Chef David Wood

Sushi Nigiri (Tuna) California roll (Sm. salmon)

Sushi Nigiri Wasbi Avocado Smoked Salmon

Avocado Fries with Tahini Miso Sauce

Udon Noodle Soup

Daikon Salad

Hirata Buns with Pork Chashu

Chicken Yakatori, Broccoli with Sesame oil, Edaname mixed rice

Teriyaki Salmon, Roast Bok Choy, Rice

Asian Sticky ribs, Jasmine rice, Broccoli with Sesame

Tofu with sweet and spicy sauce, Rice, Melange of Vegetable

Strawberry Mochi

Flambe Crepes Orange and Caramel Sauce

Japanese Red Bean Cake - Freshly Steamed

Steamed Egg custard Bun

Bacon Wrapped Dates stuffed with Gruyere with Maple Syrup

Shrimp Skewers with Garlic, lemon and herbs

Caesar Salad Romaine Parmigiano - Reggiano Garlic Crouton Parmesan Dressing

Brussel Sprout Salad Red Apple Shallots Cider Vinegar Honey Dressing walnuts and Parmigiano - Reggiano

Short ribs in a deep, rich broth with mushrooms, Puree potatoes , honey roast Carrots and crusty Bread

Walleye Pan fries with a Maple apple Compote with Wild rice, Cranberry and Pecan pilaff

Apple crisp and maple cream

Brownies Smores Toffee Crunch Marshmallow Candies Bacon

Waffle Bite topped with Buttemilk Fried Chicken Maple Syrup

Caprese Skewers Cherry Tomatoes Mozzarella Balls Pesto Basil and Balsamic Glaze

Lamb Lollipops with Dijon Mustard and Panko Crumb Dijon Aioli

Detroit Style Pizza Bites Pepperoni

French Onion with gnocchi and Gruyere

Wild 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

New York Strip 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

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

Brown butter Scallops on a Lemon Risotto with Shaved Parmesan

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

Salmon and Halibut 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

Zabaglione Egg Sugar Marsala Wine Fresh Berries Tuille Chips

Vanilla Bean Pannacotta

Tiramisu

Applewood Smoked Scallops on a Velvety Smooth Cauliflower Puree

Crab Cake and Spicy Remoulade

Cucumber Cups with Shrimp Salad

Lobster bisque shooters

Brown butter Scallops on a Lemon Risotto with Shaved Parmesan

Shrimp Ceviche - Marinated shrimp in lime juice with cilantro, jalapenos and tomatoes with creamy Avocado and Crispy tortilla shell

Seared tuna with Wasabi Aioli and served in a cucumber wrap with pickled ginger, black sesame and Wonton chips

Red Snapper Shrimp Cajun Cream Sauce Gritcake | Roast Asparagus | Cajun Cream Sauce

Chilean sea bass marinated in citrus and Mediterranean herbs, grilled and served on a rice pilaff finished with a Zesty gremolata of parsley, lemon and garlic

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

Butter Poached lobster Tails, Lemon Risotto, Sundried tomato , Basil, Parmiagiana

Cream Puffs with Whipped Cream, Chocolate Fudge and Ice Cream

Cheesecake with Balsamic Strawberries

Tres Leches with Strawberries Compote

Seared Scallop Arugula Tomato Aioli

Charcuterie Board / Breads/Breadsticks ( 6 People plus)

Bacon Wrapped Dates stuffed with Gruyere with Maple Syrup

Large Shrimp and Cocktail sauce

Arugula Spinach Strawberry Salad 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

Caprese Salad Buffalo Mozzarella Sliced Tomatoes Basil Balsamic Reduction

Butter Poached lobster Tails, Lemon Risotto, Sundried tomato , Basil, Parmiagiana

Filet Mignon , Crabcake, Choron sauce, Dauphinoise potatoes, Grilled Asparagus

Chilean sea bass, Puree potatoes, Beurre Blanc and Olive oil Roast Asparagus

Sugar Snap Pea Risotto

Brownies Smores Toffee Crunch Marshmallow Candies Bacon

Cheesecake with Balsamic Strawberries

Creme Brulee with berries and Pitachio Crumble

Dates rolled in Bacon with Maple glaze

Avocado Fries with Tahini Miso Sauce

Caprese Skewers Cherry Tomatoes Mozzarella Balls Pesto Basil and Balsamic Glaze

Brown butter Scallops on a Lemon Risotto with Shaved Parmesan

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

Caesar Salad Romaine Parmigiano - Reggiano Garlic Crouton Parmesan Dressing

Baked Lobster Tail, Dauphinoise Potato Cake, Roasted Asparagus

Seared Salmon with Bourbon maple glaze, Haricot vertes and garlic , Roasted shallot Mash Potatoes

Pan Fried Mediterannean Cod Tomato Basil Sauce Caramelised Shallot Creamed Potatoes | Sugar Snap Peas

Grilled Vegetable Tower with Mozzarella, Marinara sauce and Haricot Vertes

Cream Puffs with Whipped Cream, Chocolate Fudge and Ice Cream

Creme Brulee with Fruits

Tiramisu

Hummus and Vegetable Spears

Cheese and Fruit Board

Charcuterie Board

Large Shrimp and Cocktail sauce

Bacon Wrapped Dates stuffed with Gruyere with Maple Syrup

Applewood Smoked Scallops on a Velvety Smooth Cauliflower Puree

Lamb cutlet with Chimmichurri

Caprese Salad Buffalo Mozzarella Sliced Tomatoes Basil Balsamic Reduction

Caesar Salad Romaine Parmigiano - Reggiano Garlic Crouton Parmesan Dressing

Seafood Jambalaya Shrimps Scallops Mussels | Bell Peppers Tomatoes Rice

Filet mignon paired with Butter Poached Lobster Tail, Dauphinoise Potato Cake, Roasted Asparagus

Duo filet and Miso glazed chilean sea bass , asparagus and Lemon risotto

Chicken Saltimbocca - Bone in Chicken Breast Topped with Prosciuttio and served in A White wine and Lemon sauce Sage leaves, Gnocchi and Haricot Vertes

Brownies Smores Toffee Crunch Marshmallow Candies Bacon

Cream Puffs with Whipped Cream, Chocolate Fudge and Ice Cream

Cheesecake with Balsamic Strawberries

Apple crisp and maple cream