Chef Denise Gabrielle

Toasted sourdough bread with green garlic butter, avocado, shaved watermelon radishes, spring greens and fresh herbs

Chilaquiles ~ crispy fried corn tortillas, tossed in a red chili sauce with grilled chicken thighs, lime crema , avocado, cilantro and queso fresco

Carrot Ginger soup (can be served hot or Cold ~yummy) topped with Cherry Gremolata and crispy shallots

Gem Romaine Salad with asparagus, snap peas, watermelon radishes, spring onions, with fresh herbs & green goddess dressing

Grilled Feta cheese on top of arugula with snap peas & fava beans, artichokes, mint, ciabatta croutons & lemon vinaigrette

Pan seared Coho Salmon on top of spring vegetables cooked in white wine & butter, finished with fresh herbs and crispy shallots

Al Pastor Chicken~ Marinated Thigh in achiotes and pineapple , grilled, and topped with pineapple salsa, cilantro & lime Nappa slaw, served with cilantro lime rice and roasted chili sauce ( not too sweet not too spicy ~ just right)

Cauliflower steak ! marinated caramelized cauliflower on the grill with pickles spring vegetables to include golden beets & spring carrots, with a green goddess dressing

Grilled Flank Beef Stir-fry in a soy and sesame sauce with spring onions, and fresh grilled pineapple and Texas fried rice or crispy garlic chili potatoes

Texas humming bird style carrot cake ~carrot, pineapple & brown sugar petite cake with cream cheese frosting & toasted pecans

Texas style Strawberry cheesecake ~ served in a mason jar ~ whipped vanilla cream cheesecake filling with macerated strawberries and a cookie crust

Baby salad greens sweet sun dried cranberries and crumbled goats cheese Served with a honey vinaigrette

Roasted ratatouille– over polenta

Fall Harvest Quiche Bites with Sweet Potato Crust

Teriyaki Grilled Tofu Medallion accompanied with Grilled Zucchini Ribbons & Julienne Apples and Napa Cabbage

Kale & quinoa stuffed portobello with roasted sweet potatoes and tempeh

Vegetarian Version~ Espresso Encrusted Roasted Portabella, Brown Sugar Glazed Butternut Squash with Roasted French Green Beans and a Lemon Butter Sauce

Roasted Portabella over Risotto, topped with cherry tomatoes and spiced chickpeas, spinach crisps and lemon garlic herb sauce

Apple Almond Tart in a Pate Sucre Shell

TEXAS TRIFLE Layered White Sponge Cake with Orange Vanilla Bavarian Cream, Chantilly & Fresh Berries & Candied Pecans

Mini Chicken Taco and cheese quesadilla Bites

Fried Mac ‘n Cheese bites with Three Cheeses

Angel Hair Pasta with petite meatballs, duo of a Pesto cream, and a light red sauce

American Beef Burger Sliders, with traditional fixings: Lettuce, tomato, pickles, onions grilled & fresh red Cheddar or Swiss Cheese Mayo-Ketchup-Mustard~Yellow & Grainy

Chicken Katsu Panko breadcrumb crusted chicken breast sliders, honey ginger-soy glaze, chili aioli, crisp slaw with toasted brioche bun. Served with sweet chili wonton crisps

Strawberries & Cheesecake in a Sponge Cake Roll

Apple Almond Tart in a Sugar Cookie Shell

Bread pudding enhanced with butterscotch chips & candied pecans, with vanilla bean ice cream

Baby salad greens sweet sun dried cranberries and crumbled goats cheese Served with a honey vinaigrette

Three cheese onion tarts

Chilled-cooked tortellini skewers with roasted pepper dips

Savory walnut & blue cheese truffles

Phyllo wrapped Asparagus with prosciutto and roasted pepper aioli

Baked Bries and French breads served with fresh fruits, or pepper jellies

Spiral Lavosh petite sandwiches

Antipasto style grilled vegetable trays

Romaine and mixed garden greens with toasted walnuts, Sun dried cranberries and cotija cheese Served with a creamy balsamic vinaigrette

Grilled Vegetables accompanied with Roasted Sweet Potato Wedges

Roasted Corn Souffle and Garlic Chili Roasted Zucchini

Creamy Chicken Pesto Pasta with roasted Cherry Tomatoes and Pine Nuts

Espresso Encrusted Beef Filet, Garlic Smashed New Potatoes,

Mediterranean seasoned chicken breast provolone and red sauce

Mustard glazed grilled Pork accompanied with roasted sweet potato wedges

Chicken Katsu Panko breadcrumb crusted chicken breast, honey ginger-soy glaze, chili aioli, crisp slaw with sweet chili wonton crisps

