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Thai Salad Rolls

Appetizer Menu

**Crostini *(Use of an onsite oven will be required)*

– Artichoke, roasted red pepper, mild Ortega chilies, and three cheeses

– Ham, scallions, Swiss cheese, cream cheese, Dijon

– Fig jam, bacon, and brie

– Fig jam, brie, prosciutto, and fresh sliced apple 

– Seared filet, caramelized onions, and a gorgonzola goat cheese spread 

**Crostini *(Onsite Oven not required*)

– Seared Ahi tuna with olive tapenade

– Traditional caprese with tomato and fresh mozzarella. Garnished with basil ribbons and balsamic drizzle 

– Shredded duck confit mixed with scallions and a light hoisin sauce

**Skewers

Chicken

– Macadamia nut crusted with a blackberry chipotle sauce

– Parmesan crusted with a marinara dipping sauce

– Chipotle seasoned with an avocado cream sauce *gf 

– Traditional Mexican mole *gf 

– Jamaican jerk spiced with a buttermilk sauce *gf

– Mojito marinated with rum, mint, and brown sugar *gf 

– Satay style in a spicy peanut sauce

– Teriyaki style with pineapple chunks and homemade sauce

– Chicken and waffle bites with Brussels waffles and a spicy maple syrup

Beef

– Carne asada with chimichurri *gf

– Steak and marble potato skewers with Montreal style seasoning, creamed horseradish *gf

– Filet with a bourbon demi glaze sauce *gf

– Indonesian style, marinated in sweet soy and spices, tossed in a hoisin peanut sauce

– Teriyaki style with homemade sauce

Pork

– Tuscan style with garlic, lemon, oregano, and other spices with a balsamic glaze *gf

– Indonesian style, marinated in sweet soy and spices, tossed in a peanut sauce

– Teriyaki style with pineapple chunks in a homemade sauce

– Spicy Cajun with a buttermilk sauce *gf

Seafood

– Shrimp and bay scallops in a white wine garlic butter sauce 

– Sesame sea bass in an Italian bbq sauce *gf

– Salmon with a blood orange Burr Blanc *gf 

– Blackened Swordfish with buttermilk sauce *gf

Vegetarian

– Assorted seasonal fruits *gf *V

– Watermelon cubes with feta, mint, and balsamic glaze 

– Caprese with fresh mozzarella, grape tomatoes, and fresh basil. Balsamic glaze

– Portobello mushrooms with Italian seasonings *gf *V

– Lightly fried tofu in a spicy peanut sauce *gf *V

**Sliders  

– Traditional cheeseburger with American cheese, lettuce, tomato, grilled onions, and secret sauce served on a Hawaiian roll

– Meatball with marinara and provolone

– Cuban with pork tenderloin, sliced ham, Swiss cheese, yellow mustard, and pickle

– Fresh ground pork with pepper jack cheese, pickled onion, and jalapeno jelly

– Fresh ground lamb sliders with goat cheese, butter lettuce, pickled red onion, and mint jelly

– Fried chicken with coleslaw, pickles, and honey mustard served on a homemade mini biscuit 

– Soft shell crab tempura battered and fried with lettuce and red pepper remoulade sauce. Served on a mini butter croissant

– Breaded calamari with lettuce, red onion, and a citrus remoulade sauce

– Sea bass with lettuce, tomato, red onion, and remoulade sauce

– Black bean or Portobello sliders with lettuce, tomato, balsamic marinated red onions, sprouts, and an avocado aioli (or avocado mash for *V)

**Stuffed stuff!

Rolls

– Thai salad rolls with rice noodles, lettuce, carrots, cucumber, basil, and mint. Wrapped in rice paper and served with a spicy peanut sauce *gf *V

– Crab and cream cheese eggrolls with ginger and scallions, served with a sweet Chile dipping sauce

– Philly cheesesteak eggrolls with sirloin steak, onions, hot peppers, mushrooms, and three cheeses

– Southwestern surf and turf eggrolls with shrimp, chorizo, corn, Pico de Gallo, and three cheeses. Served with an avocado salsa.

