Personal Chef Joey

Fresh sushi grade ahi tuna with chili medley, cucumber, scallion, sesame seed, & ginger soy dressing. add $4 per person

Lightly fried risotto balls stuffed with seasonal ingredients (peas-spring, charred corn-summer, pumpkin-fall, butternut squash-winter) or ragù.

Bacon wrapped dates stuffed with pecorino romano

Roman juniper berry marinated chicken pan fried & topped with prosciutto or bresaola

Alto Adige Speck stuffed with walnuts, fig, camembert, & gorgonzola

Vine ripened cherry tomatoes with fresh basil, olive oil, & balsamic glaze

Grass fed beef, raw roquefort, caramelized onion, avocado, applewood smoked bacon, & my signature burger sauce on handmade brioche. add $3 per person

12 hour caramelized onions wrapped up in puff pastry with creamy gorgonzola cheese

Jumbo Lump Crab meat tossed in a house made creole mayonnaise then pan fried & topped with spicy mash & peperonata. add $4 per person

Duck Confit with orange glaze in a pappadum

Choose Five Hors d'Oeuvres & Two Desserts

Choose from, lamb, chicken, or beef, skewers served with a tzatziki sauce.

Herbed lamb topped with roasted harissa hummus, creamy goat cheese, spring of mint in flat bread. add $4 per person

Butter sautéed lobster stuffed into brioche with handmade lemon mayonnaise. add $4 per person

Colossal 3 oz shrimp marinated in mediterranean flavors, char grilled, & served with a lemon basil aioli. add $5 per person

Prosciutto, melon, buffalo mozzarella, & basil

Chive crepes stuffed with smoked salmon, cucumber, carrot, & herbed cream cheese

Seared polenta topped with broccolini, toasted pine nuts, & dried blueberries with balsamic glaze

Slow cooked short ribs with carrots, leeks, celery, & burgundy wine wrapped up in a pastry & deep fried on a stick.