
Combat Veteran Owned, Operated and Family Supported

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

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