Sample Menu

cuisineUnder the Tuscan Sun

  • Appetizer: Homemade Fresh Raviolimpi
  • First Course: Panzanelle Salad – Fresh vegetables cut to perfection topped with citrus vinaigrette and homemade croutons
  • Main Course: Panko crusted chicken Parmesan with twice baked Gorgonzola potato
  • Dessert: Chocolate Almond Biscotti with fresh macerated strawberries

Life of the Paella Party

  • Appetizer: Spanish Tapas – Patatas Bravas (Yukon gold potatoes with smokey sauce) & Tortilla Espanola (Spanish Omlet)
  • First Course: Mixed Salad with Sherry Vinaigrette
  • Main Course: Paella with Spanish shrimp, pork, chicken and seasonal vegetables
  • Dessert: Raspberry Almond Torte

THAI one on

  • Appetizer: Thai vegetable spring roll and grilled pork satay
  • First Course: Green papaya salad
  • Main Course: Lemongrass chicken with vegetable
  • Dessert: Orange Chiffon cake

Taste of the Yucatan

  • Appetizer: Panuchos with shredded chicken with Habanero Salsa
  • First Course: Sopa de Lima – Citrus flavored soup served over tortillas
  • Main Course: Cochinita Pibil – Marinated and slow cooked pork in Achiote seasoning *can substitute for chicken option available.
  • Dessert: Guava Cheese Cake

A Tour of India

  • Appetizer: Pakora fritters and Kofta (Grilled Lamb Meatballs)
  • First Course: Spinach and potato samosas with cilantro chutney
  • Main Course: Tikki Masala over basmati rice with Saag Paneer
  • Dessert: Chai Tea Cake with Mango Lassi shooters

Vegetarian on the Verge

  • Appetizer: Ratatouille Tart with Gruyere cheese topping
  • First Course: Quinoa Salad with fresh cucumbers and basil dressed with a lime vinaigrette
  • Main Course: Roasted Butternut Squash Ravioli with Pesto Cream Sauce
  • Dessert: Apple Rose Puff Pastry filled with Almond Cream

The French Bistro

  • Appetizer: Baked Brie en Croûte with apple compote
  • First Course: Mesclun salad with lemon vinaigrette and asparagus
  • Main Course: Poulet aux Quarante Gousses d’Ail (Chicken with 40 cloves of garlic)
  • Dessert: Chocolate Mousse and Palmiers.

South of the Border

  • Appetizer: Roasted Poblano & Red Pepper quesadillas topped with lime cream
  • First Course: Romaine salad with sliced pears and pecan topping and fresh tortilla croutons
  • Main Course: Roast Chicken with a green mole sauce topped with roasted pumpkin seeds
  • Dessert: Dark Chocolate cake with ancho chile ice cream

Passport to the Caribbean

  • Appetizer: Beef & Potato Empanadas with a Chimichurri Sauce
  • First Course: Tomato, Mango & Basil Salad with a Citrus Vinaigrette
  • Main Course: Jerk Chicken
  • Dessert: Key Lime Mousse


  • Appetizer: Moroccan Stuffed Flatbread
  • First Course: Orange and olive salad with pomegranate vinaigrette
  • Main Course: Classic Chicken Tagine over Mediterranean couscous with arugula
  • Dessert: Apples and Almond filled phyllo triangles

Cuba, Ay Caramba

  • Appetizer: Scallop and Shrimp Ceviche Orange, lime, jalapeno and onion + Plantain chips
  • First Course: Avocado and Chayote Salad and cilantro-lime vinaigrette or Black bean & garlic dip with plantain chips
  • Main Course: Grilled Pork medallions with papaya & mango Salsa & Cuban yellow rice
  • Dessert: Tres Leches Cake Soaked butter sponge cake Seasonal fruit and rum cream

Greek Festival

  • Appetizer: Zucchini Fritters – Kolokithokeftedes Summer squash, feta and dill Tzatziki
  • First Course: Greek Salad Heirloom tomatoes, lettuce and cucumber Feta, Kalamata olives and red onion Lemon and olive oil
  • Main Course: Chicken Souvlaki, marinated chicken kebabs Garlic, olive oil and lemon rice pilaf
  • Dessert: Baklava topped with pistachios