Enjoy chef-prepared dishes from around the world featuring seasonal specialties and the freshest regional ingredients.
Porchetta
Oven-roasted pork loin laced with rosemary and garlic - natural jus
Poached Mussels
Blue mussels poached in a white wine tomato broth with garlic and parsley
Meze
Insalata con fruiti di mare
Tabouleh
Assorted Olives
Grilled Baby Arthichokes - Lemon Vinaigrette
Kalamata Olive, Oven-Dried Tomato and Artichoke and Roasted Garlic Hummus
Assorted Flat Breads
15.95 per person
Tapenade Leg of Lamb
Meyer lemon tagine sauce, minted date chutney
Ameijoas Nacataplana (Portuguese Paella)
Chicken, chorizo and clams in a Sofrito on a bed of steamed rice
Meze
Grilled Squid and Stewed Chickpeas tossed in Chermoula Sauce On a bed of Grilled Radicchio
Lemon-Oregano Roasted Cremini Mushrooms with artichoke puree
Grilled red onions, roasted fennel and braised endive with balsamic syrup
Assorted olives, caper berries, pickled garlic and bocconcini with gremolatta
Escalivada, white bean-pancetta puree, and red pepper hummus
Risotto stuffed-roma tomatoes with basil oil
Rosemary cracker bread
16.95 per person
Coriander seed pork loin
Blood orange-scented jus, quince-balsamic marmalade
Risotto aqua
Creamy risotto with clams, rock shrimp and bay scallops with chives and a hint of white truffle
Meze
Greek salad of feta, cucumber, plum tomato, olive & red onion
Pickled gold and candy-striped beets with toasted walnuts
Broccoli rapini with preserved lemon and roasted garlic oil
Mini bell peppers stuffed with prosciutto and Mozzarella cheese
Three tapenades (Green, Black Olive and oven-dried tomato)
Garlic Crostini
16.95 per person
Minimum of 50 people and two Chef's Stations
Kung pao chicken and noodles
Udon noodles stir-fried in a spicy ginger, garlic sauce with cilantro, chicken chilies and peanuts
Wok Seared Beef Tenderloin
Szechwan beef seared in a ginger soy glaze and served with jasmine rice
Pot Stickers
Wok seared pork pot stickers served with sweet soy and chili garlic sauce
Hoisin Duck Salad
Hoisin glaze duck tossed with tatsoi and bok choy, napa cabbage, pickled red onion, pea pods and carrots in a plum dressing
Glass noodle salad
Julienne vegetables and glass noodles in a toasted sesame seed dressing with cilantro, Thai basil and mint
17.95 per person
Hot and Sour Shrimp
Rice noodles stir-fried in a Thai basil sauce with lemon grass and jumbo shrimp
Asparagus with Chicken stir-fry
Sautéed black beans, chicken, cilantro with Thai peppers and oyster glaze
Pot Stickers
Wok seared chicken pot stickers served with peanut sauce, sweet soy and chili garlic sauce
Asian Rice Salad
Grapefruit, mango, bean sprouts, toasted coconut and jasmine rice with dark soy vinaigrette
Grilled beef salad with eggplant
Eggplant with chilies, grill beef tenderloin and lime vinaigrette
16.95 per person
Wok seared lobster
Wheat noodles stir-fried in a sake glaze, lobster meat, sugar peas, bok choy and cilantro leaves
Kung Pao Beef
Seared beef, black chilies with roasted peanut sautéed vegetables tossed in a spicy oyster glaze with fried rice
Crispy Chicken Egg Rolls
Napa cabbage, Thai basil shredded chicken and bamboo shoots served with ginger soy dipping sauce and sesame hot mustard
Bibb Lettuce Salad
Rice sticks, scallions and pickled daikon, roasted eggplant, Chinese celery tossed in a lime sweet and sour vinaigrette
Sesame prawns with sour green mango salad
Sour green mango, sesame seared prawns, tossed with a cilantro chili vinaigrette, cucumbers and topped with fried rice noodles
21.95 per person
Minimum of 50 people and two Chef's Tables
Dockside steamers
Filled with:
Little-neck clams
Mussels
Blue Crab
Clam Bake Accompaniments
"Eastern Seaboard" red cabbage slaw
Cucumber dill salad
Penne pasta salad with summer vegetables
Red wine Vinaigrette
Beefsteak tomato and onion salad
Crumbled blue cheese vinaigrette
Crab Louie Salad
15.95 per person
Pan Seared Sea Scallops
With wilted spinach and leek confit - chardonnay butter sauce
Seafood Festival Accompaniments
Rock shrimp louie salad
Fingerling potato salad
Honey dijon dressing with char-fired vegetables
Roasted Beet and Goat Cheese Salad
Rice wine vinaigrette
Heirloom tomato salad
Citrus vinaigrette - basil oil
17.95 per person
Dockside steamers filled with:
Manila clams
Mussels and Dungeness Crab
Dungeness Crab Cocktail
Manilla clams, mussels and Dungeness crab
Bay Shrimp "Shooters"
Cioppino
Classic seafood stew with fresh fish and shellfish in a tomato broth served with sourdough bread
Frisee, Fennel and Endive Salad
Gorgonzola vinaigrette
sian Pear Salad
Honey ginger vinaigrette
Shrimp and Crab Louie Salad
19.95 per person
Peppered Tenderloin of Beef
Barbecue bourbon glaze
Smoked Breast of Turkey
Cranberry apricot chutney and country giblet gravy
Garlic and chili rubbed chicken
Scallion griddle cakes and apple pear chutney
White Cheddar au gratin potatoes
Crispy corn fritters
Cayenne citrus mayonnaise
Pickled Cucumbers and Vidalia Onions
