Our Menu Philosophy and Sample Menus

The philosophy of endive food can be summarized simply – great food has to be made from fresh wholesome ingredients and finished on site for each event. We prepare and serve every menu item with this in mind, guaranteeing that each client and each guest will be able to experience fresh made, memorable, quality food, created uniquely for each event.

Passed Hors D’oeuvres Menu

Sweet Potato Blini topped with Smoked Salmon, Crème Fraîche, Caviar and Dill

Belgian Endive Leaf filled with Mango Curry Chicken Salad and Fresh Mint

Skewers of BBQ Shrimp wrapped in Applewood Smoked Bacon

Belgian Endive Leaf stuffed with Montrachet Goat Cheese,
Sun Dried Tomato, Dried Fruits and Fresh Basil

Assorted Ethnic Root Vegetable Chips with Cremini Mushroom Duxelle

Miniature Maryland Style Crab Fritters with Spicy Remoulade Sauce

Crisp Zucchini Disc topped with Fresh Basil, Oven Roasted Tomato,
Basil infused Olive Oil and Melted Fresh Mozzarella

Thin Crust Pizza topped with Duck Confit, Caramelized Onions, Fig Preserves,
Roquefort Blue Cheese, White Truffle Oil and Roasted Garlic

Petit Beef Wellington in Puff Pastry with Wild Mushroom Herb Pesto

Southwestern Shrimp in Phyllo Tartlets topped with Horseradish Cocktail Aioli

Cabrales Blue Cheese on Ginger Snap topped with
thinly sliced Bosc Pear and Fresh Fig preserves

Sesame Seared Ahi Tuna on Cucumber Disc topped with Chipotle Pepper Aioli,
thinly shredded Green Onion and Nori

Philadelphia Cheese Steak Tarts in Miniature Phyllo Cups filled with Melted Cheese
and topped with thinly sliced Beef Tenderloin and Caramelized Onion

Mini Shrimp Corndogs with Zesty Horseradish Ketchup

Vegetable Samosas with Potato, Yellow Raisin and Green Peas
served with Sweet and Sour Peach Sauce

Rosemary Shrimp Pizza Bianca with Tomato Confetti and Parmesan Pesto Cream Sauce

Mini Reuben Tarts in Miniature Phyllo Cups filled with thinly sliced Kosher Corned Beef,
Spicy Sauerkraut and House Made Thousand Island Dressing

Crostini with Charred Beef Tenderloin, Sweet Pepper Jam and Tobacco Onion

Petit Thin Crust Margherita Pizza Squares with Herb Roma Tomato Sauce,
Fresh Basil and Imported Mozzarella Cheese

Hickory Bacon and Roasted Sweet Corn Gourgeres

Sweet Corn Blini topped with Southern BBQ and Dilled Coleslaw

Crostini with Peach Marmalade, Shaved Country Berkshire Ham and Crispy Vidalia Onion

Arepas with smoked Springer Mountain Chicken, Pico de Gallo and Avocado

Grilled Polenta Cubes topped with Cremini Mushroom Duxelle,
Black Truffle Oil and Aged Parmesan

Brochettes of Watermelon and Fresh Mozzarella drizzled with
Basil infused Olive Oil and Balsamic Vinegar Reduction

Granny Smith Apple and Jicama Slaw with Smoked Duck in Micro Wonton Tacos

Thin Crust Thai Chicken Pizza with Asian Vegetables and Spicy Peanut Sauce

Shrimp and Grits in Phyllo Cups drizzled with Red Bell Pepper Sauce

Seared Hudson Valley Foie Gras on Miniature Cornbread Muffin with Fig Preserve

French Brie, Raspberry and Pecan Streusel en Croute

Jumbo Black Olives stuffed with Babaganoush topped with a Celery Root Chip

Gruyere and Parmesan Risotto Balls filled with Roasted Tomato and Basil Marinara

Calamari French Fries served with Sriracha Aioli

Crisp Eggplant French Fries dusted with Powdered Sugar drizzled with Tabasco® Aioli

