We customize every menu to meet our clients needs and budget. Below are a few samples of menus from past events. We hope these menus serve as a guide and inspiration for building the perfect menu for your event.

LUNCHEON MENU

1st Course

Butter Leaf Lettuce with European Seedless Cucumbers, Red Cabbage, Sun-dried Tomatoes, Shaved Carrots tossed with a Sun-dried Tomato Vinaigrette

2nd Course

Citrus and Herb Marinated Shrimp

Roasted Fingerling Potatoes with Thyme

Cherrywood Bacon Braised Brussel Sprouts

Dinner Rolls with Truffle Butter

3rd Course

Miniature Lemon Tarts

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SPRING DINNER MENU

Appetizer Course

Georgia Peach Salad

Apple Brandy Braised Chicken on Garlic Brie Crostini

Tilapia On An Island

Wine Pairing: Kris Pinot Grigio 2006

Main Course

Champagne & Coconut Rice
Roast Chicken Breast w/Caramelized Shallots
St. Lucia Salmon with an Apple Cider Reduction

Wine Pairing: Kim Crawford Sauvignon Blanc (Marlborough Region) 2007

Dessert Course

CBCB’S | Chocolate, Butterscotch & Cognac Biscotti

Champagne Course

Nicolas Feuillatte Brut Reserve Particuliere (Epernay, France) 2005

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FIVE COURSE PRIVATE DINNER

Mixed Green Salad roasted shallot & truffle vinaigrette

Lemon Curry Tilapia with Cherrywood Smoked Bacon Roasted Fingerling Potatoes and sauteed Asparagus

Chef Stan’s 5 Spiced Chicken Breast with sweet & Sour Slaw

Cabernet Braised Beef Short Ribs served with Twice Peppered Skinny Pasta & Fresh Herbs

Brie & Raspberry Puff Pastry

Wine Pairings:

2007 Yves Breussin Vouvray

Cava Casteller Kir Royal

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SIX COURSE PRIVATE DINNER

Parsnip Bisque with Crispy Leeks & Peppered Bacon Lardons

Duck Confit Risotto with grilled porcini mushrooms & parmesan crisps

Bourbon Maple Glazed Artic Char with blood orange supremes & roasted cauliflower

Fig & Goat Cheese Stuffed Chicken with brunoise of Crispy Sweet Potatoes

Grilled Pork Tenderloin with Caramelized Shallots & Juniper Berry Demi-glace

Calvados Sponge Cake with Truffle Honey Drizzle & a sip of sherry

Wine Pairings:

2006 Domaine Vigneau -Chevreau Vouvray

2005 Nevis Bluff Pinot Noir

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SIX COURSE DINNER MENU

Polenta with Wild Mushroom Ragout

French Seasoned Stuffed Chicken Breast

Raspberry Chipotle Shrimp

Lemon Curry Salmon with Truffle Honey Drizzle

Monte Carlo Salad with Raspberry & Sun-dried Tomato Vinaigrette

Dessert: Assortment of Tarts

Wine Pairing:

2006 Domaine Vigneau-Chevreau Sparkling Vouvray

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EIGHT COURSE MENU

Kenyan Coffee Sweet Potato Tartlet

Shrimp and Mango Grits

Crab Salad on Brioche  w/ Avocado Mousse

Rainbow Romaine Salad w/Pomegranate Raspberry Vinaigrette

The Cannes Flatbread

Salmon Duo w/Truffle Honey

Caribbean Jerk Ribeye w/Pomme Puree

Absolut Mango Infused Strawberry Tart

Wine Pairings:

Chef Julius’ Sangria

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MULTI-COURSE DINNER MENU

Appetizers

Mango Curry Shrimp

Pearls of Risotto

Turkey Prosciutto with Brie & Truffle Oil Crostini

Mains

Cabernet Braised Short Rib with Creole Caramelized Root Vegetables

Pumpkin Ravioli with Marsala & Roasted Turkey Ragout

Riesling Braised Chicken

Green

Asian Pear Salad with Soy Ginger Vinaigrette

Sweet

Nawlins’ Bread Pudding with Praline Chocolate and Rum Sauce