Chef Samuel Badolato

*Hummus plate. Grape leaves, Crafted white bean purée tabouli tizitki brined olives and grilled flat bread

*Truffle Burrata, fresh pulled mozzarella cheese torn basil. Blended white bean purée. Herb cured olives with extra virgin olive oil. Brined peppers and roasted colossal garlic bulb. Grilled flat bread

*Butter board- grilled peach grape jam radish micros toasted almonds wild flower honey

*Chile pepper lime butter grilled prawn skewers

*Grilled corn ribs- seasoned with lime cilantro blackened spices and grated Romano cheese

*Antipasto board- assorted cheese and charcuterie, white bean purée brined olives roasted long peppers with crostini and grilled flat bread

*Petite wedge salad chopped vegetables crumbled blue ranch thyme dressed

*Watermelon and arugula salad with feta cheese cilantro and champagne citrus vinaigrette is

*Chopped green salad cucumber heirloom tomatoes chopped vegetable citrus vinaigrette

Spinach salad chopped veggies crumbled bacon and blue cheese red onion grated egg yolk bacon dressing

*Caesar salad classic dressing heirloom tomatoes herb croutons shaved pecorino

*Argentine skirt steak marinated and dry rubbed. Grilled on the bbq roasted fingerling potatoes and day vegetable choice

*Espresso rubbed chicken crafted bbq sauce

*Baby back ribs slow roasted balsamic and honey

*Cuban pork rib chops braised and grilled finished over Spanish herb rice and a mango salsa

Aged *Strip Steak and lobster tails on the bbq extra cost $

Vegetarian selection stuffed squash roasted vegetables quinoa day vegetable and roasted potatoes or herb rice

Bbq chicken and ribs corn and potatoes

*Grilled watermelon vanilla ice cream and chocolate sauce

*S’mores on the grill classic

*Grilled peach guava jam short bread

*My signature dessert from food network “chopped” a frozen mango sorbeto orange with mascarpone cheese and shaved chocolate

*My signature dessert from Food Network “chopped” a bourbon poached apple with mascarpone cheese and chocolate drizzle

Baked pineapple cinnamon and brown sugar whipped mascarpone and creme Anglaise

Whipped creme Anglaise fudge brownie

*Calabrian Chile pepper and lime butter prawn cocktail with cantaloupe horseradish cocktail sauce

*Corn salsa corn chips refried beans and white bean purée

*Assorted cheese aged dried cured meats. Stuffed peppers brined olives. Marinated peppers and artichokes

*Grilled pork tenderloin bites honey mango glazed

*Blackened spiced chicken wings curried spiced sweet melon jam

*Petite wedge salad chopped vegetables crumbled blue ranch thyme dressed

*Watermelon and arugula salad with feta cheese cilantro and champagne citrus vinaigrette is

*Chopped green salad black eyed peas toasted corn currie

*Fresh herb salad- micro greens,dill herbs de Provence. Torn butter lettuce champagne dressed

Taco salad guacamole lime dour creme shredded lettuce black olives jalapeño tomatoes red onion shredded blended cheese

*Seafood paella- lobster,shrimp,scallops,mussels and white fish over herb Spanish rice with choice of vegetable

*Argentine skirt steak marinated and dry rubbed. Grilled on the bbq roasted fingerling potatoes and day vegetable choice

*Cuban pork rib chops braised and grilled finished over Spanish herb rice and a mango salsa

*Stuffed round steak with crab meat in a brown gravy with roasted vegetables over Spanish rice

Vegetarian choice stuffed eggplant with quinoa and roasted vegetables in a crushed tomato sauce

Blackened seabass fresh herbs day vegetables toasted tomatoes

*Dover sole bathed in toasted fennel butter white wine and wrapped around a lump crab cake over a Swiss chard pillow of herb potatoes and mixed steamed vegetables

*My signature dessert from food network “chopped” a frozen mango sorbeto orange with mascarpone cheese and shaved chocolate

*Brioche roll stuffed with whipped espresso mascarpone cheese

*My signature dessert from food network “chopped” a frozen mango sorbeto orange with mascarpone cheese and shaved chocolste

Chocolate fudge brownie filled with creme Anglaise as an ice cream sandwich

*Mussels Provençal white wine herbs de Provence toasted baguette

*Assorted bruschetta ricotta and prosciutto,Brie and bacon onion jam,

*Calabrian Chile pepper and lime butter prawn cocktail with cantaloupe horseradish cocktail sauce

*Mushroom and pancetta bruschetta

*Butter board- grilled peach grape jam radish micros toasted almonds wild flower honey

*Whipped feta board brined olives wild flower honey

*Polenta board- creamy polenta pancetta and wild mushrooms truffle oil,roasted garlic bulb crusted ciabatta

*Antipasto board- assorted cheese and charcuterie, white bean purée brined olives roasted long peppers with crostini and grilled flat bread

*Fondue pot-blended Swiss and Gouda. Crudités crusted bread fry aged beef and grilled shrimp

