
Combat Veteran Owned, Operated and Family Supported

Tel: 571-766-6089 | Email: chrisdishes68@gmail.com
"An In-Home Fine Dining Experience"

-Hors d’oeuvres-
Lobster Ceviche Spoonful with Cantonese-style Ginger-Scallion Dressing
Avocado Coulis Wonton Canapé with Shallot-Garlic Chili-Crisp
-Salad-
Asparagus Ribbons and Sugar Snap Peas with Watercress, Burrata, and a Sesame Miso Shallot Vinaigrette with Toasted Pistachios
-Entrée-
FUSION SUPREMES DE VOLAILLE
Pan Seared Chicken Breast over a bed of Napa Cabbage and Pickled Daikon Radish. Served with Rice Noodles and a Tonkatsu Spring Onion Pan sauce and Wasabi Micro Greens
-Dessert-
Asian Pear Sorbet with a Honey White Balsamic Bourbon infused Reduction
-Appetizer-
Surf and Turf Bone Marrow Butter Pan Seared Scallop with an Orange Champagne Sabayon Sauce with Pea Shoots and topped with Caviar
-Salad-
Composed Caprese Parsley and Chive Oil with a Red Pepper Vinaigrette, Balsamic Glaze, Grape and Cherry Tomatoes, Mozzarella, and Basil
-Entrée-
Orzo Carbonara Orzo Pasta dressed with a Duck Egg Carbonara, Crispy Pancetta, Sweet Peas, and Fresh Ground Black Pepper
-Dessert-
Cannoli Tiramisu Lady Fingers, Chocolate Chips, Espresso Coffee, Ricotta, and Whipped Cream
Our Menus are designed for each event
Brunch Buffett
Hayfield Farm Linked Sausage and Bacon
-Smashed New Potatoes Home Fries-
Boiled and Smashed tossed in EVOO with Rosemary, Thyme, Crisped in the oven
-Watermelon Fruit Salad-
Watermelon, Kiwi, Strawberries, Blueberries, and Cantaloupe dressed with a light Raspberry Glaze
-French Toast Muffin-
French Toast Muffin filled with Apple Compote. Topped with Carmel Pecans and Maple Whipped Creme
-The Greens-
Baby Spinach, Strawberry, and Walnut salad dressed with a Garlic Honey Vinaigrette and Gorgonzola
_Drinks_
Bloody Mary
Kir Royale
Mixed Berry Smoothie