– Veggie eggrolls with shredded carrots, cabbage, bean sprouts, and Asian spices. Served with hot mustard and sweet Chile sauce *V 

– Bahn Mi eggrolls with hoisin shredded pork, Napa cabbage, pickled daikon and carrots, jalapenos and cilantro. Served with a sriracha aioli 

Wontons

– Chicken pot stickers with Asian veggies and ginger in a soy teriyaki sauce

– Pork pot stickers with Asian veggies and ginger in a soy teriyaki sauce

– Marco polo pot stickers with Portobello mushrooms, gorgonzola, and goat cheese

– Wontons stuffed with shredded duck confit, hoisin, and scallions. Chile plum dipping sauce 

Stuffed mushrooms *(Use of an onsite oven will be required)*

– Italian style with chopped veggies and breadcrumbs, topped with parmesan cheese (can also be made with Italian sausage)

– Mexican style with chorizo, chilies, and three cheeses

– French influenced with escargot, garlic butter, and parmesan cheese

– Red king crab or blue crab with herbed garlic butter, topped with panko 

Mini Tacos/Burritos

– Fried fish tacos (we have the best!) with shredded cabbage, red and white sauce, three cheeses, and Pico de Gallo on a warmed corn tortilla.

– Chipotle chicken tacos *gf

– Grilled/Fried shrimp tacos

– Portobello mushroom tacos *gf

– Carne Asada tacos with avocado salsa, cotija cheese, and Pico de Gallo *gf

–  Ahi poke tacos with a wasabi ponzu drizzle, served in a wonton taco shell

– Tropical carnitas burritos with mango mint salsa, red sauce, and three cheeses in a grilled flour tortilla

**Miscellaneous

Seafood

– Jumbo shrimp wrapped with basil and pancetta *gf

– Tempura jumbo shrimp, served with a spicy cocktail sauce

– Coconut crusted shrimp, served with a mango habanero dipping sauce 

– New Orleans style BBQ shrimp in a peppery butter sauce 

– Jumbo shrimp sautéed with your choice of sweet Chile sauce, garlic butter, or Cajun spice

– Crab cakes served with a citrus tartar sauce

– Tacoshimi. Seared sesame seed crusted ahi tuna sliced thin with a mango mint salsa, served on a lightly fried wonton chip with a wasabi soy garnish (can also be served on endive by request for *gf) 

– Smoked salmon mousse whipped with cream cheese, red onion, and dill served on a crisp English cucumber slice *gf

– Smoked salmon quesadillas with goat cheese and fresh dill

Meats

– Lamb ribletts, marinated in garlic and rosemary, served in a balsamic reduction *gf

– Chicken breast roll ups with pepper jack cheese and jalapeno, wrapped up in bacon! *gf

– Minced Moroccan chicken with raisins, olives, onion, red pepper, oranges, mint, basil, and Moroccan spices served in an endive spear*gf

– Chicken salad with grapes, walnuts, onion and celery served on an endive spear *gf

– Yorkshire pudding canapes with seared beef filet and horseradish cream- topped with chives

– Mini beef and pork meatballs with homemade sesame teriyaki sauce

Vegetarian

– Seasonal veggies tempura battered and lightly fried, served with a zesty cocktail sauce *V

– Parmesan crusted artichoke hearts lightly fried and served with an herbed lemon aioli 

– Goat cheese and fresh roasted beet terrine bites, garnished with walnuts, micro greens, and a roasted garlic balsamic vinaigrette *gf 

– Quesadilla with mango, pasilla peppers, brie, and pepper jack cheese

– Caprese quesadilla with fresh tomatoes, mozzarella, and basil. Garnished with balsamic glaze  

**Platters

– Fresh fruit bowl with seasonal fruits *gf *V

– Veggie platter with honey gorgonzola, red pepper hummus, or traditional buttermilk dip *gf

