First Courses


Vegetable and jack cheese Strudel with Roasted red bell pepper sauce

Heart-shaped Beet and Goat cheese Napoleon, with pearl onions, navel orange segements, and an orange vinaigrette

Tuna and Avocado Tower with ginger vinagrette, chili oil, and pico de gallo

Seared Scallops with Andouille sausage, over creamy risotto, with rosemary and basil


Tomato bisque with toasted pesto croutons

Cream of Butternut Squash Soup with an island of smashed red potatoes with bacon

Hearty Mixed Vegetable Soup with white beans

New England Clam Chowder with potatoes, and celery


Green Salad with tomato, cucumber and croutons

Garden Greens Salad with fresh vegetables

Pear Walnut Salad with blue cheese and bacon

Caesar Salad (add chicken or bacon)

Greek Salad with crumbled feta cheese, kalamata olives, tomato, cucumber, red onion

Cajun Chicken Salad

Chinese Chicken Salad

Caprese – fresh mozzarella, vine ripe tomatoes, basil, & balsalmic and olive oil drizzle

Cobb Salad, with tomato, chicken, bacon, blue cheese & avocado

Chef Salad

Grilled Vegetable Salad- zucchini, bell peppers, onions, mushrooms, carrots-          lightly drizzled with a basil and olive oil vinaigrette

Chop Salad, served in mini Mason jars (for buffets)

Spinach Salad with bacon and sherry vinaigrette

Asian Noodle and Vegetable Salad served in a fried wonton bowl

Grilled Vegetable Pasta Salad, with zucchini, bell peppers, onions, mushrooms, carrots, Italian vinaigrette, parmesan cheese and fresh herbs

Italian Antipasto – Roasted red bells, marinated artichokes, marinated mushrooms, mozzarella cheese, olives, salami, pepperoncini, cucumbers, cherry tomatoes

Asian Beef Salad

Smoked Duck Salad

Seafood Salad

Summer Grilled Prawn and Vegetable Salad- asparagus,roasted red bell pepper,tomato, zucchini and marinated grilled shrimp