Micro Wonton Tacos filled with Thai Chicken, Asian Vegetables, Fresh Ginger
and Cilantro sautéed in a Bold Sherry Soy Tomato Sauce

Steamship Pork Tenderloin Sliders on Sweet Potato Biscuit with
Roasted Apple Slice and Peach Coulis

Miniature Beef Tenderloin Sliders served on Fresh Herb & Asiago Biscuit with Sliced Beef Tenderloin, thinly sliced Roasted Vegetables and Horseradish Cream Sauce

Petit Chicken Cordon Bleu with Panko Coated Chicken wrapped in thinly sliced Black Forest Ham and Melted Gruyere Cheese rolled in Puff Pastry and topped with Fresh Herbs


Dinner Buffet Menu

Large Farmer’s Market Selected Seasonal Vegetable Crudités served with Buttermilk Ranch, Paprika and Curry Flavored Dipping Salts

Traditional Middle Eastern Mezze Spread of White Bean and Garlic Hummus,
Babaganoush, Select Persian Olives, Tabbouleh and Grilled Vegetables
served with Sliced Cucumber and Ethnic Flatbreads

Roasted, Grilled and Pickled Vegetable and Olive Antipasto Display with Fresh Mozzarella served with Flavored Salts, Extra Virgin Olive Oil, French Ficelle and Tomato and Onion Foccacia

Montrachet Goat Cheese Torta layered with Olive Tapenade, Fresh Herb Pesto and Roasted Red Bell Pepper with Toast Points and Artisan Crackers

Classic Cheese Fondue
A Zesty Blend of Gruyere and Emmentaler Cheeses with Rosemary, White Wine and a dash of Kirsch with Crusty Cubes of French, Rye and Sourdough Bread, Soft Pretzels, Asparagus, Broccoli, Cauliflower and Crisp Red Peppers

Chips and Dips Bar
A wide variety of Root Vegetable Chips, including Lotus, Malanga, Potato, Boniato and Corn presented with Hot Bleu Cheese, Nacho Cheese Dip, Hummus, Cremini Mushroom Duxelle, Lentil Dip, Roasted Vegetable Salsa, Guacamole, Babaganoush and Ranch

Build Your Own Bruschetta Station
House Made Bruschetta Chips with Choice of Following Toppings: Roasted Red Peppers, Chopped Tomato and Basil Salad with Basil Balsamic Dressing, Black Olive Tapenade, Herb Pesto, White Bean and Roasted Garlic Puree, Fig Preserves, Ricotta drizzled with Italian Honey, prosciutto, Salami, Tuscan Chicken Salad, Caramelized Onions, Gorgonzola and Mozzarella Cheese

Southwestern Caesar Salad with Hearts of Romaine, Grape Tomato, Smoked Cheddar Cheese
and Tri Colored Tortilla Strips tossed in Chipotle Caesar Dressing

Tomato Basil Salad with Mesculin Field Greens and Basil Balsamic Vinaigrette Marinated Roma Tomato and Tri Colored Bell Peppers topped with Shaved and Grated Aged Parmesan

Strawberry Spinach Salad with Baby Curly Spinach tossed with Raspberry Vinaigrette topped with Sweet and Spicy Roasted Pecans, Dried Cranberries, Crumbled Maytag Blue Cheese and Fresh Sliced Strawberry

Assorted Seasonal Tomato, Basil and Fresh Mozzarella Caprese Salad with Basil infused Extra Virgin Olive Oil, Balsamic Vinegar Reduction, Hibiscus Sea Salt and Fresh Ground Black Pepper

Southern “Panzanella” Salad with Toasted Corn Bread, Applewood Smoked Bacon and Fried Green Tomatoes with Montrachet Goat Cheese and Apple Cider Vinaigrette

Classic Caesar Salad with Hearts of Romaine, Aged Parmesan and Romano Cheeses with Herbed Croutons in a Traditional Caesar Dressing

Fried Green Tomatoes topped with Montrachet Goat Cheese, Roasted Red Bell Pepper Sauce, and Fresh Herbs

Petit Fingerling Potato filled with Asiago and Chive Soufflé

Seasoned Grilled Jumbo Asparagus Tips with Tomato Confetti and Crumbled Montrachet Goat Cheese

