Chef Nathaniel Bolt

Agave Chili Scallops - Pan seared Sea Scallops drizzled with Agave Reduction and Calabrian Chilis

Authentic, traditional guacamole served with blue corn Tortillas and Lime and Salsa Rojo

Build your own Tacos To include Steak and Chicken Options Simple

Calabrian Sausage and Goat Cheese Stuffed Mushrooms

Camarón Toastada - Bite size toastada topped with smashed avocado and Chili lime Shrimp

Caprese Skewers - Fresh: Grape Tomatoes, Basil and Mozzarella skewers drizzled balsamic honey reduction

Crab Cakes - Served with a Louisiana Remoulade Sauce

Crab Stuffed Mushrooms

Fresh Bruschetta

Goat Cheese and Peppadew stuffed Cocktail Tomatoes

Latkes - Great little potato and onion cakes

Meatball Crostini 3 per

Mexican Street Corn

Shrimp Canapes - Jumbo shrimp seasoned to perfection and seared on a bead of alfalfa sprouts and crisp cucumber cream

Wild Mushroom and Goat Cheese Flat Bread with Caramelized Sweet Onions

Traditional Hummus served with Pita Wedges

Sweet and Spicy Meatballs 3 per

Roasted Brussels Sprouts with crispy prosciutto drizzled with Balsamic Honey Reduction

Caprese Salad

French Dijon salad with country greens and goat cheese

Fresh Caesar Salad

Fresh Lemon and Arugula Salad with kumato tomatoes, lemon dressing with a touch of feta cheese

Honey Dijon salad with country greens and goat cheese

Classic French Onion Soup

Italian sausage and potato soup with spinach and fresh croutons

Pasta Neapolitan - Pasta with Pomodoro sauce and Fresh Mozzarella

Prime Rib - Slow roasted prime rib encrusted with fresh black pepper and garlic

Boeuf Bourgogne - All inclusive potatoes, carrots and onion. Served with crunchy French Bread

Braised Pork with an apple cream sauce -. Paired with green beans almadine and Roasted spring potatoes

Carne Adobada - Beef and roasted red chili

Carne Asada topped with Mango Chili Salsa and Grilled Shrimp served with Yucatan potatoes and Mexican Street Corn

Ny Strips-dusted with rosemary salt and topped with a Black butter. Served with a Fresh Sicilian garlic and evoo pasta with Broccolini

Cast Iron Rib-eyes dusted with rosemary salt and topped with a Black butter. Served with a Fresh Sicilian garlic and evoo pasta with Broccolini

Chicken Ala Mir. Breaded chicken topped with crab, shrimp and scallops in a cajun cream sauce. Served over dirty rice

Chicken Confit- served with Herbed Quinoa and roast sweet carrots

Chicken Saltimbocca - Pan Seared Chicken dressed with Lemon Butter Sauce, Roasted Tomatoes, Capers and crispy Prosciutto Over a bed of capellini

Cosenza Eggplant (Fresh eggplant, tomatoes, and peppers tossed in herbs and spices then pan fried till tender. Paired with a piece of baked feta and creamy orzo and spinach.)

Grilled Pork Chops with Fig Agrodolce - Charred Broccoli and Mushroom Risotto

Sweet Pineapple Pork - Slow roasted pork dressed in a pineapple teriyaki

Lemon and Olive Chicken with stewed potatoes

You choose the protein Rollitini. Fresh pasta stuffed with 3 cheeses and your choice of (chicken & spinach) (shrimp and peppers) (Italian sausage and calabrese chili) Other options available Served in a complimenting sauce. Roasted harvest veggies

Wild Mushroom Portifino (Assortment of fresh wild mushrooms and spinach tossed with toasted pine nuts and spinach on a bed of capellini , Dressed with Lemon Bur Blanc Sauce.)

Tuscan Surf and Turf. Steak Mondessa with broiled jumbo shrimp, seared asparagus and Rosemary Roasted Potatoes

Tequila and Hatch green Chili marinated Chicken over Yellow rice, served with Charro beans and Avocado

Spiced Chicken and Roasted Veggie Couscous

Salmon en Papillote - served with julienne potatoes and Broccolini

Roast Garlic and Rosemary French Pork Chops - Paired with Roasted Potatoes and Seasoned Broccolini

Roasted Portobello Mondessa (Large Portobello Mushroom caps marinated with fresh herbs, roasted then served on a bed of capellini pasta tossed in fresh herbs and olive oil. Paired with Broccolini

Assortment of Fresh Berries and Champagne

Bread Pudding - Rich custard soaked bread drizzled with a rum cream sauce

Chocolate Mousse

Risalamande - Sweet rice pudding topped with northern cherries and toasted almonds

Rich Chocolate Cake with Ganache

Tres Leche Cake

Tiramisu

Run Chata Cheese Cake

Authentic, traditional guacamole served with blue corn Tortillas and Lime and Salsa Rojo

