Hors D' Oeuvre
Course One
(choose 2 or 3)
-Chef Brian Charcuterie Board
-Pan Seared Sea Scallops Wrapped in Canadian Bacon w/ a
Maple Brown Sugar Demi Glaze
-Garlic Long Stem Artichokes Over Parsley Crostini
-Garlic Compound Butter Covered Roasted
Red Pepper Bruschetta on a Baked Crostini
-Citrus Lime Shrimp Ceviche w/ Tostones
-Creamy Spinach Artichoke Flatbread
-Authentic Mexican Guacamole
-Shrimp Cocktail w/ Jumbo Lump Crab Meat
-Prosciutto & Figs w/ Gorgonzola & Toasted Walnuts
-Seared Ahi Tuna Wonton Towers w/ Cilantro
Lime & Avocado Mousse
-Fried Goat Cheese Balls w/ Tomato Jam
-Lobster Roll Bites (Celery, Japanese Mayonnaise, Onion)
-Five Cheese Macaroni and Cheese Poppers
(Smoked Gouda, Cheddar, Cream, Panko)
Salad
Course Two
(choose up to two)
-Strawberry Salad w/ Poppy Seed Drizzle
-Cashew-Pear Tossed Salad
-Tangy Berry Tossed Salad
-Roasted Beet Salad w/ Pear and Walnuts
-Heirloom Tomato w/ Feta & Weezy's Champagne Vinaigrette
-Iceberg Wedge w/ Crumbly Blue & Weezy's Champagne Vinaigrette
Entrees
Course Three
-Ahi Tuna Filet-Sashimi Grade-Seared Pepper Rub-Wasabi
-Whole King Crab Cluster-Drawn Butter-Split Shell
-Blackened Halibut Filet Topped w/ Mango Salsa
-Twin Maine Lobster Tails Butterflied Stuffed w/ Jumbo Lump
Maryland Blue Crab
-Braised Bone-In Short Rib Truffle Green Peppercorn
-Roasted Chicken Breast w/ Sherry Jus
-Pecan Dusted Sea Bass w/Sweet Cream Butter Béchamel
-Petite Filet Mignon w/ Garlic Herb Butter
-Beef Wellington with Mushroom Duxelles
-Boneless or Bone in Ribeye & Caramelized Onions
-We can make any steak Oscar style. Steak, Crab, Asparagus, Drizzeled w/ Hollandaise Sauce
-Chateaubriand White Wine in a Shallot Demi Glaze - Butter -Tarragon-lemon
-Chicken Francaise - Sea Salt - Cracked Pepper - Butter - Lemon - Dry White Wine
-Shrimp Scampi - Garlic Cloves - Lemon - Butter - White Wine - Crushed Red Pepper Over Linguine
-Filet Mignon & U10 Pink Shrimp w/ a Vegetable Medley and Rice Pilaf
-Pan-Seared Airline Chicken Breast w/ Roasted Butternut Squash Puree and Bok Choy
-Pork Tenderloin over Parsnip Puree with a Maple Orange Balsamic Glaze
-Seared Scallops over a Mediterranean Cous Cous and Kale
-Old Bay & Herb Seared Salmon with Rice Pilaf and Creamed Spinach
-Togarashi Dusted Ribeye with Sweet Potato Casserole and Creamed Spinach
Curry with Yams & Swiss Chard over Jasmine Rice
Sides
-Roasted Sweet Potatoes - Bourbon - Torched Marshmallow
-Sautéed Sweet Corn - Cilantro - Chopped Parsley
-Roasted Brussel Sprouts - Garlic Clove - Sea Salt - Cranberry Reduction
-Portobello Mushrooms - Garlic - Parsley - Thyme
-Maryland Blue Crab Cake
-Grilled Asparagus w/ Lemon Mosto
-Loaded Twice Baked Russet Potato - Cheddar - Bistro Butter - Sour Cream-Paprika - Chives
-Yukon Gold Dauphinoise Potatoes - Heavy Cream - Garlic - Bay Leaves - Nutmeg - Gruyere Cheese
-Southwest Style Collard Greens - Smoked Ham Hocks - Red Pepper Sauce -Garlic Cloves - Butter
-Vegetable Medley - Shallots - Chives
-Mushroom Risotto Primavera
Desserts
Course Four
Creme Brûlée (most requested)
Homemade Cheesecake w/ Fresh Fruit Compote
Classic Bananas Foster (2nd most requested)
Mini Peanut Butter Cup Cheesecakes
Mascarpone Cream Mousse
Peach, Apple or Banana Tarte Tatin
Bananas Foster
Creme Brulee
Creme Brûlée
Peach Tarte Tatin
Bananas Foster
*Please note these are just a sampling of menu items and my most popular. I can create a custom menu tailored to your needs. I am an accomplished Chef, so if you have something else in mind let's talk.
Building the Ahi Tuna Towers on this board.
Pan Seared Sea Scallops Wrapped in Canadian Bacon w/ A
Maple Brown Sugar Demi Glaze
Death By Chocolate Cake
Petite Filet Mignon, Twin Crab Imperial Stuffed Lobster Tails & A Loaded Twice Baked Russet Potato
Petite Filet Mignon w/ Red Wine Espagnole & Roasted Brussel Sprouts w/ Cranberry Reduction
A romantic evening.
Petite Filet Mignon w/ Red Wine Espagnole & Roasted Brussel Sprouts w/ Cranberry Reduction. Grilled Pineapple and Onion Garnish.
Petite Filet, Crab Claws, Yukon Gold Dauphinoise Potatoes
& Grilled Asparagus w/ Lemon Mosto
Lobster Roll Bites, Bacon Wrapped Scallops & 5 Cheese Macaroni N' Cheese Balls. Always a personalized menu for every guest of honor or occasion as a memento.
