Chef Natacha Gomez Dupuy

NYC Street Vendor Style Chicken & Waffles (: Crispy fried chicken served on fluffy waffles drizzled with maple syrup and hot sauce aioli

Bang bang shrimp :succulent shrimp that are coated in a light tempura batter and fried until golden brown. The star of the show is the bang bang sauce, creamy and addictive with Arugula

Mushrooms in puff pastry with basil cream sauce

Chicken in Puff pastry with monay sauce

Chopped Salad with Local Greens, Apples, and Cheddar: A mix of seasonal greens, chopped apples, crumbled cheddar cheese, toasted walnuts, and a cider vinaigrette. (Vegetarian)

Manhattan Clam Chowder : Classic New York-style clam chowder packed with clams, potatoes, vegetables, and a creamy broth

NJ Tomato & Burrata Salad (: Fresh, vine-ripened tomatoes from local farms served with creamy burrata cheese, basil pesto, and balsamic glaze. (Vegetarian)

Short Rib Grilled Cheese with Caramelized Onions : Braised short rib nestled between slices of sourdough bread, grilled to perfection with caramelized onions and melted cheese

Shrimp Roll on a Toasted Brioche Bun : Chunks of fresh shrimp tossed in a light mayonnaise dressing, served on a toasted brioche bun

Empire State Burger with Vermont Cheddar and Onion Rings: A juicy all-beef patty topped with melted Vermont cheddar cheese, crispy bacon, lettuce, tomato, and red onion on a toasted brioche bun, served with hand-cut onion rings

NY pepper steak with Chimichurri Sauce and Fingerling Potatoes: A flavorful NY strip steak grilled to your liking, served with a zesty chimichurri sauce and roasted fingerling potatoes

Rigatoni with Spicy Vodka Sauce and Grilled Sausage (: Al dente rigatoni tossed in a creamy vodka sauce with a touch of heat, topped with crumbled Italian sausage

New York-Style Cheesecake A classic New York-style cheesecake with a graham cracker crust and a rich and creamy filling

Apple Crumble with Vanilla Ice Cream : Warm apple crumble made with seasonal apples, topped with a scoop of vanilla ice cream and a drizzle of caramel sauce

Coconut sorbert with toasted coconut and raspberry coulis

Alici Marinate" (Marinated Anchovies): Marinated anchovies with garlic, herbs, and olive oil served on crostini

Insalata Caprese" (Caprese Salad): Sliced ripe tomatoes, fresh mozzarella, and basil leaves drizzled with balsamic glaze and olive oil

"Bruschetta Toscana" (Tuscan Bruschetta): Grilled rustic bread topped with fresh tomatoes, basil, garlic, and a drizzle of olive oil

Penne alla Vodka" (Penne with Vodka Sauce): Creamy and flavorful penne pasta in a vodka sauce with tomatoes, cream, and pancetta

Spaghetti Aglio e Olio" with Shrimp(Spaghetti with Garlic and Oil): Simple yet elegant, spaghetti tossed with garlic, olive oil, red pepper flakes, and fresh parsley topped with Shrimp

Linguine con le Vongole" (Linguine with Clams): Fresh clams sautéed in garlic and white wine, tossed with linguine and a touch of parsley

"Pollo alla Griglia" (Grilled Chicken): Grilled chicken breasts seasoned with herbs and lemon, served with roasted vegetables like zucchini and peppers

Polpette di Carne" (Meatballs): Homemade meatballs simmered in marinara sauce, served over a bed of rice bowl with red beans

Tiramisù" (Tiramisu): Layers of ladyfingers soaked in coffee, layered with mascarpone cream and dusted with cocoa powder

Zeppole Light and airy choux pastry, deep-fried to golden perfection and dusted generously with powdered sugar

Torched shrimp in caribbean broth

Chicken miniature meatballs with creamy Caribbean sauce

Pork belly and green plantains skewers with pineapple BBQ sauce and slaw

Fried polenta bites with vegetable medley mint sauce

Crab and potatoes soup with watercress crema

Mushrooms Tatin green salad red wine and raspberry vinaigrette

Vegetable soup with caribbean dumpling

Branzino beurre blanc with duchesse potatoes and crispy lotus roots spinach slaw

Tamarind glazed roasted chicken with vegetables rice sweet plantain

Braised Short Ribs In Mole Negro with Plantain Purée

Fried turkey with Jack Daniels caramelized onions baked penne and Latin festival rice

Vegetarian stew with jasmine rice and black beans puree

Mango crepes with rum butter sauce

Guava tart with Caribbean cookies

Caribbean boniato pudding with raisins and toasted coconuts

Baba au Rhum

Vegetarian crostini (mushrooms, black beans cashews dust )

Vegetarian tacos platter

Asparagus tart and cashews mousse ,basil oil ,moringa spicy dust served with grilled garlic bread

Crispy chickpea falafel served over smoky baba ganoush

"Bruschetta Toscana" (Tuscan Bruschetta): Grilled rustic bread topped with fresh tomatoes, basil, garlic, and a drizzle of olive oil

Akara Black eye pea bean fritters with pickled onions

Akra (Malanga Fritters) with Pikliz aioli - Crispy fried fritters made from grated malanga (taro root), often seasoned with spices and herbs

