Catering

by Nancy Kelly, Travelling Chef

First Courses

Pan Seared, Wild Gulf Coast Shrimp over Toasted Couscous with Tiny Diced Vegetables, Blood Orange Vinegar Reduction Butter Sauce

Swiss Chard and Goat Cheese Timbale with Tomato Sherry Vinaigrette and Tiny Diced Tomatoes

Three Cheese Ravioli with Creamy Sage Infused Butter Sauce, Sun Dried Tomato, Fresh Basil and Toasted Pine Nuts

Filet of Whitefish on a bed of Carrot Puree topped with a Puff Pastry Lid, Lemon Herb Beurre Blanc

Porcini and Shiitake Risotto

Roasted Fennel Velouté garnished with a starburst of Roasted Red Pepper Coulis and a dollop of Lemon Licorice Crème Fraîche

Spicy Tuna Rolls and California Rolls, Wasabi, Pickled Ginger and Tamari

Sweet Roasted Red Pepper Soup flavored with Sherry Wine Vinegar

Creamy Prince Edward Mussels over Stir-fried Baby Spinach with a Puff Pastry Lid

Roasted Eggplant Roulades with Creamy French Feta, Arugula and Sweet Red Peppers, drizzled with our own Infused Basil Oil

Pan Seared Crab Cakes with Roasted Corn and Red Pepper and a side of Pellston Market Remoulade Sauce

Butternut Squash Risotto with Fresh Sage, Nutmeg and Lemon Zest

Warm Cauliflower and Caramelized Onion Tart

House Cured Salmon in a Creamy Caramelized Onions and Cayenne Sauce on a nest of Paparadelle Pasta

Sushi Rolls garnished with Wasabi Tobiko Caviar

Spiced Duck Breast Salad with Baby Bok Choy and Glazed Shallots

Butternut Squash and Apple Bisque garnished with Roasted Pumpkin Seed Oil and Aged Mahon

Cheese Tortelacchi with Oven Roasted Tomatoes, Sage Butter and Toasted Pine Nuts

Sesame Seared Ahi Tuna served atop Sushi Rice Triangle with Wasabi Cream

Call us at 231.539.7100 or Email to begin planning your special event.