Salad of field greens with crisp sliced apples and edible flowers
Toasted pecan vinaigrette

Goat cheese and pecan timbale
With a salad of roasted pears, butternut squash and field greens
Toasted pecan vinaigrette

Grilled portobello mushroom and leeks with a small salad of field greens
Balsamic vinaigrette

Italian Asiago Salad
Mixed greens with roasted red peppers, crumbled asiago, and toasted pinenuts
Pesto vinaigrette

Beet salad with mango
Blood orange vinaigrette

Frisse, chestnut with walnut salad - pomergranate vinaigrette

Grilled garlic toasts with ricotta salata and peppercress

Musclun and ricotto salada on grilled thick grilled garlic toasts
Pomergranates vinaigrette

Roasted vegetable salad

Salad of Frisse, watercress, pears, candied walnuts and roquefort

Salad with roasted grapes and toasted walnuts

Pecan-crusted chevre and garlic timbale

Salad of roasted pears and butternut squash

Salad of bibb lettuce, watercress and radicchio
With crumbled goat cheese
Balsamic vinaigrette

Salad of pears, candied pumpkin seeds, roasted squash, shaved parmesan and parmesan flatbread,

Sliced pear fanned on a salad of baby field greens
Crumbled roquefort and toasted hazelnuts
Hazelnut vinaigrette

The Wedding Salad
Mixed greens tossed with fresh herbs and champagne-herb vinaigrette
Garnished with a parmesan pastry heart and edible flower

Tomato, basil, red onion and fresh mozzarella
Balsamic vinaigrette

Fresh fruit cocktail with watermelon salsa
Served in a martini glass

Grilled asparagus and leeks with mustard vinaigrette

Grilled portobello Napoleon with feta, red pepper and zucchini
Baby field greens
Ancho chile vinaigrette

Arugula, fennel and asiago with roast garlic vinaigrette
Roast garlic, basil and ricotta timbale
with field greens and balsamic vinaigrette

Tower of spring vegetables and pea sprouts
Potpourri of peas and peppers
Salad of baby field greens
Rice vinegar and olive oil vinaigrette

Tri-Color Vegetable Pâté
Tri-colored vegetable pâté wedge
Fresh pea and yellow tomato sauces
Baby field greens topped with frizzled carrots
Pea shoot garnish

Warm pear and roquefort in phyllo package with a small salad of field greens
Raspberry vinaigrette



Seared duck breast with ginger and Thai basil
Herb and crisp chili salad with lime vinaigrette

Asian seared duck breast with Asian vegetables
Grilled shiitake mushrooms

Grilled breast of duck with a salad of Japanese soba noodles and julienned vegetables
Toasted sesame seed garnish
Tamari-sesame oil vinaigrette

Pan-seared duck won ton
Layered fanned breast of duck with asparagus, shiitakes,
Watercress, radicchio and Belgian endive
Mustard-soy dressing
Soy syrup
Fried spinach garnish

Grilled duck breast with balsamic reduction, arugula & parmesan



Pan-seared Keffir lime leaf cured salmon
Roasted tomato broth
Harlequin of oven-dried vegetables
Cellophane noodles

Chile-crusted tournedo of salmon
Caramelized shallot and roasted tomato sauce
Small salad of field greens
Balsamic-honey syrup

Asparagus, fava bean and morel salad
Lemon-thyme dressing

“Ravioli” of summer vegetables topped with baby greens
Golden beet vinaigrette
Carrot coulis
Black sesame seeds
Shaved parmesan

Open ravioli of seared salmon and ratatouille - lemon sabayon

Roasted salmon with sun-dried tomato crust
Bouillabaise juice

Salmon Napoleon
Napoleon of smoked salmon, chevre, and grilled vegetables
Salmon caviar garnish
With a small salad of jicama and haricots verts

Smoked salmon and chevre taco with field greens
A small salad of jicima and haricots verts
Ancho chile vinaigrette

Smoked salmon custard with salmon roe
Grilled asparagus
Baby field greens
Lemon-dill vinaigrette