*Caesar salad classic dressing heirloom tomatoes herb croutons shaved pecorino

*Salad lyonnaise poached farm egg pork belly vegetable confetti curried croutons citrus Dijon vinaigrette

*Ahi tuna salad mixed greens ginger dressing

*Petite wedge salad chopped vegetables crumbled blue ranch thyme dressed

*Fresh herb salad- micro greens,dill herbs de Provence. Torn butter lettuce champagne dressed

*Surf and turf- tenderized thin round steak stuffed with lump crab meat over a Swiss chard pillow of herb potatoes finished with béchamel sauce

*Chateaubriand- seared beef filet then slow roasted to perfection choice of day vegetable and potatoes

*Dover sole bathed in toasted fennel butter white wine and wrapped around a lump crab cake over a Swiss chard pillow of herb potatoes and mixed steamed vegetables

*Blackened sea bass rosemary potatoes day vegetable

*Argentine skirt steak marinated and dry rubbed. Grilled on the bbq roasted fingerling potatoes and day vegetable choice

*Seafood paella-sausage, lobster,shrimp,scallops,mussels and white fish over herb Spanish rice with choice of vegetable

Pan seared scallops braised short ribs day vegetable and rosemary potatoes

*My signature dessert from food network “chopped” espresso soaked lady finger mascarpone cheese poached seasonal fruit toasted coconut flakes and chocolate

*Bananas foster classic rum sauce vanilla bean ice cream

*Cannoli - blended mascarpone and ricotta cheese. with chocolate chips

*Panettone bread putting seasonal fruit. Creme Anglaise dusted cocoa

*Brioche ice cream sandwich with assorted sorbeto flavors

Whipped mascarpone and Nutella sandwiched in between 2 fudge brownies

*Antipasto board- assorted cheese and charcuterie, white bean purée brined olives roasted long peppers with crostini and grilled flat bread

*Assorted bruschetta ricotta and prosciutto,Brie and bacon onion jam,

*Baked Brie puff pastry bacon onion jam seasonal fruit compote fresh baguette

*Blackened spiced chicken wings curried spiced sweet melon jam

*Calabrian Chile pepper and lime butter prawn cocktail with cantaloupe horseradish cocktail sauce

*Fondue pot-blended Spanish cheeses and Gouda. Crudités crusted bread beef carpaccio

*Ahi tuna salad mixed greens ginger dressing

*Bacon wrapped salmon with carrot top pesto

*Blue crab cakes Meyer lemon yogurt aioli toast points

*Chicken skewers over herb rice and vegetables

*Dover sole bathed in toasted fennel butter white wine and wrapped around a lump crab cake over a Swiss chard pillow of herb potatoes and mixed steamed vegetables

*Fennel meatballs in marinara sauce. Peppered sausage with peppers and onions

*Argentine skirt steak marinated and dry rubbed. Grilled on the bbq roasted fingerling potatoes and day vegetable choice

*Blackened sea bass rosemary potatoes day vegetable

*Seafood paella- ,scallops,mussels and white fish over herb Spanish rice with choice of vegetable

*Bresciole - stuffed steak centered with a hard cooked egg slow toasted in a basil marinara sauce finished with shaved dark chocolate and golden raisins over creamy polenta

*Bolognese sauce- tossed with bucatini add your favorite vegetable and protein

*Cuban pork rib chops braised and grilled finished over Spanish herb rice and a mango salsa

*Korean skirt steak marinated and grilled steamed bok choy and kimchi over roasted eggplant and rice

Grilled ravioli in a sage butter sauce. Sautéed wild mushrooms and grilled prawns

*Grilled peach guava jam short bread

Chocolate fudge brownie filled with creme Anglaise

*My signature dessert from food network “chopped” a frozen mango sorbeto orange with mascarpone cheese and shaved chocolate

*My signature dessert from Food Network “chopped” a bourbon poached apple with mascarpone cheese and chocolate drizzle

*Cannoli table - blended mascarpone and ricotta cheese. With chocolate chips and fresh sliced fruit

*Calabrian Chile pepper and lime butter prawn cocktail with cantaloupe horseradish cocktail sauce

*Mussels Provençal white wine herbs de Provence toasted baguette

*Hummus plate- blended garbanzo beans and northern beans. Rolled Grape leaves, Crafted white bean purée tabouli tizitki brined olives and grilled flat bread

Whipped Brie board wild flower honey figs and crusted bread

*Watermelon and arugula salad with feta cheese cilantro and champagne citrus vinaigrette is

*Chopped green salad cucumber heirloom tomatoes chopped vegetable citrus vinaigrette

*Ahi tuna salad mixed greens ginger dressing

*Salad lyonnaise poached farm egg pork belly vegetable confetti curried croutons citrus Dijon vinaigrette

*Petite wedge salad chopped vegetables crumbled blue ranch thyme dressed

Heirloom tomato salad torn basil and Burrata

Mahi Mahi pan seared mixed greens toasted pecans fresh berries cucumber

*Fresh herb salad- micro greens,dill herbs de Provence. Torn butter lettuce champagne dressed

