Chef John Steiding

Chicken and Bean Tamales - slow cooked chicken verde, black beans and cojita cheese

Shrimp Ceviche - shrimp and lime juice topped with a fresh pico de gallo. Served with fresh fried corn tortillas

Street Corn - Broiled with Cotija Cheese and Lime Creme

Homemade Gluten Free Tortillas - Homemade gf flour tortillas.

Fixings - limes, cilantro, red and green salsa, escabeche, mole

Roasted Mojo Chicken - marinated in orange and lime with traditional spices, this chicken is the quint essential Latin American dish. Served with Chef John's mole sauce

Arroz Poblano - roasted poblano peppers are infused into this rice dish to give it a deep earthy flavor

Birthday Cake - completely customizable birthday cake.

Sushi Display - A combination of Makizushi, Nigirizushi, Oshizushi, Uramaki and Sashimi

Miso Soup - A Japanese Tradition, Miso Soup is prepared with fresh homemade Dashi, vegetables, tofu and a blend of secret spices

Clear (Steakhouse Onion) Soup - That classic Japanese Steak House style soup. A few shaved mushrooms and green onions in a clear chicken broth

Egg Flower Soup (Egg Drop Soup) - Clear chicken broth with strands of suspended egg

Chicken Garlic Soup - Thick, creamy chicken and garlic soup

Cold Noodle Salad - Udon noodles, freshly cooked and tossed with a Japanese vinaigrette

Seaweed Salad - Fresh seaweed, chopped finely and marinated with a soy ginger dressing

Steak House Salad - Wedge of iceberg lettuce, slices of cucumber and tomato, topped with a ginger vinaigrette

Yakitori - Bite sized pieces of chicken that are traditionally marinated and grilled

Shogun Steak - Hibachi style USDA Prime New York Strip, marinated, seared, sliced thin

Nikumiso - Ground Pork seasoned with Miso and cooked to perfection

Vegetable Stir-Fry - A kitchen full of vegetables tossed in Sesame Oil, Ginger and Garlic

Karaage - A traditional lightly breaded Fried Chicken

Teriyaki Salmon - Lightly brushed with homemade teriyaki sauce and broiled to perfection. Served with a sprinkle of sesame seeds

Sata Andagi - A Japanese style fried donut. Served with an Anko (sweet Red Bean Paste) drizzle

Chocolate Wontons

Charcuterie Platter - A variety of imported meats and cheeses displayed with homemade crackers and a variety of crudités

Goat Cheese and Pistachio Stuffed Globe Grape

Filet au Poivre with a Brandy Cream Sauce - USDA Prime Filet, hand cut, encrusted with cracked black pepper then seared to perfection and served with a brandy cream sauce

Potatoes Dauphinoise - Thinly slice potatoes prepared heavy cream

Roasted Vegetables - A blend of tomatoes, onions, beans, squash, peppers and herbs roasted to perfection

Chocolate Mousse in a Chocolate Cup - Hand crafted chocolate cups filled with layers of Chocolate Mousse and fresh Whipped Cream

Fresh Fruit Platter - After dinner fruits and cheeses

Oils and Dips - A variety of Olive Oils and Vinegars arranged with spices and herbs for a unique small bites experience

Focaccia Bread - handmade focaccia bread

Insalata Caprese - heirloom tomatoes, fresh mozzarella, fresh basil, drizzle of balsamic vinegar and olive oil

Fettuccine Con Panna - Fresh, from scratch, homemade Pasta tossed with classic Parmesan Sauce

Cacio e Pepe - Fresh, from scratch, homemade Pasta tossed with butter, black pepper and Romano cheese

Verdu Mista - A roasted blend of eggplant, squash, onion, tomatoes, olives and artichokes tossed together with herbs and olive oil

Giardino Pasta al Pesto - Fresh, from scratch, homemade Pasta tossed with homemade Basil Pesto and Garden Vegetables

Italian Dessert Flight - one mini cannoli, one affogato (gelato drowned in espresso), one demi panna cotta

Italian Coffee Service - serving espresso, cappuccino and lattes

Antipasto (Italian Appetizer) Flight - arancini (fried parmesan risotto balls), homemade meatball (hand packed, baked and finished in homemade red sauce), grilled polenta with grilled vegetables and a basil cream sauce

Insalata Caprese - Roma tomatoes, fresh mozzarella, fresh basil, drizzle of balsamic vinegar and olive oil

Cacio e Pepe - Fresh, from scratch, homemade Pasta tossed with butter, black pepper and Romano cheese

Veal Osso Bucco Milanese - Veal Shank, slow cooked with tomato and vegetable ragout

Mini Cannoli - Freshly stuffed with homemade cannoli cream and finished in crushed pistachios and dark chocolate shavings

Charcuterie Platter - A variety of imported meats and cheeses displayed with homemade crackers and a variety of crudités

Five Onion, Onion Soup - A twist on the classic that consist of leeks, yellow onion, white onion, red onion, spring onion and a touch of sherry

Five Lettuce Salad - A blend of five different lettuce tossed with a homemade vinaigrette and topped with pine nuts, goat cheese and heirloom tomatoes

Filet au Poivre with a Brandy Cream Sauce - USDA Prime Filet, hand cut, encrusted with cracked black pepper then seared to perfection and served with a brandy cream sauce

Pommes Anna - Thinly sliced peeled potatoes, layered with butter and spices

Piperade - Straight from the French Basque Country, consisting of tomatoes, onions, green peppers, and Espelette pepper, this dish is often served in the autumn

Chocolate Mousse in a Chocolate Cup - Hand crafted chocolate cups filled with layers of Chocolate Mousse and fresh Whipped Cream

Fresh Fruit Platter - After dinner fruits and cheeses

East Coast Seafood Flight - Includes one demi Maryland crab cake with crab sauce, one two-bite lobster roll and a demi portion of Carolina shrimp and grits. (1 portion of each per person)

Cobb Salad in Three Acts - A bed of mixed greens and lettuces topped in one third with garden vegetables, one third in grilled chicken and hard cooked egg and one third in a variety of shredded cheeses. Dressed simply with a buttermilk dressing

Roasted Asparagus with Lemon - Seasoned asparagus roasted with lemon, oil and garlic

Perfect Potato Puree - the perfect form of a whipped potato

Triple Tornados of Beef - Three petit filets cooked to perfection and served as one stuffed with boursin cheese and topped with a Burgundy sauce, one au poiv with a brandy cream sauce and the last rubbed with mustard and served with a raspberry compote

Dessert Flight - one mini cannoli stuffed with cannoli cream, one demi crème brulee and one petit afogato (a petit scoop of gelato drowned in espresso)

Mezze (Mediterranean Appetizer Flight) - goat cheese stuffed Medjool dates, fresh pita with house made hummus, fresh mozzarella and olives and artichokes, almonds and grapes, stuffed grape leaves, feta cheese and caramelized onion phyllo cups

Vegetarian Mediterranean Lentil Soup - a traditional blend of vegetables and lentils, spiced with the flavors of the Mediterranean

Herb and Date Cous Cous - Cous Cous steamed with Medjool dates, toasted almonds and fresh herbs

Red Lentil Dahl - A blend of garlic, ginger, spices and vegetables slow cooked with red lentils

Falafel - "Falafel now, feel better later" was the chant of the man selling falafel on the streets of Key West, Florida (the first place Chef ever had falafel). Since then, Chef has perfected his recipe

Grilled Mediterranean Zucchini and Eggplant - marinated and grilled zucchini and eggplant. Served with feta cheese and herbs

Baklava - Homemade, traditional layers of crushed walnuts, pistachios, honey and phyllo dough