– Assorted cheese tray with sliced baguette, crackers, dried fruit, and grapes 

– Assorted charcuterie with olives, cornichons, and macrona almonds 

– Balsamic glazed asparagus, wrapped in prosciutto and topped with shaved parmesan *gf

– Caprese platter with sliced fresh mozzarella, tomatoes, and basil leaves. Sprinkled with salt and drizzled with a roasted garlic balsamic vinaigrette *gf

– Tortilla chips with salsa, guacamole, or our signature black bean dip *gf *V

– Fresh fish, bay scallop and jumbo shrimp, or red crab and jumbo shrimp ceviche done traditionally with Pico de Gallo, avocado, cucumber, lime juice, and spices. Served with tortilla chips *gf

– Traditional jumbo shrimp cocktail served with cocktail sauce and garnished with lemon wedges *gf 

*V = vegan

*gf = gluten free

**Even though some of our items are gluten free, they are not prepared in a gluten free kitchen and cross contamination is possible**

Craving something more? We specialize in custom menus! If you have a menu idea or dietary restriction, please let us know and we will do our best to accommodate your tastes! 

*All above items are made from scratch- due to fluctuating food costs, price lists are not available. Please contact us for pricing*

Breakfast/Brunch Menu

*Continental

– Seasonal Fruit Bowl *gf *V 

– Yogurt (Plain or Vanilla) served with granola and fresh berries 

– Butter croissants

– Mini breakfast muffins (choices include: chocolate chip, raspberry lemon zest, blueberry, and orange) 

– Lox (cold smoked salmon) flatbread with red onions, capers, and an herbed cream cheese spread

*Eggs

– Scrambled eggs *gf

– Mexican scrambled eggs with chorizo, bell peppers, onions, and cheese all scrambled together. Can also be made with soyrizo! *gf

– Artichoke, bell pepper, spinach, mushroom and feta cheese frittata, baked casserole style *gf

– Bacon, broccoli, and three cheese strata (Like a frittata with biscuits baked in!) 

– Eggs benedict with ham or Florentine with spinach and tomato, topped with a poached egg and cream cheese hollandaise. Served on a toasted English muffin (*Onsite oven and onsite chef required)

– Made to order or make your own breakfast burritos with choice of breakfast meats and veggies. Rolled in flour tortillas (*Onsite chef required)

– Omelet bar with ham, bacon, sausage, crab, spinach, mushrooms, bell pepper, onion, cheese, salsa Fresca. Other ingredients may be available by request *gf (*Onsite chef required) 

*Breakfast Favorites

– Homemade biscuits with country sausage gravy (*on site oven required)

– Breakfast meats (pit ham, bacon, homemade sausage patties or links) *gf

– Country style breakfast potatoes with onions and bell peppers *gf

– Hash brown patties *gf (Onsite Chef required) 

*The Sweet Side!

– Buttermilk pancakes plain or with seasonal berries (*Onsite chef required)

– French Texas toast soaked in a cinnamon egg custard and pan fried (*Onsite chef required)

– Sweet croissant casserole (breakfast bread pudding!) Served with seasonal fruit compote and fresh whipped cream 

*Salads

– Tropical spinach salad with shredded cabbage, scallions, carrots, mandarin oranges, sliced almonds, sesame seeds, and crispy rice noodles served tossed with a sweet soy vinaigrette 

– Summer spinach salad with strawberries, goat cheese, roasted asparagus, and candied walnuts with a roasted garlic balsamic vinaigrette *gf

– House salad with field greens, sliced apples, strawberries, walnuts, grape tomatoes, and crumbled blue cheese tossed in a blackberry vinaigrette *gf

– Roasted Beet salad with mixed baby greens, arugula, fresh roasted beets, walnuts, goat cheese, and grape fruit segments. Drizzled with a roasted garlic balsamic vinaigrette.  *gf 

