COCKTAIL PARTY APPETIZERS
- Cajun BBQ Butter Shrimp Skewers
- Shrimp Scampi Skewers
- Old Bay Blue Lump Crab Cakes with Green Goddess Aioli
- Black Bean and Pepper Jack Cheese Cakes with Roasted Red Pepper Aioli
- Fried Chicken and Jalapeno Cornbread Waffle Bites with Spicy Maple Syrup
- Italian Garlic Chicken and Sweet Hot Cherry Pepper Skewer (one bite)
- Grilled Harissa & Honey Glazed Chicken Skewers
- Chinese Black Pepper Sauce Glazed Grilled Beef or Chicken Skewers
- Grilled Chimichurri Flank Steak or Chicken Skewers
- Grilled Filet Mignon Cabernet Mushroom Skewers
- Bacon Wrapped Spicy Bourbon BBQ Chicken Bites
- Gorgonzola and Pecan Stuffed Bacon Wrapped Dates
- Artichoke and Piquillo Pepper Cheese Fondue with Assorted Soft Breadsticks
- Buffalo Chicken Dip with Carrot Sticks, Celery Sticks and Tortilla Chips
- Pigs in a Blanket with Appropriate Condiments
- Beef Picadillo Empanadas with Salsa Verde Cruda and Smoked Paprika Aioli Dipping Sauces
- Green and Red Chile Chicken Empanadas with Chimichurri Crema Dipping Sauce
- Ginger Lemongrass Cocktail Meatballs in Spicy Pineapple Chile Sauce
- Blackberry Pinot Noir Cocktail Meatballs
- Cilantro and Roasted Garlic Cocktail Meatballs in Smoked Jalapeno Zinfandel Sauce
- Bacon Studded Bourbon BBQ Cocktail Meatballs
- Chimichurri Shrimp Cocktail with Avocado Pico de Gallo and Blue Corn Tortilla Chip
- Shaved Filet Mignon on Garlic Crostini with Roasted Tomato and Horseradish Cream
- Shaved Roast Beef on Brioche Toast with Gorgonzola Cream and Roasted Red Pepper
- Wild Mushroom Ragout and Brie with Cabernet Demi-Glace and Chives on Brioche
- Ahi Tuna Poke Style on Won Ton Crisps with Cilantro Sesame Slaw and Wasabi Aioli
- Creamy Crab Artichoke Dip with Assorted Crackers
- Lemon Tarragon Crab Salad Profiteroles
- Asian Sesame Soba Noodle Veggie Salad (in mini Chinese takeout containers, with mini forks)
- Pistachio Crusted Goat Cheese Bon Bon and Grape Skewers
- Greek Chicken, Feta, Kalamata Olive and Tomato Skewers
- 3 Cheese Tortellini Antipasto Skewers
- Caesar Salad Wonton Cups
- Caprese Salad on Edible Black Pepper Parmesan Spoon
- Smoked Salmon Mousse Cucumber Canapes
- Cold Black Forest Ham and Havarti Cheese Silver Dollar Sliders with Whole Grain Mustard and Cranberry Mayo
- BLT Stuffed Cherry Tomatoes
- Foie Gras with Caramelized Pears and Port Caramel on Toasted Brioche
- Prosciutto and Creamy Gorgonzola Puff Pastry Pinwheels with Port Caramel Drizzle
- Bacon and Chive Deviled Eggs
- Wasabi Deviled Eggs with Sriracha Drizzle
- Peach Schnapps Pecan Cobbler with Cinnamon Whipped Cream
- Belgian Chocolate and Kahlua Crème Brûlée
- Lemon Curd and Limoncello Cream Pound Cake Martini
- Bananas Foster Cheesecake with Myer’s Rum Caramel Banana Sauce
- Boozy Tiramisu Laced with Chocolate Ganache
- Chocolate Tres Leches Cake
- Pistachio Baklava with Belgian Chocolate Drizzle
- Pure Mascarpone Cannoli Dipped in Chocolate Chips and Pistachios
- Gourmet Themed Cookies
- New Orleans Style Bread Pudding
Premium Taco Bar Menu
- Individual Chimichurri Shrimp Cocktail
- Fresh Guacamole
- Salsa Verde
- Pico de Gallo
- Warm Artichoke and Jalapeno Dip
- Tortilla Chips
- Carnitas Carne Asada Mojo
- Smoked Jalapeno Honey Glazed Smoked Wild Salmon
- Cilantro Pesto Rice
- Mexican Street Corn
- Grilled Veggies
- Refried Beans topped with Mexican Cheese and Chile Colorado Sauce
- Crispy Corn Taco Shells and Flour Tortillas
- Appropriate Condiments
- Reposado Cadillac Margarita Key Lime Pie Bars
A collection of client favorites designed for a gourmet dinner to remember.
- Strawberry Basil Sea Scallops
Pan-seared sea scallops, topped with fresh, homemade strawberry basil puree.
- Pistachio & Goat Cheese Salad
Fresh greens with seasonal berries, red onion, red wine vinaigrette and pistachio-crusted goat cheese.
- Beef Tenderloin
With a cherry reduction. Paired with Proscuitto-wrapped asparagus and roasted baby red potatoes.
- Vanilla Crème Brûlée
Topped with fresh fruit.
