Passed Appetizers
Appetizers are either finger food, served with a bamboo knot pick, served in a small or large stemless martini glass, served in a small or large ramekin, or served on a small square plate.
European Butter Rolls with Sliced SRF Wagyu Beef Tenderloin (medium rare) with a Dijon & Horseradish Sauce ($14, minimum of 24)
Crab Cake with Spicy Remoulade ($8, minimum of 10)
Bacon Wrapped Date with Goat Cheese and Pecans ($4, minimum of 24)
Herbed Mushroom Tart, VG ($4, minimum of 24)
Colossal Cocktail Shrimp (two 8-12/lb size) with Spicy Cocktail Sauce ($6, minimum of 24)
Caprese Salad Skewers with Balsamic Glaze, V ($4, minimum of 24)
Classic Artichoke and Spinach Dip on Toasted Brioche (VE, $4, minimum of 24)
Lobster Mac & Cheese in individual large ramekin ($14, minimum of 24)
Cacio e Pepe Cavatelli & Parmesan in individual small ramekin, V ($6, minimum of 24)
Creamy Mac & Cheese in individual small ramekin, V ($4, minimum of 24)
Grilled Brie with Jalapeno Jelly Sandwich Bite, V ($4, minimum of 24)
Grilled Chicken Satay (one skewer) with Peanut Sauce ($4, minimum of 24)
Hummus Crostini, V ($4, minimum of 24)
Deviled Half Egg, V ($4, minimum of 24)
Deviled Eggs with Petrossian Ossetra Caviar ($12, minimum 24)
Cannelloni Bean Dip with Pan-fried Mint on Radicchio, VG ($4, minimum of 24)
Cantaloupe & Prosciutto Bite ($4, minimum of 24)
Mini Lobster Brioche Roll ($18, minimum of 24)
Ora King Salmon Crudo ($8, minimum of 24)
Oyster Rockefeller ($6, minimum of 12)
Pan-fried Lamb Chop ($8, minimum of 12)
Polenta with Chorizo ($4, minimum of 24)
Sauteed Quail Knot with Honey Sriracha Sauce ($4, minimum of 16)
Pan Seared U10 Sea Scallop ($6, minimum of 60)
Pan Seared U10 Sea Scallop with Lobster Sauce ($6, 60 minumum)
Pan Seared U10 Sea Scallop with Crumbled Bacon ($6, minimum of 60)
Bacon-wrapped Shrimp (one tail on 8-12 count/lb size) with Sriracha Mayo ($6, minimum of 20)
Shrimp (one tail off 8-12 count/lb size) Remoulade on Endive ($6, minimum of 20)
Shrimp Ceviche ($8, minimum of 24)
Smoked Salmon Cucumber Roll ($4, minimum of 24)
Smoked Salmon Puff Pastry Bite ($4, minimum of 24)
Spicy Mini Chicken Empanada with Chimichurri Sauce ($4, minimum of 24)
Ossetra Caviar on one Blinis with Creme Fraiche ($12, minimum of 24)
Mini Spinach & Cheese Empanada with Chimichurri Sauce, V ($4, minimum of 24)
Tuna Poke (ahi tuna grade 1+ or better) on Cucumber ($6, minimum of 24)
White Anchovy Pintxo on Baguette with Tomato Puree ($4, minimum of 24)
Pepper Crusted Ahi Tuna Loin with Wasabi Mayo ($6, minimum of 24)
Asian Calamari Salad with New Potatoes and Asparagus ($6, minimum of 24)
Foie Gras Mousse with Black Truffle and Port Gelée on Toasted Brioche ($4, minimum of 24)
Smoked Salmon with Crème Fraîche on Pumpernickel Bite ($4, minimum of 24)
Tempura Black Tiger Shrimp (one) with Mango Mayonnaise ($8, minimum of 24)
Stuffed Mushroom - Vegan and Gluten Free ($4, minimum of 24)
Lobster Pot Pie with Phyllo Pastry ($40 large, $30 small)
Cheese & Charcuterie
$10 per person with a $300 minimum
Each RL Cheese & Charcuterie board includes a serving board or large silver tray, serving utensils, 6” plates, small forks, paper cocktail napkins.
