Interactive Dinners


Flavors of the Riviera:

Petites Cuillère Assorties:

Huitres Glace au Sabayon, Soupe a L'Onion Gratinee, Escargots a la Bourguignonne, Tartare de Legumes

Premier Plat:

Bouillabaisse du Pecheur

Deuxième Plat:

Tournedos de Veau é Thon a la Niçoise

Troisième Plat:

Fricassee D'abricots Briochee


Sicilian Passion:

Melon with Aged Balsamic and Mint


Melone con Aceto Balsamico e Menta

Vongole Ripiene alla Moda di Palermo

Stuffed Clams Palermo Style

Crostini con Fegatini di Pollo e Acciughe

Chicken Liver Crostini with Anchovy


Orecchiette con Broccoli di Rape e Frutti di Mare

Orecchiette with Broccoli Rabe and Seafood

Vitello ai Funghi Trifolato

Veal Scaloppini with Roasted Red Peppers, Anchovy, Parsley and Lemon, Porcini and Chanterelle Mushrooms

Fico Flambé ai Amaretto, Gelato di Mandorla

Fresh Mission Figs Flambé with Amaretto and Almond Ice Cream


Indonesian Excursion:


Mai Tais & PG's Famous Hulatinis


Lime Marinated Chicken Sate With Tandoori Sauce, Curried Oysters With Caramelized Mangos, Luau Shrimp Coconut Shrimp


Tom Mi Kay and Indonesian Seafood Panroast with Rice Noodles


Fiery Jungle Curry Seared Filet of Beef and Coriander-Herb Crusted, Sesame Scented Baby Pak Choy & Jasmine Rice

Chocolate Drizzle


Mandarin Bananas Flambé with Vanilla Bean Ice Cream


USA Interactive:

Specialty Cocktails

Manhattans & Hurricane & Wines to Match Each Course

Passed Starters:

Balsamic Marinated Beef Tenderloin Skewers, Pollo a la Plancha – Sliced, Skewered Chicken Breast in Lime-Mojo, Spicy Shrimp Rolls - Nuoc Cham Sauce, Cucumber, Shredded Carrots, Vermont Cheddar Cheese Strudel

First Course:

Tommy K's Minced Chicken in Lettuce Cups

Second Course:

Skillet Roasted Myakka Ranch Filet, Hand Picked Blue Crab, Shiitake Mushrooms, Immokalee Tomatoes & Basil, Soft Mascarpone Polenta

Third Course:

Fresh Apricot Fricassee Flambé with Almond Crepes & Lavender Honey Scented Chevre, Coffee Service, Chef's Hats


Fall-Themed Interactive Dinner:

Specialty Cocktails:

Kir Royale, Apple Harvest Collins, Wines Served with Each Course

Passed Hors D'Oeuvres:

Roasted Butternut Squash Bisque in Demi-Tasse Cups with Pepitas, Mini Popovers with Roast Beef & Creamed Horseradish, Fried Grouper Sliders with Tartare Sauce

1st Course:

Mustard Seed Crusted Wild Salmon, Oven Dried Grapes, Tarragon Verjus

2nd Course:

Sautéed Pork Tenderloin, Pears, Port Demi, Grape, Tomatoes & Shiitake on Soft Mascarpone Polenta

3rd Course:

Cortland Apple Fricassee, Almond Crepes & Lavender Honey Scent Chevre


Caribbean Interactive:


Cuba Libra & Rum Cocktail


Down island conch fritters, Jerk Chix Wings, Mango Shrimp

1st Course:

Bahamian Fish Chowder, Cracked Conch, Black Tip Shark, Spiny Lobster, Crawfish, Grouper

2nd Course:

Hog Fish with Rum Butter Ginger Sauce, Wilted Spinach and Fresh Hearts of Palm

3rd Course:

Quady Electra Orange Muscat, California 2000, Flambé Papaya with Cinnamon Ice Cream



New Orleans Interactive Dinner:

