Quiches

Individual quiches, hand-crafted using our 30-year old family recipe.

Lorraine with applewood bacon and Gruyere • Spinach and feta cheese.

Vegetarian Frittata

This delicious vegetable lover’s dream is also gluten free, featuring seasonal vegetables and farm-fresh eggs; Minimum preparation serves 10 people.

Lox Bagel Platter

Cured salmon accompanied by sliced organic hard boiled eggs, hot house tomatoes, Bermuda onions, capers and lemon wedges; served with Bagel Uprising bagel halves and whipped cream cheese.

Build-your-own Oatmeal Bar (V)

Bear Naked Steel Cut Oatmeal with seasonal fresh and dried fruit, almonds, pecans, walnuts, coconut, bourbon-aged maple syrup, honey, and cinnamon. 

Local Pastries

Danish, butter croissants, chocolate croissants, muffins, assorted bagels; served with preserves, whipped Irish butter, and whipped cream cheese.

The Kitchen Sink

Pastries, assorted bagels, fresh fruit salad, OJ, and coffee; served with with whipped cream cheese and coffee accoutrements.

Parfaits

Organic yogurts with granola and your choice of strawberries, banana with almonds, or mixed berries.

Seasonal Fruit Salad

Breakfast Sides

Applewood

Smoked bacon

Brown sugar ham steak

Linked sausage

Half smokes

Country-style hash brown

Cave-aqed cheddar grits

Fried apples

#1 Sandwich platter with one side

#2 Two sides

#3 Three sides

CHOICE OF SANDWICHES

Roasted Turkey Torta

Oven roasted turkey with a cilantro citrus vegetable slaw, pumpkin seeds on a torta with cotija cheese.

Thai Grilled chicken

Open fired grilled chicken is tossed in a spicy peanut sauce wrapped in a flour tortilla with romaine lettuce, cucumber, carrots, scallions, basil, mint and sesame oil.

Italian Panino

Spicy Coppa, genoa salami, Prosciutto, fresh mozzarella, beefsteak tomatoes, balsamic vinegar, extra virgin olive oil on a baguette.

Adult Grilled Cheese

Marcel Petite Comté, Swiss gruyere, Kerry Gold butter, pears and shallots on toasted sourdough bread.

Vegetable Sandwich

A combination of seasonal vegetables, marinated tomato and avocado in a wrap finished with red pepper hummus.

Neka can’t eat that

Do you have a family member or co-worker that has embraced the Keto lifestyle? This amazing sandwich ticks all the right boxes! House cured ham, oven roasted turkey, crispy bacon, caramelized onions, farmhouse tomatoes wrapped in bib lettuce with a herb aioli.

Roast Beef Sandwich

Tender roast beef with provolone, leaf lettuce, horseradish cream and caramelized sweet onion on ciabatta.

My BLT

Thick cut bacon with heirloom tomatoes, bib lettuce finished with a pesto mayo.

Broccoli Rabe Panini

Garlic sauteed broccoli rabe, fresh mozzarella, tomato jam on a toasted panini.

Ham Sandwich

Goat cheese, smoked ham, arugula and peach preserves on sourdough.

Tuna fish Sandwich

Olive poached tuna, red onions capers persevered lemons and dill with tomato on whole wheat toast.

Curry Chicken Salad

Oven roasted chicken, thinly sliced almonds, fresh celery and currants all on a multigrain roll.

Accompaniments

Kettle chips • Fruit salad • Chef’s selected pasta salad 

Side Salad of the day

Substitute Gluten-free vegan wrap for any sandwich: Add $3 per person

Boxed Lunch

Includes a sandwich or salad with chips, fresh fruit and a homemade cookie.

All lunch Platters come with a cookie and brownie display.

All menus are customizable to meet the unique needs of your event.

Salmon Luncheon

Roasted or grilled salmon served with a dill crema

Chicken Luncheon

Grilled chicken breast stuffed with feta cheese and spinach

Beef Tenderloin Luncheon

Sliced grilled beef tenderloin served with a horseradish crema.

Mac Pan

Allow Me is proud to introduce to the world this award winning dish. This decadent dish is like no other mac and cheese you have ever had.

Sides

Haricot Vert

Mixed green salad

Caesar Salad

Roasted Potatoes

Rice Pilaf

Roasted Vegetables

Mediterranean Quinoa Salad

Creamy Garlic mushrooms with applewood smoked Bacon

Bacon Roasted Brussel Sprouts

Pearl CousCous Salad with Parsley

Rustic Potato Salad

All luncheon come with 2 sides and fresh baked bread.

Caesar Salad

Tender romaine lettuce, garlic, herb baguette crouton, Parmesan cheese, in a classic caesar dressing.

Chef Salad

Bibb lettuce, herb vinaigrette, imported Swiss cheese, honey baked ham, smoked turkey, rare roast beef, hard-boiled eggs, ripe avocado, grape tomatoes, english cucumbers and herb toasted croutons.

Classic Nicoise Salad

Chopped fresh herbs, roasted red potatoes,haricots verts, yellowfin tuna loin, bibb lettuce, raspberry dressing, roma plum tomatoes, black and green brine-cured olives, thinly sliced red onion and hard-boiled eggs.

