Welcome to our menu! Please select your options below. Kindly note that the chef fee and grocery are charged separately. Enjoy your culinary experience!
Hors D Oeuvres / Appetizers
CHARCUTERIE BOARD
Assorted International and Domestic Cheeses and Cured Meats
Proscuitto/ Salami/ Ham/ Gouda/ Goat/ Brie/Roasted cold veggies/Olives/ Buffalo Mozzarella/ Sweet Pickles/Dates and Figs with Assorted Crackers
Smoked Chicken sliders
slow smoked chicken sliced with fresh Coleslaw and provolone cheese on sweet Hawaiian roll with chive mayo
Steak Carpaccio Seared seasoned Rare tenderloin sliced then on a grilled brioche crostini and horse radish cream
Smoked salmon Smoked seasoned salmon flake on a small pastry shell filled with crème fraiche, dill and cucumbers
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Baked Brie Brie wrapped in puff pastry baked till golden brown served with raspberry jam and crostini
Fried Ravioli handmade pasta dough with ricotta and mascarpone herb cheese deep fried served with, vodka dipping sauce
Shrimp and Lump crab cocktail Jumbo lump crab with poached shrimp served with spicy cocktail sauce with old bay
Lobster Cakes
Lobster-shaped cakes served with Remoulade
Assorted Sushi
California, Old Bay lump crab and julienne vegetable with soy and yum yum sauce on the side
Seared sesame tuna seared with sesame seeds served with Sea-weed salad and sweet Thai chili sauce
Assorted Sausage with Bourbon peach sauce assorted sausages; andouille, Cajun shrimp and rice sausage patty, Apple and Chicken served with Peach Bourbon BBQ sauce
Prosciutto wrapped Dates
Dates stuffed with sun-dried tomatoes and goat cheese served with brandy glaze
Assorted Chicken Wings
Hot Maple and Garlic
Old Bay
Honey BBQ
Stuffed artichokes with shrimp and crab served with basil oil and Parmesan cheese.
Chicken and Beef Fajitas Sliced sauteed seasoned Chicken and Beef served with salsa, avocado, and served in Iceberg lettuce
Crab Dip
Mixed with old bay crab and creamy cheese and baked to a golden brown served with Gourmet Crackers
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Salads
Tomato Caprese sliced tomatoes with Buffalo Mozzarella cheese and fresh basil with Balsamic glaze
Caesar Commanders Palace
Crisp romaine mixed with Boston Bib lettuce tossed with poached egg aioli with parmesan cheese crumbled, sun dried cherry tomatoes, topped with parmesan crisp, croutons and smoked bacon crumbles
Iceberg lettuce wedge: served with roasted garlic and herb vinaigrette, candied bacon, chopped old bay boiled eggs, crumbled blu cheese and Roma tomato.
Quinoa salad with arugula, shredded gruyere, roasted zucchini, and caramelized red onions with roasted shallot vinaigrette
Soups select 1
Roasted Butternut roasted butternut and pureed served with croutons and wild rice
Gumbo. Tangy broth with chicken, andouille sausage, shrimp and okra served with rice
Maryland Crab tomato broth with mixed vegetables and cabbage topped with lump crab
French Onion caramelized onions seasoned with thyme, sherry topped with a crostini and melted cheese
Entrees
Beef
Beef Bourguignon
tender beef cubes in a rich beef sauce with carrot and caramelized onions served with toasted French Bread
Surf n Turf
Filet Mignon wrapped with smoked bacon and a choice of
blackened shrimp, lobster tail or Maryland crab cake
with demi-glace and remoulade
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New York Strip seasoned and grilled served with a roasted garlic and herb butter
Lamb rack seasoned with Dijon mustard and herbs parmesan crust with mint jelly
Filet Mignon
Served with frizzled onions and Dijon demi
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Braised Short Ribs
Short ribs that slow cooked in red wine the reduced served with Polenta Parmesan and roasted carrots ​
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Poultry
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Duckling Angoltt
roasted duck then chopped and stuffed in fresh truffle pasta
dough pockets then served with a saffron buerre blanc
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Chicken Cordon Blu Stuffed chicken roulade breaded with Swiss cheese and ham served with a wild mushroom chutney
Chicken Bruschetta
Stuffed Airline Breast with balsamic diced tomato relish topped with Melted Buffalo Mozzarella cheese
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Blackened Chicken and Andouille Jambalaya mixed spicy rice with peppers, celery and onions
Seared Duck seasoned and seared served with a mango chutney
(if Available)
Seafood
Sword fish Oscar
choice of Old Bay or Blackened sword fish served with ,
Mini Maryland Crab cake with Bearnaise sauce
Baked Stuffed Lobster tails
Two lobster tails with babe shrimp and crab topped with parmesan crust and drawn butter
Salmon Wellington
Herb Crusted Salmon filet with pureed spinach and Wild Mushroom Duxelles around the salmon then wrapped with puff pastry baked golden brown then served with a cucumber dill sour cream
Shrimp Creole
Sauteed shrimp with Louisiana holy trinity and seasoned crushed tomato served over rice
Seared Scallops
Golden Brown seared jumbo scallops served with citrus beurre blanc
Bronzini
Seared Bronzini served with Mediterranean olive salad
Pecan Crusted Mahi
Crusted with Pecans and Dijon Mustard with an herb citrus hotel butter
Seafood roulade
Mix of Scallops, Shrimp and Crab Mousseline wrapped with thin sliced Zucchini then sous vide served with lemon wine butter sauce with dill and capers
Mix of Seafood n Chips
Tempura battered
Shrimp, Lobster and Cod served with tartar sauce
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Grilled Salmon topped dry basil powder served with sauteed bacon collard greens and smoked cherry tomatoes, drizzled with basil oil
Sides.
Creamy Mashed potato
Potato Au gratin
Truffle Creamy Mashed potato
Baked Idaho Potato
Twice baked Potato with chive, sour cream and cheddar cheese
Fried Pommas potato sliced round potatoes and deep fried and seasoned with fleur de salt
Sauteed broccolini olive oil and garlic
Sauteed Zucchini and Yellow squash
Grilled Asparagus
Steamed Broccoli
Steam Cauliflower
Dessert
Crème Brulee
Tiramisu
Rich Coffee soaked lady fingers with mascarpone cheese cream and chocolate-dusted
Dark and white Chocolate parfait in chocolate cup with fresh berries and whipped cream on top
Praline Parfait Crushed pralines served with chocolate sauce and amaretto custard
French Pastry layered puff pastry with fresh Raspberry and strawberry served with pastry crème
Lemon Zested custard in a brandy tuile basket with crème anglaise
Pecan and Bourbon Cheesecake Layered cheesecake with pecan and bourbon crust and topped caramel sauce
Apple Crisp apples with cinnamon and sugar topped with rolled oats and garnish with pastry crust round
French Quarter shortcake Beignet served with seasonal warm seasonal berries
Pastry cream and chocolate mousse layer cake; chocolate cake layered with pastry crème and mousse served with blackberry and raspberry sauce
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Kalaha Pastry Cream
Cream kalaha flavored pastry Cream served in brandy tuile baskets
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Booking Details
When Booking please let Chef Charles know the date of your dinner. After booking through (paypal, Venmo or cash app)
Please send Chef Charles your Menu selections, how many guests and which style of dinner you would like to go with.
Two weeks or earlier you will get a notification to pay your final balance.
5 to 7 prior you get an email or text confirming.
Please Let chef Charles know any special request a sending your menu and give the final count to run smoothly
Looking forward to each Dinner!!!
Bon Appetite!
