Choose Your Service

              1.) LONG TERM, IN-HOME (1- 7 sessions per week with a "Private Chef". Personalized meals       ($300 daily + food)

                      2.) DROP AND SET  (30-60 minutes of Service to help get you ready to serve), NO clean up                 ($600 min.)

   

                      3.) CASUAL FULL SERVICE FAMILY STYLE/ BUFFET (3 1/2 -4 hrs.  service WITH cleanup)                     ($700 min.)                                    

                      4.) FORMAL FULL SERVICE SIT DOWN, PLATED COURSES (4- 4 1/2  hours of service WITH cleanup)  ($800 min.)

                      5.) BUFFETS, BRUNCHES, COCKTAIL PARTIES (Typically chefs/servers 4 hours for 18 or more guests ($1000 min.) 

 

 

Hi there!

Let's create a personalized menu and service style that is best for you. 

 

ESTIMATED PRICING 

Typically, the cost for food and labor per person for a 4-5 course full service meal is about $90-$140

3 course meals, "Drop and Set", larger events (25 +), buffets, brunches, or grazing menus will be less  per person. Your budget is important to us. Please see the event minimums below.

 

   "Full Service" includes (day of your event) chefs hand selecting organic, pasture-raised locally sourced foods, the chefs prep before arrival, cooking on site, serving, and a thorough cleanup.

We recommend an assistant to the chef for groups larger than FIVE.

 

                                                                                                                                                                                                                                   

                                                

 

  

 

 

MULTI-COURSE SAMPLE MENUS (smaller parties)

 

ANY SALAD OR SIDE CAN BE TRADED TO YOUR LIKING. 

ADD A CHEF-MADE DESSERT or provide one   

 

* ADMIRAL'S FEAST -  Chilled Wild caught Mexican Jumbo Spicy Shrimp Cocktail.

           A Maryland Lump Crab cake with Lemon, Dijon

     Petite romaine heart, feta, crispy Prosciutto, glazed pecans,  Classic lemon-EVOO Vinaigrette.

     Oven Broiled Day Boat Scallops lemon dill sauce and Grilled center cut Filet Mignon Portobello mushroom sauce served with our famous garlic mashed potatoes, roasted asparagus tips with fresh crushed garlic, and EVOO.  

*  STEAKHOUSE - Handcrafted Charcuterie with handmade garlic toastettes, grilled kielbasa,

  Crudite with our Tapenade.  Roquefort Blue Cheese, thick bacon, Steakhouse Salad Wedge, Sear-grilled trimmed  Filet, Ribeye, or NY  Strip with our Red wine Demi Steak Sauce, Au gratin French potato, and roasted garlic asparagus.

               

*  TUSCAN VILLAGE - Northern Italy style. Start with Caprese Crostini, then grilled Jumbo shrimp with lemon dill Aioli.

a Classic Caesar Salad with chef-made on-site seasoned croutons,

  Organic Breast of Chicken or Fresh Sea Bass in garlic,  chopped spinach, sun-dried tomatoes, and creamy parmesan sauce nestled next to linguine. Roasted Italian vegetable medley side                     

 

*  SALERNO SEAFOOD COMBO -Southern Coastal Italy! Start with a beautiful Antipasto Platter with our warm toastettes, a Classic Caprese salad, then, an Italian Sauté of large center cuts of fresh local Swordfish, Day Boat scallops, and Jumbo Gulf Shrimp, capers, garlic, and Limoncello sauce. Crispy Brussels Sprouts with bacon and our balsamic reduction, with a Grana Padano Risotto.  

                                                                                                                                     

*  FRENCH COUNTRYSIDE - Begin with gourmet marinated  Crudite super green dip, an elegant Baked Brie with our fresh made on-site garlic toastettes, candied pecans, and dried fruit. A French vinaigrette tossed with petite spring greens, dried cranberries, topped with, julienne green apple, and crumbles of bacon. The main course... Steak Oscar... perfectly grilled filet mignon, asparagus tips, crab meat, and the chef's Béarnaise sauce. Served atop a creamy garlic mashed potato.

   Check out the video on our Home Page!                 

 

* WINTER  AMERICANA -  Steamed Old Bay chilled shrimp Remoulade, Arugula/spinach salad with caramelized nut & cranberry, French vinaigrette. Split- Grilled cold water Lobster Tail basted with lemon garlic EVOO, Pan Seared Boneless Rib eye Tarragon brown butter, Herbed Jasmine Rice Pilaf, crispy bacon Brussel sprouts, balsamic glace. 

                                                                                                                              

 * FISHERMANS FRIEND - Ahi Tuna Poke with Avocado & Blue Chips. Pan Seared Day Boat scallops Chardonnay wine reduction.  Chargrilled choice of Chefs fresh catch (Sword, Mahi, Seabass, or Grouper) basted with lemon, garlic, and olive oil over fresh cauliflower rice,

  Saute of vegetable medley, and a salad of roasted beets, walnuts, spinach/arugula mix, feta, and red onion tossed in a light citrus vinaigrette. 