– Pear and Bib- Baby bib lettuces, thin sliced pears and red onion, fresh bacon lardons. Tossed with a creamy blue gorgonzola dressing and garnished with candied walnut crumble *gf 

– Fall Apple salad with lots of seasonal sliced apples, mixed greens, watercress, roasted hazelnuts, and Manchego cheese. Tossed in a light lemon vinaigrette.*gf (SEASONAL Aug-Dec) 

– Southwestern Caesar salad with romaine, three cheeses, tomatoes, corn, black beans, avocado, and house made tortilla strips, all tossed in a smoky chipotle Caesar dressing. *gf

– Classic Caesar salad with romaine lettuce, parmesan cheese, and house made croutons all tossed in a creamy Caesar vinaigrette

– Traditional Greek salad with romaine, tomatoes, cucumbers, red onion, feta cheese, and Kalamata olives over iceberg and romaine lettuces with a Greek yogurt dressing *gf

– Watermelon cubes with fresh mint and feta cheese, sprinkled with a balsamic vinaigrette *gf

*Sandwiches/Sliders (served on French and seeded baguette unless otherwise specified) 

– Turkey with brie, cranberry aioli, caramelized onion, lettuce

– Ham and Swiss with pickles, mustard aioli, lettuce, tomato

– Roast beef with pepper jack, Ortega chilies, mustard aioli, lettuce, red onion 

– Italian with salami, prosciutto, ham, provolone, lettuce, red onion, tomato, and Italian dressing

– Eggplant parmesan with marinara and provolone 

– Chicken salad with apples, grapes, and walnuts, served on mini croissants

– Bay shrimp and crab salad sliders, served with crunchy romaine on a Hawaiian roll

*gf = gluten free.

**Even though some of our items are gluten free, they are not prepared in a gluten free kitchen and cross contamination is possible**

Craving something more? We specialize in custom menus! If you have a menu idea or dietary restriction, please let us know and we will do our best to accommodate your tastes! 

*Beverage Services (NOT OFFERED WITH DROP-OFF (FOOD ONLY) SERVICES- Must have on site staff):

*Coffee Station $1 per person ($25 minimum):

*Set up table with black linen

*Coffee Urns 

*Freshly brewed half-caf Coffee 

*Sugars and creamer

*Irish Coffee Mugs or Paper Cups 

*Small waste baskets

*Set up, tear down, clean up 

*Non-Alcoholic Beverage set up $1 per person ($25 minimum):

*Bar set up table with black linen 

*Fruited Water Dispenser

*Cranberry and Orange Juice Dispensers OR Iced Tea and Lemonade Dispensers

*Plastic squat cups

*Cocktail napkins, Ice

*Small waste baskets

*Set up, tear down, clean up 

Lunch/Dinner Menus

*Salads

– Traditional garden salad with romaine, cucumbers, radishes, cherry tomatoes, shredded carrots, and avocado. Served with country ranch or a roasted garlic balsamic vinaigrette *gf (balsamic for *V)

– Tropical spinach salad with shredded cabbage, scallions, carrots, mandarin oranges, sliced almonds, sesame seeds, and crispy rice noodles served tossed with a sweet soy vinaigrette *V

– Summer spinach salad with strawberries, goat cheese, roasted asparagus, and candied walnuts with a roasted garlic balsamic vinaigrette *gf

– House salad with field greens, sliced apples, strawberries, walnuts, grape tomatoes, and manchego cheese tossed in a blackberry vinaigrette *gf

– Roasted Beet salad with mixed baby greens, arugula, fresh roasted beets, walnuts, goat cheese, and grape fruit segments. Drizzled with a roasted garlic balsamic vinaigrette.  *gf 

– Pear and Bib- Baby bib lettuces, thin sliced pears and red onion, fresh bacon lardons. Tossed with a creamy blue gorgonzola dressing and topped with candied walnut crumble *gf 

