Grilled Medallions of Beef Tenderloin
Topped with Shallot Confit and Pinot Noir Sauce. Accompanied with Roasted Garlic, Carrots, and Julienne Red Peppers
Filet Mignon with a Shiitake Cabernet Sauce
Accompanied with Garlic Mashed Potatoes and Grilled Baby Vegetables
Prime Rib with a Horseradish Sauce
Accompanied with a Twice-Baked Potato and Almandine Green Beans
Sterling Silver New York Strip with a Green Peppercorn Demi-Glace Sauce
Accompanied with Roasted Onions, Garlic Potatoes, and Sautéed Seasonal Vegetables
Pistachio Encrusted Pork Loin with Lingon-Marian Berry Sauce
Accompanied with Country Duchess Potatoes and Chef’s Selected Sautéed Vegetable Medley
Grilled Halibut Fillet with Thyme and Beurre Blanc Linguini
Served with a Sautéed Fresh Vegetable Medley
Grilled Alaskan Salmon Fillet with a Ginger Beurre Blanc
Arranged on a Bed of Roasted Red Pepper Fettuccini and Sautéed Vegetables
Chicken Saltimbocca
Chicken with Prosciutto, Fresh Sage, Asiago Cheese and Roasted Garlic Marsala Sauce, served with Gnocchi and Char-grilled Baby Vegetables
Oven Roasted Semi-boneless Chicken Breast
Topped with Prosciutto Ham, Swiss Cheese, Sun-dried Tomatoes and Roasted Garlic Sauce and Served with Chef’s Choice Starch and Market Fresh Vegetable Medley
Combination Dinner Entrées
Beef Tenderloin and Fillet of Alaskan Halibut
Char-grilled Beef Tenderloin with Sauce Merlot and Roasted Corn Relish Paired with Shallow Poached Halibut with Strawberry-Papaya Salsa Accompanied with Rosemary Roasted Potatoes and Sautéed Fresh Vegetable Medley.
Beef Tenderloin and Sun-Dried Tomato-Pesto Scampi
Filet Mignon with Sautéed Portabellas with and Roasted Garlic Butter
Paired with Jumbo Shrimp Sautéed with Sun-dried Tomato-pesto Served with Garlic Smashed Country Style Potatoes and Steamed Fresh Vegetable Medley
Petit Filet and Jonah Crab Cakes
Char-Gilled Filet Mignon with Shiitake Cabernet Demi-Glace Paired with Chef Peter’s Jonah Crab Cakes Drizzled with Rich Beurre Blanc and Topped with Lemon Zest. Served with Wild Mushroom Orzo Pasta and Sautéed Fresh Vegetable Medley.
Chicken Encroute and Stacked Alaskan Salmon
Portabella Cheese Stuffed Chicken Breast Wrapped in Puff Pastry Paired with Alaskan Salmon Stacked over Crabmeat, Baked and topped with a Lobster Brandy Cream Sauce Served with Chef’s Select Starch and Sautéed Garden Fresh Vegetables.
