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100 guests

Passed Hors D' Oeuvres

1.5 pieces of each item per guest


Mediterranean Turkey meatball

w/ lemon tahini sauce


Lox on Zucchini Fritter

w/ feta, dill & caviar


Lemon - Oregano Shrimp

grilled on a pick


Dinner (Buffet or Plated)


Crispy Romaine Salad

w/ feta, hearts of palm, chickpeas, artichokes & champagne citrus vinaigrette


Oregano Marinated Airline Chicken Breast

w/lemon-white wine caper sauce 

Grilled Atlantic salmon or  Seared Sea Bass

w/ Mediterranean salsa - feta, kalamata & roasted red pepper


Toasted Couscous Pilaf

w/ seasonal/local vegetables

Grilled Zucchini & Yellow Squash

w/ aged balsamic drizzle


Sweet Table


Sweetheart Cake

8" Vanilla 2 tiered cake ~ vanilla buttercream "naked" add florals

Lemon Bar Bites w/ local lavender sea salt


 Polenta Olive Oil Cake sliced w/ red grapes & whipped cream

Estimated Pricing*



Onsite service from start to finish (1 coordinator, 1 head chef, 4 chef assistants & 5 servers)

 Local sales tax and 20% service fee

Choice of :Eco-friendly disposable placesettings or rented china

*Price varies based on guest count, level of service and seasonal availability

*Pricing does not include: Bar servce, Alcohol, tables, chairs & linens

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