Chef Marnee Marnee

• Herbed Goat Cheese Crostini – with roasted summer tomatoes and basil drizzle

• Lobster Gougères – airy cheese puffs filled with warm lobster cream

• Crab & Avocado Verrines – layered crab salad with citrus aioli and microgreens

• Fig & Prosciutto Skewers – with balsamic reduction and mint

• Mini Ratatouille Cups – roasted eggplant, zucchini, bell pepper, and tomato served warm in phyllo shells

• Endive Boats with Goat Cheese & Honeyed Walnuts – crisp, colorful, and perfectly bite-sized

• Tomato Provençale Skewers – baby tomato, olive, and basil with a drizzle of balsamic glaze

• Mini Niçoise Salad Skewers – seared tuna, haricots verts, cherry tomato, and olive with Dijon dressing

• Zucchini Ribbon Rolls – stuffed with ricotta, mint, and lemon

• Poached Shrimp with Provençal Citrus Aioli – light, elegant, and high in protein

• Mini Chicken Provençal Skewers – marinated in olive oil, lemon, garlic, and herbs de Provence

• Chicken Rillettes Tartines – slow-poached shredded chicken blended with Dijon, herbs, and a touch of crème fraîche on crostini

• Grilled Chicken Brochettes with Dijon-Honey Glaze – served with a chilled cucumber yogurt dip

• Poached Chicken Salad Endive Cups – with celery, green apple, and light lemon-Dijon dressing

• Steak au Poivre Bites – peppercorn-crusted beef tenderloin skewers with cognac cream drizzle

• Mini Steak Tartare on Crostini – finely chopped filet with Dijon, cornichons, capers, and quail egg garnish

• Grilled Steak & Shallot Skewers – marinated in red wine, garlic, and thyme

• Filet Mignon Toasts – with caramelized onion jam and a whisper of truffle butter

• Steak Provençal Mini Sliders – thin-sliced sirloin, roasted pepper, and aioli on mini brioche

• Beef Tenderloin & Béarnaise Bites – skewered cubes with a light tarragon butter dip

• Seared Steak Crostini – with horseradish crème fraîche and arugula

• Whipped Goat Cheese & Fig Crostini – drizzled with lavender honey and topped with crushed pistachios

• Grilled Vegetable Skewers Provençale – zucchini, cherry tomato, red pepper, and mushroom with rosemary oil

• Caramelized Onion & Brie Puffs – golden mini pastry bites with a touch of thyme

• Asparagus and Gruyère Mini Quiches – delicate and perfect served warm or room temperature

• Heirloom Tomato Caprese Skewers – baby mozzarella, basil leaf, cherry tomato, drizzle of French olive oil

• Zucchini Ribbon Rolls – stuffed with lemon ricotta and mint, tied with a chive ribbon

• Vegetable Summer Rolls à la Française – rice paper filled with colorful vegetables, herbs, and carrot-ginger Dijon dip

All starters are served with micro-greens / herb garnish / edible pansy flowers

• Seafood Tagliatelle – shrimp, scallops, garlic white wine butter, and chervil

• Summer Vegetable Ratatouille Pasta – roasted zucchini, eggplant, peppers, and tomato confit

• Truffle Mushroom Pappardelle – light cream sauce with wild mushrooms and thyme

•. Seared tuna, haricots verts, baby potatoes, olives, heirloom tomato, soft egg, Dijon-herb vinaigrette

•. Mixed greens, sliced strawberries, creamy brie, toasted almonds, lavender-honey vinaigrette

•. Cucumber & Watermelon Salad with Feta Mint, arugula, and citrus-chardonnay dressing — bright and hydrating

•. Roasted Beet & Goat Cheese Salad Frisée and arugula with candied walnuts and balsamic-truffle vinaigrette

•. Shaved Asparagus & Parmesan Salad With lemon-capers dressing and micro herbs

•. Champagne Cream Tagliatelle with Shrimp Light, velvety sauce infused with shallots and tarragon

•. Wild Mushroom Truffle Pappardelle Garlic-shallot white wine sauce, herbs de Provence, and shaved Parmesan

•. Herbes de Provence Linguine with Summer Vegetables Zucchini, cherry tomatoes, and roasted peppers in olive oil and herbs

•. Garlic & White Wine Angel Hair with Spinach Delicate, light, and finished with lemon butter and parsley

•. Lobster Cognac Tagliatelle Fresh herbs, tomato cream, and brandy reduction — rich but summery

• Grilled Branzino Provençale – cherry tomato, olive, and caper relish

• Filet au Poivre – peppercorn crusted filet mignon, cognac cream sauce

• Airline Chicken with Herbs de Provence – lemon beurre blanc, roasted summer vegetables

