Sample Menu Suggestions

Garden Party

Tropical Chicken Skewers with Thai Peanut Sauce

Calypso Pork Tenderloin Slider with Caramelized Onions

Mango Crab Stack

Golden Gazpacho with Melon & Lime

Cheese, Salami & Cornichons Mini Skewers

Deviled Egg Platter

Passion Fruit Pana Cotta

Mini Chocolate Mousse

Fancy Cocktail Party

Carpaccio Roll with Parmesan & Arugula

Grilled Pork Tenderloin Skewers with Gingered Barbecue Sauce

Chicken, Sage and Lemon Skewers

Brie & Crab Vol-Au-Vents

Mini Basil Parmesan Cheesecake with Tomato Jam

Indiana Cheese Board

Mini Crème Brulee

Chocolate & Espresso Pots

The Classics

Angus Beef Sliders with Bacon Jam

Blue Cheese stuffed Chicken Buffalo Meatballs

Pulled Pork in Cornbread Cups

Crab Cakes with Tarragon & Mustard Sauce

Spinach & Artichoke Cups

Mini Cheese Cakes with Assorted Toppings

S’mores Smorgasboard

Grazing Boards

Veg Out Platter – Traditional crudites with Lemon-Herb White Bean Dip

Charcuterie Board

Pickle Platter – Bread & Butter pickled vegetables, pickled Beets, Jalapenos, Asparagus and assorted Cheeses

Mediterranean Platter – Hummus, Olives, stuffed Peppadew Peppers, Pita Chips, Mixed Nuts and Grapes

Plated Dinner Suggestions

Sample Menu 1

Vinters Salad with Red Grapes, Candied Pecans, Blue Cheese Crumbles and Blackberry Balsamic Vinaigrette

Steak au Poivre

Suggested Vegetarian Entrée – Polenta Puttanesca

Roasted Garlic Mashed Potato Rosti

French Green Bean Bundles with Almonds

Port Poached Pear with Caramel Sauce

Sample Menu 2

Baby Spinach Salad with Roquefort and Toasted Walnuts with Champagne Vinaigrette

Roasted Airline Chicken Breast with Vermouth Tarragon Sauce

Suggested Vegetarian Entrée – Pasta Primavera with Pest Cream

Roasted Tuscan-Style Potatoes

Oven Roasted Brussels Sprouts with Mustard and Shallots

Orange Bourbon Pound Cake with Bourbon Whipped Cream and Pralines

Sample Menu 3

Traditional Mixed Greens Salad with Lemon Basil Vinaigrette

Chilled Corn Chowder with Lump Crab and Avocado Salad

Stuffed Pork Tenderloin with Apple-Riesling Sauce

Suggested Vegetarian Entrée – Portobello Cap stuffed with Corn and Roasted Tomatoes

Gruyere & Thyme Potatoes Au Gratin

Sauteed Broccolini with Garlic

Seasonal Crème Brulee


Jennifer Platte, Owner