Apple Almond Tart in a Pate Sucre Shell

Crème Brule, that we can do in the traditional Flavor or we can give it enhancement of your choice, be at coffee, chocolate, grand Marnier or a twist to your liking… Served with fresh berries on the side

Strawberry cheesecake torte

Limoncello Tiramisu roulade

White Sponge torte filled with a dark chocolate mousse

Gyoza dumpling filled with pork and vegetables, that are first steamed and then pan fried, served with a teriyaki sauce. Spicy Tuna Tower with Avocado Krab, sushi rice and micro greens

Asian Almond tail-on butterflied shrimp, fried crisp, honey ginger glaze bed of julienne cabbage

Miso Pork Pho with Glass Noodles, topped with a Jammy Egg

Miso pork with bok choy and sticky rice

~Grilled Zucchini Ribbons with teriyaki grilled salmon accompanied by julienne cucumber and Jasmine Rice

Chicken Katsu Panko crusted chicken breast, sweet & savory-soy glaze, chili aioli, crisp Nappa slaw with steamed vegetables, Jasmine Rice, Served with sweet chili wonton crisps

Bread pudding enhanced with peaches & candied ginger topped with vanilla bean ice cream

Mango Ice cream with diced grilled pineapple and Chamoy

Trio of Appetizers: • Petite Carne Asado Empanadas with chimichurri sauce. • Ceviche Tostada Cups • Coxinhas. pulled chicken teardrops, fried at the very center, wrapped in a layer of dough and dusted with breadcrumbs

Pan Fried Branzino, Crispy Skin on over a balsamic arugula salad topped with cherry tomatoes and spiced chickpeas, spinach crisps and lemon garlic herb sauce

Cayman seasoned chicken breast with grilled vegetables & Caribbean creamy lemon sauce Shell pasta rellena with provolone and red sauce

Mole Encrusted Beef Filet, Elote Souffle. And garlic chili roasted zucchinis

The Perfect Duo, although some might call it impossible. A moist, rich chocolate cake & a smooth, gorgeous layer of flan. Serve topped with more melted cajeta. • Mango Ice cream with diced grilled pineapple and Chamoy • Cinnamon Churro

Starter: Romaine and mixed garden greens with toasted walnuts, Sun dried cranberries and cotija cheese Served with a creamy balsamic vinaigrette in an edible Naan bowl

Butternut squash risotto with leeks and spinach

Roasted ratatouille– over polenta

~Grilled vegetables and a mustard glazed grilled Lamb accompanied with roasted sweet potato wedges

Tilapia en papillote with red onions, grape tomatoes, kalamata olives, celery & bell peppers with a lemon butter sauce Couscous timbale

Espresso Encrusted Beef filet with Red Wine Butter sauce with Garlic mashed New Potatoes ~Grilled Squash and Zucchini Ribbons and mustard glazed grilled baby carrots

Mediterranean seasoned chicken breast with grilled zucchini ribbons & Shell pasta rellena with provolone and red sauce

Creamy Chicken Pesto Pasta with roasted Cherry Tomatoes and Pine Nuts

Strawberry cheesecake torte

Limoncello Tiramisu roulade

Chocolate & Coffee Tiramisu

Individual Appetizer: Petite Sweet Dijon baked brie in puff pastry purse with crostini, Grilled Peaches, Crisp Apple Slices, Blue Cheese & Neufchâtel Truffles with grapes, rolled in crushed pistachios

Roasted ratatouille– over polenta

Romaine and mixed garden greens with toasted walnuts, Sun dried cranberries and goats cheese Served with a creamy balsamic vinaigrette in an edible Naan bowl

Vichyssoise topped with toasted garlic slices, petite croutons and a dash of emerald oil

Sunshine in a Bowl: Savory Chilled Peach Soup with Crumbled Feta Cheese, Apricots, petite croutons, brunoised cucumber and a splash of emerald oil

Pork filet with brandy cream sauce Normand with Garlic mashed New Potatoes ~Grilled Squash and Zucchini Ribbons and mustard glazed grilled baby carrots

Espresso Encrusted Beef Filet, Garlic Smashed New Potatoes, Brown Sugar Butter Glazed Tri-Color Carrots with Roasted Asparagus Spears and a lemon butter sauce candle

Pan Fried Sea Bass, Crispy Skin on over a balsamic arugula salad topped with cherry tomatoes and spiced chickpeas, spinach crisps and lemon garlic herb sauce

Chocolate Pot de Crème

Crème Brule, that we can do in the traditional Flavor or we can give it enhancement of your choice, be at coffee, chocolate, grand Marnier or a twist to your liking… Served with fresh berries on the side

Individual or shareable soufflé that we can do in the traditional Flavor or we can give it enhancement of your choice, be at coffee, chocolate, grand Marnier or a twist to your liking… Served with fresh berries on the side