– Fall Apple salad with lots of seasonal sliced apples, mixed greens, watercress, roasted hazelnuts, and Manchego cheese. Tossed in a light lemon vinaigrette.*gf (SEASONAL Aug-Dec) 

– Southwestern Caesar salad with romaine, three cheeses, tomatoes, corn, black beans, avocado, and house made tortilla strips, all tossed in a smoky chipotle Caesar dressing. *gf

– Classic Caesar salad with romaine lettuce, parmesan cheese, and house made croutons all tossed in a creamy Caesar vinaigrette

– Traditional Greek salad with romaine, tomatoes, cucumbers, red onion, feta cheese, and Kalamata olives over iceberg and romaine lettuces with a Greek yogurt dressing *gf

– Watermelon cubes with fresh mint and feta cheese, sprinkled with a balsamic vinaigrette *gf

*Sandwiches/Sliders (served on French and seeded baguette unless otherwise specified) 

– Turkey with brie, cranberry aioli, caramelized onion, lettuce

– Ham and Swiss with pickles, mustard aioli, lettuce, tomato

– Roast beef with pepper jack, Ortega chilies, mustard aioli, lettuce, red onion 

– Italian with salami, prosciutto, ham, provolone, lettuce, red onion, tomato, and Italian dressing

– Veggie with pesto, provolone, balsamic red onions, cucumber, tomato, alfalfa sprouts

– Eggplant parmesan with marinara and provolone served on French white sandwich rolls 

– Chicken salad with apples, grapes, and walnuts, served on mini croissants

– Bay shrimp and crab salad sliders, served with crunchy romaine on a Hawaiian roll

*Pasta

– Traditional spaghetti and meatballs, served tossed in homemade marinara sauce and topped with fresh basil and parmesan

– Pasta Angelico: Angel hair pasta tossed with a light goat cheese marinara, chopped tomatoes, garlic, sweet onions, and black olives. Topped with parmesan and fresh basil

– Seafood Farfalle with crab, shrimp, scallops, and roasted red and yellow peppers in a lightly creamed white wine garlic butter sauce (can add clams or mussels upon request)

– Pasta Vegetali: Farfalle pasta with seasonal vegetables and parmesan, served in a buttery white wine sauce

– Southwestern Fettuccini with tomatoes, red and green peppers, onions, chilies, and corn in a creamy red pepper Alfredo sauce

– Thai linguini with broccoli, carrots, baby corn, red and yellow peppers, and Napa cabbage tossed in a peanut satay sauce, topped with sesame seeds, basil, and mint

– Veggie lasagna with artichoke hearts, zucchini, eggplant, broccoli and mushrooms layered with ricotta, mozzarella, parmesan, and marinara sauce

– Meat lasagna with sausage, meatballs, eggplant, ricotta, mozzarella, parmesan, and marinara sauce

– Sei Formaggi: A six cheese white lasagna with asparagus, artichoke hearts, broccoli, Italian sausage, and roasted red peppers. Layered with béchamel

– Macaroni and cheese – sharp cheddar, Gouda, and feta, topped with panko and baked casserole style 

*Chicken (We always use freshly pounded breast paillards unless otherwise noted)

– Macadamia nut crusted with crushed macadamias, almonds, sesame seeds and panko. Pan fried and served with a raspberry chipotle sauce 

– Tequila and lime marinated, garnished with limes and fresh cilantro *gf

– Parmesan crusted and pan fried, served with a marinara sauce. Topped with fresh basil and more parmesan!

– Chicken Ole! Pan Sautéed and topped with grilled red and green peppers, served in a sweet Chile sauce

– Traditional Marsala style with chopped tomatoes, mushrooms, and herbs in a masala wine demi glaze sauce 

– Traditional picatta style with a white wine and lemon Burr Blanc, capers, and herbs 

– Teriyaki marinated with Asian spices

– Jamaican jerk style marinated in island spices, garnished with a buttermilk sauce

– Pulled BBQ in my Carolina inspired sauce *gf

*Beef (**ON SITE CHEF REQUIRED**) 

– Barons of beef: Large (25lb+) roasted beef rounds carved tableside. Served with homemade steak sauce and creamy horseradish 

– Filet mignon done as a steak or whole as chateaubriand, sliced or carved tableside. Served with a mushroom cognac demi glaze *gf

– Prime rib, seasoned and slow roasted. Carved tableside and served with creamy horseradish and au jus *gf

– Tri tip roasts in a brown sugar soy marinade. Served with steak sauce and creamed horseradish. 

