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Hors D' Oeuvre

Course One

(choose 2 or 3)

-Chef Brian Charcuterie Board

-Pan Seared Sea Scallops Wrapped in Canadian Bacon w/ a

Maple Brown Sugar Demi Glaze

-Garlic Long Stem Artichokes Over Parsley Crostini

-Garlic Compound Butter Covered Roasted

Red Pepper Bruschetta on a Baked Crostini


-Citrus Lime Shrimp Ceviche w/ Tostones

 -Creamy Spinach Artichoke Flatbread

-Authentic Mexican Guacamole

-Shrimp Cocktail w/ Jumbo Lump Crab Meat

-Prosciutto & Figs w/ Gorgonzola & Toasted Walnuts


 -Seared Ahi Tuna Wonton Towers w/ Cilantro

Lime & Avocado Mousse


-Fried Goat Cheese Balls w/ Tomato Jam

-Lobster Roll Bites (Celery, Japanese Mayonnaise, Onion)

-Five Cheese Macaroni and Cheese Poppers

(Smoked Gouda, Cheddar, Cream, Panko)


Course Two

(choose up to two)

-Strawberry Salad w/ Poppy Seed Drizzle

-Cashew-Pear Tossed Salad

-Tangy Berry Tossed Salad

-Roasted Beet Salad w/ Pear and Walnuts

-Heirloom Tomato w/ Feta & Weezy's Champagne Vinaigrette

-Iceberg Wedge w/ Crumbly Blue & Weezy's Champagne Vinaigrette



Course Three

-Ahi Tuna Filet-Sashimi Grade-Seared Pepper Rub-Wasabi

-Whole King Crab Cluster-Drawn Butter-Split Shell

-Blackened Halibut Filet Topped w/ Mango Salsa

-Twin Maine Lobster Tails Butterflied Stuffed w/ Jumbo Lump

Maryland Blue Crab

-Braised Bone-In Short Rib Truffle Green Peppercorn

-Roasted Chicken Breast w/ Sherry Jus

-Pecan Dusted Sea Bass w/Sweet Cream Butter Béchamel


-Petite Filet Mignon w/ Garlic Herb Butter

-Beef Wellington with Mushroom Duxelles

-Boneless or Bone in Ribeye  & Caramelized Onions

-We can make any steak Oscar style. Steak, Crab, Asparagus, Drizzeled w/ Hollandaise Sauce

-Chateaubriand  White Wine in a Shallot Demi Glaze - Butter -Tarragon-lemon

-Chicken Francaise - Sea Salt - Cracked Pepper - Butter - Lemon - Dry White Wine

-Shrimp Scampi - Garlic Cloves - Lemon - Butter - White Wine - Crushed Red Pepper Over Linguine 

-Filet Mignon & U10 Pink Shrimp w/ a Vegetable Medley and Rice Pilaf

-Pan-Seared Airline Chicken Breast w/ Roasted Butternut Squash Puree and Bok Choy

-Pork Tenderloin over Parsnip Puree with a Maple Orange Balsamic Glaze

-Seared Scallops over a Mediterranean Cous Cous and Kale

-Old Bay & Herb Seared Salmon with Rice Pilaf and Creamed Spinach

-Togarashi Dusted Ribeye with Sweet Potato Casserole and Creamed Spinach

Curry with Yams & Swiss Chard over Jasmine Rice


-Roasted Sweet Potatoes - Bourbon - Torched Marshmallow


-Sautéed Sweet Corn - Cilantro - Chopped Parsley


-Roasted Brussel Sprouts - Garlic Clove - Sea Salt - Cranberry Reduction

-Portobello Mushrooms - Garlic - Parsley - Thyme

-Maryland Blue Crab Cake


-Grilled Asparagus w/ Lemon Mosto

-Loaded Twice Baked Russet Potato - Cheddar - Bistro Butter - Sour Cream-Paprika - Chives


-Yukon Gold Dauphinoise Potatoes - Heavy Cream - Garlic - Bay Leaves - Nutmeg - Gruyere Cheese

-Southwest Style Collard Greens - Smoked Ham Hocks - Red Pepper Sauce -Garlic Cloves - Butter

-Vegetable Medley - Shallots - Chives

-Mushroom Risotto Primavera 



Course Four

Creme Brûlée (most requested)

Homemade Cheesecake w/ Fresh Fruit Compote

Classic Bananas Foster (2nd most requested)

Mini Peanut Butter Cup Cheesecakes

Mascarpone Cream Mousse

Peach, Apple or Banana Tarte Tatin

shrimp cocktail.heic

Bananas Foster

Creme Brulee

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Creme Brûlée

Peach Tarte Tatin

Bananas Foster

 *Please note these are just a sampling of  menu items and my most popular.  I can create a custom menu tailored to your needs.  I am an accomplished Chef, so if you have something else in mind let's talk.


Building the Ahi Tuna Towers on this board.


Pan Seared Sea Scallops Wrapped in Canadian Bacon w/ A

Maple Brown Sugar Demi Glaze


Death By Chocolate Cake


Petite Filet Mignon, Twin Crab Imperial Stuffed Lobster Tails & A Loaded Twice Baked Russet Potato


Petite Filet Mignon w/ Red Wine Espagnole & Roasted Brussel Sprouts w/ Cranberry Reduction


A romantic evening.

Petite Filet Mignon w/ Red Wine Espagnole & Roasted Brussel Sprouts w/ Cranberry Reduction. Grilled Pineapple and Onion Garnish.


Petite Filet, Crab Claws, Yukon Gold Dauphinoise Potatoes
& Grilled Asparagus w/ Lemon Mosto


Lobster Roll Bites, Bacon Wrapped Scallops & 5 Cheese Macaroni N' Cheese Balls. Always a personalized menu for every guest of honor or occasion as a  memento. 

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