French 75 Cocktail

Hurricane Cocktail

Scallops in Gumbo Sauce

Grilled Andouille Sausage

with Creole Mustard

Oysters Bienville

Creole Barbequed Shrimp

with Crusty Bread

Swordfish in Hot Fanny Sauce

Dirty Rice & Creamed Spinach

Bananas Foster


Florida Interactive Dinner:

Aprons w/ Logo

Open Premium Bar

Specialty "Florida" Cocktails:

Mango Martini's & Minneola Mimosa's

Passed Hors D'Oeuvres:

Tuna Tartar Wonton Taco's with Wasabi Caviar, Crispy Bon Secure Oysters with Key Lime Tartar, Panko Crusted Longboat Rolls with Citrus Ponzu, Crackling 5-Spice Calamari, Cracked Fresh Florida Stone Crabs

1st Course:

Sarasota Seafood Panroast, Native Snapper, Shrimp and Clams with Coconut-Key Lime Broth, Jasmine Rice & Spinach

2nd Course:

Skillet Roasted Myakka Ranch Filet, Hand Picked Blue Crab, Shiitake Mushrooms, Immokalee Tomatoes & Basil Soft Mascarpone Polenta

3rd Course:

Ruskin Strawberries Flambé & Vanilla Bean Ice Cream & Down South Shortbread


Passover Interactive Luncheon:

Open Bar

Pomegranatini and Kosher Wines with Each Course

Passed Hors D'Oeuvres:

New World Chicken Liver Crostini, Potato and Zucchini Pancakes with Smoked Salmon & Salmon Caviar, Artichoke Wonton Ravioli with Basil Steeped EXVOO & Tomato Coulis,

On Tables:

Matzo with Sundried Cherry & Pecan Haroseth

First Course:

Three Citrus Glazed Pompano and Matzo Meal Polenta

Second Course:

Brisket Style Medallions of Tenderloin and Mirepoix Vegetables, Tomatoes, & Red Wine Demi Glace

Third Course

Ruskin Strawberry and Riesling Compote and Macaroons, Lemon Zest & Fresh Mint


An Asian Flair Interactive Luncheon:

Specialty Cocktail:

Kir Royale

Wines Matched to Each of 3 Courses

Passed Hors D'Oeuvres:

Crispy Lobster Spring Rolls and Panko Crusted Longboat Rolls

First Course:

Spicy Mint Noodles with Shrimp

Second Course:

Lemongrass Organic Breast of Chicken with Kaffir Lime & Coconut Green Curry, Crushed Tomatoes, Thai Basil & Jasmine Rice

Third Course:

Mandarin Bananas Flambé with Fresh Ginger Ice Cream


Grape-Inspired Interactive Luncheon:

Specialty Cocktail

(created with Cîroc Grape Vodka)


Roasted Garlic, Brie and Grape Crostini and Stone Crab Dolmades with Orange Tzatziki

First Course:

Mustard Seed Crusted Wild Salmon with Oven Dried Chardonnay Grapes

Second Course:

Pan Seared Tenderloin and Scaloppini Verjus-Port Reduction, Grape Tomatoes & Shiitake

Third Course:

Cabernet Grape, Water Chestnut & Grappa Flambé and Champagne-Myer Lemon Sorbet

Italian Interactive Dinner:

Specialty Cocktails:

Limoncello Martinis, Bellinis, Italian Wines to Match Each Course

Antipasto (Passed)

Piccolo Frito with Sage Leaves, Figs, Calamari, Mozzarella & Basil Aioli, Crostini di Prosciutto with Rosemary Roasted Pepper, Onion Marmalade, Ricotta Crostini with Fresh Thyme and Lemon Zest and Hazelnuts, Speidino di Gamberetti con Salvia Skewered Shrimp with Sage

Primi Piatti

Pollo Rustica with Orecchiette Pasta & Shaved Reggiano, Fresh Garlic Bread


Fettine alla Melagrana -- Veal Cutlets with Pomegranate Sauce, Broccolini & Soft Mascarpone Polenta


Fresh Mission Figs Flambé with Amaretto & Biscotti Ice Cream

Coffee & Cappuccino Service

Chef's Skull Caps or Aprons with Client's Logo/Design