Chef Chef Charles Schulman

Antipasto; prosciutto ham, marinated mozzarella cheese, marinated cherry tomatoes and mix olives

Sweet Thai chili grilled Salmon bites

Smoked Mozzarella cheese on top chapoti rounds and fresh herbs

Seared scallops with avocado aioli

Caesar; Parmigiana cheese crisp layered with hearts of romaine and homemade dressing

Arugula salad; roasted baby carrot with roasted Plum tomato, caramelized sweet red onion and crumbled goat cheese with balsamic glaze drizzle

Broccoli soup with cheddar and croutons

Chicken and rice soup

Wedge of iceberg with ranch and Hair loom tomatoes

Broccoli with parm cheese

Baked ziti with chicken parm

Chicken scampi; sautéed chicken sautéed in garlic, wine, lemon and topped with fresh basil served over pasta

Chicken kababs with cucumber and yogurt sauce

Catfish au Poivre seared catfish with peppercorn crust with a brandy cream sauce

Baked Cod in Parchment; Tender cod filet baked and steamed in parchment pouch with a Nicosia of veggies

Blackened catfish with mango chutney

Beef wellington tenderloin filet wrapped with puff pastry served with demi glaze

Crepes filled with chopped lobster with lite lemon wine butter sauce

French Green Beans

Ahi Blacken Tuna with sauteed garlic spinach and arugala

Baked Bronzini with roasted mixed olives, garlic, herbs with sliced sauteed zucchini and yellow squash

Mushroom, and shrimp ravioli with vodka sauce

Whipped sweet potato

Basil and spaghetti pasta with fresh basil herb olive and old bay grilled shrimp

Cheesecake with strawberry sauce

Creme brulee'

Apple tart with Ice cream

Banana foster; brandy flambé served with bananas, brown sugar and cinn. served over Vanilla Ice Cream

Amaretto custard topped with chocolate mousse

Mix Berries flambe served with ice cream

Amaretto custard with vanilla sauce in tuile cups

Blackened Ahi Tuna with avocado roasted corn relish (Hors De Oeuvres)

Sweet and sour Andoulli sausage bites

Garlic and sundried tomato pesto on top crostini

Cucumber sliced with smoked salmon and caper

Sliced prosciutto wrapped in dates with brandy sauce

Keilbosa sausage wrapped pastry dough baked to golden brown with horseradish mustard and wasabi mustard

Veggie, domestic, international cheese served with grapes, and Italian deli meat

Mini Maryland crab cake sliders

Mini spinach quiche

Caesar; Parmigiana cheese crisp layered with hearts of romaine and homemade dressing

Corn Chowder

Broccoli soup with cheddar and croutons

Mixed greens with caramelized apples and pear with feta, poached eggs and parmesan cheese crisps drizzled with truffle oil

Melon salad; sliced honeydew and cantaloupe with iceberg wedge with Parmesan and peppercorn dressing

Grilled herb New York strip with caramelized sweet onion

Grill Lamb; Crusted with grain mustard and crushed pistachios with mint jelly served with pureed herb Yukon potato and French Green Beans

Grilled Sword fish with Sundried tomato pesto with herb and saffron couscous with broccolini

Roteisseri Airline Chicken with basil oil Rice pilaf with peas served Parmesan crusted Asparagus

Seared Shrimp and lobster crepe with lite cream sauce with herbs

Shrimp and Lobster scampi; garlic white wine sauce over linguine

Baked Bronzini with roasted mixed olives, garlic, herbs with sliced sauteed zucchini and yellow squash

Herb and garlic Filet grilled to perfection with rosemary roasted garlic gloves with whipped truffle potato and broccoli

Ahi Blacken Tuna with sauteed garlic spinach and welted garlic arugala

Beer brats soaked in beer 2 sausage links served with braised purple cabbage and wasabi mashed potato

Grilled portabella mushroom stack with layers of zucchini, yellow squash and asparagus with drizzled balsamic glaze

Tiramisu

White and dark chocolate mousse parfiet

Mint custard and sherry custard trifle

Amaretto custard with vanilla sauce in tuile cups

Apple layer with phyllo dough with bourbon caramel sauce

Italian wedding; mixed is chicken broth with kale and meatballs

Minestrone soup; assorted veggies and creamy broth

Baked meatballs with mushroom gravy topped with melted blu cheese

Zucchini fritte; zucchini sticks battered and fried with a garlic aioli

Calamari; fried lightly breaded squid deep fried and served with marinara

Italian meat and cheese board; assorted meats and cheeses displayed on a wooden cutting board (Salami, Prosciutto, Mortadella, Provolone, Fresh Mozzarella,)

Grilled eggplant rolletini; Marinated eggplant rolled with Buffalo mozzarella cheese and marinara sauce finished with Parmesan cheese

Spinach salad; pickled beets, Fresh Mozzarella and roma tomatoes with parmesan cheese and balsamic vinaigrette dressing

Spring mix with spinach tossed with olive oil and red wine vinegar and grape tomatoes

Caesar; Parmigiana, sundried tomatoes with hearts of romaine and homemade dressing

Chicken scampi; sautéed chicken sautéed in garlic, wine, lemon and topped with fresh basil served over pasta

Cider Wood plank Salmon served with basil polenta and shaved brussels finished with balsamic glaze