Plated Dinner Salad Selection:
Sun-dried Tomato Caesar Salad
Crisp Romaine Lettuce, Season Croutons, Sun-dried Tomatoes, Parmesan Cheese with Sun-Dried Tomato Caesar Dressing
Starburst Salad
Mesclun and Romaine Lettuce, Orange Wedges, Caramelized Walnuts and Feta Cheese, Served with Orange Balsamic Vinaigrette (*Crowd Pleaser)
Anchorage Salad
Mixed Exotic Greens with Plum Tomatoes, English Cucumbers, Radish Sprouts and Toasted Almonds, Served with Gewürztraminer Vinaigrette
Spinach and Grilled Apple Salad
Fresh Spinach Leaves, Grilled Apples, Smoked Applewood Bacon, Bermuda onion, Caramelized Walnuts and Feta Cheese served with Raspberry Vinaigrette
Chef’s Specialty Dinner Buffet
Minimum 50 people
Salads
Choose Four of the Following:
- Salad of Mixed Field Greens and Edible Flowers tossed with a Savory Lime Shallot Dressing
- Spinach Salad Tossed with Mushrooms, Bacon, Green Onions and Parmesan Cheese
- Grilled Market Vegetable Salad with White Balsamic Vinaigrette
- Roasted Potato Salad with Green Beans, Cherry Tomatoes, Feta Cheese and Aged Balsamic Dressing
- Grilled Chicken Fajita Salad with Sour Cream, Cheddar Cheese, Roasted Peppers, Grilled Onions and Guacamole
- Salad of Mixed Mesclun Greens with French Chèvre, Sweet Grape Tomatoes and Balsamic Vinaigrette Dressing
- Spinach Salad with Fresh Sliced Strawberries, Thinly Sliced Red Onion, Toasted Walnuts, Aged Chèvre and Served with Honey Poppy seed Dressing
- Hearts of Romaine Salad with Red Onion, Tomato, Artichoke Hearts, Shaved Parmesan Cheese and Served with Sun-dried Tomato Balsamic Vinaigrette
- Wild and Wacky Spinach Salad With Red and White Cabbage, Sliced Kiwi, Sliced Banana, Mandarin Oranges, Sliced Strawberries, Honey Toasted Pecans and Served with a Black and White Sesame Seed Mandarin Orange Vinaigrette
- Fresh Mozzarella and Roma Tomato with Fresh Basil Salad with Fresh Basil and Red Wine Vinaigrette
- Jonah Crab and Bay Shrimp Salad with Celery, Roasted Red Peppers and Onions tossed in our Secret Mayonnaise Dressing
- Couscous Salad with Bell Pepper Dressing
Starches
Choose Two of the Following:
- Rosemary Roasted New Potatoes
- Tortellini in a Tomato Pesto Sauce
- Risotto with Asparagus and White Wine
- Gratinee of Potatoes with Tillamook cheddar and Aged Asiago Cheesed
- Country Mashed Red Potatoes
- Brown and Wild Rice Pilaf
- Garlic Roasted Red Potatoes
- Couscous
- Calico Rice Blend
- Tomato Basil Risotto
- Basmati Rice with Fresh Herbs
- Fettuccine with Fresh Herbs and Butter
Vegetables
Choose One of the Following:
- Fresh Seasonal Vegetable Medley Sautéed with Tarragon Butter
- Stir Fried Vegetables
- Steamed Broccoli
- Baby Carrots with Dill and Honey
- Green Beans Almandine
- Lemon Pepper Zucchini and Yellow Squash
Entrees
- Grilled Chicken Breast with Artichoke Salsa
- Grilled Alaskan Salmon with Roma Tomato Basil Salsa
- Grilled Breast of Chicken with Zesty Lemon Cream Sauce
- Roasted Breast of Chicken with Tomato, Feta Cheese, Fresh Basil and Finished with Roasted Red Pepper Sauce
