Morag will meet with you to discuss your ideas for the perfect event.
Contact her at 920.743-0969
It's your event. Let us make it effortless and extraordinary.
Your style and needs are all combined through the menu options, dining venue and services you choose.
SALMON PUTTANESCA (6oz) fillets grilled in EVOO and topped with a mélange of tomatoes, onions, capers, black olive , anchovy, herbs and wine. Served with al dente pasta
NORWEGIAN SALMON (6oz) fillets poached with bouquet garn served with our dill/Dijon mustard or tomato Bernaise sauce and vegetable couscous
VINDALOO CURRY our Indian spice blend enhances the sautéed chickpeas, carrots, celery, onions and peppers. Served traditionally with turmeric white rice and seasonal chutney
CITRON SHRIMP succulent large shrimp (5 pcs) butterflied, brushed with EVOO, butter and garlic in a light saffron, lemon and white wine sauce. Served on a bed of saffron white rice
SHRIMP NEWBURG a true classic of succulent shrimp, cream, butter, eggs, sherry and seasoning. Served with the traditional white rice (6 pcs)
GREEK CHICKEN marinated in EVOO, thyme, oregano and lemon. Slowly baked with artichokes, onions, black olives and lemon in white wine gravy. Sprinkled with feta cheese and served with saffron rice
CHICKEN PROVENCAL tender chicken breasts in a rich sauce of garlic, EVOO, thyme, pepper, tomatoes, onions, olives, mushrooms and wine. Served with a brown, wild and white rice medley
OCEAN and PRAIRIE roasted tenderloin medallion (6 oz) and large sautéed shrimp (4 pcs) with an outstanding béarnaise sauce and asiago mashed potatoes
CRAB CAKES (2/3OZ) sweet crab, olive oil, red bell peppers, scallions, garlic and seasoning. Sautéed to perfection and served with rice pilaf and roasted red pepper coulis or fresh fruit salsa
BLACK BEAN CAKES (2/3oz) the southwestern flair of these black bean, sweet potato and scallion cakes are complemented with the lime cream or fresh salsa and served with a zippy rice pilaf
WHOLE TENDERLOIN (8 oz of the very best ) seasoned with the Serve You Right's blend, roasted to rare/medium rare and served with asiago mashed or rosemary roasted new potatoes choice of sauces available : red wine demi glaze, Bordeaux peppercorn or bearnaise
ROAST PORK TENDERLOIN rubbed with garlic, EVOO, thyme, salt and pepper. Roasted and drizzled with a Door County cherry port or apple brandy pan sauce and mashed potatoes
PORK LOIN PICCATA (an Italian classic with a twist) seasoned and roasted medium with a pan gravy of wine, lemon, capers and chopped parsley. Served with buttered noodles
LAMB CHOPS CHAUSSEUR petite rib chops seasoned with the herbs de Provence, sautéed in EVOO and added to the French country sauce of onions, tomatoes, mushrooms, wine and olives. Served with a brown, wild and white rice medley
RATATOUILLE a popular French entree from Provence that combines eggplant, tomatoes, onions, peppers, zucchini, garlic and herbs , simmered in EVOO. Served with al dente pasta
PORTOBELLA MUSHROOM caps filled with leeks, fresh spinach and goat cheese or artichoke Parmesan well seasoned and served on a bed of rice pilaf
PAELLA PALMA de MAJORCA classic style paella of seafood, shellfish, sausage, chicken, vegetables and saffron rice in a light bouillon tomato and herb sauce
A sampling of entrees
We are happy to coordinate your event, customize your menu and provide fabulous service for whatever venue you choose for your event.
We pride ourselves on the quality, presentation and service of our food. Experienced service staff are available for hire with the service of our food. They provide seamless set-up, service and clean-up for any style event from a picnic, cocktail party, business meeting, formal dinner to that spectacular wedding.
Rental of china, crystal, flatware, serving pieces, chafing dishes, serving utensils and linens are available to your specification. Disposable dishes and flatware are also available. Costs vary with your requirements.
Event coordination, delivery, set-up and/or pick-up charges vary with the complexity of your event. We are a full service catering and concierge service and our professionalism and experience are reflected in our years of service.
A deposit is required at the time our services are engaged for dates in our busiest season. There is an hourly service staff charge and the customary gratuity is left to your discretion.