Slow Cooked Country Style Green Beans with Applewood Smoked Bacon

Butternut Squash Au Gratin with Fresh Herbs and melted Gruyere Cheese

Sun Dried Tomato, Spinach and White Cheddar Cheese Grits topped with Fresh Herbs

Wild Mushroom Orzo Gratin with Aged Gruyere Cheese topped with Fresh Herbs

Four Cheese Macaroni and Cheese topped with Toasted Breadcrumbs and Aged Parmesan

Home style Grits Bar
Top your own Grits with a choice of Traditional Stone Ground White Grits or Aged Cheddar Cheese Grits, with choice of various toppings, including: Butter, Sour Cream, Shredded Cheddar or Monterey Jack Cheese, Grilled Shrimp, Pulled Pork BBQ, Applewood Smoked Bacon Crumbles, Sautéed Sweet Vidalia Onions, Diced Green Onions and Diced Tomatoes

Mashed Potato Bar
Top your own ‘Taters with Yukon Gold or Spiced Sweet Potatoes with a choice of: Butter, Sour Cream, Shredded Cheddar or Monterey Jack Cheese, Pulled Pork BBQ, Applewood Smoked Bacon Crumbles, Maple Syrup, Sautéed Sweet Vidalia Onions, Diced Green Onions and Diced Tomatoes, Mini Marshmallows and Sweet and Spicy Roasted Pecans

Grilled Farmer’s Market Vegetable Medley

Spicy Red Vegetable Curry served over Turmeric Basmati Rice

Southern Rice Pilaf with Sweet Potatoes, Long Grain and Wild Rice, Toasted Pecans and Fresh Herbs

Creamy Southern Style Corn Pudding

Roasted Garlic Yukon Gold “Smashed” Potatoes with Melted Butter

California Rolls with Chef’s choice of Smoked Salmon, Ahi Tuna, Cream Cheese, Avocado, Tri Colored Bell Pepper, Pickled Daikon and Cucumber served with Soy Sauce, Wasabi, Ginger and Chopsticks

Miniature Wonton Tacos filled with Thai Chicken, Asian Vegetables,
Fresh Ginger and Cilantro sautéed in a Bold Sherry Soy Tomato Sauce

Crisp Almond Flake Fried Chicken Tenders with Honey Dijon Dipping Sauce

Overnight Slow Roasted Moroccan Lamb Tagine with Cinnamon, Raisins and Honey served over Mediterranean Couscous

Assorted Pastas with Sweet Corn and Diced Tomatoes tossed in Fresh Herbs, Herb Pesto,
Garlic and Olive Oil topped with choice of Chicken or Shrimp

Home Style Meatloaf Muffins drizzled with Gravy

Herb Seared New Zealand Lamb Chops with Sweet Pepper Jelly on the side and Fresh Rosemary

Individually Rolled Roasted Vegetable Lasagna with Sun Dried Tomato, Yellow Squash, Zucchini, Caramelized Onion, Tri Colored Bell Pepper, Fresh Herbs, Ricotta and Melted Fresh Mozzarella

Salt N Pepper Crispy Catfish Fingers served alongside Traditional Coleslaw and Classic Tartar Sauce

Baked Red Snapper Court bouillon with Tomatoes and Peppers over Steamed White Rice

Thyme Braised Tender Chicken Breast on a Bed of Wilted Slaw drizzled with Natural Jus Reduction

Pan Roasted Chicken with Moroccan Spices and a Tagine Style Ragoût of Artichokes, Baby Carrots, Preserved Lemons and Olives with Middle Eastern Couscous

Chicken Curry with Fresh Ginger, Turmeric and Garlic served with
Naan and Pappadum over Basmati Rice

Cajun Seasoned Gulf Shrimp over Monterey Jack Cheese Grits

Sweet Chili Glazed Shrimp with Asian Vegetables over Soy Noodles

Beef Short Ribs with Red Wine Demi Glace

Overnight Braised Beef Brisket with CocaCola® Gravy

Fire Branded and Roasted Pork Tenderloin drizzled with Peach Rum Sauce

Soy Bourbon Glazed Petit Salmon Filet over Wilted Coleslaw

Imported and Domestic Cheese Display Showcasing Cow, Sheep and Goat Varietals served with Fresh Sliced Pear, Fig Preserves, Nine Grain Crostini and Artisan Crackers