- Nutty Roasted Red Pepper and Artichoke Breast of Chicken Marinated in Walnut Oil, Grilled and Topped with Roasted Red Pepper Artichoke Walnut Relish
- Grilled Chicken Breast Topped with Bloomed Sun-dried Tomato, Roasted Garlic and Green Chili Salsa
- Grilled Alaska Salmon with Roasted Tomato Relish
- Baked Halibut with Sun-dried Tomato Cilantro Relish
- Grilled Yellowfin Tuna with Roma Tomatoes, Fresh Basil and a Lightly Reduced Balsamic Vinaigrette
- Broiled Swordfish with Brown Sugar and Chipotle Glaze
- Grilled Alaskan Salmon with Lime Beurre Blanc
- Kabobs of Beef with Cherry Tomato, Red Onion, Red and Green Peppers and Mushrooms Char-broiled and finished with Sauce Bordelaise
- Pork Loin with Apple Brandy Demi Glace
- Grilled Alaskan Halibut with Teriyaki Glaze on a bed of Strawberry and Green Chili Salsa
- Beef Tenderloin Tips with Grilled Vegetable Confetti in a Marsala Sauce
- Chef Carved New York Strip Loin with Sauce Merlot
- Braised Duck Breast with Calvados Caramel Sauce
- Sirloin Tips Au Poivre Pan Seared with Shallots, Mushrooms, Cracked Peppercorns in Madeira Sauce
- Char-grilled Tri-tip Sirloin Marinated with Rosemary, Garlic, Lemon Juice and Olive Oil tossed with Roasted Peppers, Grilled Onions and Red Wine Demi-glace
- Brazilian Style Pork Loin with Spicy Orange Ginger Glaze
- Fettuccine with Roma Tomatoes, Portabella Mushrooms, Roasted Garlic, Pine Nuts, Fresh Basil, Asiago Cheese and Extra Virgin Olive Oil
- Fresh Sautéed Asparagus with Caramelized Onions, Roasted Red Peppers, Fresh Herbs, Toasted Almonds and Extra Virgin Olive Oil Over Fettuccine
- Fresh Grilled Seasonal Vegetables Served with Calico Rice and topped with a Hoisin Tangy Barbeque Vinaigrette
The Mediterranean Dinner Buffet
Minimum of 50 Guests
Includes the following Salads & Items:
- Bruschetta with Topping of Roasted Tomato and Fennel, Black Olive Tapenade and Tuscan Marinated White Beans
- Hummus and Tzatziki with Pita Chips and Focaccia
- Sliced Ripe Market Fruit and Berries
- Chilled Seafood Salad with Jonah Crab, Mussels and Saffron Rice
- Caesar Salad with Herb Croutons Tabbouli Salad
- Caprese Salad of Fresh Mozzarella, Tomato and Basil Selection of Country Olives
- Vegetable Mélange Calico Orzo with Wild Mushrooms Italian Breads and Breadsticks
- Chocolate Toffee with Kahlua Mousse Cake Traditional Baklava Miniature Cream Puffs
- Coffee, Decaffeinated Coffee and Assorted Specialty Teas
Choice of Two Entrées:
- Breast of Chicken in a Limon Sorrel Sauce
- Grilled Fillet of Salmon in a Tomato, Cumin and Caper Sauce
- Medallions of Beef with Wild Mushrooms
- Porcini-Madeira Sauce Herb Grilled Marinated Lamb Skewers served with Tzatziki Dipping Sauce
- Northwest Paella
- Chorizo Sausage, Chicken and Shellfish with Saffron Rice
Dinner Service
Waiter service time is a six-hour maximum period, including required set-up time. Overtime charge of $20.00 per hour, per waiter, will be added to the account for extended events that require additional setup time or do not end at their agreed upon time.