A fresh, modern spin on comfort food, combining rich flavors with lighter selections.
- Stuffed Mushrooms
Mini Portobello mushrooms stuffed with garlic, feta, artichoke hearts and spinach. Topped with Prosciutto.
- Cucumber Roulade
Fresh greens wrapped in a sliced cucumber with tomato, onion and Boursin cheese balls. Served with vinaigrette.
With pesto crema. Paired with bacon Brussels sprouts and wild rice.
- Warm Bread Pudding
With vanilla ice cream and caramel.
The quintessential American steakhouse meal, chef style.
- Crab Cakes
Southeastern style jumbo lump crab cakes served with lemon dill aioli.
- Wedge Salad
Fresh iceberg wedge with cherry tomato, red onion, applewood smoked bacon, blue cheese dressing, candied pecans and a balsamic reduction.
- Grilled Filet & Lobster Tail
Served with a loaded baked potato and garlic-peppered broccoli.
- Brownie Sundae
Fresh-baked brownie served with vanilla ice cream, warm fudge and whipped cream.
Contemporary and gourmet client favorites for a formal affair.
- Brie Bruschetta
Baked brie with prosciutto and dates, atop crostini.
- Beet Salad
Beets with arugula, English cucumber, red onion, pistachio crusted goat cheese. Served with citrus vinaigrette.
- Cherry Lamb
Rack of lamb served with a cherry balsamic reduction, asparagus and wild rice.
- Banana Crème Brûlée
Topped with fresh fruit.
Taste of the Southwest
A sampling of flavors from the American Southwest.
- Pomegranate Guacamole
Classic guacamole with a pomegranate twist, served with tortilla chips.
- Halibut Ceviche
With avocado salad.
- Short Rib Taco
- Spicy Shrimp Taco
Chile-braised short ribs placed atop a corn tortilla with avocado dressing, pickled onion and cotija cheese.
Marinated shrimp served on a corn tortilla with mango salsa and cotija cheese.
Served with cilantro rice and elote.
- Churro Bites
Drizzled with chocolate sauce and topped with fresh strawberries.
Small Plates & Pairings
A taste of flavors through various small plate dishes and wine pairings, designed for a gourmet evening to remember.
- Fried Brussels Sprouts
- Blanchet Pouilly Fume Sauvignon Blanc
With bacon and parmesan. Served with garlic aoili.
- Peach Tarragon Sea Scallops
- Horton Tower Series Viognier
Pan-seared sea scallops with fresh, homemade peach tarragon puree.
- Seared Ahi
- Armani Schiava Rose Vallagarina
Served on a bed of baby romaine with rice noodles and garlic ponzu sauce, topped with scallions and crispy wontons.
- Tenderloin Medallion
- Crossfork Creek Merlot Yakima
A mini beef tenderloin medallion served atop smoked gouda mashed potatoes with roasted zucchini and squash.
- Raspberry Molten Lava Cake
- Fonseca 20 Year Tawny Porto
With raspberry coulis and vanilla ice cream.
- Pomegranate Salad
Spinach and kale blend with pomegranate seeds, red onion, feta cheese and almonds. Served with apple vinaigrette.
- Butternut Squash Bisque
Topped with avocado crema and green onion.
- Rack of Lamb
Served with sweet potato puree and asparagus.
- Pumpkin Crème Brûlée
Topped with homemade whipped cream.
- Charcuterie Board
Assorted meats, cheeses, jams and crackers.
- Parmesan Crab Cake Bites
Fresh crab cake, seasoned and mixed with freshly grated Parmesan, baked and served with garlic aioli.
- Fig Bruschetta
Prosciutto, figs and mascarpone atop crostini.
- Strawberry Bruschetta
Strawberries with basil, balsamic and goat cheese atop crostini.
- Tenderloin Sliders
Beef tenderloin topped with goat cheese, spinach, julienne-roasted red peppers and horseradish sauce. Served on toasted ciabatta.
- Tortellini & Meatball
Homemade meatball, paired with three-cheese tortellini, served with fresh basil tomato sauce.
- Smoked Salmon Roll-up
Atlantic salmon wrapped in Boursin Cheese and topped with masago, served on a cracker.
- Sweet & Spicy Chicken Bacon Bites
Sriracha-marinated chicken, wrapped in bacon, topped with brown sugar and baked.
- Bacon & Blue Flatbread
Mini flatbread pizzas with Applewood smoked bacon, blue cheese and fresh basil.
OFFICE LUNCH and CORPORATE EVENT CATERING
Services ranging from "drop and go" to full service buffets. 25 person minimum.
No Frills Drop and Go - Drop off in disposable aluminum pans.
Drop Off and Set Up – Set up in disposable aluminum pans with wire racks and sterno.
Full Service – Complete set up with linens, metal chafers and sterno. Buffet attendant through entire lunch service with cleanup.
For upcoming business and office re-openings will we be offering heat & eat and cold box lunches.
Call Chef Ken for menus and details. 702 323-4597
Corporate Catering with a Personal Chef Touch!
Offering fresh, healthy hot and cold lunch buffets ranging from drop off to full service with attendants. Corporate lunch catering, every day office catering, pharmaceutical luncheons, business meetings, special events.
Call or email us to schedule a complimentary tasting or sample drop off today!
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