Personal Chef and Catering Service

Crispy phyllo shells filled with gooey melted brie topped with a savory yet sweet sauce.

Slices of tender beef are piled high onto a French crostini with horseradish sauce.

Very rare slices of beef are topped with capers, arugula, parmesan and vinaigrette.

Seared scallops are prepared with mushrooms, parsley, capers, fresh lemon and brown butter

Warm Maryland crab cakes are served with fresh made lemon dill aioli.  

Corn, black beans, colorful bell peppers, cilantro, onions and a tangy lime dressing served in a shot glass then topped with avocado and a corn chip.

Crisp bacon, arugula, cherry tomato and a soft toasted crouton on a decorative skewer.

tortellini, cherry tomato, mozzarella and salami skewer drizzled with pesto, 

Medjool dates stuffed with blue cheese and wrapped in crispy bacon. 

Shrimp cooked in a roasted red pepper sauce is served over polenta and topped with pickled onion and cilantro on an Asian style soup spoon.

Salmon is topped with pesto then topped with buttery panko crumbs and baked until golden.

Tarragon butter poached cod and prawns are served in a chef prepared lobster bisque with creme fraiche, fennel and herbs.

Bacon wrapped extra-large shrimp served on a bed of pepita and pineapple rice then topped with mango pico de gallo and finished with tequila roasted vegetables.

Sauteed mushrooms and pesto are folded into a buttery flakey puff pastry and baked until golden brown.

Sirloin cooked to perfection and topped with truffle butter compound.  Served with rustic garlic potato medallions and roasted green beans.

Grilled NY strip is served atop fluffy parmesan mashed potatoes and grilled asparagus with a savory rich merlot reduction.

Tender chicken breast lightly breaded then cooked in marsala wine and herbs and finished with heavy cream.  Served with pappardelle pasta.

Chicken breast browned then cooked with capers, sun dried tomatoes, onions, garlic, white wine and then finished with heavy cream.  Served with spinach orzo.