Sautés mushrooms tart with chimichurri

Apple pumpkin soup with curry basil oil

Beans medley soup with calabaza

Green goddess salad with avocado dressing

Arugula and warm goat cheese salad with Passionfruit vinaigrette

Arugula salad with arm pineapple chunks and rum shallots vinaigrette

Vegetarian bowl ( okra ,djon-djon,white rice 0

Vegetarian eggplant parmigiana

Cabbage Steak with Smoked Romesco Sauce, Toasted Almonds, and Pickled Raisins

Mushrooms bourguignon with rosemary mashed potatoes

Eggplant carrots stew parsley polenta crispy mushrooms

Vegetarian boniato pudding with raisins and toasted coconuts

Decadent Honey cake with ouzo glaze

Fruit millefeuille ,strawberry pineapple coulis

Chicken vol au vent mornay sauvignon blanc reduction

Kibbeh served with Lime Mint vinaigrette

Green goddess salad with avocado dressing and balsamic pearl

Akra (vegetarian Malanga Fritters) with Pikliz aioli - Crispy fried fritters made from grated malanga (taro root), often seasoned with spices and herbs

Crispy chickpea falafel served over smoky baba ganoush

Asparagus and Goat Cheese Tart with Black Truffle Vinaigrette

Butternut Squash Velouté with Toasted Pepitas and Brown Butter Croutons

Caribbean vegetables broth with black eyed peas dumplings

Pan-Seared Duck Breast with Sauvignon blanc Reduction,Potato gratin dauphinois, asparagus spears with mornay sauce

Slow-Cooked Short Ribs with Polenta and Gremolata,Roasted root vegetables, sautéed spinach with garlic

Chicken with Lemon Sauvignon Blanc sauce and Spring Vegetables,

Surf and turf French filet au poivre Colossal shrimp passion fruit with accompaniments

French steak au poivre , Duchess potatoes ,steamed vegetables

Deconstructed Black Forest Cake with Cremas

Lemon and Raspberry Tartlets with Italian Meringue

Crème Brûlée with Berries: Creamy custard baked to silky perfection with a caramelized sugar crust, topped with fresh seasonal berries

Crepes suzette with caramel flan ,frosted grapes(finish table sides )

Mini Chicken & Avocado tacos herbs confetti

Salted Cod Fritters with Tartar Sauce salmon roe

Vegetarian crostini (mushrooms, black beans cashews dust )

Chicken vol au vent mornay white wine sauce

Crispy chickpea falafel served over smoky baba ganoush

Green goddess salad with avocado dressing

Burrata e Pomodorini" (Burrata with Cherry Tomatoes): Creamy burrata cheese served with heirloom cherry tomatoes, basil, and a drizzle of balsamic glaze

Greek salad with ouzo vinaigrette

Arugula pear feta and Prosecco vinaigrette

Vegetarian bowl ( okra ,djon-djon,white rice 0

Grilled Peruvian chicken with green sauce verde ,jasmine rice,sauteed vegetables

(Vegetarian) Wild Mushroom and Truffle Risotto with Parmesan Crisp

Boeuf Bourguignon ,This classic French stew features tender beef braised in red wine, Burgundy wine in this case, with vegetables like carrots, onions, and pearl onions

Beef tenderloin with Au poivre sauce sautees potatoes wilted spinach

Baked chicken with 2 olives cooked couscous or yellow rice with vegetables

Broiled salmon beurre blanc duchess potatoes carrot turmeric mousse

Tiramisu

Chocolate eclairs and Coffee eclairs

Crème Brûlée with Berries: Creamy custard baked to silky perfection with a caramelized sugar crust, topped with fresh seasonal berries

Caramel flan topped with berries

Smoked Shrimp Canapé with Dill Crème Fraîche & Cucumber candied bacon dust

Mini Chicken & Avocado tacos herbs confetti

Salted Cod Fritters with Tartar Sauce salmon roe

Vegetarian crostini (mushrooms, black beans cashews dust )

Chicken lollipop with guava glazed

Mini chicken satay

Mini medaillons of beef over potatoes paves

Lobster bisque shots

Vegetarian bowl ( okra ,djon-djon,white rice 0

Smoked Duck Breast Salad with Fig Jam & Balsamic Glaze

Chicken liver pate with cognac topped with arugula

Mini seafood Fench patties

Mini key lime pie

Assorted mini cheesecakes

Tiramisu

Chocolate eclairs and Coffee eclairs

Mussels with Chipotle Butter and Lime

Halloumi Skewers with Grilled Pineapple and Peach Salsa

Smoked sausage and potatoes skewers with roasted red peppers

Duck confit croquettes

Burrata e Pomodorini" (Burrata with Cherry Tomatoes): Creamy burrata cheese served with heirloom cherry tomatoes, basil, and a drizzle of balsamic glaze

Tabouleh with pomegranate coulis

Chicken vol au vent mornay white wine sauce

Asparagus tart and cashews mousse ,basil oil ,moringa spicy dust served with grilled garlic bread

Beef Cheek Tacos with Pickled Jalapeños and Cilantro Lime Crema

Shrimp and Grits with Andouille Sausage and Creole Sauce

Eggplant and White Bean Dip with Grilled Pita Bread and Crudités:

Crispy quinoa salad with honeynut roasted chickpea

Mini Shrimp Rolls Prosecco mayonnaise

Whole Chicken with Alabama White Sauce, Collard Greens, and Cornbread

Cauliflower Steak with Smoked Romesco Sauce, Toasted Almonds, and Pickled Raisins

Grilled Goat with Harissa Glaze, Macaroni salad and grilled corn

Beef tenderloin au poivre vert

Creamy shrimp scampi roasted potatoes wilted greens white rice

Seafood lasagna in mussels cream with arugula salad

Bread Pudding with Espresso Anglaise

Smoked Pineapple Tart