Chef David Wood

Crab Cake and Wasabi Aioli

Large Shrimp and Cocktail sauce

Applewood Smoked Scallops on a Velvety Smooth Cauliflower Puree

Caesar Salad Romaine Parmigiano - Reggiano Garlic Crouton Parmesan Dressing

Duo Prime 8oz Angus Filet and Butter poached Lobster with Butternut Squash Puree, Dauphinoise Creamy Potatoes with Truffle essence and Roast Broccoli

Rosewater Panna cotta with fresh berries and Pistachio Crumble

Large Shrimp and Cocktail sauce

Antipasto - platter of meats, marinaded mozzarella, marinaded artichokes, peppers and olives with crusty baguette (6 guests and Over,)

Antipasto Bites Cheese Tortellini Mozzarella Balls Salami Roasted Red pepper Artichoke Olive

Caprese Skewers Cherry Tomatoes Mozzarella Balls Pesto Basil and Balsamic Glaze

Caesar Salad Romaine Parmigiano - Reggiano Garlic Crouton Parmesan Dressing

Caprese Salad Buffalo Mozzarella Sliced Tomatoes Basil Balsamic Reduction

Italian Panzanella Bread Tomatoes Cucumber Red Bell Pepper Red Onion Basil

Sonoma Salad Mixed Leaves Strawberries Red Onion Walnuts Maple and Dijon dressing

Filet Mignon with White Wine Mushrooms Bell Peppers Tomatoes & Oregano and Fettucine Pasta

Chilean Sea Bass Duet, Beurre blanc, Potato Gnocchi, Shallots, Leeks, Mushrooms and Tomatoes

Roast rack of lamb Genghis Khan (Marinaded in spices and then Brushed with Hoi sin before roasting)with Celery root puree and HAricot Vertes

Vegetarian Pasta sauteed in olive oil with Peppers, Olives, Artichokes, Mushrooms and Parmigiano

Cannoli

Vanilla Bean Pannacotta

Tiramisu

Creme Brulee with Baklava Topping

Watermelon Dice with Burnt Sugar and Balsamic Glaze

Maurice Iceberg Detroit Original Turkey Swiss Olives Pickle Relish Prosciuttio Chip Boiled Egg Hudsons dressing

Greek Salad Iceberg Tomatoes Cucumber Red Onion Feta Cheese Greek Dressing

- **BBQ Ribs** with house-made dry rub, Cold water Lobster Tail,Macaroni Cheese, and cornbread

12 oz New York Strip , flaked Crabmeat, Choron sauce, Sun dried Tomato risotto, Grilled Asparagus

Tiramisu

Cream Puffs with Whipped Cream, Chocolate Fudge and Ice Cream

Brownies Smores Toffee Crunch Marshmallow Candies Bacon

Lamb cutlet with Chimmichurri

Lump Crab Cake and herb Remoulade

Salad of Buffalo Mozzarella Sliced Tomatoes Basil Balsamic Reduction

14 - 16oz Angus New York Strip , flaked Crabmeat, Choron sauce, Sun dried Tomato risotto, Grilled Asparagus

Prime 8 oz Angus Filet mignon with Coffee Rub Seasoning, Red wine reduction, Truffle scented puree potatoes, Garlic Beans

Rack of Lamb marinaded in Olive oil, Garlic and Oregano, Roasted and served with Raspberry Jus and Salsa Verde (Herb OIl), Roasted Tuscan Style Potatoes, Garlic Green Bean's

Mustard Herb Roasted Pork Loin with Blueberry Chutney, Herb roasted Redskins, Puree Potatoes

Quinoa Stuffed eggplants with Cappellini Pasta

Cream Puffs with Whipped Cream, Chocolate Fudge and Ice Cream

Creme Brulee with berries and Pitachio Crumble

Brownie Smores, Topped with Bed of Mallow and Heath Crunch with Candied Bacon

Vichysoisse ( Cold leek and potato soup)

Arugula, spinach and strawberry salad with feta, almonds and poppy seed dressing

Salade de Chevre Chaud ( salad of lettuce, tomatoes , walnuts and red onion with toast points of warm goats cheese accented with honey

Ratatouille soup (Vegetable soup , very Flavorful, lactose and GF )

Chicken Chasseur Mushrooms white Wine Thyme Tomatoes with Caramelised Onion Creamed Potato Haricot Vertes

6oz Halau Filet Mignon , flaked Crabmeat, Choron sauce, Puree Potatoes, Grilled Asparagus

Pan Seared Salmon with poached egg, Wilted Spinach and hollandaise sauce

Tarte Tatin with Buttered Leeks, Artichoke, Blistered tomatoes, Cream Cheese and Hot Honey

Flambeed stone fruit with Vanilla gelato

Decadent Dairy free chocolate mousse

Creme Brulee with Fruits

Flambe Crepes Orange and Caramel Sauce

Cream Puffs with Whipped Cream, Chocolate Fudge and Ice Cream

Antipasto Bites Mozzarella Balls Salami Roasted Red pepper Artichoke Olive on a pick

3 Cheese Mac & Cheese

Salade de Chevre Chaud salad of lettuce, tomatoes , walnuts and red onion with toast points of warm goats cheese balls accented with honey

Caesar Salad Romaine Parmigiano - Reggiano Garlic Crouton Parmesan Dressing

Creamy Leek and Potato Soup with Bacon Crumble

8oz halau Filet mignon Zip sauce, Creamy potatoes, Asparagus

Miso and Soy Glazed Salmon, Braised Bok Choi, Honey Roast Tri color Carrots

Frenched Halau Lamb Cutlets provencal Minted Peas Sauteed Potatoes Jus

Creme Brulee with Fruits

Tiramisu

Cream Puffs with Whipped Cream, Chocolate Fudge and Ice Cream

French Onion with gnocchi and Gruyere

Mushroom Bisque

Maurice Iceberg Detroit Original Turkey Swiss Olives Pickle Relish Prosciuttio Chip Boiled Egg Hudsons dressing

Greek Salad Iceberg Tomatoes Cucumber Red Onion Feta Cheese Greek Dressing

Chicken Saltimbocca Prosciuttio Sage White Wine Lemon Sauce Tagliatelle Haricot Vertes

Poached Cod Ginger and Coconut Sauce Garlic Mashed Potatoes Roast Zuchinni

Halau 6oz Filet Mignon Shrimp Cremosi Zip Sauce Roast Shallot Puree Potatoes Grilled Vegetables

Black Bean & Sweet Potato Enchillada Salsa Verde

Tiramisu

Cream Puffs with Whipped Cream, Chocolate Fudge and Ice Cream

Brownies Smores Toffee Crunch Marshmallow Candies Bacon

Antipasto Bites Cheese Tortellini Mozzarella Balls Salami Roasted Red pepper Artichoke Olive

Gazpacho Cold Vegetable Tomato

Italian Panzanella Bread Tomatoes Cucumber Red Bell Pepper Red Onion Basil

Caesar Salad Romaine Parmigiano - Reggiano Garlic Crouton Parmesan Dressing

Chicken Picatta Lemon Juice Butter Parsley Capers Angel Hair

Seared Escalope of Salmon Smoked Salmon Caper & Dill Sauce Caramelized Shallot Risotto Sauteed Leeks and peppers

Gluten Free Pasta with Wild Mushroom Sauce

Halau 6oz Filet Mignon with White Wine Mushrooms Bell Peppers Tomatoes & Oregano

Tiramisu

Cannoli

Cream Puffs with Whipped Cream, Chocolate Fudge and Ice Cream