Menu

To Start (Buffet or Passed)

Deviled-Egg Toasts
Bacon-Wrapped Fingerling Potatoes
Tapenade Bruschetta Duo
Cantaloupe-Bocconcini-Prosciutto-Basil Antipasti Plate
Zucchini-Feta Phyllo Tartlets
Gorgonzola-Bermuda Onion “Killer Pizza”
Louisiana Crab Cakes with Rémoulade
Shrimp & Grits Bites with Andouille and Jalapeño Cream
Chicken Tinga Mini Tostadas with Avocado and Queso Añejo
Grilled Lamb Skewers with Lemon-Parmesan Aïoli
Chinese Barbecued Baby Back Ribs
Watercress Soup with Pan-Seared Sea Scallops
Vindaloo Curry Carrot Soup
Minestrone with Bulgur Wheat and Basil Pesto
Caldo Verde (Portuguese Kale and Potato Soup)


Fish

Fish Tacos with Cilanto-Lime Slaw
Halibut with Brown Butter, Lemon, and Vietnamese Fish Sauce
Pan-Fried Tilapia with Salmoriglio Sauce
Rosé-Poached Salmon Fillet with Cilantro-Cucumber Salsa
Pan-Fried Salmon with Caper Butter
Seared Scallops with Lemon-Chive Crème Fraîche

Beer-Battered Catfish


Meat/Poulry

Roasted Pork Tenderloin with Orange-Thyme Gremolata
Rosemary-Garlic Roasted Pork Tenderloin
Classic Porchetta
Sweet Italian Sausage and Mushroom Ragù with Polenta
Argentinian Ribeye with Chimichurri

Beef Tagliata with Balsamic Reduction, Fried Capers, and Arugula
Classic Corned Beef (New England Boiled Dinner)
Chicken Breasts in Creamy Tomato Basil Sauce
Rack of Lamb with Mustard-Shallot Sauce


On the Side

Butter Lettuce and Snow Peas with Mustard-Shallot Vinaigrette
Golden Beet and Sunflower Salad
ChowForNow Caesar Salad
Shiitake and Asparagus Risotto

Pimento Cheese Grits (outta sight with Catfish)
Bistro Potato Galette (fabulous with Ribeye)
Green Beans with Lemon Zest and Shallots
Caramelized Fennel with Garlic and Cayenne (terrific with Porchetta)
Shredded Brussels Sprouts with Pancetta (recommended with Scallops)
Sautéed Bok Choy (recommended with Halibut)Carrots Braised in Butter à la Julia Child


Dessert

Lavendered Apple Tartlets
Croissant Bread Pudding with Butterscotch Sauce
New York Cheesecake with Blackberry Sauce
Flourless Chocolate Cake with Vanilla Bean Ice Cream
Individual Citrus-Sage Custard Soufflés
French Cream with Blueberry-Mint Sauce