Pecan & Cherry wood smoked chicken thigh meat pulled and tossed with braising liquids and our house smokey BBQ sauce. Served with pickles, applewood bacon and bun of choice.
Moulin Francais multigrain carré flame toasted with Kumato tomato, fresh basil puree and house whipped garlic cream mousse.
We just wanted to show off our house baked beans with applewood bacon chip and the tri color potato salad with fresh parsley, thyme, boarshead dijon and real bacon bits. Seriously……it’s good stuff. Oh, and its almost October! we’re getting into the “spirit.” Halloween parties are the best.
Fresh berry & candied pecan salad.
Baby spring leaf, marinated red onion, feta cheese, candied pecans and our house fresh basil balsamic vinaigrette.
Plated tuscan chicken dish
Tuscan Chicken Rollatini
Chicken breast scallopini rolled and stuffed with green olive, sautéed spinach and mozzarella then topped with our fresh thyme butter cream and a toasted pecan and panko crumb finish. We served this entree with lemon zest and Irish butter sautéed asparagus and roasted cauliflower mash with fresh parsley and finished with edible flower garnish.
Medjool Dates Wrapped in Bacon Stuffed With Gorgonzola
Going in the oven
Frutti di Mare
Seared scallops and Mediterranean red garlic chili shrimp served with lemon craft pasta tossed with fresh roma tomato, chanterelle mushrooms, red Fresno chilies, fresh parsley and parmigiano reggiano then finished with toasted cracked peppercorn & Hiwa Kai Black Sea salt.
A little Surf & Turf
On an imported Italian olive wood board I plated this local-free-range-grass-fed tenderloin steak served with a chanterelle mushroom and rosemary butter. Roasted asparagus wrapped in applewood bacon and spiny lobster tail served with a vodka lemon butter cream dipping sauce with fresh dill in a half-flame-roasted-lemon.
Aglio e olio emulsified cacio e pepe style finished with fresh parsley and Parmigiano reggiano served with sweet pepper & garlic Mediterranean red prawns.
Prosciutto, spring leaf and shaved parmigiano reggiano bruschetta.
Chocolate mousse with fresh raspberry
Dueling Stations (Beef vs Chicken)
Hors D'Oeuvres - Buffets - Plated
Full Service Cocktail Catering & Bartending
Full Service Wedding Catering
Click here for corporate lunch menus
Bite sized beef wellingtons with our horseradish cream
Chicken popsicles with choice of three sauces served on bamboo skewers
Backyard wedding in Gilbert Heritage Acres
Wildflower honey, toasted walnuts, figs, craisins on a goat cheese spread & artisan baked rustic baguette
Spinach & fontina stuffed chicken roulade finished with our roasted red pepper cream and fresh parsley
Chocolate fountain served with various dippers
Breakfast set up at PF Changs corporate offices
Omelette station set up at PF Changs
Veal demi & italian red ale braised short ribs served with our house roasted garlic creamer potatoes.
Set up for new years eve at Gold Canyon Retirement Community
How to speak Italian
Grand Opening Catering
Full service stations, butler passed hors d’oeuvres and bar service for large open house events.
Our most popular original dish on the chicken menu. Chicken Giovanni.
House tagliatelle pasta using Hayden flour mills 00 flour tossed with our filleto di pomodoro using vine ripened local roma tomatoes, Queen Creek Olive mill local olive oil, organic garlic and fresh basil.
Locally made Decio mushroom pasta with mussels, scallops, shrimp, cremini mushrooms, cherub tomatoes, organic garlic, basil & parmigiano reggiano
Wedding at The Castle at Ashley Manor
Our house picatta served with a healthy baked salmon filet.
Marinated in EVOO, fresh herbs and lemon then grill topped and finished with a brushing of fresh olive oil.
Roasted Pumpkin Ravioli
Hand crafted pasta ravioli stuffed with roasted pumpkin, ricotta & prosciutto (also available as triangoli). Served with a sage butter sauce, toasted pumpkin seeds, shaven parmigiano reggiano & black basil leaf. Available through October 31st.