Hors D’oeuvres
All prices are per dozen
Minimum three dozen per item
Seafood
- Smoked Trout Canapé topped with Avocado Mousse and Radish
- Pinwheel of Marinated Smoked Salmon and Dark Rye with Dill Cream
- Tuna Skewers with Wasabi Lemon Dipping Sauce
- Cajun Scallops with Creole Mayonnaise
- Medium Shrimp Cocktail with Roasted Pepper Remoulade
- Sashimi Tuna Spring Rolls with Plum Ginger Dip
- Jumbo Shrimp C0cktail with Chili Sauce and Lemon Pepper Dressing
- Canapés of Lobster Medallion, Basil Mayonnaise and Tomato Salad
Poultry
- Basil and Chicken Croustades with Cranberry Mustard
- Chicken Roulades with Boursin and Watercress
- Smoked Turkey with Apricot Chutney on Black Walnut Bread
- Smoked Duck on a Pumpernickel Stars with Fruit Preserves
- Mustard Glazed Duck with Onion Marmalade on Croustades
Meat
- Beef Tenderloin Canapés with Horseradish Mayonnaise
- Colorful Steak Rolls Frilled with Sticky Rice and Ginger Vegetables
- Country Pate Canapés with Cumberland Spread
- Beef Carpaccio on French Baguettes
- With Shaved Onion, Caper, Truffle Oil and Flecks of Parmesan
- Lamb Carpaccio on Herbed Bruschetta with Fennel Relish
- Prosciutto Di Parma Canapés with Buffalo Mozzarella, Onion and Basil
Vegetable
- Plantain Chips with West Indian Coconut Salsa
- Pressed Sandwiches of Roasted Sweet Pepper, Basil and Goat Cheese
- Lemon Poppyseed Crepes with Boursin, Red Pepper and Asparagus
Hors D’oeuvres
Seafood
- Baked Mushrooms with Escargot and Garlic Butter
- Grilled Jalapenos
- Stuffed with Rock Shrimp, Caramelized Onion and Jack Cheese
- Indonesian Spiced Grilled Shrimp
- Miniature Maryland Crab Cakes with Lemon Chipotle Mayonnaise
- Scallops and Water Chestnuts Wrapped in Bacon
- Littleneck Clams Casino
- Oysters Rockefeller
- Large Brandy Shrimp with Garlic, Lemon and Chives
- Lobster and Danish Blue Cheese Turnovers
Poultry
- Jamaican Chicken Skewers with Mango Chutney
- Almond Chicken with Spicy Orange Relish
- Child Friendly Chicken Fingers
- Skewered Black Sesame Chicken
- Tandoori Chicken Skewers with Cool Minted Apricot Dip
- Yucatan Style Chicken Skewers with Papaya Tomatillo Relish
Meat
- Italian Sausage en Croute with Caramelized Onions
- Pulled Barbecue Pork on French Bread with Grilled Onion Spread
- Asian Beef, Chicken or Pork Satay
- Herb Marinated Tenderloin Skewers with Horseradish Dip
- Rosemary Barbecue Beef on Silver Dollar Rolls
- Hot Baby Lamb Chops with Dried Cherry Compote and Mint Jelly
Vegetable
- Spinach and Feta Cheese Squares
- Basil and Sun-dried Tomato Crostini with Chevre
- Warm Tomatoes Stuffed with Spinach and Marinated Goat Chees
- Grilled Brochettes of Fruit with Preserved Strawberry Sauce
- Curry and Cumin Vegetable Croquettes
- Sun-dried Tomato Risotto Cakes with Basil and Fontina
Sourdough Garlic Crostini
- Fresh Mozzarella, Yellow Tomatoes and Olive Tapenade
- Fontina Cheese, Prociutto and Portabella Mushroom with Truffle Oil
- Jonah Crabmeat, Vegetable and Chevre
Yakitori Skewers
- Spicy Ginger Chicken with Nuoc Cham Dipping Sauce
- Orange Sake Shrimp with Sesame Dipping Sauce
Carving Stations
All Carving Stations include Petite Rolls and Appropriate Condiments
Boneless Whole Turkey Breast
Serves 30 people
Roasted to Perfection and Served with Chunky Giblet Stuffing, Cornbread, Cranberry-Orange Relish, Sage, Mayonnaise and Giblet Gravy.
Hickory Smoked Pit Ham
Serves 40 people
A fine Smoked Ham with Brown Sugar and Honey Glaze Carved to Order. Accompanying this Classic are Caramelized Onion-pineapple Relish, Stone Ground and Honey Mustards.
Garlic Roasted Tenderloin
Serves 20 people
Rubbed with Garlic, Roasted Rare and served with Barbecued Rosemary Corn Relish, Horseradish Mayonnaise and Portabella Mushroom-Merlot Demi-Glace.
Roasted Rosemary Leg of Lamb
Serves 20 people
Domestic Farm Raised Lamb Leg Marinated in Rosemary, Thyme and Roasted Garlic. Seared and Coated with Dijon Mustard and Rosemary Crumb, Roasted to Medium Rate. Accompanied with Mint Sauce and Apple-Mint Chutney.
