Placed Appetizers

• Artisanal Charcuterie Board: Selection of cured meats, hard cheeses, olives, and marcona almonds (no crackers).

• Baked Brie with Walnuts: Served hot with toasted pecans and rosemary, accompanied by celery hearts.

• Spinach & Artichoke Dip: A rich, creamy blend served with toasted parmesan crisps for dipping.

• Layered Mediterranean Dip: Hummus alternative made of roasted cauliflower, topped with feta, olives, and cucumbers.

• Warm Crab & Avocado Gratin: Lump crab meat baked in avocado halves with a buttery herb crust.

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Passed Appetizers

• Buffalo Cauliflower Wings: Roasted florets tossed in spicy buffalo sauce with a blue cheese dressing side.

• Antipasto Skewers: Stacks of salami, artichoke hearts, cherry tomatoes, and pepperoncini.

• Avocado Fries: Almond-flour breaded avocado wedges, pan-fried and served with spicy ranch.

• Smoked Trout Pate: A creamy, smoky spread served with sliced radishes and cucumber chips.

• Smoked Salmon  on Cucumber Rounds with herbed cream cheese and capers.

• Bacon-Wrapped Asparagus Fries

• Prosciutto-Wrapped Mozzarella

• Ahi Tuna Poke Spoons: Diced sashimi-grade tuna with sesame oil and ginger, on individual spoons.

• Stuffed Cremini Mushrooms: Filled with a mixture of Italian sausage, spinach, and shaved parmesan.

• Beef Carpaccio Rolls: Thinly sliced tenderloin rolled with arugula, pine nuts, and a balsamic reduction.

• Mini Thai Chicken Satay: Grilled skewers with a sugar-free spicy peanut dipping sauce.

• Shrimp Ceviche Cups: Small lime-marinated shrimp served in individual radicchio leaf cups.

• Deviled Eggs with Crispy Chorizo

• Zucchini Pizza Bites: Thick-cut zucchini rounds topped with marinara, pepperoni, and melted mozzarella

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First Course

• Roasted Tomato Basil Soup: Made with heavy cream and olive oil, served with a parmesan tuile.

• Creamy Mushroom Bisque: An earthy blend of wild mushrooms and thyme, finished with truffle oil.

• Broccoli Cheddar Soup: A rich, velvet-textured soup using aged sharp cheddar.

• Keto Cobb Salad: Romaine topped with avocado, hard-boiled egg, bacon bits, blue cheese, and chicken.

• Mediterranean Halloumi Salad: Grilled halloumi cheese over mixed greens with a lemon-oregano vinaigrette.

• Steak Salad with Chimichurri: Seared hanger steak over arugula with radishes and a bright herb dressing.

• Caesar Salad (No Croutons): Crisp romaine, heavy parmesan shavings, and house-made dressing with roasted salmon.

• Chicken & Avocado Lime Soup: A clear, flavorful broth with shredded chicken, cilantro, and fresh avocado.

• Kale & Toasted Walnut Salad: Massaged kale with goat cheese and a sugar-free raspberry vinaigrette.

• Seafood Chowder: A creamy base featuring shrimp, scallops, and white fish (thickened with cauliflower purée

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Main Course

• Butter-Poached Lobster Tails: Served over lemon-garlic sautéed spinach.

• Ribeye Steak with Garlic Butter: Paired with roasted asparagus and a side of mashed cauliflower.

• Pan-Seared Duck Breast: With a blackberry-shallot reduction and braised red cabbage.

• Zucchini Noodle Carbonara: Zoodles tossed in a rich egg and pecorino sauce with crispy pancetta.

• Herb-Crusted Rack of Lamb: Served with a mint-infused pesto and grilled zucchini spears.

• Pesto Chicken Saltimbocca: Chicken breast wrapped in prosciutto, stuffed with pesto and provolone.

• Blackened Mahi Mahi: Served with an avocado-lime butter and sautéed bok choy.

• Classic Beef Bourguignon: Slow-cooked beef in red wine sauce with pearl onions and mushrooms (no flour).

• Garlic Shrimp Scampi: Sautéed in a white wine butter sauce, served over spaghetti squash.

• Crispy Skin Pork Belly: Paired with a warm kale salad and mustard-cream sauce

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Desserts:  Sweet finishes using keto-friendly sweeteners like Erythritol or Allulose.

• Dark Chocolate Avocado Mousse: Silky smooth and rich, topped with a single fresh raspberry.

• Lemon Cheesecake Bars: Almond-flour crust with a tart, creamy lemon filling.

• Flourless Chocolate Torte: A dense, fudgy cake served with whipped mascarpone.

• Vanilla Bean Panna Cotta: Made with heavy cream and sweetened with monk fruit.

• Berry Compote with Chantilly Cream: Seasonal berries simmered and topped with sugar-free whipped cream.

• Toasted Coconut Macaroons: Dipped in sugar-free dark chocolate.

• Almond Joy Truffles: Coconut and almond centers coated in keto chocolate.

• Key Lime Tartlets: Nut-based crust with a zesty lime custard.