Exhibition of Domestic and Imported Fresh Fruits with Raspberry Mascarpone Sauce

Chef’s Petit Fours
Turtle Brownies with Caramel and Crushed Toffee,
Apple Cinnamon Dried Cranberry and Cherry Crisps,
Miniature Peanut Butter and Chocolate Mousse Pies,
Old Fashioned Miniature Lemon Tart Bars,
Miniature Coconut Cream Pies with Freshly Whipped Cream,
Petit Key Lime Torts,
Vanilla Bean and Cappuccino Crème Brûlée in Chinese Wonton Spoons,
Fresh Strawberries filled with Dark Chocolate Ganache,
Miniature Chocolate Cupcakes topped with Chocolate Cream Cheese Icing
and
Seven Layer Dessert Bars


Stations Menus
(Certain stations will require an additional sous-chef)

Garden Station
Large Seasonal Vegetable Crudités served with Buttermilk Ranch,
Paprika and Curry Flavored Dipping Salts

Traditional Middle Eastern Mezze Spread of White Bean and Garlic Hummus,
Babaganoush, Select Persian Olives, Tabbouleh and Grilled Vegetables served
with Sliced Cucumber and Ethnic Flatbreads

Tomato Basil Salad with Mesculin Field Greens and Basil Balsamic Vinaigrette Marinated Roma Tomato and Tri Colored Bell Peppers topped with Shaved and Grated Parmesan

Strawberry Spinach Salad with Baby Curly Spinach tossed with Raspberry Vinaigrette topped with Sweet and Spicy Roasted Pecans, Dried Cranberries, Crumbled Maytag Blue Cheese and Fresh Sliced Strawberry

Classic Cheese Fondue
A Zesty Blend of Gruyere and Emmentaler Cheeses with Rosemary, White Wine and a dash of Kirsch with crusty cubes of Rye, Sourdough and French Bread, Soft Pretzels, Pommes Frites, Asparagus, Broccoli, Cauliflower and Crispy Red Peppers

Chef Attended Asian Station
Assortment of Japanese Rice and Shrimp Crackers and Fried Noodles

Vegetarian Spring Rolls with Napa Cabbage, Carrot, Steamed Rice and Green Onion served with Sweet and Sour Peach Sauce

Made To Order Stir Fry Rice and Noodle Station with Choice of Grilled Chicken, Shrimp, Mushrooms, Green Onion, Diced Bell Pepper, Broccoli, Bean Sprouts, Fresh Ginger, Garlic, Dried Asian Chilies, Peanuts, Shredded Cabbage, Carrots, Baby Corn and Water Chestnut Wok’d to Order with choice of Brown Rice or Lo Mein Noodles and tossed in Choice of Sauce: Garlic Teriyaki, Sweet Thai Sherry with Ginger, Spicy Kung Pao with Asian Chilies and Peanuts

Southern Station
Fried Green Tomatoes topped with Montrachet Goat Cheese,
Roasted Red Bell Pepper Sauce and Fresh Herbs

Crisp Almond Flake Fried Chicken Tenders with Honey Dijon Dipping Sauce

Home style Grits Bar
Top your own Grits with a choice of Traditional Stone Ground White Grits or Aged Cheddar Cheese Grits, with choice of various toppings, including: Butter, Sour Cream, Shredded Cheddar or Monterey Jack Cheese, Grilled Shrimp, Pulled Pork BBQ, Applewood Smoked Bacon Crumbles, Sautéed Sweet Vidalia Onions, Diced Green Onions and Diced Tomatoes

Intercontinental Station
Roasted, Grilled and Pickled Vegetable and Olive Antipasto Display with thinly sliced Cured Meats and Fresh Mozzarella served with Flavored Salts, Extra Virgin Olive Oil, French Ficelle and Tomato and Onion Foccacia