RL Cheese & Charcuterie boards have a sampling of the items shown below.
Delice de Bourgogne
Montboissié Morbier
Cabra al Vino
Manchego D.O.P.
Humboldt Fog
Feta
Chèvre with Fresh Herbs
Buffalo Mozzarella D.O.P.
Bresaola
Capicola
Duck Confit - deboned
Saucisson Canard (duck salami)
Chianti Salami
Toscano Salami
Smoked Salmon
Smoked Trout
New Zealand Green Lip Mussels on the half shell
Pâté De Campagne
Pheasant Terrine with Figs & Pistachios
Foie Gras Mousse with Black Truffle
Pitted Kalamata Olives
Cornichons
Roasted Red Peppers
Blue Cheese Stuffed Olives
Dijon Grain Mustard
Fig Preserves
Walnut Halves & Pieces
Pistachio Nuts
Dried Tart Cherries
Raw Honeycomb
Chicken Entrées
Chicken Alfredo
Chicken Bourgignon
Chicken Cordon Bleu
Chicken Florentine
Chicken Francese
Chicken in Mustard Sauce
Chicken Marsala
Chicken Mole
Chicken Parmesan
Chicken Piccata with Linguine
Chicken Puttanesca with Kale and Olives
Chicken Quenelles
Chicken Satay with Peanut Sauce
Chicken Stuffed with Broccoli and Cheese
Chicken with Mushroom Cream Sauce
Chicken with Mushroom Gravy
Chicken with Sundried Tomato Cream Sauce
Chicken with Vegetables
Berbere Chicken with Lentils
Coq au Vin
Creamy Parmesan Chicken with Mushrooms
French Braised Chicken and Lentils
French Chicken Casserole
Garlic Mushroom Chicken
Grilled Breast of Chicken
Honey Mustard Chicken
Indian Chicken Curry
Korean Braised Chicken
North Indian Chicken Curry
Chicken with Pesto Orecchiette
Chicken Piccata with Rice
Tuscan Chicken
Chicken au Poivre
Beef & Veal Entrées
Beef Tenderloin (Prime, Certified Angus, or SRF Wagyu) served with Béarnaise Sauce and Demi-Glace Sauce
Braised Boneless Beef Short Ribs (Prime, Certified Angus, or SRF Wagyu)
Osso Buco (SRF Wagyu veal shank or Royal Dutch milk-fed, untethered, unshackled veal shank from the Netherlands)
Beef Bourguignon
Orecchiette Bolognese
Argentine Chimichurri Steak Asado
Blanquette de Veau (French veal stew)
Beef Marrow with Chimichurri
Short Rib Bourguignon
Steak au Poivre (Prime, Certified Angus, or SRF Wagyu beef tenderloin)
Korean Beef Bulgogi (Prime, Certified Angus, or SRF Wagyu beef tenderloin)
Veal Saltimbocca alla Romana
Salisbury Steak
Hamburger with Fried Egg and Avocado
Veal schnitzel with Grana Padano sauce
Veal Piccata
Seafood Entrées
Crab, Seabass, Swordfish, Halibut, Lobster, Trout, Redfish, Salmon, Tuna, Scallops, Shrimp, Sole, Mussels
Crab Louis
Maryland Style Crab Cakes (two)
Curry Seabass with Basmati Rice
Sea Bass
Fish Quenelles with Lobster Sauce
Grilled Swordfish Salmoriglio
Halibut with Zucchini Noodles
Broiled Lobster Tail
Lobster Thermidor
Lobster Chowder
Lobster Mac & Cheese
Lobster Salad
Rainbow Trout
Panko Crusted Red Fish
Grilled Salmon with Grilled Vegetables
Ora King Salmon
Scallops with Zucchini Noodles
Scallops with Lobster Sauce
Seared Ahi Tuna
Shrimp and Grits
Shrimp on Polenta
Shrimp Scampi with Linguine
Sole with Lemon Butter Sauce
Sole with Crab
Tortellini in Lobster Sauce
