Our Menu

These menu ideas are intended to help you start planning your event. Each individual affair is customized to meet your needs and we love to mix it up with your fresh ideas and favorite dishes so if you don't see it here, please don't hesitate to ask!


Mini Crab or Salmon Cakes - Lump crab meat or salmon meat, mixed with a touch of aromatics, pan fried and topped with our lemon aioli

Mediterranean Vegetable and Meat Platter - Assorted roasted and grilled vegetables including onion, asparagus, zucchini, yellow squash, Brussels sprouts, artichoke hearts, roasted peppers, olives, carrots and tomato/ basil/ mozzarella Caprese kabobs. Italian style meats and cheese can also be added. $5.00/person, without meat

Imported Cheeses and Fruit Platter - Baked brie, stilton, fontina, and sundried tomato cheeses ball with berries, apples, grapes and crackers

Cheese-filled Vegetables – Refreshing endive, celery, jicama, and cherry tomatoes filled with a light boursin cheese

Bruschetta - Traditional tomato and basil bruschetta, and/or chopped artichoke heart bruschetta, atop garlic-rubbed toast rounds

Spanakopita - A blend of spinach and feta cheese wrapped in crispy filo dough

Tandoori Chicken Spears – All natural Indian spiced chicken, grilled and served with mango chutney

Southwestern Stuffed Shrimp - Large 16-20 Texas white shrimp marinated in a lime chili mix and stuffed with chorizo and grilled

Stuffed Mushrooms - Choose from vegetarian or crab-stuffed mushroom caps, served hot

Tuna Poke - High grade sushi tuna, chopped and marinated in sesame, soy ginger and served on a homemade cracker

Beef Tenderloin Canapés - Seared Tenderloin on stilton toast and horseradish aioli

Goat Cheese Tapenade - Creamy goat cheese base, topped with chopped Mediterranean tapenade, extra virgin olive oil and fresh basil, on or with toast rounds. This can be served as a stationed or passed appetizer

Lamb Lollipops - Ground lamb with mint, feta cheese and aromatics formed on a stick, served with creamy tzatziki sauce

Salmon Mousse Cups - Creamy salmon mousse piped into filo cups and cucumbers, garnished with house cured gravlax


House Salad – Mixed greens topped with tomatoes, carrots, cucumber and jicama hearts, drizzled with light vinaigrette

Caesar Salad – Crisp romaine lettuce tossed in creamy garlic caesar dressing with tomatoes, shaved parmesan and croutons

Caprese - Sliced tomatoes and layers of fresh mozzarella, with basil leaf and balsamic reduction

Greek Salad – Crisp romaine lettuce with kalamata olives, feta cheese, red onion and tomato, drizzled with balsamic vinaigrette

Spinach – Baby spinach leaves with sliced strawberries, candied pecans and blue cheese crumbles, served with light vinaigrette

The Love Salad- Raw kale massaged with lemon and salt until tender and bright, finished with parmesan cheese, currents and extra virgin olive oil


Chicken Entrées :

Sicilian Style Chicken - Marinated with Italian flavors, grilled and topped with a chunky robust tomato ragu. Served with orzo pasta tossed with grape tomatoes, shaved parmesan, extra virgin olive oil, and fresh basil

Paradise Chicken - Seasoned chicken breast, grilled and topped with melted fontina cheese, prosciutto and baby arugula, garnished with lemon wedges

Honey- Teriyaki Chicken - “Pre brining” the chicken makes it moist and flavorful. Grilled and basted with a honey teriyaki glaze and topped with scallion threads and toasted sesame seeds. Seasonal vegetable medley and ginger/lemongrass jasmine rice

Pineapple Chicken - Sweet soy glaze and grilled pineapple makes this a favorite for the barbeque menu, along with favorite sides

Indian Tandoori Chicken - Marinated in a spicy yogurt marinade and grilled topped with homemade mango chutney, fresh cilantro and lemon

Chicken Marbella - All natural chicken breast, cooked wine caper and plum sauce, served with gnocchi and seasonal vegetable

Beef Entrées:

New York Strip - Roasted whole to medium rare and sliced, served with a shallot Madeira reduction.  Roasted garlic mashed potatoes and almond green beans accompany this dish.

Beef Tenderloin - Roasted to medium rare and sliced, served with creamy wild mushroom sauce

Rocky Mountain Entrées: 

Elk Tenderloin - Grilled whole to medium rare and sliced, served atop garlic roasted mashed potatoes with port reduction and vegetable medley

Rocky Mountain Trout - Lightly dusted in seasoned flour, pan fried and finished with garlic, caper, sundried tomato beurre blanc. Toasted almond green beans and orzo tossed in baby tomatoes, basil and olive oil accompany this dish.

Rack of Lamb - Tender lamb riblets with a dried cherry demi-glace served with lemon mint couscous and seasonal vegetable

Fish Entrées    

Grilled Salmon - Fresh salmon seasoned with a magic thyme rub and grilled to perfection, topped with lemon garlic butter. We offer a variety of preparations for our salmon.

Halibut - Sautéed and served with orange basil sauce and orange segments

Vegetarian Entrées  

Vegetarian Strudel - Portabella mushrooms, roasted red bell peppers, and creamy herbed goat cheese rolled in flaky filo dough

Grilled Polenta Napoleon - Layers of herbed polenta, mozzarella cheese, and robust red sauce

Served with:

Rolls - Assorted, served warm with butter

Lemonade and Iced Tea - Raspberry herbal tea, lemonade, and water


Choose 2 Meats

Roasted Pig -Slow smoked pork served with grilled pineapple, Polynesian sweet teriyaki and homemade barbeque sauces

Baby Back Ribs - Tender pork ribs with homemade barbecue sauce

Roasted Chicken - All natural pieces of chicken, grilled

Beef Brisket - Slow cooked, sliced beef brisket with barbecue sauce

Pulled Pork - Slow cooked, hand pulled with homemade barbecue sauce

Choose 2 Sides

Grilled Vegetable Medley - Including zucchini, yellow squash, roasted red bell peppers, carrots, onions and garlic tossed in fresh basil

Potato Salad - Red skin potatoes, sweet potatoes, and yams mixed in a creamy base with aromatics

Asian Slaw - Cabbage, carrots, green onion, and jicama tossed in sesame rice vinegar dressing

Sassy Baked Beans - Colorful beans with a hint of pineapple and green chilies; vegetarian

Olathe Sweet Corn - When available; steamed fresh with butter

Polynesian Rice - Jasmine rice with fresh herbs, mango, onion, soy and sesame, served cold as a salad

Quinoa Salad - served cold with lots of vegetables with a lemon cider vinegar dressing


Cup Cake Tower – Choose from yellow or chocolate cake and buttercream frosting, decorated with the bride’s flowers and presented on a tiered stand.

Trifle - Strawberries, blueberries and raspberries layered with cubed cake and pastry cream in a clear goblet

Tiramisu - Layers of coffee-soaked lady fingers, sweet mascarpone cheese and shaved chocolate

Italian Chocolate Flourless Cake - Almonds take the place of the flour in this chocolatey marvel, topped with strawberries and brandied whipped cream.

Cream Puff Tower - Small cream puffs filled with pastry cream or Grand Marnier chocolate mousse piled high on a tiered stand with the bride’s flowers

Mousse Filled Tulips - Chocolate tulip cups filled with Grand Marnier chocolate mousse garnished fresh berries and whipped cream

Pies - Choose from a variety of flavors- strawberry rhubarb, apple, pecan, blueberry

Reach out to learn more, plan your menu and reserve your date!