With over 40 years of experience in fine dining restaurants, Chef Felix can customize your dream menu. But, you have to start somewhere. So, listed below is our basic catering menu. Every menu begins as a single entree buffet and then you build onto it from there. Also, you have the option of choosing a buffet or served dinner. Price will vary accordingly. The Choice is yours!
Just remember, anything is possible!
Single Entree Buffet
Each “Single Entree Buffet” consists of 4-ounce protein for Lunch, 6-ounce protein for Dinner, two side items, house or Caesar salad, dinner rolls, and butter
Chicken Entree
Lunch $14 Dinner $20
Pasta Entree
Lunch $14 Dinner $18
Pork Entree
Lunch $14 Dinner $20
Seafood Entree
Lunch $18 Dinner $26
Beef Entree
Lunch $20 Dinner $30
Add a Veg or Starch
$4 per person
Add a Specialty Pasta
$4 per person
Add a Specialty Salad
$4 per person
Appetizer
$5 – $15 per person
Dessert
$5 – $10 per person
Carving Station
$12 per person
Two Entree Buffet
(Additional 2oz or 4oz protein)
Add Chicken
Lunch $4 Dinner $8
Add Beef
Lunch $6 Dinner $10
Add Pork
Lunch $4 Dinner $8
Add Pasta
Lunch $3 Dinner $6
Add Seafood
Lunch $6 Dinner $10
Entree Choices
Chicken/Breast/Boneless/Skinless
Marsala – pan-seared, topped with wild mushroom marsala wine sauce
Piccata – pan seared, topped with white wine lemon butter sauce with capers and fresh basil
Cajun – pan seared, topped with garlic white wine lime sauce with Spanish onion, andouille sausage, poblano peppers, and fresh cilantro
Parmesan – lightly breaded, pan-fried, topped with TFC’s marinara sauce, parmesan, and mozzarella cheeses
Chicken/Bone-in/Roasted
Simply Roasted – with extra virgin olive oil, fresh rosemary, fresh oregano, and garlic
Asian – honey-soy-ginger glaze
Cacciatore – roasted then braised with Spanish onion, kalamata olives, poblano peppers, and fresh oregano, in cabernet-plum tomato sauce
Dijon-Mojo – marinated in lime mojo, spicy dijon mustard, Spanish onion, cumin, and fresh oregano
Specialty Pasta
Penne ala Vodka – prosciutto and Spanish onion simmered in vodka-spiked plum tomato cream sauce with fresh basil and crushed red pepper. Topped with grilled chicken or shrimp
Cajun chicken pasta – onion, poblano peppers, andouille sausage, grilled chicken, diced tomato, fresh cilantro, and penne pasta simmered in cajun cream sauce.
Baked Penne – think lasagna 😉 ground beef, Italian sausage, plum tomato sauce, ricotta, parmesan, and mozzarella cheeses
Primavera – fresh seasonal vegetables sautéed with extra virgin olive oil, sliced garlic, fresh herbs, and vine ripe tomatoes. Tossed with penne pasta
Tortellini Pomodoro – three cheese stuffed pasta, vine ripe tomato sauce with fresh basil, sliced garlic, extra virgin olive oil, and white wine
Pork Loin
Rosemary and garlic – roasted and served with natural pan gravy
Vidalia chops – boneless chops, grilled and topped with Vidalia-cabernet sauce
Sesame soy glazed – with spicy ginger sauce
Marsala – roasted and sliced. Topped with wild mushroom marsala wine sauce
Piccata – roasted and sliced. Topped with white wine lemon butter sauce with capers and fresh basil
Raspberry-Balsamic – marinated, roasted, and sliced. Topped with raspberry-balsamic glaze
Italian Sausage and Peppers – spicy Italian sausage, peppers, and onion simmered in a plum tomato sauce with fresh basil and fresh oregano
Seafood
Salmon – simply seasoned and grilled
Lemon-pepper white fish – with lemon butter sauce
