Small Bites and Hors d’oeuvres

Prosciutto wrapped Medjool Dates stuffed with Almonds and/or Goat Cheese

Bacon wrapped Prawns

Prosciutto wrapped Asparagus

Bacon wrapped Water Chestnuts with a BBQ Glaze

Avocado and Cilantro Deviled Eggs

Traditional Deviled Eggs

Crab Cakes with Remoulade Sauce

White Bean Bruschetta with Truffle Oil Arugula

Savory stuffed Mushrooms

Pear Slices topped with Crispy Prosciutto and drizzled with Local Honey

Charcuterie Board

Artisanal Cheese Tray

Caprese Bites

Grilled Shrimp Skewers


Crudité with Ranch Dressing and Roasted Red Pepper Hummus

Smoked Salmon with Crème Fraiche and Dill Crackers

Sesame Ginger Cauliflower Bites

Rosemary Garlic Almonds

Shrimp and Spanish Chorizo Skewers with Fresh Herbs

Assorted Gourmet Bruschetta




Savory Ricotta and Fresh Herb Scones

French Toast with Mascarpone Drizzle, Maple Syrup and Fresh Berries

Chorizo and Green Chile Quiche

Spinach, Bacon, Caramelized Onion and Gruyere Frittata

Crab Cake Eggs Benedict with Hand Made Hollandaise

Breakfast Burritos with Egg, Chorizo, Potato and Cheese

Handmade Biscuits and Sausage Gravy

Vegetable, Egg and Cheese Hash Brown Bake

Lox style Salmon with Cream Cheese, Capers, Onions, Lemon and Fresh Baked Breads






Porcini Crusted Filet Mignon with Herb Butter

Pan Seared Rib Eye with Red Wine Demi

Garlic Brown Sugar Skirt Steak with Mojo Sauce

Beef Bolognese over Penne with Fresh Herbs

Salt Smashed Sliders with American Cheese, Caramelized Onions, Kosher Dill Pickles and Thousand Island Dressing

Pan Seared New York Strip with Provenҫal Butter



Miso Black Cod with Shiitake Mushrooms

Pistachio Crusted Wild Red Snapper

Dry-rubbed Pan Seared Ahi Tuna

Colorado Striped Bass with Tomato and Fennel Ragout

Seared Sea Scallops in Thai Red Curry and Coconut Broth

Seared Sea Scallops with Ginger Beet Purée

Lemon and Herb Roasted Salmon and Blackberry Gastrique

Fish Tacos with Lime Cilantro Crema, Avocado and Red Cabbage

Citrus Shrimp stuffed Avocado



Homemade Pizza with Prosciutto, Oven-Dried Tomatoes, Caramelized Onions and Buffalo Mozzarella topped with Truffle Oil and Lemon tossed Arugula

Homemade Pizza with Raspberry Chipotle Sauce, Thick Cut Bacon, Fresh Jalapenos, Cream Cheese and Buffalo Mozzarella

Rosemary Garlic Marinated Pork Tenderloin with a Raspberry Chipotle Reduction

Italian Sausage and Peppers with Creamy Tomato Sauce Campanelle

Fresh Pasta Carbonara

Italian Sausage and Seasonal Vegetable Galette



Chicken Marsala

Chicken & Waffles with Maple Dijon Drizzle

Goat Cheese stuffed Chicken wrapped in Prosciutto served with a Medjool Date Reduction

Chicken Gyros with Tzatziki, Cherry Tomatoes, Red Onion and Cucumber

Herb Rubbed Pan Seared Chicken Leg with Arugula and Lemon Puree

Chicken Parmesan with Homemade Rustic Marinara

Roasted Chicken with Romesco Sauce

Chicken Caprese



Veal Parmesan



Sundried Tomato, Feta and Fresh Parsley Turkey Meatloaf

Thai Turkey Meatballs



Hazelnut Gnocchi with Sautéed Zucchini and Parmesan

Mushroom Risotto

Zucchini, Ricotta, Parmesan and Mozzarella Galette with Fresh Basil

Porcini Crusted Tofu with Shallot Gravy



Quinoa Salad with Fresh Seasonal Vegetables tossed in a Lemon Herb Vinaigrette

Baby Greens with Fresh Seasonal Fruit, Gouda and Nuts dressed in Sherry Vinaigrette

Caprese Salad with Heirloom Tomatoes, Basil, Buffalo Mozzarella and Infused Balsamic Vinegar

Baby Greens with Roasted Beets, Goat Cheese and Chopped Toasted Nuts

Stetson Chopped Salad with Smoked Salmon or Chicken and Basil Pesto Buttermilk Dressing

Cucumber, Tomato and Red Onion tossed in a Herb Vinaigrette

Grilled Romaine Salad with Pesto Dressing

Grilled Caesar Salad with Cherry Tomatoes

Greek Salad Cups with Feta Cheese



Fresh Pasta

Coconut Rice

Coconut Quinoa

Pan Seared Brussels Sprouts with Bacon

Roasted Broccoli with Lemon and Parmesan


Herb Roasted Rainbow Carrots

Parsnip Puree

Cauliflower “Rice”

Edamame Puree

Potatoes Au Gratin




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