Please note that all menu pricing does not include labor. Some food can be picked up or delivered while others require staff, such as a sit down dinner or any meal requiring last minute preparation.

Staff arrives an hour early and stays until everything is clean and put away. Keep in mind that chefs, waiters and bartenders are all paid an hourly wage. Staff should be paid directly and tips are always appreciated.

Be aware that your party may require rentals that Chef Fermo can arrange for you, but which you will need to pay.

Also be aware that your final head count needs to be conveyed to the chef one week before your party.

Please book your party at least one week in advance so that there is ample time to prepare your food. A 50% deposit is required one week before your gathering with the remaining balance due the night of your event.

Lastly, Chef Fermo can do cooking classes at your home. Please call to make arrangements for your next get-together.

Sample Heavy Hors d'oeuvres Menu at $25 per Person.

These food items are typically on platters on one large table.

Savory:

• Lamb Lollipops with Brazil Nut Mint Pesto (gluten-free)

• Star Anise and Orange Cured Salmon on Table Water Crackers with Tangerine and Chive Cream Cheese Drizzle (pescatarian)

• Mango Chicken Salad Tartlet in Captain Morgan's Spiced Rum Aioli in Tomato Phyllo Cups with Cilantro

• Open Faced Grilled Beef Tenderloin Sandwich with Sweet Hot Honey Mustard and Watercress

• Brie Topped with Oolagah Peach and Parisian Rose Preserves Served with Flaxseed Pita Crisps, Asian Pear, Strawberries and Black Beauty Grapes (vegetarian)

• Bacon Wrapped Dates in Black Truffle Gorgonzola Cream (gluten-free)

• Lumpia Shanghai with Soy Glaze (Filipino Spring Rolls of Ground Pork, Water Chestnuts and Scallion)

Sweet:

• Chocolate Dipped Strawberries Injected with Godiva Chocolate Liqueur

• Caramel Choux (cream puffs with crunchy caramelized sugar disks)

• Miss Teri's Naughty Chocolate Almond Toffee

Sample Luncheon Buffet at $35 per Person.

These items are typically in chafing dishes on one large table.

Salad:

• Organic Baby Spinach w/Asian Pear, Warm Toasted Onion Crusted Chevre, Grilled Red Onion and Herbs de Provence Puff Pastry Croutons in Champagne Vinaigrette (vegetarian)

Pork:

• Braised and Glazed Baby Back Ribs with Raspberry Chipotle BBQ Sauce

• Steamed French Baby Green Beans with Bacon and Balsamic Onion Marmalade (vegetarian)

• Sweet Potato Fries (vegetarian)

Chicken:

• Sautéed Chicken Breast Medallions Topped with Purple Jalapeño Papaya Salsa

• Grilled Zucchini and Summer Squash with Lime Pepper (vegetarian)

• Jasmine Rice with Lemon Oil and Cilantro (vegetarian)

Dessert:

• Warm Chocolate Chunk Bread Pudding with Godiva Chocolate Liqueur Hard Sauce

• Lemon Cake with Cream Cheese Icing and Raw Sugar Sprinkles with Fresh Raspberries

 

Sample Sit Down Dinner Menu at $45 per Person.

These items are plated and served to seated guests, except the last course, which is passed on a tiered platter.

Appetizer:

• Chilled Lump Crab Cocktail in Aspic with Tarragon (pescatarian)

Salad:

• Organic Baby Field Greens with Stilton, Lychee, Toasted Walnuts
  and Parmesan Fricos in White Truffle Balsamic Onion Vinaigrette (vegetarian)

Main Course:

• Grilled Sea Bass with Star Anise Vanilla Beurre Blanc on Caramelized Fennel and Leeks (pescatarian) and Grilled Beef Tenderloin Medallions in Drambui Peppercorn Cream on Silky Yukon Gold Riced Potatoes with Roasted Asparagus

Dessert:

• Port Soufflé with Chocolate Almond Toffee Crème Anglaise

Mignardises (bite-sized desserts served with coffee):

• Nutella Eclairs
• Fleur de Sel Caramels
• Double Chocolate Sablés
• Honeysuckle Lemon Bars
• Almond Rosewater Madeleines