Appetizers are…..

  • Artfully preparedplatters of cheese, charcuterie, Pâtés and smoked fish.
  • Crudités Baskets: steamedgarden vegetables served with a tangy yogurt/herb dip.
  • Smoked salmon rosettes (Scottish or Nova) on pumpernickel bread.
  • Asparagus, figs, or melon (season) wrapped with prosciutto.
  • Pâté Noisettes on toast points.
  • Wonton dumplings, stuffed with sautéed vegetables and mushrooms.
  • Chickens, skewers, morsels of chiken breast flavored with star anise.
  • Mini crab cakes, made with fresh crab meat, served with a remoulade sauce.
  • Ratatouille in mini puff pastry.
  • Grilled shrimp with crushedred peppers and scallions.
  • Beef Tenderloin on crostinis with horseradish sauce.
  • Mini tarts filled with herbed brie and shitake mushrooms.
  • Salmon roe on toast points topped with créme fraìche
  • Steamed shrimp served witheither avocado/saffron dip or traditional seafood cocktail sauce.








Soups:  All of our soups are made fresh and contain only the finest seasonal vegetables.  Our soup stocks are made “from scratch”  never canned or frozen!  All our soups are non-dairy we use vegetable purees which give our soups their rich creamy flavors.

  • Carrot/ Ginger
  • Butternut Squash
  • Minestrone (Vegetarian)
  • Mediterranean Vegetable and Legume
  • Fresh Corn Chowder

Our chef has many other delicious soup options, so Please call and ask about your favorites!

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