A Lavish Charcuterie Display of Artisanal Sausages, Smoked Hams, thinly sliced Meats, Cornichons, Imported and Domestic Cheese, Pickled Vegetables, Pâtés, French Baguette and Crostini

Imported and Domestic Cheese Display Showcasing Cow, Sheep and Goat Varietals served with Fresh Sliced Pear, Fig Preserves, Nine Grain Crostini and Artisan Crackers

Display Sushi Action Station
Japanese Soy Edamame Beans in the Shell lightly covered with Kosher Salt

Iceberg and Hearts of Romaine Salad with Julienne Carrots and Miso Ginger Dressing

This Station will include continuous preparation of Sushi, Sashimi, Nigiri, California Rolls and Chef Specialty Rolls. Ingredients available to the Chef may include: White Sticky Rice, Saffron Rice and Black Sushi Rice Smoked Salmon, Fresh Salmon, Tuna, Eel, Shrimp and Crab, Cream Cheese, Avocado, Cucumber, Mango, Asparagus, Scallions, Tri Colored Bell Peppers, Pickled Daikon Ginger, Soy Sauce, Wasabi, Roasted Sesame Seeds, Tobiko and Chopsticks

Southwestern Station
Tropical Fruit Salsa, Grilled Vegetable Salsa, Guacamole and Sour Cream served with Assorted Tortilla Chips and Ethnic Root Vegetable Chips

Southwestern Caesar Salad with Hearts of Romaine, Grape Tomato, Smoked Cheddar Cheese
and Tri Colored Tortilla Strips tossed in Chipotle Caesar Dressing

Build Your Own Fajita and Taco
Assortment of Steamed Flour and Corn Tortilla Shells served with choice of Seasoned Fajita Beef or Chicken, Refried Beans, Yellow Rice, Shredded Lettuce, Diced Plum Tomato, Roasted Peppers, Shredded Cheddar and Monterey Jack Cheese, Sour Cream, Guacamole, Salsa and Hot Sauce

Chef Attended Mediterranean Italian Station
Hot Crusty Garlic French Bread sprinkled with Fresh herbs

Roasted, Grilled and Pickled Vegetable and Olive Antipasto Display with sliced Cured Meats and Fresh Mozzarella served with Flavored Salts, Extra Virgin Olive Oil, French Ficelle and Tomato and Onion Foccacia

Made to order Sautéed Pasta Station
Attending Chef will Sauté guest choice of Hot Pasta with choice of Grilled Chicken,
Italian Sausage Artichoke Hearts, Oven Dried Tomato, Mushrooms, Green Onion,
Minced Garlic, Yellow Squash, Broccoli, Marinara, Parmesan Alfredo or Fresh Herb Pesto and
Extra Virgin Olive Oil, topped with Grated Parmesan Cheese, Fresh Herbs and Ground Black Pepper

Taste of Georgia Station
A Lavish Southern Antipasto with Roasted, Grilled and Pickled Vegetables, Devilled Eggs, Olives, thinly sliced Cured Meats, Pimento Cheese and Fresh Mozzarella served with Flavored Salts, Extra Virgin Olive Oil and Artisan Crackers

Strawberry Spinach Salad with Baby Curly Spinach tossed with Raspberry Vinaigrette
topped with Sweet and Spicy Roasted Pecans, Dried Cranberries,
Crumbled Maytag Blue Cheese, Fresh Sliced Strawberry and Peach Confetti

Traditional Slow Cooked Brunswick Stew of Chicken, Tomatoes, Corn,
Potatoes and Beans served over Steamed White Rice

Fire Branded and Roasted Pork Tenderloin drizzled with Peach Rum Sauce served
with Corn Bread Muffins, Buttermilk and Sweet Potato Biscuits

Taste of Atlanta Station
Strawberry Spinach Salad with Baby Curly Spinach tossed with Raspberry Vinaigrette
topped with Sweet and Spicy Roasted Pecans, Dried Cranberries,
Crumbled Maytag Blue Cheese, Fresh Sliced Strawberry and Peach Confetti

Mashed Potato Bar
(additional charge for Martini Glasses or Specialty Bowls and Spoons)