Grilled tuna club
Filet of grilled tuna, field greens, bacon, tomato salsa and herb mayonnaise
On grilled sourdough bread

Olive-crusted medallion of tuna with white beans
Gazpacho sauce
Basil oil garnish

Salad Nicoise with fresh grilled tuna, new potatoes, string beans, black olives,
cherry tomatoes and hard boiled egg
Classic Nicoise dressing

Stacked salad Nicoise with seared fresh tuna
Layered with sliced tomatoes, salad greens, new potatoes and roasted red peppers
Green beans with creamy lemon dressing

Sashimi Trio
Tuna with sake-wasabi vinaigrette
Salmon with champagne-mint vinaigrette
Sea bass with blood orange vinaigrette
Radish sprouts and edamame

Pan-seared striped bass over chilled lightly creamed lentils, shell beans, roasted leeks and tomatoes
Lemon oregano jam

Noodles bowls with seared lemon-crusted tuna
Carrot vinaigrette



A pair of small Eastern shore crabcakes with mustard sauce
Small salad of local greens with cider vinaigrette
Sliced local red tomatoes, tomato “chips” and oven-roasted yellow tomatoes with basil
Balsamic vinaigrette
Herb-grilled rustic bread

Asian jumbo lump crabmeat cocktail
Over Asian noodles and vegetables with lemon grass mayonnaise
Frizzled leeks

Maryland crab cake with a confetti of red and yellow peppers
Old Bay mayonnaise

Roasted tomato and charred corn gazpacho with seared scallops and crisp chili-herb salad
Crisp chili and herb salad

Curried corn and crab cake
Lentil, tomato, sweet pea and mint salad
Field greens
Cardamom vinaigrette
Frizzled carrots

Timbale of Maryland crab and gingered carrot
Roasted red pepper sauce
Coriander pesto

Whole Maryland hard shell crab stuffed with jumbo lump crab salad

Composed bouillabaisse salad
Shrimp, scallops, mussels and shell pasta
Saffron tomato vinaigrette

Grilled cilantro-marinated shrimp tortilla
Field greens with red pepper, black beans and toasted corn
Red bell pepper oil vinaigrette

Grilled polenta torte with herb-marinated shrimp
Wilted spinach and flame-roasted peppers
Roasted sweet pepper sauce and balsamic syrup
Frizzled carrots

Ravioli with grilled eggplant, rock shrimp, roasted peppers
and white beans with tomato-basil sauce

Ravioli with herb and chili marinated shrimp
Layered with flame roasted peppers and eggplant
On a bed of wilted spinach and roasted red pepper sauce
Garnished with frizzled leeks and drizzled with Balsamic syrup

Seafood timbale with saffron and tomato broth
Grilled saffron shrimp garnish

Seafood “Ravioli” with lobster, shrimp and scallops topped with caviar
Lobster essence and chive oil

Hot First Courses
The logistics of a particular space many deyermine whether a hot first course is a practicle consideration for your dinner.



Creamy smoked fish chowder with leeks and bacon
Fresh pea soup with pink peppercorns
Kentucky corn chowder with a splash of sour mash
Provencale fish soup with rouille
Vermont cheddar soup

Pumpkin soup garnished with nutmeg créme fraîche
Served in mini pumpkin shells

Roasted acorn and butternut squash bisque
Served in an acorn squash bowl
Garnished with leaves, pepperberries and seeded eucalyptus

Sweet corn soup with guacamole
Tomato tartare
Cilantro oil



Forest mushroom ravioli with a forest mushroom cream sauce
Linguine tossed with a ragout of wild and domestic mushrooms, fresh herbs
and olive oil

Papparadelle with smoked duck, grilled swiss chard and black olives
Veal demi glace

Pumpkin ravioli with herbs, butter and white wine
Sprinkled with caramelized butternut squash


Roasted lobster with white beans and celery root
Lobster essence and lobster cream

Lobster risotto with saffron
Roasted red pepper broth
Frizzled leeks

Pan-seared striped bass
Wilted greens
Sweet potato sticks
Coconut curry

Main Styling Menu Planning Custom Proposals Pricing Sample Menu Items