By Chef
Bob Johnson
Truly enjoy your next event
Chef
Bob Johnson
creates menus to compliment any occasion. Explore some of the menus he has created here. Contact us to plan your perfect party!
Holiday Cocktail Party
Cocktail Party Menu Sneak Peak
Tray passed Hors d' Oeuvres
Crab cakes with roasted garlic aioli
Caprese Bites
Spanakopita
Chicken with Sesame Skewers
Buffet Dinner
Station I
Carved to order Beef Tenderloin with horseradish creme and cabernet reduction. roasted garlic Yukon gold mashed potatoes, Sugar snap peas with citrus sweet butter and Shirazi salad
Station II
Cedar-planked Sockeye Salmon with Maple, garlic mustard glaze, roasted asparagus with grape tomatoes and basil, risotto with fresh peas and mushrooms, Insalata Mista
Station III
Dessert display with mini cupcakes, lemon bars, caramel sea salt brownie bites, cream puffs, eclairs, gourmet cookies and truffles
Garden Wedding Reception
Cocktail Party Menu Sneak Peak
Tray passed Hors d' Oeuvres
Mosaic Chicken Strudel
Smoked Salmon on Cucumber with Sweet Dill Mustard Sauce
Beef Tenderloin Borsin Cheese Enoki Mushroom Roulades
Shrimp with Avocado and Roasted Artichoke Salsa on Tiny Forks
Plated Dinner
Vertical Caesar Salad
Prime Rib Au Jus and Horseradish Creme
Roasted Vegetable Medley,
Twice Baked Potatoes
Stuffed Mushroom Cap
Herb & Cheese Stuffed Chicken Breast,
Pasta Primavera,
Roasted Tomato Crowns
Asparagus with Citrus Butter
Wedding Cake
&
Chocolate Dipped Strawberries
Black Tie Cocktail
Black Tie Cocktail Party Menu Sneak Peak
Specialty Cocktails
Tray passed Hors d' Oeuvres
Lobster with Saffron Mousse
Shrimp with Roasted Fennel on Artichoke Leaves
Mushroom Toasts
Tuscan Chicken Fontina bites
Manchego & Olive Bites
Station I
Artisan cheeses, cured meats charcuterie display with fresh fruit, toasted nuts,
assorted crackers and breads, jams, honeycomb, olives and dried fruits displayed on granite and marble slabs.
Station II
Sushi prepared by Sushi Chef
Station III
Carving Station
Choice of Lamb with Mint Sauce
Beef Tenderloin with Horseradish Creme
Pork Loin with Autumn Fruit Compote
Station IV
Dessert Display
Assorted Meringues, Chocolate dipped strawberries, mini eclairs and cream puffs, Meyer lemon bars, chocolate truffles, tiny chocolate mint mousse cups