We began catering in the early seventies when classic French Cuisine was king in both catering and restaurants. For that reason we have retained a strong core of French oriented preparations along with favorite Continental entrees from that era. Then, the culinary evolution started!
Waves of strong culinary trends swept over America’s menus – Nouvelle, TexMex, Cajun, California, Fusion – leaving a rich culinary moraine of favorite dishes adding up to our very eclectic menus. We refresh our menus periodically, but we keep the wonderful dishes our clients have enjoyed the most.
Our penthouse kitchen emphasizes rich, light, generous sauces; the freshest ingredients; very attractive plating styles; and elegant, delicious hor d’oeuvre. Some of our cuisine is typical of what is described at the latest rage in Paris in 2016, Cuisine Bourgeoise, a term which can apply to some traditional or classic foods in other countries as well. Our French executive chef trained in Nice, France, and has been with us over 15 years.