Chef Brian Tolbert with his 35 years of culinary experience can develop a menu to meet your catering ideas and needs. The menus can range from hors d 'ouerves to multi course lunch or dinner.

Hors D’Oeuvres:

COLD:

       Asparagus Wrapped in Jamon: fresh asparagus spears wrapped in Spanish Jamon either served cold or cooked

            Pear Slices with Cabrales Cheese: Spanish bleu Cheese pureed with carmelized pecans on sliced pear

            Black Olive Tapenade: black olives combined with anchovies, tuna and capers on a panetini

            Dulce Deviled Eggs: deviled egg with a Spanish twist of fresh aioli and mild spices of Europe

            Brushetta: fresh local roma tomatoes diced then sautéed fresh herbs, garlic, red wine and Rioja balsamic vinegar

Tarragon Walnut Goat Cheese Crostinis: goat cheese mixed with fresh tarragon, walnuts and spices

Goat Cheese Stuffed Piquillo Peppers: garlic, herbs and Spanish or French goat cheese filling in a Spanish Piquillo pepper

HOT:

          Spanish Meatballs: ground beef, garlic, Spanish spices served with a Saffron sauce or Marinara

            Shrimp in Rioja Wine Sauce: Shrimp sautéed in a red wine from the rioja region of Spain

            Quesadillas with Smoked Chicken: herbed tortillas brimming with smoked chicken breast meat, fresh spinach leaves and shredded Spanish cheese

            Golden Cakes: crab, scallops, and shrimp made into patties then sautéed with a flavorful dipping sauce

            Oven Baked Mushrooms: button mushroom caps filled with a spinach crab mixture then roasted in an oven to perfection

ENTREES:

All entrees include dinner salad, rosemary salt rolls and butter, vegetables, starch and your choice of freshly made on premise desserts

Talk to us about your specific needs and wants on entrees, vegetables and starch whether plated or buffet style to make your event perfection

We can cater to your costs and needs

POULTRY:

            Paprika Chicken: sautéed chicken breast with a sweet Spanish paprika cream sauce

            ½ Chicken with Raisin Sauce: roasted bone-in ½ chicken with a fruity sauce of raisins, cinnamon, onions and white wine

            Duck with Pear Chutney: marinated duck breast with our own freshly made chutney of pears

            Chicken New Orleans: seared chicken breast with a sauce of mushrooms, onions, ham and Burgundy wine

            Morraccan Chicken: seared chicken breast with a delightful sauce of carrots, cinnamon, coriander, honey and orange juice

            Stuffed Chicken with Sun-Dried Tomato Cream Cheese: roasted chicken breast with a mixture of cream cheese and sun-dried tomatoes

VEGETARIAN:

            Fried Beet with Goat Cheese Vinaigrette: fresh sliced beets dipped in pastella then pan fried on a bed of mesculin tossed with Goat Cheese vinaigrette

            Javenese Roasted Tofu with Pepper Rainbow: seared tofu with sautéed bell peppers and a creamy peanut sauce

BEEF and WILD GAME:

Filet of Beef: 8 oz tenderloin cooked to your desired temperature with a Rioja Balsamic reduction and sweet onion jam

Loin of Venison: seared venison filets with black and white pepper sauces

Ribeye Steak with Port Wine Sauce: ribeye steak seared with a sweet Portuguese Port wine sauce and carmeilzed onions topping

Sliced Flank Steak with Diane Sauce: seared flank steak fanned with a sauce of  beef stock, black pepper, Temperanillo red wine and a dash of cream

Venison with Raspberry Demi Glace: thinly sliced venison drizzled with a sweet sauce of raspberries and Chef’s demi glace sauce

Sirloin of Beef with Madiera Sauce: thick slice of sirloin sautéed in Spanish olive oil with a Spanish Madiera and cognac sauce

FISH:

Halibut with Vierge Sauce: seared halibut with a sauce of piquillo peppers and fresh herbs

Salmon Tempranillo : Alaskan wild coho salmon with a reduction sauce of Spanish Tempranillo wine

Monkfish with Red Wine Vinaigrette: monkfish filet with a delightful vinaigrette of red wine, coriander, Roma tomatoes and fresh basil

Shrimp Scampi: sautéed shrimp, roma tomatoes, saffron, white wine tossed with a seasoned linguine