*Chilean sea bass blackened day vegetable choice roasted potatoes

*Seafood paella- lobster,scallops,mussels and white fish over herb Spanish rice with choice of vegetable

*Argentine skirt steak marinated and dry rubbed. Grilled on the bbq roasted fingerling potatoes and day vegetable choice

*Braised beef short ribs roasted vegetable of choice. Over garlic mashed or rosemary herb potatoes

*Cuban pork rib chops braised and grilled finished over Spanish herb rice and a mango salsa

*My signature dessert from Food Network “chopped” a bourbon poached apple with mascarpone cheese and chocolate drizzle

*Bananas foster classic rum sauce vanilla bean ice cream

*Brioche roll stuffed with whipped espresso mascarpone cheese

*My signature dessert from food network “chopped” a frozen mango sorbeto orange with mascarpone cheese and shaved chocolste

*Warm bread pudding sessional fruit or berries with creme Anglaise

*Fresh fruit and assorted nuts and brownies

Whipped mascarpone and Nutella sandwiched in between 2 fudge brownies

*Assorted cheese and charcuterie brined olives roasted vegetables white bean purée and crusted bread

*Calabrian Chile pepper and lime butter prawn cocktail with cantaloupe horseradish cocktail sauce

*Truffle Burrata, fresh pulled mozzarella cheese torn basil. Blended white bean purée. Herb cured olives with extra virgin olive oil. Brined peppers and roasted colossal garlic bulb. Grilled flat bread

*Butter board- grilled peach grape jam radish micros toasted almonds wild flower honey

*Whipped feta board brined olives wild flower honey

*Sausage Stuffed long peppers marinara sauce melted provolone crusted baguette

Grilled ravioli in sage butter

Assorted bruschetta ricotta and prosciutto brie and bacon jam. Tomato garlic and fresh herbs

*Italian bread salad olive oil champagne vinaigrette heirloom tomatoes

*Classic caesar salad - toasted herb croutons. Shaved Romano cheese lemon zested caesar dressing

*Fresh tomato salad sliced mozzarella cheese. Sessional stone fruit. Torn basil aged balsamic with first pressed olive oil

*Bresciole - stuffed steak centered with a hard cooked egg slow toasted in a basil marinara sauce finished with shaved dark chocolate and golden raisins over creamy polenta

*Seafood pasta linguini or angel hair with your favorite seafood. In a red sauce or oil and garlic. Also a favorite light sauce of fresh parsley egg and butter

*Lasagna rollotini layered with ricotta cheese and braised greens

*Fennel meatballs in marinara sauce. Peppered sausage with peppers and onions

*Chicken cacciatore braised in red wine and crushed tomatoes and roasted vegetables. Crusted seasoned garlic bread

*Grilled ravioli in a sage butter sauce. Sautéed wild mushrooms and grilled prawns

*Pasta ala Vodka classic pink cream sauce grilled prawns and micro greens

*Sicilian grilled tuna braised in marinara sauce on a bed of angel hair with toasted Chile pepper

*Linguini tossed in grated cheese fresh egg and parsley with grilled lemon chicken or garlic prawns

*Bolognese sauce- tossed with bucatini add your favorite vegetable and protein

Veal or chicken piccata lemon caper sauce fresh day vegetable and rosemary herb potatoes

Crab cakes over bucatini pasta oil and garlic

*My signature dessert from food network “chopped” espresso soaked lady finger mascarpone cheese poached seasonal fruit toasted coconut flakes and chocolate

*My signature dessert from food network “chopped” a frozen mango sorbeto orange with mascarpone cheese and shaved chocolate

*Bananas foster classic rum sauce vanilla bean ice cream

*Cannoli table - blended mascarpone and ricotta cheese. With chocolate chips and fresh sliced fruit

*Brioche ice cream sandwich with assorted sorbeto flavors

Assorted gelato and sorbeto

Amuse bouche- whipped ricotta lemon zest nutmeg extra virgin olive oil

*Calabrian Chile pepper and lime butter prawn cocktail with cantaloupe horseradish cocktail sauce

Shrimp ceviche avocado lime and cantaloupe champagne mignonette pink grape fruit

Blue crab cake Meyer lemon aioli

*Chicken coq Au Vin slow roasted in brandy with rosemary potatoes and charred root vegetables

Grilled ravioli sage butter sauce

Duck confit foie gras mashed potatoes

Braised beef short ribs balsamic carrot

Pan seared lamb chops rosemary fingerling

Petite filet peppered apple wood smoked bacon

Signature dessert- a deconstructed tiramisu poached fruit whipped mascarpone and Nutella. From food network “chopped”

*Antipasto board- assorted cheese and charcuterie, white bean purée brined olives roasted long peppers with crostini and grilled flat bread

Lime butter shrimp cocktail with cantaloupe horseradish cocktail sauce

*Chopped green salad cucumber heirloom tomatoes chopped vegetable citrus vinaigrette

*Classic caesar salad - toasted herb croutons. Shaved Romano cheese lemon zested caesar dressing

Thanks giving dinner

2 pies