• Seared Duck Breast – blackberry reduction, wilted greens, and farro

• Lobster Thermidor – classic creamy cognac mustard sauce, herbed rice

All are served with microgreens / herb garnish

• Mini Lemon Tarts – with candied thyme and whipped cream

• Strawberry Shortcake with Chantilly Cream – light, airy, and summery

•. Poached Pears in Rosé Syrup Served chilled with mint and vanilla cream

•. Flourless Chocolate Cake Decadent yet airy, with dark chocolate ganache and sea salt flakes

•. Champagne Poached Peach Parfaits Layered with vanilla bean custard and almond crumble

All desserts are served with ice cream / fresh whip / gold leaf + edible pansies

• Heirloom Tomato Tartlets Basil pesto, whipped ricotta, flakey sea salt

• Mini Crab Cakes Citrus aioli + fennel slaw

• Rainbow Crudités Cups Beet hummus, carrot ginger dip, microgreens

• Truffle Burrata Crostini Pea purée, basil oil, confit cherry tomatoes

• Pink Peppercorn Seared Tuna Bites On cucumber rounds with avocado mousse + edible flower

• Mini Lobster Brioche Sliders Lemon-tarragon aioli, micro chives, pink Himalayan salt

•. Rosemary Lamb Chiclets Petite lamb skewers, roasted with rosemary + lemon, served with tzatziki drizzle

•. Prosciutto & Burrata Blossoms Crispy prosciutto cups filled with burrata mousse, cherry tomato confit, basil threads

• Strawberry Rosé Salad Baby spinach, goat cheese, candied pistachio, rosé vinaigrette

• Cucumber Ribbon & Avocado Salad Radish, dill, lemon-mint dressing

• Peach & Burrata Caprese Basil oil, toasted almonds, local honey drizzle

• Summer Rainbow Chop Corn, peppers, cherry tomatoes, cucumber, hearts of palm, oregano vinaigrette

• Arugula & Citrus Glow Salad Orange + grapefruit segments, fennel, champagne vinaigrette

• Linguine al Limone Creamy lemon sauce, cracked pink pepper, chives

• Pink Vodka Tortelloni Blush vodka sauce, basil chiffonade, parmesan snow

•. Squash Blossom Marinara Delicate ribbon pasta tossed in light marinara/ stuffed squash blossom , garlic oil, basil chiffonade, and a touch of parmesan

•. Blush Penne Penne in beet rosé sauce with ricotta cloud + chive oil

•. Green Goddess Pesto Spinach-basil-arugula pesto, roasted tomatoes, pistachio crumble

•. Sunset Angel Hair Lemon basil angel hair with blistered cherry tomatoes & white wine butter

• Herb-Grilled Salmon Citrus beurre blanc, roasted asparagus, baby tomatoes

• Chicken Paillard “Hamptons Style” Arugula, shaved fennel, pickled shallots, lemon caper dressing

• Filet Mignon Medallions Garlic herb butter, roasted tricolor carrots

• Miso-Glazed Halibut Sesame snap peas, ginger-lime drizzle

• Grilled Shrimp Skewers Pineapple relish + cilantro mint chimichurri

•. Garden Pesto Chicken Herb-grilled chicken with basil-pistachio pesto, cherry tomatoes, and roasted rainbow vegetables

•. Butter Poached Lobster Tails Served with lemon chive butter, roasted asparagus, and a light herb salad

•. Hamptons Steak Skewers Tender marinated steak skewers with chimichurri, blistered peppers, and charred citrus

•. White Wine Clam & Shrimp Bowl Fresh clams + shrimp in a light white wine garlic broth with herbs, lemon, and grilled sourdough

• Mini Lemon Blueberry Cakes Dusting of powdered sugar + gold leaf / vanilla bean gelato

• Strawberry Shortcake Cups Vanilla cream, macerated berries, chiffon crumble

•. Blush Berry Pavlovas Crispy meringue nests filled with whipped cream, raspberries, strawberries, and rose sugar

•. Sea Salt Brownie Bites Fudgey chocolate brownie squares topped with flaky sea salt + gold dust / whipped cream + vanilla bean gelato

• Mini Lobster Rolls – buttery brioche, lemon herb aioli

• Crispy Chicken Lollipops – hot honey drizzle

• Whipped Ricotta Crostini – roasted zucchini ribbons, lemon zest, micro basil

• Coconut Shrimp Bites – crispy coconut crust, sweet chili dipping sauce

• Chimichurri Steak Crostini – grilled steak, chimichurri drizzle, arugula, shaved parmesan

• Fruit & Cheese Skewers Trio – • Strawberry, Mozzarella & Basil Bites – with balsamic pearls • Watermelon, Feta & Mint Sticks – light and refreshing • Peach, Burrata & Prosciutto Picks – honey drizzle, thyme