 

  *  FAJITA FIESTA - the ultimate in South of the Border. Start with fresh handmade Guacamole,  two types of salsas, and chips. Queso Fresco quesadillas, Marinated Angus flank steak, jumbo Gulf shrimp, or Organic chicken breast (choose one or two). Flat grilled onion, peppers, and garlic served with our famous Red Rice and black beans. Limes, fresh chopped Pico de Gallo, Picante sauces, and warm flour and corn tortillas

                                                                                                                                                         

*  CHEF RON'S TABLE - Classic Surf and Turf. Our lump Maryland Crab cake with lemon- Creole aioli. Baked Caprese crostini with fresh mozzarella. Our own mix of spring greens tossed in a fresh herb vinaigrette and topped with feta, dried fruit, and candied nuts.  Petite (4-5 oz.) center-cut Filet Mignon with our red wine Steak Sauce, Steam- baked cold water Lobster Tail, hot butter cups, Sweet white corn Saute' Cali Style (corn freshly cut off the cob, fresh basil chiffonade, and diced red sweet pepper) with our roasted, garlic petite potatoes parmesan. 

CLAMBAKES/BEACH PARTIES (seasonal)

(Choice of Shrimp Bisque, Boston, or Manhattan Clam Chowder)

*The Long Beach Islander - 5 oz. Coldwater Lobster tail,  jumbo Gulf shrimp, local clams, PEI mussels, local corn, petite potatoes, creamy house-made slaw, choice of soup, and hot bread. The South Jersey favorite! Add some chicken, sausage, or steak for an all-time winner dinner!

 

*The New Englander - Steamed Whole 1.25 lb. Maine Lobster or any size you desire, clams, mussels, corn on the cob, red potatoes, and coleslaw. Served with freshly cut lemon, hot butter, choice of soup, and warmed bread.

                                                     

*Low Country Seafood Boil - Shrimp, clams, mussels, Crab (type and market limited availability) corn on the cob, coleslaw, and red potatoes. Served with cocktail sauce, hot butter, lemons,  choice of soup, and warmed bread.

* Clambake Ala Carte & Add-ons:  Chilled Jumbo Shrimp King crab, Dungeness crab, Andouille or kielbasa sausage, Roasted Lemon-Garlic Chicken, Caesar Salad, Seasonal Cobblers, kids meals, Allergy sensitive meals. 

* Paella and Polynesian Parties available seasonally.

 

Add a Dessert Course for $8-12 pp.

 Minimum of 10 servings for chef-made cakes, pies, & cobblers

Creme Brulee and Lava cakes made on-site the minimum is 6

Chocolate lava cakes with fresh whip and berries, Flourless Chocolate Cake w/raspberries, Raspberry/Lemon Cake buttercream glaze, Rich Chocolate Cake w/dark chocolate sour cream frosting, Chocolate/Peanut butter Cake w/Ganache,  Crème Brulee with big Blackberries & Raspberries, English fruit Trifle, Tollhouse Cookie Pie, Mexican Vanilla flan with raspberries, Italian Zabaglione with berries AND a few seasonal Cobbler/Crisps (you supply Ice-cream with some desserts)

                                                 

KIDS MEAL 

$25 per child with a minimum of 6 ($150)

Grilled Sliced Chicken Breast, or hand breaded fried tenders, buttered bowtie pasta parmesan, steamed Broccoli

 

Call Direct ( 858-342-1100) for Larger Event Buffets & Cocktail/Grazing Parties

 

 *Organic Chicken, Prime Beef, Seasonal Local Fish, Shrimp, Local Day Boat Scallops, Crab cake minis, Jumbo Lump Crab cakes, Poke Wontons Cups, BLT cup single bites. Passed hors d'oeuvres. 

-Holiday Style Turkey, Ham, Roast Beef, Lamb Racks & Lollipops and more!

                                         

Choose from a countless array of locally sourced fresh organic vegetables, salad greens, and fruits to complement your meal. Lead Chef/Owner Ron Nugent will consult with you to finalize a balanced and healthful menu.

                                             

                                                                     TEXT TODAY   858.342.1100 to request a date 

BRUNCHES & COCKTAIL PARTIES

   Appetizers, Small Plates, Crepes, Omelet stations, Viking Village Fish and Scallops, passed hors d'oeuvres.        


1.   Petite Crab cakes with a lemon aioli 
2.  Chilled Jumbo Wild Gulf Shrimp Cocktail or Remoulade
3.  Genuine New England Lobster Rolls ( buttered toasted buns with real lobster chunks )
4.  BLT Cups (like a mini one bite bacon, lettuce & tomato sandwich)
5.  Caprese Crostini
6.  Fresh Local Fish ceviche with blue tortilla crisps
 

 7.  Local Tuna Poke avocado, with won-ton chips wasabi drizzle 

 8.  Seared Viking Village Scallops Piccata

 9. Buffalo Style Chicken Meatballs, bleu cheese, celery sticks, Big hit!

10. Baked Brie cheese and cranberry bites