Grilled Asparagus and Smithfield Ham
Caramelized shallot vinaigrette
Tomatoes, Red Onions and maytag blue Cheese
Homemade Cornbread with maple butter
19.95 per person
Minimum of 50 people and two Chef's Tables
AppleWood Smoked Beef Brisket
Barbecue glaze
Bourbon mustard glazed hams
Caramelized apple chutney, whole grain mustard sauce
Smokehouse baby back ribs
Specially seasoned and hickory smoked
Collard Greens
Pickled red onions and bacon
Country potato salad with buttermilk dressing
Southern slaw
Smoked Chicken and Roasted Corn Salad
Buttermilk biscuits
Raspberry jam
16.95 per person
BBQ Spiced Shrimp with Scallion Grit Cake
Tasso cheddar cream
Carved Baby Back Ribs
Assorted barbecue sauces, cornbread and coleslaw
Grilled BBQ Spiced Polenta
Spring onion relish
Saute of tomatoes with okra
BBQ Chicken Cobb Salad
Grilled chicken breast, with red onion, tomato, avocado, chopped egg and crisp bacon
Country Cole Slaw
17.95 per person
Minimum of 50 people and two Chef's Tables
Slow smoked rack of pork
Chile ancho barbecue sauce and pineapple-yellow pepper mole
Ranch roasted potatoes
Smokey bacon, grilled scallions, garlic chive sour cream
Home Style Creamed corn
Crispy leeks and cheddar cheese
Jicama and cucumber slaw
Cilantro cayenne dressing
Red and Yellow Watermelon salad
Arizona citrus Salad
Mixed lettuces and avocado
15.95 per person
Picaddillo Con Carne
A time honored recipe and a traditional favorite
Camerone veracruz
Jumbo gulf shrimp simmered in a spicy tomato sauce with onions, peppers and garlic
Chiles Rellenos Ahogados
Roasted poblano peppers stuffed with queso fresca, fire-roasted tomato and chili salsa
Pappas Jalisco
Red potatoes baked with chorizo sausage and Chihuahua cheese
Adobo caesar salad
Garlic parmesan croutons
Chipotle lime chicken salad
Pico de gallo vinaigrette
Crispy tortilla salad
Cilantro vinaigrette
14.95 per person
Paella De Pescado
Classic seafood paella
Sugar Cane Chicken
Dark rum glaze and habeñero-mango salsa
Maraquitas
Crispy plantain chips with avocado and black bean dips
Spanish Style potato salad
Yukon Gold potatoes, green beans, egg, anchovy, olives, capers and garlic mayonnaise
Insalata latino
Red onion, Cabrales blue cheese and watercress
Oven Roasted Asparagus
Crab meat and citrus aioli
17.95 per person
Minimum of 50 people and two Chef's Tables
Rosemary Garlic Grilled Sirloin
Mustard balsamic jus
Fussili Con Vongole
Fussili pasta with fresh clams, garlic and white wine sauce
Chicken and polenta salad
Roasted chicken, tomatoes, red onion and arugula in a tomato vinaigrette with crispy polenta croutons
Italian chopped salad
Chopped lettuce with grilled chicken, crisp bacon, pasta, tomatoes, red onions and Gorgonzola cheese tossed with honey mustard vinaigrette
Antipasti assorti
Marinated plum tomatoes Grilled asparagus with lemon aioli Roasted Cremini mushrooms Roasted Peppers in anchovy vinaigrette Assorted marinated olives
16.95 per person
Braised leg of Lamb Abruzzi
Tomato, onion, garlic and rosemary simmered in a rich lamb jus
Penne putanesca
Penne pasta with tomatoes, capers, onion and kalamata olives and fresh basil
Caprese salad
Lemon vinaigrette
Antipasti Assorti
Marinated plum tomatoes Grilled asparagus with lemon aioli Roasted Cremini mushrooms Roasted Peppers in anchovy vinaigrette Assorted marinated olives
16.95 per person
Veal Saltimboca
Veal scaloppini with prosciutto and sage with a white wine garlic sauce
Fussili Con Vernese
Fussili pasta with sausage, tomato, mushroom, kalamata olives, spinach and arugula in a rich chicken broth
Grilled Radicchio Grapefruit and shaved fennel Salad
Garbanzo Bean Salad
Sun-dried tomatoes, kalamata olives and garbanzo beans tossed with a lemon vinaigrette
Antipasti Assorti
Marinated plum tomatoes Grilled asparagus with lemon aioli Roasted Cremini mushrooms Roasted Peppers in anchovy vinaigrette Assorted marinated olives
14.95 per person
Minimum of 50 people and two Chef's Tables
Char-fired peppered strip loin
Horseradish sauce and mushroom jus
Sweet Potato and Yukon Gold Potato Hash
Tri-colors peppers and fresh herbs
Grilled Asparagus
Wood Grilled Wild Mushrooms
Heirloom Tomatoes with maytag blue cheese
Charred sweet bell peppers
grilled seasonal vegetables
19.95 per person
Carved 48 ounce Porterhouse Steak
Horseradish sauce and caramelized onion jam
Skillet hash brown potato
Sour cream and chives
Grilled Jumbo Asparagus
Citrus aioli
Classic Creamed spinach
Crisp pancetta and Parmesan cheese
Chopped tomato and onion salad
Blue cheese vinaigrette
22.95 per person
Peppercorn crusted tenderloin of beef
Wild mushroom jus, au jus and horseradish sauce
Parmesan garlic wedge potato
sauteed spinach
With shallots and crisp bacon
Classic iceberg wedge salad
Creamy blue cheese, tomatoes and red onions
Steakhouse tomato salad
21.95 per person
Minimum of 50 people and two Chef's Tables
For more information please call Chef Wayne at 754-244-4190
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Weddings, Bar/Bat Mitzvahs & Quinces