Half Pan (serves 10-12) · Full Pan (serves 20-24)
Baked Mostaccioli
Penne pasta in rich marinara sauce, smothered in mozzarella and parmesan
½ $55
Full $110
Stuffed Shells
With ricotta, mozzarella, parmesan and pecorino cheeses in a rich pasta sauce
½ $75
Full $145
Eggplant Parmesan
Sautéed eggplant layered with pasta sauce, basil, mozzarella and parmesan cheeses
Teriyaki Chicken With Peanut Sauce
Cranberry Balsamic Chicken
With rosemary in a balsamic reduction
Rosemary Garlic Chicken
Orange Ginger Chicken
Chicken Marsala
½ $90
Full $175
Chicken Parmesan
Braised Chicken Thighs
With garlic, oregano, lemon and greek olives
Mediterranean Chicken
Diced chicken with potatoes, onions, peppers, artichoke hearts and parmesan cheese
Fajita Chicken
Sautéed with peppers and onions
Sliced Beef Tenderloin
Whole tenderloin dry rubbed with garlic, pepper & rosemary; served with horseradish sauce
Full $275
Meatloaf
With Raspberry Chipotle Glaze
½ $95
Full $190
Italian Sausage, Peppers & Onions
Orange Ginger Pork Tenderloin
Cranberry Balsamic Pork Tenderloin
Mini Crab Cakes
Lump crab with roasted red pepper coulis. 2 dozen minimum
½ $60/dozen
Roast Salmon
With citrus aioli
½ $110 (4 lbs)
Full $240 (10 lbs)
Maple Mustard Roast Salmon
Shrimp With Sundried Tomato Cream
½ $110
Full $240
Oven Roasted Rosemary & Garlic Redskins
Garlic Smashed Potatoes
Roasted Sweet Potato Medallions
Whipped Potatoes
Almond Rice
With sautéed onions
Confetti Rice
With peas, carrots and sautéed onions
Wild Rice Pilaf
With cranberries and almonds
½ $70
Full $140
Sundried Tomato & Basil Penne
Tossed with EVOO
Macaroni & Cheese
In rich cheese sauce with buttered crumbs
½ $60
Pineapple Stuffing
Subtly sweet, dusted with cinnamon
Honey Glazed Carrots
Carrots & Cream
Sautéed in butter with onion
Broccoli Cauliflower & Carrot Medley
Roasted Seasonal Vegetables
½ $65
Roasted Asparagus
With lemon parmesan crust
Zucchini, Corn & Onion Saute
Oven Baked Zucchini
With blue cheese and pine nuts
French Green Beans
With roasted garlic and sweet peppers
Sautéed Green Beans
[email protected]
313.320.6962
