All these menus are subject to change at any time. This would be the culinary Items that The Three Prong Chef has created and successfully executed time after time to my Client's delight. I am proud to say that this is a fraction of what I am capable of doing for you and yours at your next special occasion. I am constantly adding new stuff all the time,so if you do not see what you are looking for, please Email me. Warning! Do not attempt to read on an empty stomach!

   Salads                                  Dressings

Mixed Green                                           Oil and Vinegar

Caesar                                                   Caesar Dressing

Iceberg Salad                                        Blue Cheese

Tomato Cucumber Avocado                 Bacon Ranch Vinaigrette

Pear and Prosciutto salad                  Walnut Vinaigrette

Deli Chop Salad                                   Rosemary Thyme Vinaigrette

Tomato Basil Mozzarella                            Ranch

Mexican Chicken and Corn Salsa       Red Onion Tomato Vinaigrette

Parisian Cranberry spiced                   Pineapple L.P Vinaigrette

                                                             CitrusVinaigrette

                                                           Creamy Cucumber Wasabi

HORS D'OERVES*

Broiled Mini MD Crabcakes

Brie in puff pastry

Mini Meatballs (choice of teriyaki or marinara)

Mini quiche topped w/ asiago

Ranch seasoned Potato Cheddar Croquettes

Seared Ahi Tuna w/asian veg (comes with spicy Mustard)

Andouille Sausage in puff pastry

Smoked Salmon and Tapenaude with dill creme fraiche

Cheese and Fruit Skewers

Duck Confit in Mini Phyllo Cups topped with Five Spice Creme Fraiche

Teriyaki Honey Chili Chicken Satay

* All hors doerves can be made and repriced to appetizer size

APPETIZERS

Moroccan Scallops wrapped in pancetta w/ apricot dipping sauce

Cheese and Fruit display

Demi glazed flat bread w/ shrimp, pancetta and fontina

Hawaiian style Shrimp Cocktail w/volcano sauce*

Chicken Fingers w/ remoulade sauce

Wings with celery and bleu cheese dressing

Baked potato rounds with bacon and cheddar jack

Mushroom Caps stuffed with ham and crab stuffing.

Chicken Spring rolls with Sweet and Sour sauce.

Spanakopita with Tzatziki sauce

Main Course

Teriyaki style Beef with sesame garlic caramelized onions with havarti cream sauce

Ginger Soy Marinated London Broil with Mushrooms in a Burgundy Ragout.

Breast of chicken w/ mushrooms in madiera wine glace

Beef Roulade pinwheels stuffed with mushroom and Swiss cheese with a traditional burgundy sauce

Deconstructed vegetarian Ratatouille with fontina cheese, Tapas style

Rotelli style pasta in a roasted garlic and tomato bolognaise with Pecorino Romano cheese

Beef and broccoli w/ asian vegetables in Cantonese dark sauce.

Roasted breast of Turkey with a Tarragon Apple Cranberry stuffingand Thyme Shallot gravy.

Cheese filled Ravioli in a Brandy Parmesan Carbon Rouge sauce.

Breast of Chicken with roasted Red Peppers and artichokes

In a Butter Wine sauce topped with Feta cheese.

Filet of striped Bass seasoned with provincial herbs topped with Rosemary butter broiled crawfish meat.

Blackened Tilapia in a light Garlic Butter Wine sauce topped with a cool Mango Salsa.

Roast Sirloin of Beef Au Jus

New Orleans Jambalaya with Chicken, Shrimp, and Andouille Sausage over Creole style Long grain Brown rice.

Rosemary and Garlic encrusted Roast Tenderloin of Filet Mignon medallions in a Red Wine Shallot reduction Sauce.

Roast Pork Tenderloin with Apple Thyme Stuffing in a Citrus Clove Glaze

Roast breast of Turkey in Au Natural

Lasagna stuffed with dry Sweet Sausage, Ground Beef, Ricotta Cheese, and Egg in homemade Marinara Sauce.