“Top Your ‘Taters” with a choice of Yukon Gold or Spiced Sweet Potatoes with such toppings as:
Wild Mushroom Beef Gravy, Butter, Sour Cream and Diced Green Onions, Shredded Cheddar, Monterey Jack, Bleu Cheese Crumbles, Applewood Smoked Bacon Crumbles, Maple Syrup, Alfredo Sauce, Sautéed Sweet Vidalia Onions, Green Peppers and Diced Tomatoes, Brown Sugar, Mini Marshmallows and Sweet and Spicy Roasted Pecans

Bourbon Honey Glazed Smoked Ham Shoulder sliced thin and served with Herbed Biscuits and Artisan Rolls, Mayonnaise and Assorted Mustards

Chef Attended Carving Station
Assorted Artisan Breads and Rolls served with Horseradish Aioli and Warm Peach Chutney

Grilled Farmer’s Market Vegetable Medley

Aged Gruyere Cheese and Fresh Herb Orzo

Soy Bourbon Glazed Whole Side Salmon over Wilted Coleslaw

Pan Seared and Slow Roasted Hand Carved Prime Rib of Beef offered Medium Rare

Chef Attended Paella Station
Assortment of Spanish influenced Olives, Marcona Almonds, Pickled Vegetables, Cheeses
and Cured Meats served Antipasto Style with Baguette and Majorcan Olive Oil

Patatas Bravas - Crispy Fried Potatoes with Bravas Romesco Sauce

Paella Station
Using the traditional “Paellera” flat bottomed pan, our Chef presents your guests
with a delicious Seafood Paella of Fresh Fish, Mussels, Crab, Grilled Shrimp and
Chorizo Broth over Saffron Calasparra Rice

Indian Station
Assorted Pappadams and Naan served with Cucumber Riata

Turmeric Basmati Aromatic Rice with Cardamom, Curry Leaf and Cinnamon

Red Lentils with Red Chiles, Garam Masala and Cinnamon

Mixed Seasonal Red Vegetable Curry

Seared Chicken Masala topped with Sweet Coconut Milk

Overnight Braised Lamb Tandoori with Ginger, Garlic and Green Chilies

Seafood Station
Seasoned Large Gulf Shrimp Cocktail displayed on ice served with
Horseradish Cocktail Sauce and Lemon Wedges

Crab and Sweet Corn Hush Puppies with Creole Tartar sauce

Calamari French Fries Served with Sriracha Aioli

Soy Bourbon Glazed Petit Salmon Filet

Assorted Pastas with Sweet Corn and Diced Tomatoes tossed in Herb Pesto,
Garlic and Olive Oil with Seared Bay Scallops

Brazilian Station
Salada Tropical - Salad of Chicken, Corn, Pineapple, Apples and Raisins

Couve Mineira - Fresh Kale and Collard Greens Pan Sautéed with Garlic and Pepper

Short Grained Seasoned White Rice

Feijoada
Endive’s Version of the traditional Brazilian Stew made with Beef, Beef Spare Ribs,
Smoked Bacon and Black Beans

Fresh Sliced Pineapple and Oranges & Miniature Coconut Pies

Venezuelan Station
Tequenos - Venezuelan Cheese Puffs

Guasacaca - Venezuelan Avocado Salsa served with Root Vegetable Chips and Corn Tortillas

Cheese Arepas with Avocado, Tomatoes and Black Olives

Black Beans and Rice

Baked Red Snapper Criollo with Ginger, Sweet Peppers, Tomatoes, Onions and Mint

Baked Sweet Plantains with Queso Fresco, Allspice and Brown Sugar

East Caribbean Station
Media Noche - Miniature Cuban Style Sandwiches on Pressed Egg Bread with Shaved Ham,

Swiss Cheese Roasted Pork, Pickle and Mustard

Tostones - Puerto Rican Style Fried Plantains

Caribbean Style Black Beans and Steamed Rice

Ropa Veija with Slow Cooked Flank Steak, Tomatoes, Bell Peppers, Garlic and Cumin