• Spring Vegetable Summer Rolls – crisp seasonal veggies, rice paper wrap, carrot-ginger or citrus soy sauce

• Mini Avocado Toast Points – colorful toppings: radish, microgreens, edible flowers

• Roasted Beet Hummus Cups – vibrant pink hummus in cucumber cups, topped with feta crumble

•. Parmesan Crisps with Whipped Goat Cheese & Strawberry – sweet-savory crunch with spring flair

• Mini Puff Pastry Bites – roasted tomato, whipped ricotta, basil oil drizzle

• Seared Tuna Bites – sesame crust, soy-ginger drizzle, avocado mousse

• Mini Crab Cakes – lemon aioli, micro herbs

• Mini Chicken & Waffle Bites – honey drizzle, micro thyme

• Burrata & Baby Heirloom Tomato Salad – basil oil, balsamic drizzle

• Spring Kale & Strawberry Salad – toasted almonds, goat cheese, raspberry vinaigrette

• Baby Gem Caesar – shaved Parmesan, garlic-free dressing, pink pepper dust

• Beet & Citrus Salad – whipped feta, microgreens, honey-lime drizzle

• Asparagus & Arugula Salad – shaved parmesan, lemon vinaigrette, soft herbs

• Shaved Fennel & Orange Salad – honey vinaigrette, mint, crushed pistachios

• Garden Pea & Burrata Salad – spring peas, mint, pea shoots, drizzle of basil oil

• Roasted Beet & Goat Cheese Salad – baby greens, candied walnuts, citrus vinaigrette

• Heirloom Tomato & Peach Salad – fresh mozzarella, basil, balsamic reduction (seasonal sweetness)

• Mixed Microgreen Salad – cucumber ribbons, watermelon radish, citrus vinaigrette, edible flowers

• Watermelon & Feta Salad – mint, lime zest, a touch of honey

• Spinach & Blueberry Salad – candied pecans, crumbled goat cheese, poppyseed dressing

• Tomato, Cucumber & Feta Salad – red onion, mint, olive oil drizzle, sea salt

• Watermelon Radish & Feta Salad – thin-sliced watermelon radish, arugula, citrus vinaigrette, feta crumble, and micro mint

• Grilled Halibut – lemon beurre blanc, asparagus, couscous

• Herb-Crusted Salmon – roasted carrots, citrus glaze

• Seared Tuna Steak – sesame crust, miso-ginger glaze, jasmine rice

• Lobster Risotto – creamy arborio rice, champagne essence, and fresh chives

• Lobster Salad Entrée – chilled lobster over butter lettuce, avocado, watermelon radish, citrus vinaigrette

• Lobster & Corn Succotash – with rainbow peppers, shallots, and citrus butter sauce

• Butter-Poached Lobster Tail – served with lemon beurre blanc, truffle mashed potatoes & asparagus tips

• Shrimp & Avocado Salad Entrée – mixed greens, watermelon radish, citrus vinaigrette

• Shrimp Linguine – garlic-lemon white wine sauce, fresh herbs

• Blackened Shrimp with Mango Salsa – over jasmine rice with lime crema

• Grilled Flank Steak – chimichurri sauce, roasted spring vegetables

• Filet Mignon Medallions – rosemary jus, garlic-whipped potatoes, microgreens

• Mini Filet Trio – tasting plate of three steak styles: chimichurri, peppercorn, and truffle balsamic

• Seared Strip Steak – balsamic reduction, truffle butter, and blistered tomatoes

• Petite Filet Surf & Turf – paired with lobster tail, lemon-herb butter

• Chicken Piccata – white wine, capers, lemon butter, baby potatoes

• Grilled Lemon Herb Chicken – roasted asparagus, couscous, citrus glaze

• Parmesan-Crusted Chicken – blistered tomatoes, fresh basil, mozzarella drizzle

• Pesto Chicken Pasta – sundried tomatoes, spinach, parmesan

• Chicken Caprese Entrée – mozzarella, basil, tomato, and balsamic glaze

• Grilled Airline Chicken – pan-seared, bone-in breast with crisp skin, lemon-thyme pan jus, spring pea purée, and roasted baby carrots

• Lemon Olive Oil Cake – honey glaze, candied lemon peel

• Flourless Chocolate Cake – salted caramel drizzle, edible flowers

• Strawberry Shortcake Trifles – layers of vanilla sponge, whipped cream, and fresh berries

• Meyer Lemon Tartlets – white chocolate drizzle, edible petals

• Berry Pavlova Nests – crisp meringue, mascarpone cream, fresh berries

• Coconut Lime Bars – shortbread crust, tangy coconut-lime custard, powdered sugar dusting

All desserts are served with ice cream / fresh whip / gold leaf + edible pansies