Steamship Round of Beef
Serves 125 people
Baron of Beef Coated with Spicy Brown Mustard and Herbs, Oven Roasted. Accompanied with Creamed Horseradish, Spicy Brown Mustard and Mayonnaise.
Roast Loin of Pork
Serves 30 people
Marinated with Rosemary, Garlic, Black Pepper and Apple Juice, Oven Roasted and Served with Dijon Demi-Glaze.
Roast Prime Rib of Beef
Serves 40 people
Choice Prime Rib Coated with Spicy Brown Mustard and Herbs, Oven Roasted. Accompanied with Creamed Horseradish, Spicy Brown Mustard and Bordelaise Sauce.
Choice Top Round of Beef
Serves 40 people
Choice Top Round of Beef Coated with Spicy Brown Mustard and Herbs, Oven Roasted. Accompanied with Creamed Horseradish, Creole Honey Mustard Sauce and Mayonnaise.
Chef Attended Stations
50-guest minimum
Lavish Salad Station
Sun-dried Tomato Caesar Salad with Crisp Romaine Lettuce, Garlic Croutons, Sun-dried Tomato Caesar Dressing, Fresh Shredded Parmesan. Anchovies and Field of Greens Salad with Spring Mix, Cherry Tomatoes, Carrots, Fresh Basil, Cucumbers, Asparagus, Roasted Eggplant, Feta Cheese and Balsamic Vinaigrette Served with Baskets Full of French Baguettes and Rustic Breads.
Lots of Pasta Station
Penne Pasta, Cheese Tortellini Pasta, Rotini Pasta, Baby Shrimp, Mini Meatballs, Italian Sausage, Sliced Chicken Breast, Bay Scallops, Chopped Clams, Marinara Sauce, Pesto Sauce, Cajun Cream Sauce, Alfredo Cream Sauce, Spinach Cream Sauce, Pepper and Onion Medley, Fresh Chopped Herbs, Roasted Garlic, Black Olives, Green Onion, Mushrooms, Roasted Red Pepper, Broccoli, Carrots, Sun-dries Tomatoes, Red Pepper Flakes, Garlic Bread Sticks and Foccacia Bread.
Asian Stir fry Station
Hoisin Sauce Mandarin Sauce, Coconut Ginger Cream Sauce, Bok Choy, Steamed Jasmine Rice, Fried Rice, Sliced Beef Sirloin Tips, Chicken Breast, Baby Shrimp, Julienne Pork Loin, Pea Pods, Broccoli, Julienne Carrots, Green Onions, Soba Noodles, Toasted Sesame Seeds, Water Chestnuts, Cashews, Julienne Pepper Medley, Chili Peppers, Bamboo Shoots, Baby Corn and Peanuts
Tex-Mex Fajita Station
Sliced Chicken Breast, Beef Sirloin Tips, Enchilada Sauce, Cheese Sauce, Tomato Sauce, Spanish Rice, Refried Beans, Tortilla chips, Flour Tortillas, Jalapeno’s, Green onions, Grilled peppers, Green Chilies, Chopped Onions, Chopped Onions, Chopped Tomatoes, Shredded Lettuce, Shredded Cheese Blend, Sour Cream, Salsa, Guacamole and Tomatillos.
Seafood Station
Shrimp, Scallops, Mussels, Oysters, Marinara Sauce, Pesto Cream Sauce, Scampi Butter, Alfredo Sauce, pepper Medley, Onions, Fresh Chopped Herbs, Roasted Garlic, Green Onions, Mushrooms, Roasted Red Peppers, Broccoli, Carrots, sun-dried Tomatoes, Red Pepper Flakes, Herb Bread Sticks And Rustic Breads.
