I create custom private dining experiences inspired by New Orleans roots and built around what you love to eat.

Hummus

Hummus with roasted red pepper

roasted green olive salad with feta and served with sliced French Bread

Greek Couscous Salad

Spanakopita pinwheel; Sauteed spinach and feta wrapped up in a puff pastry baked golden brown

Greek salad olives, feta, marinated red onions with Greek dressing and crisp romaine lettuce

Falafel with tzatziki

NAAN bread pizza with olives, onions, roasted red pepper and drizzled with olive oil

Eggplant tapenade stack; grilled slices of eggplant layered between goat cheese and topped with an olive dressing

grilled zucc. and summer squash platter with hummus

Mediterranean Turkey Panini

Mediterranean Shrimp Orzo Salad

Linguine scampi with garlic lemon and wine sauce crisp tofu and a dollop of ricotta

Zucchini boats with red lentils, orzo , chic peas , spinach and basil pesto

Greek Garlic Grilled Chicken marinaded chicken with lemon and wine, herbs with sundried tomato

Mediterranean Tilapia with roasted mix olives and roasted garlic

vegetable kabobs; zucchini, summer squash, eggplant, peppers and mushrooms marinaded and grilled

Chicken kababs with peppers and onions

Beef kababs with peppers, onions, mushroom and cherry tomato

Warm Quinoa salad mixed with sundried tomato, olives and topped with grilled marinaded shrimp of rosemary skewer

Baked Artichoke casserole with grilled chicken, feta cheese and fried cauliflower drizzled with balsamic glaze

Seafood Pealla ; mix of saffron rice with chic peas and seafood medley( mussels, shrimp, squid)

Baklava

Revani Cake

Melopita (Greek Honey Pie)

Amaretto custard with vanilla sauce in a phyllo cup shell

diplomat custard; creamy custard layered on top cubed pound cake topped with caramel sauce and Chantily cream

Antipasto; prosciutto ham, marinaded mozz cheese, marinaded cherry tomatoes and mix olives

Grilled flatbread pizza with fresh basil, Roasted plum tomato puree and fresh mozzarella cheese and drizzled herb olive oil

Clams Casino Stuffed hard shell clams with bacon, bell peppers, and cognac butter

Calamari Fritti Fresh calamari lightly breaded and deep-fried to a crisp, golden brown. Served with marinara

Burrata Roasted tomato and basil on grilled Italian French Bread toasted; Large sliced Italian bread grilled then topped with burrata cheese with a roasted cherry tomato and basil relish then drizzled with extra virgin olive oil

Greek salad olives, feta, marinated red onions with Greek dressing and crisp romaine lettuce

Caesar; Parmigiana cheese crisp layered with hearts of romaine and homemade dressing

Spinach with cherry tomatoes, croutons,, red onions and served with Italian Vinaigrette

Chicken Parmigiana; pounded and breaded parmigiana cheese crumbs pan fried finished in the oven served with marinara and penne pasta

steam broccoli with parm cheese

sauteed green beans with diced tomatoes and garlic

Basil and spaghetti pasta with fresh basil herb olive and old bay grilled shrimp

Lean Ground beef lasagna ; layered lean ground beef between pasta with ricotta cheese and mozzarella

Spinach and Ricotta Ravioli with Alfredo; ravioli with fresh ricotta and sautéed spinach served with a creamy alfredo

Grilled chicken over fettucine alfredo; marinaded chicken breast then grilled served over creamy handmade fettucine Alfredo

Blacken shrimp over creole pasta fettucine

eggplant casserole made with marinara and mozzarella cheese

Mussels Provencal over fettucine;Mussels sauteed in diced tomato and wine broth served over fettucini

Grilled salmon honey glazed with mushrooms on top parmesan polenta

stuffed jumbo shells with old bay and lump crab stuffing

Tiramisu; layered with lady finger dipped in strong coffee, with cream mousse topping and chocolate cocoa

marsala custard ; marsala wine mixed with a creamy custard in a wine glass topped with black raspberries

Cannoli

amaretto custard topped with chocolate mousse

fried oysters; oysters breaded in season corn meal and deep fried with dipping remoulade sauce

deviled egg with crab and old bay

Baked Brie; Brie wrapped in puff pastry and baked golden brown with melba sauce and slice French Bread

Chicken Liver Pate; chicken livers sauteed with garlic, herbs and a splash of sherry then pureed served with crostini

Poached escargot with truffle oil; Tender snails poached in white wine, garlic, herbs and finished with a drizzle of truffle oil on a bed of arugula

Lamb lollipops; tender rack of lamb crusted with fine herbs served with mint jelly

Carrot Bisque;; creamy carrots ,potato pureed and finished with heavy cream and garnished with creme fraiche

Cucumber salad; European cucumbers with red onions, daikon radish, endive with dill and roasted garlic yogurt

Salade Niçoise; Spring mix with Julienne Carrots, Heirloom cherry tomatoes and red radish with sundried tomato vinaigrette