Salmon or whitefish piccata – pan seared, white wine lemon butter sauce with capers and fresh basil
Lemon garlic shrimp – (scampi style) large shrimp simmered in garlic white wine lemon butter sauce with fresh herbs and a pinch of crushed red pepper
New Orleans Cajun Shrimp – large shrimp simmered in garlic brown butter sauce with fresh lime juice, cilantro, Cajun spice, and a splash of plum tomato
Champagne salmon – pan seared and finished in champagne cream sauce with scallions, sundried tomatoes, mushrooms, and fresh basil
Pecan Salmon – fresh salmon filets crusted with pecan meal and topped with a Frangelico butter sauce
Beef
Braised Beef Short Ribs – slow-cooked in cabernet beef broth with Spanish onion, fresh rosemary, and a touch of tomato
Beef Stroganoff – tender pieces of beef tenderloin simmered in creamy beef broth with red wine, onion, dijon mustard, and sour cream
Steak Au Poivre – grilled beef shoulder tenderloin topped with a creamy peppercorn brandy demi-glace
Bistecca Marsala – tenderloin tails sauteed with wild mushrooms in a marsala wine sauce with shallots and fresh basil
Ropa Vieja – Spanish-style shredded beef with peppers and onions in a lightly spiced tomato sauce
Starches
Rosemary and garlic roasted potatoes
Traditional mashed potatoes
Roasted garlic mashed potatoes
Buttered red bliss potatoes
Rice Pilaf
Brown jasmine rice
Saffron risotto
White rice
Spanish yellow rice
Cheese grits
Penne marinara
Three cheese mac “n” cheese
Spaghetti with garlic, extra virgin olive oil, and fresh herbs
Vegetables
Buttered broccoli – or plain steamed
Mixed sautéed vegetables – fresh, seasonal
Roasted vegetables – cauliflower, broccoli, onion, and peppers
Cauliflower rice – a Fiery Chef Specialty
Roasted brussel sprouts with applewood smoked bacon and Spanish onion
Braised cabbage with bacon and onion
Grilled asparagus
Buttered corn
Peas with mushrooms and onion
Specialty Salads
Caprese Salad (Tomato Mozzarella) – vine ripe tomatoes, fresh mozzarella cheese, extra virgin olive oil, fresh basil, black pepper, shaved parmesan cheese, aged balsamic reduction
Spinach Salad – baby spinach leaves, kalamata olives, pear tomatoes, red onion, and feta cheese
Arugula Salad – baby arugula, Mandarin oranges, caramelized pecans, and chervil goat cheese
Appetizers
Platters $7 per person
Charcuterie board – assorted meats and cheese, roasted nuts, dried fruits, crackers, and flatbreads
Italian antipasto platter – sliced prosciutto, Genoa salami, capicola, provolone cheese, Parmigiana Reggiano cheese, Greek olive, marinated artichoke hearts, roasted red peppers, and pepperoncini peppers
Vegetarian platter – pickled vegetables, marinated artichoke hearts, marinated mushrooms, balsamic grilled vegetables, assorted olives, and roasted red peppers
Bruschetta $5 per person
Traditional bruschetta – crispy French bread crostini topped with vine ripe tomatoes, sliced garlic, fresh basil, extra virgin olive oil, and shaved parmesan cheese
Greek bruschetta – crispy French bread crostini topped with vine ripe tomatoes, minced red onion, kalamata olives, capers, fresh oregano, extra virgin olive oil, and crumbled feta cheese
Roasted Pepper and Fresh Mozzarella – crispy French bread crostini topped with roasted red peppers, red onion, capers, fresh oregano, fresh mozzarella cheese, and extra virgin olive oil
Mango and Prosciutto – crispy French bread crostini topped with diced mangos, red onion, poblano peppers, red peppers, lime juice, cilantro, and imported Parma prosciutto