– Carne Asada from traditional flap steak, marinated in chimichurri and finished with Pico de Gallo *gf

*Pork

– Pork tenderloin dry rubbed in house seasoning, roasted and carved tableside. Served with a black cherry sauce

– Kahlua pork: Roasted and shredded pork with cabbage, scallions, and pineapple, sautéed in a teriyaki/soy sauce

– Pork Verde: Cubed roasted pork, slow simmered in a homemade tomatillo sauce *gf

– Baby back ribs or rib tips smothered with my Carolina inspired sweet and spicy BBQ sauce *gf

– Pulled BBQ *gf 

*Seafood (**ON SITE CHEF REQUIRED**)

– Fresh fish (Seabass or Salmon) lightly seasoned and sautéed, served with a citrus Burr Blanc *gf

– Swordfish glazed with an Italian BBQ sauce

– Blackened catfish, sautéed in butter 

– Steamers: Mussels/clams in a white wine garlic butter sauce. Crispy pancetta optional *gf

*Vegetarian 

– Portobello mushroom cap stuffed with diced mixed vegetables, breadcrumbs, and parmesan cheese. (Omit cheese for *V- on site oven required)

– Fried eggplant stack with fresh buffalo mozzarella and basil. Garnished with a light marinara sauce and parmesan shavings (Omit cheese for *V- on site oven required) 

– Lightly fried tofu and Asian inspired veggies sautéed in a sweet Thai chili sauce *gf*V

Sides

– Coleslaw with green and red cabbage, shredded carrots, tossed in a creamy red wine vinaigrette *gf 

– Homemade Potato macaroni salad with diced eggs, onion, celery, bell pepper, black olives, pickle relish, a mustard/mayonnaise sauce, and house seasoning (regular potato salad available for *gf) 

– Roasted Red or Fingerling potatoes rubbed with Dijon, rosemary, garlic, and Italian seasonings *gf*V

– Red smashed potatoes with butter, cream, garlic and thyme *gf 

– Baked BBQ beans in a sweet, spicy, smoky sauce 

– Black beans with onion, tomato, and garlic *gf*V

– Red beans and rice, seasoned southern style *gf

– Black eyed peas with smoked ham hocks *gf

– Hawaiian sticky rice with pineapple and ginger *gf

– Red Spanish rice with diced carrot, corn, peas, onion, and Mexican spices *gf

– Traditional Cajun dirty rice *gf

– Rice pilaf with fresh herbs *gf*V

– Southern style greens braised with ham hocks and house seasoning *gf

– Seasonal veggies lightly seasoned, oven roasted, and finished in butter *gf (only oven roasted for *V)

Breads

– Hawaiian sweet rolls *V

– French white sandwich rolls

– Artisan dinner rolls *V

– Seeded or French baguette *V

– Homemade southern style biscuits (*On Site oven required)

– Jalapeno or regular Creamed Cornbread

– Tuscan garlic bread with goat cheese, chopped tomatoes, garlic, onions, black olives, and basil atop a light marinara sauce

– Traditional garlic bread with garlic butter and Italian herbs

– Cheesy garlic bread with parmesan and mozzarella

*V= vegan

*gf = gluten free.

**Even though some of our items are gluten free, they are not prepared in a gluten free kitchen and therefore cross contamination is possible**

Craving something more? We specialize in custom menus! If you have a menu idea or dietary restriction, please let us know and we will do our best to accommodate your tastes!