Thai Noodle Pasta Salad

Rice noodles tossed with a sweet chili sauce, sesame oil, organic peanut butter, hot chili oil, carrots, celery, bell peppers and garlic.

Mixed Greens

Seasonal greens, roasted peppers, pine nuts and goat cheese tossed in a herb vinaigrette

Add Chicken, Shrimp, salmon or beef to any order.

Asian steamed filled buns

With a choice of pork, duck or chicken

Cheese Board

Fromage d’Affinois with mild fruity undertones and a luscious texture.

Point Reyes Bleu is California’s only classic-style bleu cheese. Humboldt Fog is a mild aged goat cheese that is slightly tart with a mild finish. Keens Farmhouse Cheddar with slight, earthy flavors and a sharp finish.

Cheese and Charcuterie

Includes a mix of aged, soft and hard cheeses, cured meats, terrines and pates. Served with fig preserves, honey, roasted pistachios, grapes, stone ground mustard, crackers and baguettes.

Fruit and Cheese

Imported and domestic cheeses, seedless grapes, strawberries, pineapple and melon accompanied by sliced breads and crackers.

Fruit Platter

Sliced honeydew, mango, cantaloupe, pineapple, grapes, and seasonal berries.

Crudite

Seasonal medley of baby zucchini, patty pan squash, asparagus, cherry tomatoes, baby carrots, radishes, broccoli and cauliflower accompanied by herb chèvre dip.

Shrimp Cocktail

Jumbo shrimp cooked to perfection and served on a bed of leaf lettuce with lemon and lime wedges; accompanied by traditional cocktail sauce.

Much Ado Before I Do

While you and your bridesmaids prep for the big day, allow me to bring the delicious vittals and amuse bouche to start your day -- tea sandwiches, charcuterie, fromage, bites, platters and Mimosas galore.

For the Guys

While the ladies prep, the gentleman may enjoy fare befitting the day.

BBQ-Sandwich bar

Oven baked bourbon ham with pickles, mayos

Miss Vicky's or Turkey

Wings

MOMs Mimosas on the Move

For the festive woman on the go! Sometimes you find yourself in a situation that just screams “mimosas”! These grab and go decadent delights are just what you need!

A Pic-A-Nic Basket

Traditional or seasonal selections in a basket worthy of Yogi Bear.

A Coke and a Smile

Wow your guest with these mini cokes served with handcut fries garnished with a chef inspired remoulade. 

Tacos & Mini-Margs

Turkey, chicken or beef mini tacos served on a fresh lime with mini margaritas.

Snack Pack

Chips, assorted bags of popcorn, gummy bears, cookies and fruit round out this selection .

Desserts

Choose a warm cookie with cold milk, chocolate covered strawberries, mini cupcakes or petit fours.

Season Dessert Platter

Assorted mini French and Italian pastries.

Forgiving Shrimp Poached in Lemon Oil and Butter served with a Celric Puree and Fennel Seed Dust

Tuna Tartare, Fish Eggs and Crisp Capers with Parmesan Tuile Cone

Crab Cake with Black Rice, Seasoned Arrowroot Chip and Crab back Crab Broth

Saffron Risotto with Seafood Bouquet, Medley of CrayFish, Cod, Mussel, Baby Squid in a Coconut Curry Sauce

Diving Scallop, pan-seared, served with infused Chanterelle Mushrooms, Beet Batons, Fresse greens and Seaweed, Truffle Oil

Grilled Hanger Skirt Steak with Hickory Smoked Onions Charred Asparagus, Puree of Cauliflower with Sweet Black Garlic Oil

Quail Glazed with Citrus Pepper Chutney and accompanied with Roasted Endive, Pears and Pickled Vegetables

CHEESE & CHARCUTERIE BOARD

Fruit and Cheese Board

Imported and domestic cheeses, seedless grapes, strawberries, pineapple and melon

accompanied by sliced breads and crackers.

PLATTERS

Crudité

Seasonal medley of baby zucchini, patty pan squash, asparagus, cherry tomatoes, baby

carrots, radishes, broccoli and cauliflower accompanied by herb chèvre dip.

Signature Crab & Lobster Dip with Maine Lobster and Jumbo Lump Crabmeat accompanied by sliced baguette and crisps.

HORS D'OEUVRES

Protein

Thai curry chicken satay with spicy peanut sauce

Tenderloin of beef on crostini with red onion marmalade

Vegetarian

Caprese skewers

Wild mushroom and risotto cakes

Seafood

Mini Crab Cakes

Mini Lobster Rolls

DESSERTS

Georgetown Cupcakes - Seasonal Flavors (per dozen)

Customized Georgetown Cupcakes

PASSED HORS D’OEUVRES

Protein

Peking lacquered duck on rice paper with scallions and hoisin sauce

Petit fois gras crostini with tart cherry jam

Vegetarian

Macaroni and goat cheese in phyllo cup

Spanakopita

MAIN COURSES

Piedmontese Beef Tenderloin with Rosemary, Garlic and Oregano (2lbs)

Cedar Planked Salmon Filet (2-3 lbs)

VEGETABLE & SIDES

Haricot Verts

Roasted Potatoes