Miniature Wonton Fish Tacos filled with Jerk Tilapia, Seared Vegetables, Fresh Ginger and Cilantro sautéed in a Bold Sherry Soy Tomato Sauce

West Caribbean Station
Empanadas Stuffed with Ground Beef, Raisins, Pimento, Garlic and Monterey Jack Cheese

Baked Sweet Plantains with Queso Fresco, Allspice and Brown Sugar

Congo Peas with Coconut Rice

Baked Red Snapper Criollo with Ginger, Sweet Peppers, Tomatoes, Onions and Mint

Coconut Battered Jumbo Shrimp with Chili Mango Dipping Sauce

Pizza Station
Create your own Personal Pizza from scratch and our Pizza Oven Chef will Cook it to order right before your eyes!

Choice of Sauces: Alfredo, Pesto, Barbeque and Classic Pizza Sauce
Choice of Cheeses: Parmesan, Gruyere, Cheddar, Goat, Italian Mozzarella and Fresh Mozzarella

Topping Choices include: Grilled Chicken, Italian Sausage, Pepperoni, Diced Ham, Bacon, Tri Colored Bell Peppers, Pineapple, Fresh Basil, Mushrooms, Olives, Green Onion, Spinach and Banana Peppers

**Each Pizza will be Wood Fired to order**

Slider Station
Miniature Beef Tenderloin Sliders served on Fresh Herb & Asiago Biscuit with Sliced Beef Tenderloin, thinly sliced Roasted Vegetables and Horseradish Aioli

Miniature Chicken Sliders served on a Sweet Potato Biscuit with Mango Curry Chicken Salad and Fresh Greens

Miniature Pulled Pork BBQ Sliders with Crisp Coleslaw on Ping Pong Brioche Rolls

Sesame Seared Ahi Tuna with Wasabi Mustard and Asian Greens on Pretzel Bread

Tuscan Sliders of thinly sliced Roasted Turkey with Asiago Cheese and Field Greens with Fig Preserves and Herb Aioli on fresh baked mini Foccacia Squares

Middle Eastern Station
Traditional Middle Eastern Mezze Spread of White Bean and Garlic Hummus,
Babaganoush, Select Persian Olives, Tabbouleh and Grilled Vegetables
served with Sliced Cucumber and Ethnic Flatbreads

Spanikopita

Savory Spinach Pie with Onions and Garlic, Ricotta and Feta Cheeses in Phyllo Pastry

Moussaka

Middle Eastern Beef and Eggplant Terrine with Tomatoes, Onions and Spices,
topped with Kefalotiri Cheese and Toasted Breadcrumbs

Egyptian Toasted Pine Nut Couscous with Garlic Shrimp

Overnight Slow Roasted Moroccan Lamb Tagine with Cinnamon, Raisins and Honey
served over Mediterranean Couscous

Fruit and Cheese Station
Montrachet Goat Cheese Torta layered with Olive Tapenade, Fresh Herb Pesto and Roasted Red Bell Pepper served with Homemade Toast Points and Artisan Crackers

Seasonal Multi Level Fruit Display with Raspberry Mascarpone Dipping Sauce

Imported and Domestic Cheese Display Showcasing Cow, Sheep and Goat Varietals served with Fresh Sliced Pear, Fig Preserves, Nine Grain Crostini and Artisan Crackers

Seasonal Layered Fruit with Crystallized Ginger displayed in glass and soaked overnight in Fresh Ginger Syrup Fresh Strawberries filled with Dark Chocolate Ganache

All of our menu selections are made from scratch for each specific event using the highest quality ingredients sourced locally when possible. Organic and Special Dietary requests are easily and gladly accommodated.

Menu pricing is based on and may vary by factors such as event type estimated number of guests’ season and/or specific menu items selected.

Please call one of our Account Executives to discuss the specifics of your event and to request a custom menu and proposal.

Thank you again. The above listed items are just a sampling of my most popular dishes.

Special requests are always welcome. All of my resources are at your full disposal.

Please do not hesitate to contact us with any questions suggestions or concerns.

I would look forward to the possibility of taking care of you.

Sincerely, Chef Drew Ihrig