It’s all about good food


fine dining in your home

we want to serve the food lover in you

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experience our great food

our feature dishes

Crab Salad

Juicy jumbo lump crab meat tossed with fresh herbs and is dressed with a Lemon Vinaigrette. Served on top of avocado and grapefruit segments. Finished with pink peppercorns and basil pistou.

Buratta and ham Bruschetta

Fresh and creamy Buratta cheese paired with prosciutto on top of a baguette crostini. Topped with Basil and drizzled with Extra Virgin Olive Oil.

Caprese Duo

On the right beautiful heirloom tomatoes with creamy Buratta cheese. The left, pear, plum and teardrop tomatoes with Buffalo Mozzarella. Both tossed with shallots and fresh basil. Dressed with a sweet balsamic reduction and Olive oil.

Apple Salad

Crisp julienne apples, baby arugula, creamy Buratta, and aged Prosciutto dressed with sweet and herbaceous Minus 8 vinaigrette. Garnished with a candied apple chip.

Sweet Corn Agnolotti

Light pasta filled with a four cheese sweet corn blend. Sauced with brown butter and fresh thyme. Served on top of a sweet corn puree..

Lamb chops

Beautifully seared and roasted lamb chops served with seasonal vegetables and a natural lamb jus.

Loup De Mer

Pan seared fish and butternut squash puree served with brussel sprout leaves, caramelized cipollini onions and crispy pork belly. Drizzled with a Saba reduction.

the dining experience

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food you'll love

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Office Lunch

Featuring assortments of delicious sandwiches, and other delights that are beyond your expectations!

Life's become easier :)


food you'll love

menu gallery

Small Bites

Bite-sized nibbles designed to satisfy even the foodiest of guests at your next party. These savory appetizers will curb hunger and delight the palate.


Featuring vast assortments of delicious entrees, and many more other delights that are beyond your expectations!

Plated Dinners

From a casual dinner to a fine dining experience

experience our delicious menu!

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Meet our skilled Chef

Jason Goldman

Since graduating from Le Cordon Bleu in 2004 chef has been working to expand his knowledge of cooking focusing mainly on French techniques. With five years at Wolfgang Pucks Spago under his belt he broadened his skills far beyond culinary school. Having gained a love for French, Italian and Asian flavors he is continuing create new recipes to implement into our seasonal tasting menu.

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