French onion soup; sauteed onions with crostini and Swiss cheese

Shrimp bisque: shrimp and potatoes sautéed in Brandy and finished with cream

Arugula salad; pine nuts, orange wedges, pickled red onions and drizzled with roasted shallot and scallion vinaigrette

Filet Mignon au Poivre Seared pepper-studded center-cut filet with classic French Brandy Cream Sauce with French Beans and whipped Pommes'

Poached Shrimp in garlic and herb served tomato confit, spinach and wilted spring mix

Seared rainbow trout seasoned with served frites, poached asparagus with herb and garlic compound butter

Grilled Filet with sauteed mushrooms and herbs finished creamy garlic butter served shaved sauteed brussels sprouts and risotto

Grilled herb New York strip with caramelized sweet onion with a thin potato baked with creamy cheese and herbs

Ribeye steak frites; juicy ribeye grilled with garlic, herbs and butter compound with fresh cut French fries, Vegetable de jar

Cornish game hen; game hen marinaded in a brine then baked golden brown served wild rice pilaf sauteed with apples and green beans

Smoked salmon an grute; Salmon seared then wrapped with spinach and smoked pepper bacon in a puff pastry and baked till golden brown, steamed broccolini and baked potato pommes

Seared Duckling Chaucer; seared season seared duck with sauteed wild mushrooms with demi glace with potato au gratin and sauteed broccolini , zucchini and yellow squash

Poached sole with niçoise; poached filet of sole in parchment with aromatic veggies and herbs

Chicken Cordon Blue; chicken breast stuffed with Swiss cheese and ham served with a light cream sauce with cauliflower puree and mix of Broccoli snow peas

terrine of salmon and tilapia stuffed with mushroom, shrimp and spinach spread then wrapped with sliced thin zucchini served with potato au gratin and sauteed spinach drizzled with basil garlic oil

Fish En Papillote; Sword fish with aromatics and julienne veggies baked in parchment paper (Classic French dish)

Lamb Wellington: wrapped with mushroom duxelles, Swiss chard and golden brown puffy pastry served with roasted carrot coulis and pureed cauliflower

Smoked Salmon croquettes; day old dry marinaded salmon served with peppery bacon, spinach wrapped in golden brown puff pastryand served with dill Beurre Blanc side of steamed broccoli and cauliflower, a side of roasted pommes

beignet with warm berries with whipped cream

banana foster; brandy flambé served with bananas, brown sugar and cinn. served over Vanilla Ice Cream

mixed berry crepe; mix of berries inside thin crepe with strawberry and raspberry coulis with whipped cream

Creme brulee served profiteroles and ice cream

pastry wafer layered with pastry cream and seasonal berries with creme anglaise

Melba custard tartlet: small tart shell spread with melba sauce then custard with fresh berries and finshed with creme anglaise

Apple Crisp; golden delicious apples baked with brown sugar and rolled oats

Baked Empanadas ground beef with scallions and cilantro wrapped in pie crust dough baked till golden brown

Fried Tortilla chips with salsa

Shredded Pork Taquitos wrapped with corn tortillas with pico de gallo

Nacho platter; Layers of jalopeno, olives, black beans and topped with melted jack cheese

Charizo platter grilled Charizo sliced served pita chips, white cheddar and smoked gouda cheese

Chicken Tamales shredded sesaon chicken salso and avocado

Assorted quesadillas; Cheese, shredded marinated pork and blackened chicken with cheddar and Jack cheese

stuffed marinated jalapenos with spiced cream cheese and candied chili bacon

Roasted Corn Salad roasted corn mixed with iceburg lettuce avocado roasted red peppers with ranch dressing

tortilla tomato soup add quesadillas

Mexican Chicken soup

grilled asparagus

Barritto, shredded chicken and black beans with Spanish rice

Assorted Tacos, shredded marinaded pork, chicken and roasted veggies with appropriete topping

Seafood tacos ; southwestern spiced grilled cod and Blackened shrimp with appropriate toppings, with hard or soft shells

Ahi Blacken Tuna with sauteed garlic spinach and arugula

Smoked grilled chicken Fajitas with caramelized peppers and onions with guacamole

Create your own tacos or Fajitas

Southwestern Fried Catfish with rice and roasted veggies

Black Beans and rice with Chorizo sausage

Roasted Baja Veggies cinnamon spiced zucchini, summer squash, eggplant and mushrooms with chilli spice roasted to prefection

all served with spanish rice

pulled short ribs wrapped with Boston bib lettuce roasted corn, spanish rice and grilled zucchini

Flan

Churrios with cinnamon sugar and Vanilla ice cream

caramel brandy custard ; brown sugar caramel custard served in a light tortillas shell

marinated cucumber

miso soup with reman noodle bowl

veggie spring roll

Tempura shrimp with sweet thai chili sauce

Tempura chicken with teriyaki

teriyaki beef on skewer

crab meat sushi

veggie sushi

shrimp tempura sushi

California sushi

dragon sushi

philly sushi

fried rice

lo mein

puff pancake with strawberry ice cream

sweet rice dumplings

Parfeit berries, cream, and granola

Vanilla Ice Cream