[ultimate_heading main_heading=”Catering Menu” heading_tag=”h1″ main_heading_color=”#ffffff” main_heading_style=”font-weight:bold;” main_heading_font_size=”desktop:65px;” main_heading_line_height=”desktop:75px;”][/ultimate_heading]

You Savor the moments, we cater to your cravings

The Fiery Chef is a full-service catering company – licensed and insured. Owned and operated by Chef Loring Felix. Chef Felix is a professional chef, restaurateur, and caterer, with over 40-years of experience. We pride ourselves on the details. Nothing should be left to chance. Especially when it comes to your wedding. Whether your event is small or large, intimate or extravagant, we have the experience, staff, and culinary expertise to ensure that your event is the most memorable it can possibly be.

From No-Frills buffets starting at $20 per person to Extravagant Events with action stations (meat carving, caesar salad, avocado bar, champagne scallop station, flambe desserts, etc.), elaborate Charcuterie displays, Lobster Trees, and more…

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.

The Fiery Chef can prepare just about any type of menu you could dream up.

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You Savor the moments, we cater to your cravings

The Fiery Chef is a full-service catering company – licensed and insured. Owned and operated by Chef Loring Felix. Chef Felix is a professional chef, restaurateur, and caterer, with over 40-years of experience. We pride ourselves on the details. Nothing should be left to chance. Especially when it comes to your wedding. Whether your event is small or large, intimate or extravagant, we have the experience, staff, and culinary expertise to ensure that your event is the most memorable it can possibly be.

From No-Frills buffets starting at $20 per person to Extravagant Events with action stations (meat carving, caesar salad, avocado bar, champagne scallop station, flambe desserts, etc.), elaborate Charcuterie displays, Lobster Trees, and more…

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.

The Fiery Chef can prepare just about any type of menu you could dream up.

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[ultimate_heading main_heading=”Catering Options” spacer=”line_only” spacer_position=”bottom” line_height=”2″ line_color=”#dd3333″ line_width=”300″ spacer_margin=”margin-bottom:20px;”][/ultimate_heading]

Full Service

We can provide full staff, including servers, bartenders, chefs (for action stations), bussers, etc. A minimum of 20% service charge will be added to all contracted parties. 

Drop Off

We can set everything up for you and return to pick it up.

Bar Service

We can offer you everything but the liquor. We charge a nominal fee ($5 pp) to supply you with all the garnishes, mixers, and ice needed for a fully stocked bar. And, we also have professional bar staff.

Travel Fees

$20 per staff member per hour will be charged.

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  • 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
  • Dessert

    $5 – $10 per person
  • Carving Station

    $12 per person
  • Add a Veg or Starch

    $4 per person
  • Add a Specialty Pasta

    $4 per person
  • Add a Specialty Salad

    $4 per person
  • 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
[ultimate_heading main_heading=”Entree Menu” spacer=”line_only” spacer_position=”bottom” line_height=”2″ line_color=”#dd3333″ line_width=”300″ spacer_margin=”margin-bottom:20px;”][/ultimate_heading]

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.

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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.

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[ultimate_heading main_heading=”Appetizers”][/ultimate_heading]

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, and fresh cilantro simmered in creamy tomato sauce. Tossed with penne pasta.

Baked Penne – think lasagna ? ground beef, Italian sausage, plum tomato sauce, ricotta, parmesan, and mozzarella cheese.

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.

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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.

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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.

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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.

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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.

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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

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Specialty Salad

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.

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[ultimate_heading main_heading=”Appetizers” spacer=”line_only” spacer_position=”bottom” line_height=”2″ line_color=”#dd3333″ line_width=”300″ spacer_margin=”margin-bottom:20px;”][/ultimate_heading]

Platters

$5 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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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[ultimate_heading main_heading=”Catering Buffet” spacer=”line_only” spacer_position=”bottom” line_height=”2″ line_color=”#dd3333″ line_width=”300″ spacer_margin=”margin-bottom:20px;”][/ultimate_heading]
  • Chicken Entree

    Lun: $14 Dinn: $20
  • Pasta Entree

    Lunch $14 Dinner $18
  • Pork Entree

    Lunch $14 Dinner $20
  • Seafood Entree

    Lun $18 Dinn $26
  • Beef Entree

    Lunch $20 Dinner $30
  • Dessert

    $5 – $10 per person
  • Carving Station

    $12 per person
  • Add a Veg or Starch

    $4 per person
  • Add a Specialty Pasta

    $4 per person
  • Add a Specialty Salad

    $4 per person
  • 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
[ultimate_heading main_heading=”Entree Menu” spacer=”line_only” spacer_position=”bottom” line_height=”2″ line_color=”#dd3333″ line_width=”300″ spacer_margin=”margin-bottom:20px;”][/ultimate_heading]

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.

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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.

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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, and fresh cilantro simmered in creamy tomato sauce. Tossed with penne pasta.

Baked Penne – think lasagna ? ground beef, Italian sausage, plum tomato sauce, ricotta, parmesan, and mozzarella cheese.

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.

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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.

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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.

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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.

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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.

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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

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Specialty Salad

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.

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Platters

$5 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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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

TFC’s Fruit Flambe

Fresh bananas or strawberries simmered in a buttery brown sugar glaze flambeed with Grand Marnier and Coconut Rum

$10

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.

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$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

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$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

Fresh bananas or strawberries simmered in a buttery brown sugar glaze flambeed with Grand Marnier and Coconut Rum

$10