Parmesan crusted Seabass with wild mushroom risotto

Seared scallops piccata; scallops seared with lemon caper sauce over orzo and spinach topped with pancetta

Shrimp parmesan; breaded shrimp breaded and fried finished with mozzarella cheese over penne pasta

Grilled chicken marsala; chicken breast grilled serve with a mushroom marsala wine sauce served with broccoli and rice

Eggplant casserole made with marinara and mozzarella cheese baked till golden brown

Vegetable lasagna: roasted veggies layered in pasta sheets and served in a marinara sauce

Stuffed peppers; can be vegetarian or beef with marinara sauce

Tiramisu

Cheesecake with strawberry sauce

Chocolate mousse

Pear tart

Cannoli

Mousse chocolate

Amaretto custard topped with chocolate mousse

White and dark chocolate mousse parfiet

Blackened Ahi Tuna with avocado roasted corn relish

Broccoli and cauliflower tempura; battered and fried served with remoulade sauce

Seared Scallops; large scallops grilled with an avocado and sour cream sauce

Flatbread pizza; Grilled flatbread with grilled old bay shrimp and gruyere cheese drizzled basil infused oil

Smoked buffalo mozzarella and sour dough bread toast; cold smoked Buffalo Mozzarella with a sour dough bread and spinach pesto

Steak Carpaccio Seared Filet rare sliced then place on grilled brioche crostini and topped with horse radish cream

Crab Beignet; beignet mixed with old bay and crab served with remoulade sauce

Commander's Palace Crisp Romaine Salad Hearts of romaine, grated Parmesan, pressed egg, crumbled bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing

Shrimp stuffed mushrooms: mushroom caps stuffed with Cajun shrimp and vodka sauce

Fried oysters and grilled andouille plate oysters breaded in season corn meal and deep fried with dipping remoulade sauce and grainy spiced mustard

Spring mix with lemon and lime wedges with fried breaded avocado drizzled with grilled scallion vinaigrette

Iceberg wedge candied bacon, pickled red onions with blue cheese dressing

Fried green tomato salad; sliced and cornmeal breaded green tomato with crumbled goat cheese with buttermilk ranch

Andouille gumbo; andouille with okra and rice

Seared duck with saffron and truffle fresh pasta with drizzled garlic herb and wine sauce

Beef wellington tenderlion filet wrapped with puff pastry mushroom sauce with whipped wasabi potato and asparagus

Grilled herb New York strip with caramelized sweet onion with steamed broccolini and twice baked Idaho potato

Grilled herb bronzini; (if available) with caramelized Tasso cream sauce with polenta and glazed julienne carrots

Roasted Chicken breast Skin on boneless with herb cream cheese and au jus finished with butter with wild rice pilaf and parmesan peppercorn broccoli

Seared sword fish with sundried tomato pico de gallo with polenta and sauteed shaved brussels sprouts

Seafood sausage: mix of seafood cod, shrimp and sea bass purée and molded with a mango chutney with herb cheese whipped potato

Shrimp and Andouille creole over rice with chef's choice veg

Ribeye steak with grilled portabella mushroom with Cajun Risotto mix with chopped andoulii

Cheesecake with strawberry sauce

Chocolate mousse

Apple tart with Ice cream

Amaretto custard topped with chocolate mousse

Apple Crisp; golden delicious apples baked with brown sugar and rolled oats

Peach Crisp; seasonal peach with rolled oat and brown sugar topped with your choice of ice cream

Salmon dip; pureed salmon with old bay served with crackers

Crudité; assorted fresh veggies with an onion dip

Roasted Butternut and pumpkin bisque

Garden salad

Ceasar

Mac n cheese

Collard greens

Corn pudding

Roasted turkey

Corn bread stuffing

Bourbon glaze carrot

Cranberry and pomegranate jam

Biscuits

Sour kraut

Mashed potatoes

Apple pie

Chocolate pecan pie

Pumpkin

Sweet cucumbers; marinated peeled cucumber with a sweet dill marinade

Seared sesame tune with an avocado and capers

Spring roll veggies and baby shrimp

Egg roll Asian veggies

Beef teriyaki

Chicken teriyaki

Sweet and sour soup

Wonton soup

Egg drop soup

General tso chicken

Egg fried rice with shrimp

Beef and broccoli

Peppered steak

White rice

Veg lo main

Chicken lo main

Pork dumpling

Chinse BBQ pork

Chinse BBq Chicken

Sweet Chili thai grilled salmon

Sesame broccoli

Caramelized Baby bok choy

Chicken and broccoli (SZECHUAN)

Assorted Sushi ( Md. shrimp, Tempura shrimp. veggie, philly, and california)

Jumbo Shrimp tempura with sweet chili thai

Sesame seared sea bass with teriyaki glaze and green beans

Seared sesame tuna with wasabi hollandaise and citrus hollandaise and stir fry medley of veggies

Sauteed eggplant with teriyaki

Ginger and lemon asparagus

Egg custard tart

Soy milk pudding

Pineapple tart

Chocolate Chinese Five-Spice Cake

Watermelon

Omelet station

Eggs benedict

Maryland crab quiche

Mixed fruit

Waffles

Pancakes

French toast

Sausage

Bacon

Home fries

Customer choice

Chef's choice

Clients choice