Agave Chili Scallops - Pan seared Sea Scallops drizzled with Agave Reduction and Calabrian Chilis

Build your own Tacos To include Steak and Chicken Options Simple

Ceviche With fresh Fish and Shrimp

Cochinita pibil - Single bite credo tacos with Grilled Shrimp, pickled onion and radish with fresh cilantro and lime

Mexican Street Corn Chowder

Fresh Caesar Salad

Carne Adobada - Beef and roasted red chili

Costillas de Puerco en Salsa Verde - Braised Pork Ribs in Tomatillo

Pescado Encarcelado - Fresh Market Fish Stuffed with Pico de Gallo and Shrimp

Tequila and Hatch green Chili marinated Chicken over Yellow rice, served with Charro beans and Avocado

Carne Asada topped with Mango Chili Salsa and Grilled Shrimp served with Yucatan potatoes and Mexican Street Corn

Flan

Tres Leche Cake

Run Chata Cheese Cake

What does your sweet tooth want?

Fresh Bruschetta

Tomato Peltre - Summer veggies and an assortment of tomatoes with a smooth spiced custard

Goat Cheese and Peppadew stuffed Cocktail Tomatoes

Roasted Brussels Sprouts with crispy prosciutto drizzled with Balsamic Honey Reduction

Calabrian Sausage and Goat Cheese Stuffed Mushrooms

Caprese Skewers - Fresh: Grape Tomatoes, Basil and Mozzarella skewers drizzled balsamic honey reduction

Wild Mushroom and Goat Cheese Flat Bread with Caramelized Sweet Onions

Meatball Crostini 3 per

Pasta Neapolitan - Fresh Pasta with Pomodoro sauce and Fresh Mozzarella

Fresh Greens with heirloom tomatoes, aged Parmesan cheese and lemon vinaigrette dressing

Cast Iron Rib-eyes dusted with rosemary salt and topped with a Black butter. Served with a Fresh Sicilian garlic and evoo pasta with Broccolini

You choose the protein Rollitini. Fresh pasta stuffed with 3 cheeses and your choice of (chicken & spinach) (shrimp and peppers) (Italian sausage and calabrese chili) Other options available Served in a complimenting sauce. Roasted harvest veggies

Wild Mushroom Portifino (Assortment of fresh wild mushrooms and spinach tossed with toasted pine nuts and spinach on a bed of capellini , Dressed with Lemon Bur Blanc Sauce.)

Salmon en Papillote - served with julienne potatoes and Broccolini

Chicken Saltimbocca - Pan Seared Chicken dressed with Lemon Butter Sauce, Roasted Tomatoes, Capers and crispy Prosciutto Over a bed of capellini

Cast Iron Tenderloin -dusted with rosemary salt and topped with a Black butter. Served with a Fresh Sicilian garlic and evoo pasta with Broccolini

Roast Garlic and Rosemary French cut Pork Chops - Paired with Roasted Potatoes and Seasoned Broccolini

Tuscan Surf and Turf. Flat Iron Steak Mondessa with pan seared Branzino, seared asparagus and Rosemary Roasted Potatoes

Peach Panna Cotta,

Tiramisu

Rich Chocolate Cake with Ganache

Assortment of Fresh Berries and Champagne

Chocolate Mousse

Espresso Creme Brulee please allow 5 hours prep time

Cold Dish Goat Cheese and Peppadew stuffed Cocktail Tomatoes

Fresh Bruschetta

Charcuterie board Contains (3-4 Seasonal Artisan Cheeses, 3 Cured Meats, 4 Spreads, Fresh Seasonal Fruit and Vegetables. Artisan Bread and Crackers. Gourmet Olives and Roasted Nuts

Roasted Brussels Sprouts drizzled with Balsamic Honey Reduction

Tomato Peltre - Summer veggies and an assortment of tomatoes with a smooth spiced custard

Classic French Onion Soup

Honey Dijon salad with country greens and goat cheese

Roasted Portobello Mondessa (Large Portobello Mushroom caps marinated with fresh herbs, roasted then served on a capelinni pasta tossed in fresh herbs and olive oil. Paired with Broccolini

Moroccan Vegetable Tagine (Simmered, succulent stew packed with potatoes, carrots, onions, garlic and spices all in one pot) paired with Algerian Couscous

Cosenza Eggplant (Fresh eggplant, tomatoes, and peppers tossed in herbs and spices then pan fried till tender. Paired with a piece of baked feta and creamy orzo and spinach.)

Wild Mushroom Portifino (Assortment of fresh wild mushrooms and spinach tossed with toasted pine nuts and spinach on a bed of capellini , Dressed with Lemon Bur Blanc Sauce.)

Peach Panna Cotta,

Tiramisu

Assortment of Fresh Berries and Champagne

Espresso Creme Brulee

Chocolate Mousse

Cold Dish

Hot Dish

Salad

Soup

You choose the protein

Whats your sweet tooth want