Mussels with Spaghetti
Halibut over Creamy White Beans with Spinach and Parsley-pecan Pesto
Pork Entrées
Grilled Double Cut Pork Chop
Double Cut Pork Chop with Mustard
Pork Tenderloin Stuffed with Spinach, Pesto, and Feta
Fettuccine Carbonara
Spaghetti Carbonara
Wild Boar with Pappardelle
Marinated and Seared pork Tenderloin served with a Dijon Cream Sauce and a Raspberry Chipotle Sauce
Pork Chop au Poivre
Duck, Quail, & Rabbit Entrées
Breast of Duck
Duck Cassoulet with Duck Confit, Duck Sausage, and White Beans
Duck Confit
Seared Foie Gras
Peking Duck
Rabbit Cacciatore
Rabbit in Mustard Sauce
Soups & Salads
Butternut Squash Soup
Roasted Zucchini Soup
Caprese Salad
Caesar Salad
Israeli Couscous Salad
Cucumber Salad
Endive, Apple, Candied Walnut & Roquefort Salad
Grilled Romaine Salad with Herbed White Beans
Jicama Salad with Mango, Cucumber, Avocado, Lime and Aleppo
Shaved Radish Salad with Watercress and Pecorino
Wedge Salad
Bibb and Pear Salad
Bibb Salad with Dried Cranberries, Walnuts, & Blue Cheese
Vegetable Side Dishes
Asparagus with Shaved Parmesan
Brussles Sprouts
Grilled Corn off the Cob
Maple Braised Carrots
Mashed Potatoes
Roasted Okra
Orzo with Parmesan and Peas
Green Beans with Sichuan Peppercorns
Sauteed Bok Choy
Sautéed Brussels Sprouts with Toasted Pine Nuts
Sauteed Haricot Vert
Sauteed Mushrooms
Tortellini alla Panna
Vegetarian Succotash
Whipped Potatoes
Roasted New Potatoes
Haricot Verts Almondine
Hasselback-style Herbed Sweet Potatoes
Honey Balsamic Roasted Beets, Parsnips, Carrots, & Red Onions
Roasted Brussel Sprouts and Cremini Mushrooms with Gremolata
Vegetarian & Vegan Entrées
Stuffed Acorn Squash GF, VG (acorn squash, basmati rice, white mushrooms, chickpeas, balsamic vinegar, olive oil, pecans, fresh parsley, fresh thyme, ground cinnamon, cayenne pepper)
Portobello Mushroom with Tofu Leek Stuffing GF, VG (portobello mushroom caps, avocado oil spray, plant milk butter, leeks, garlic, extra firm tofu, gluten-free Italian seasoned breadcrumbs, fresh thyme, fresh rosemary, dried parsley, ground flaxseed)
Succotash GF, VG (olive oil, corn, salt, red onion, poblano pepper, red bell pepper, jalapeño, garlic, lima beans, black pepper, cayenne, fresh basil, green onion)
Grilled Cauliflower Steak GF, VG (cauliflower, olive oil, lemon juice, garlic, smoked paprika, brown sugar, chili powder, cilantro)
Grilled Jerk Tofu Steaks with Pineapple & Coconut Salsa GF, VG (tofu, garlic, cayenne, agave syrup, onion powder, thyme, salt, paprika, allspice, black pepper, red pepper flakes, nutmeg, cinnamon, canola oil, pineapple, red pepper, red onion, coconut, cilantro, jalapeno, lime juice, garlic)
Pasta Shells stuffed with Ricotta, Cremini Mushrooms and Spinach in Mariana Sauce (V)
Roasted Vegetable Lasagna (V)
Desserts
Bread Pudding
Vaholarna Chocolate Mousse
Coconut Flour Chocolate Brownies
Crème Brûlée
Mango Sorbet
Mango with Yogurt and Praline
Panna Cotta
Poires Belle Helene
Sticky Toffee Pudding