These buffets come in
chafing dishes and will be set-up by the chef.

Seafood Night

Seafood chowder with local fish and calamari.
• Pan-fried local fish with mashed potatoes and vegetable
Seafood pasta with fish, shrimp, and mussels (Let me know which one you want to choose).
•Bread rolls and butter 
Dessert: orange cake/ lemon cake


Caribbean Night

Pastechi, a deep-fried local pastry filled with beef chicken, and cheese.
Grilled snapper fillet with «arroz moro» (black beans rice).
Funchi (fried corn meal) and sweet plantain.

Dessert: marinated pineapple carpaccio with vanilla, and star anis in simple syrup.



Tomato bruschetta with aged balsamic vinegar, basil, and extra virgin olive oil.
Beef Lasagna! I make it all from scratch pasta sheets, sauce, etc.
With Caesar salad and toasted garlic bread.
Dessert Tiramisu



Caprese salad with tomato basil and mozzarella.
Chicken parmesan with Spaghetti al olio.
Dessert: Panna cotta with fresh red berries



Vitello tonnato, thin sliced veal with tuna cream and capers.
Ossobuco Milanese with gremolata and saffron risotto.
Dessert: Mascarpone cheesecake, red berries with caramel, and biscotti



Beef carpaccio with pesto and truffle sauce, rucola and croutons.
Meatballs in tomato sauce served with spaghetti and parmesan cheese.
Dessert: Sweet and tangy lemon pie with merengue.



Creamy Truffle linguini with parmesan cheese.
Veal scallopini ‘piccata’ ( capers lime butter) or creamy mushroom sauce served with mashed potato and green beans.
Dessert: blueberry and pear, custard and cream trifle



Smoked duck breast with aged balsamic vinegar, orange compote, orange candied zest, and salad.
Herb-crusted lambchop with potato gratin and port sauce
Dessert: Golden Apple, puff pastry filled with caramelized apples, apple sabayon, and vanilla ice cream.



Smoked salmon, sour cream and chives, crackers, and salad.

Bouillabaisse (South of France fish stew) Fresh fish, shrimp, mussels, calamari, with toast and rouille.
Dessert: Crème brulee



Creamy onion soup with crispy deep-fried onion and crouton.
Tenderloin with mushroom or green pepper sauce, mashed potato, and buttery blanched vegetables.
Dessert: Strawberry millefeuille, crispy puff pastry filled with pastry cream and strawberry.



Delicious classic ‘Brandade’, salted Cod, and potato salad on French toast.
Surf and turf Tenderloin and shrimp with mashed potato and vegetables.
Dessert: Chocolate cake with caramel and chocolate crunch



Butterflied herb-crusted oven-baked shrimp with avocado-lime dip.

Pan fried Cod fillet on beurre blanc sauce and potato gratin
Dessert: Chocolate éclair.



Gyoza dumplings, soft flour wrapper filled with chicken or pork with Asian seasoning and comes with sesame dipping sauce.
Miso stewed boneless short rib with vegetable noodle salad.

Dessert: Sweet fried banana and vanilla ice cream.



Chicken sate, Asian-style marinated chicken skewers with peanut sauce, sweet-sour cucumber, and crispy
kroepoek crackers.
Babi pan gang,- Roasted pork in tomato, ginger, and soja sauce with white rice and vegetables.
Dessert: Pineapple parfait ice cream with coconut coating.



Pork loin ribs.
Homemade sausage.
Pulled pork
BBQ-brined chicken thigh.
Buttery sweet corn, potato salad, and Coleslaw.
Texas toast and buns and homemade BBQ sauce and honey mustard sauce.
Dessert: Cheesecake with cherries



Texas-style Brisket (salt, pepper, and garlic powder).
Texas-style smoked Pork belly ( salt, pepper, and garlic powder).
Homemade sausage Spanish chorizo.
BBQ-brined chicken thigh.
Greek salad, cold pasta salad.
Texas toast and buns and homemade BBQ sauce and honey mustard sauce.
Dessert: Pound cake, cream, and strawberry.



Chicken, cheese, meat-filled empanadas with chipotle sauce
Pernil, slow oven roasted pork leg or shoulder marinated with cumin, oregano, garlic onion served with cilantro corn rice and vegetables
Dessert: Tres leche cake.


Latin NIGHT #2

Nachos with chili, cheddar cheese, Pico de Gallo, sour cream, and cilantro
Cuban ropa vieja, shredded beef (flank steak) stew with white rice and black bean stew
Dessert: Pan-fried Bananas in rum and dark sugar with arroz con leche.



Fish taco and shredded chicken taco.
Homemade chipotle sauce, Jalapeno sauce, Pico de Gallo, and sour cream, lime, red onion, cilantro, shredded cheese.
Also a red cabbage salad and warm black beans stew and nachos
Dessert: Quesillo, baked custard with caramel topping


With all these theme nights, the food will be served hot in chafing dishes.
The buffet will be set up by the chef. The table will be decorated and it comes with utensils, plates, cutlery, etc.
After the service, the area will be cleaned by our staff. 

Standard delivery, decoration, and set-up fee of $75
For groups from 24 to 48 standard fee of $125
Waiter to decorate the table, and serve drinks $20 per hour