Shrimp $8 per person
New Orleans shrimp and grits – large shrimp simmered in cajun brown butter sauce with garlic, lime juice, and fresh cilantro. With 3-cheese grits
Scampi – garlic, basil, black pepper, white wine lemon butter sauce
Cocktail – poached, chilled, cocktail sauce, and fresh lemon wedges
Verona – shallots, fresh basil, crushed red pepper, cognac plum tomato cream sauce
Thai Pepper – sweet Thai chili sauce, Chinese parsley, coconut curry cream sauce
Honey-Garlic Glazed – honey, soy sauce, garlic, ginger, sesame oil, Chinese parsley
Mushrooms $5 per person
Sausage stuffed – spicy Italian sausage
Crab stuffed – blue crab, bread crumbs, onion, and celery
Grilled vegetable stuffed – diced grilled veggies and parmesan bread crumbs
Dips $5 per person
Spinach & Artichoke – creamy toasted garlic with parmesan, Monterey jack, and mascarpone cheese
Lobster & Crab Dip – Mexican-style queso dip with lobster, crab, and poblano peppers
Chipotle Cheese – white cheese, smoked jalapeno peppers, caramelized onion, fresh cilantro
Cajun – crushed tomato, Monterey jack, white American, grilled andouille sausage, roasted red pepper, cilantro
Chili Queso Dip – taco beef, refried beans, creamy queso blanco, roasted tomato salsa
Louisiana Shrimp – rich, spicy, and full of shrimp
Meatballs $5 per person
Latin – lime mojo-dijon BBQ sauce, fresh cilantro
Sweet & Tangy – shallots, brown sugar, Spanish sherry wine vinegar, tomato puree, raspberry preserves
Marinara – plum tomato sauce with garlic and fresh basil
Swedish – shallots, dijon mustard, creamy beef broth, sour cream (the best)
Thai Chili (sweet and spicy) – Thai chili sauce, ginger, shallots, soy sauce, cilantro, scallions
Simply BBQ – Chef Felix’s paleo BBQ sauce
Hummus $5 per person
(Served with grilled pita bread)
Traditional – chickpeas (garbanzo beans), sesame paste, lemon juice, extra virgin olive oil
Black Bean – tahini, lime juice, cilantro, poblano pepper, Spanish onion, cumin
Chipotle Lime – chickpeas, tahini, smoked jalapeno peppers, fresh lime juice, cilantro, ground coriander
Roasted Garlic & Black Olive – traditional with roasted garlic and black olives
Roasted Fennel & Smoked Paprika – chickpeas, sesame paste, olive oil, lemon juice, fresh fennel, roasted red pepper, smoked paprika
Top Tier Appetizers $10 per person
Champagne dijon scallops – jumbo scallops pan seared in champagne cream sauce with shallots, dijon mustard, shallots, and minced fresh rosemary
Sesame seared tuna – yellowfin tuna, Asian slaw, and wasabi-soy aioli
Lobster ravioli – with blue crab brown butter sauce and black caviar
Venezuelan corn cakes – topped with blue crab and Cajun remoulade
Carving Station $12 per person
Filet Mignon – whole beef tenderloin, marinated and grilled. Served with rosemary cabernet demi-glace, slider rolls, and creamy horseradish sauce
Prime Rib – whole roasted rib of beef served with au jus, and creamy horseradish sauce
Desserts $5 per person
Dessert Shots (2 each)
Raspberry cheesecake parfait, white chocolate cheesecake, Belgian chocolate mousse, key lime pie, peanut butter pie, etc.
Mini Eclairs and Cream Puffs
Assorted Cookies and Brownies
Gluten and Sugar-Free – peanut butter pie, chocolate peanut butter pie, cheesecake, chocolate cheesecake.
TFC’s Fruit Flambe $10 per person – Fresh bananas or strawberries simmered in a buttery brown sugar glaze flambeed with Grand Marnier and Coconut Rum