Private Events for social and corporate gatherings. Onsite and Offsite Private Chef and Catering Services

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If your idea of a celebration revolves around good Food, Wine, ambiance, and company then you have come to the right place. Corporate clients, wedding couples, and everyone in between come to us for a truly extraordinary culinary experience to complement their intimate event. We offer multi coursed dinners and social gatherings for small groups celebrating success, love or friendship for an evening or afternoon. People search us out for their most special intimate events because they want an extraordinary culinary experience that will bring everyone together in a way that a much larger event can’t.

 

We enjoy working closely with our clients, providing outstanding customer service, competitive pricing, and delicious specially curated seasonal menus ensuring that your event is smooth, flawless and exceeds expectations. Our Private Chef and Catering experiences are backed by years in love with the industry, guaranteeing unmatched quality of food and service and a reliable team of professionals by your side.

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Events we love to cater

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Holiday Parties

Milestone Birthday Parties

Client Appreciation Events

Rehearsal Dinners

Wedding Receptions

Fundraising Events

Coursed Dinner Parties

Wine Release Events

Garden Parties

Afternoon Tea Party

Corporate Team Building

Memorial Services

 

To allow our chefs to curate the most inspired and seasonal dishes the Menu below is a Sample of some of the items we have created for previous events. We customize every menu just for your event and seasonal availability which allows our Chef’s creativity and spontaneity while browsing the local small specialty markets and farmstands in the area to shine. We take great pride in our local, sustainable farm to fork ideals and only bring the best our farmers and artisans have to offer to your table and event.

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Hors d’oeuvres

(Passed or Stationary)

Chili Spiced Seared Scallops with an Avocado Crema

 

Tuna Tartare with Sriracha Avocado Mouse in Wonton Cup with Soy Ginger Drizzle

 

Peruvian Red Snapper Ceviche with Fried Plantain Chip

 

Grilled Shrimp Cocktail with Smoked Tomatillo Sauce

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Corn and Crab Salsa on Fried Green Tomato 

 

Crabcake Poppers with a Spicy Lemon Aioli

 

Filet Mignon Bites with Whipped Blue Cheese and Red Wine Glaze

 

Pistachio and Herb Crusted Lamb Lolli Chops

 

Maple Ginger Glaze Crispy Pork Belly

 

Carpaccio di Manzo Lemon Truffle Mustard

 

Chilled Dill Pernod Crab Salad in Toasted Croustades

 

Smoked Duck Confit with Blackberry Balsamic BBQ on Grilled Crostini

 

Mushroom Walnut Pate’(Faux Gras) with Garlic Butter Toast Points

 

 

Artisan Grazing Boards

 

Local and French Style Cheeseboard with Homemade Jams and Spread, Seasonal Fruits, Spiced Nuts, Artisan Crackers and Grilled Crostini

 

Mediterranean Crudité Grilled Seasonal Vegetables with Dips such as Green Goddess, Roasted Beet Yogurt, Muhamarra, Seasonal Hummus

 

Old World Charcutiere with a selection of Smoked and Cured Meats, Cheeses, Olives, Pickled Vegetables, Dried Fruits, Nuts, Homemade Spread, artisan crackers and grilled Crostini

 

First Course

 

Ferrano Salad Mixed Baby Greens, Cherry Tomatoes, Dried Cherries, Toasted Sunflower Shaved Rainbow Carrots, Parmigiano Reggiano and Aged Balsamic Vinaigrette

 

Strawberry and Roasted Beet Salad with Goat Cheese Croquettes, Candied Pecans and Pickled red Onion with Champagne Citrus Vinaigrette

 

Charred Blood Orange and Burrata Salad with Toasted Pistachios and Pinot Grigio Vinaigrette

 

Shrimp and Champagne Bisque with Gruyere Cheese

 

Sweet Corn and Crab Chowder with Crispy Lardons and Basil Oil

 

Garden Gazpacho with Cilantro Crema

 

Creamy Mushroom Bisque with Crispy Wild Mushrooms and Brie

 

Second Course

 

Apricot and Ginger Glazed Salmon with Carolina Gold Rice Pilaf and Brown Butter Sauteed Green Beans

Panko and Herb Crusted Halibut with Parmesan Risotto and Grilled Asparagus’

 

Pan Seared Scallops with Lemon Caper Beurre Blanc Creamed Corn Polenta and Fennel Slaw

 

Crispy Seared Duck Breast with Cherry Cognac Jus  Wild Rice and Sweet Potato Pilaf with Pecans and Roasted Brussel Sprouts

 

Cast Iron Filet Mignon with a Blue Cheese Horseradish Sauce Robuchon Style Mashed Potatoes and Poached Green Beans

 

Grilled Lamb Chops with Mint Chimichurri , Sundried Tomato Risotto

Roasted Broccolini

 

Cidar Glazed Bone in Dbl Thick Pork Loin Chop Apple Onion Chutney and Maple Bourbon Whipped Butternut Squash and Broccolini

 

Grilled Jerk Marinated Tofu and Plantains with Mango-Pineapple Salsa and Red Beans and Rice

 

Dessert Course

 

Limoncello and Blueberry Cheesecake with Walnut Crust

 

Bruleed White Chocolate Cheesecake

 

Flourless Belgium Chocolate and Bourbon Torte

 

Mexican Chocolate Tart with Espresso Whipped Cream

 

Bailey’s Irish Cream Panna Cotta

Mixed Berry Clafoutis with Lavender Whip Cream