Chef By Request - Volledige Spijskaarte

crisp julienne vegetables seasoned and hand rolled with apricot dipping sauce.

assortment of bakery-fresh rolls filled with turkey, ham and roast beef with sides of signature sauces to include honey mustard, horsey sauce and cranberry mayo.

imported meats cheeses, rotini pasta and roasted peppers in a virgin olive oil dressing.

served with sliced egg, purple onion, crumbled bacon and mushrooms.

oven baked ragoût of tender mushroom assortment baked in cream, sherry and caramelized onions enveloped with flaky pastry.

striped eggplant crusted in panko and parmesan bread crumbs, chunky marinara, mozzarella and romano cheeses.

whole pieces of lobster folded with cream, sherry and roasted garlic wrapped in saffron pasta and brushed in sherry brown butter.

a real crowd pleaser, asparagus wrapped with prosciutto and boursin cheese.

enveloped with portobello mushroom and organic four cheese blend layered atop wedges of roasted buttery eggplant, drizzled lightly in a lemon basil beurre blanc.

wrapped in a french puff pastry (3 lb wheel) accompanied by apricot glaze, crackers, apples pecans.

black beans, sour cream, grated cheeses, shredded lettuce, ripe tomato, olives and crisp green onions served with homemade tri-color tortilla chips (serves 35)

a display of our famous pecan chicken salad on mini, flaky croissants.

imported blend of white cheeses and a dash of nutmeg bound tightly in fresh, 100% semolina pasta, served atop a pan roasted vegetable ratatouille.

black olives, feta cheese, artichoke hearts and romaine lettuce in a bold vinaigrette.

five festive fruits skewered and served with brown sugar yogurt dip.

crustless sourdough stacked with fresh mozzarella, oven dried roma tomato and fresh basil, griddle toasted and served with a smoked tomato coulis on the side.

a new orleans favorite–thin sliced salami, mortadella, capicola, imported ham and provolone cheese topped with a garlic olive tapenade and bundled in onion ciabatta bread.

paired with caramelized onion atop a pesto grilled baguette.

served with a roasted red pepper dip.

tri-colored cheese tortellini skewers, served with a creamy pesto dip.

crisp phyllo shell and whipped goat cheese perfect balance of flavor and texture.

thin-sliced scottish smoked salmon with wasabi and red onion..

boiled in court bouillon and served with lemon and zesty cocktail sauce.

these babies steal the show – peppercorn crusted beef tenderloin sliced thin and nestled into an artisan petite ciabatta roll, laced with béarnaise aïoli and caramelized onion.

hints of garlic, lemon and oregano layered with sundried tomato, provolone and kalamata olive.

gourmet turkey breast tucked neatly with crisp bacon and baby swiss into a delicate croissant.

thin sliced turkey, crisp bacon, sprouts, fresh tomato, red onion, avocado and herb cream cheese all wrapped in a soft flour tortilla and sliced into pinwheels.

fresh mini mozzarella, cherry tomato, basil leaf and roasted garlic clove drizzled in olive oil, cracked pepper and kosher salt.

seared beef tenderloin and boursin cheese atop a crispy french bread round.

2 doz. minimum

a chef’s special rubbed with olive oil, fresh rosemary, cracked pepper and garlic, chargrilled and sided with a béarnaise aöili.

halved jalapenos filled with pepper-jack cream cheese and bundled in smoky bacon.

large fresh mushrooms hand-stuffed with our chef’s walnut three-cheese pesto.

andouille sausage, chicken and gulf shrimp layered with a subtle creole sauce.

tender pieces of marinated lamb slow roasted on skewer and sided with a cool homemade tzatziki sauce.

rich risotto, ground lamb and marsala.

filled in a savory crust shell with a hint of sherry.

ndividual bones of dry rub and slow smoked tender ribs, lightly basted in zesty barbecue.

an elegant item wrapped in premium bacon for a balanced rich flavor.

fresh sliced roma tomato bermuda onion tossed in a balsamic vinaigrette.

served with fresh raspberries toasted slivered almonds.

tossed with fresh peppers, fresh herbs and olive oil.

served with a bacon, scallion vinaigrette.

rolled with vegetable confetti, chèvre cheese and sundried tomatoes rested atop lemon saffron cous cous.

zucchini, tri-color peppers and baby eggplant with fresh basil and goat cheese crumbles.

baked layers of sautéed spinach, sugar roasted carrots and parsnip puree set on creamy polenta.

oven roasted and tossed with rosemary fingerling potatoes, olive oil and kosher salt.

blended with italian cheeses and laced in a fire roasted tomato basil cream.

french bread rounds topped with oven-roasted tomato, goat cheese, fresh basil and cracked black pepper.

hand folded pasta purses blended with five cheeses and rich wild mushroom filling pooled in a tarragon poulet sauce

rolled with boursin cheese and parmesan crusted.

shredded red cabbage, julienne jícama, matchstick carrots with mandarin orange vinaigrette.