Specialty Display Stations
75 guest Minimum
Anti-Pasta Display
Smoked Fish, Roasted Peppers, Zucchini, Green Onions, Baby carrots, Blue Cheese, Roasted Garlic, Chevre Cheese, Country Olives, Marinated Artichoke heart With Caponata Eggplant relish, Marinated Sun-dried Tomatoes and Roasted Asparagus with Lemon Cream Fraiche, Imported Cured meats with Assorted Mustards.
Mediterranean Station
Layered Brie with Pesto and Sun-dried Tomatoes, Hummus, Tomato Basil Bruschetta, Olive Tapanade, Hot Artichoke Fondue, Grilled Baby Vegetables, Assorted Gourmet Breads, Crackers and Pita Triangles.
Seasonal Fruit and Cheese Display
A Cascading Colorful Selection of Fresh Whole Fruit Beautifully Displayed with Carved Melons, Trays of Sliced Seasonal Fruit, Berries, Domestic and Imported Cheeses. Served with Gourmet Crackers, Sliced French Bread, Chocolate Sauce and Raspberry Yogurt Sauce.
Cold Hors D’oeuvre Displays
Minimum 50 people
Grilled Vegetable Display
Artistically Arranged Grilled Zucchini, Summer Squash, Red and Green Peppers, Portabella Mushrooms, Eggplant, Artichoke Heart and Green Onions. Served with Sliced Baguette Bread and Roasted Red pepper Aioli.
Fresh Seasonal Fruit Display
Artistically Carved Melons, Displayed with Sliced Fresh Pineapple, Grapes and Berries, Served with Chocolate and Raspberry Yogurt Sauces
Fresh Season Vegetable Crudite
Carved Vegetable Floral Arrangement with as Assortment of Fresh Market Vegetables. Served with Roasted Garlic Ranch Dressing
Cheese Display
An Elegant Display Featuring Cheddar, Swiss, Pepper jack, Dill Havarti and Provolone Cheeses, Garnished with Fresh Seasonal Fruit and Accompanied with Assorted Gourmet Crackers
Italian Anti-pasta Display
An Elaborate Display of imported Italian Meats, Cheeses, Marinated Artichokes, Kalamata, Jonian Green, Cracked Green, Amfissa and Atalanti Olives, marinated Sun-dried Tomatoes and Gerkins, served with Pesto Bruschetta and Focaccia Bread
Alaskan Smoked Salmon (Serves Approximately 30 people)
A Side of Alaska Smoked salmon Sliced, Accompanied By Mini Bagels, Dill Cream Cheese, Capers and Onions.
Whole Poached Salmon (Served Approximately 50 People)
A Decorative Display of whole Poached Salmon, served with Herb Cream Cheese, Capers, Red Onions, Lemons and Sliced French Bread.
Asian Delight Platter
A Selection of Seared Ahi Tuna with Roasted Red Pepper Wasabi Dipping Sauce, Spring Rolls, Nori Sushi cones, Japanese Eggplant, Shiitake Mushrooms and Asparagus, Bean Sprouts and Roasted Garlic Ginger Radish Relish.
Classic Desserts
Cakes
- Black Forest Cake - Three Layers of Chocolate Cake with Whipped Cream Icing and Cherries
- Chocolate Mouse Cake - Chocolate Mouse on a Dark Cookie Crust
- Champagne Cake - Two layers of White Cake filled and Covered in Sweet Whipped Cream and Finished with Chocolate Shavings
- Pineapple Coconut Cake - Our Champagne Cake Topped with Chunks of pineapple and Finished in Toasted Coconut
- Strawberry Chiffon Cake - Our Champagne Cake Topped with Fresh Sliced Strawberries and Finished in White and Dark Chocolate Shavings
- Apple Cinnamon Crisp - Gingered Apples Flecked with Cherries, Topped with Buttery Crisp Cinnamon Crumbles and Drizzled with Caramel Sauce
- German Chocolate Cake - Three Layer Cake with Flakes Coconut and Pecan Chips, Coconut Icing on top with Creamy Chocolate Iced Sides
Cheesecakes
- Philadelphia Cheesecake - A Classic Cake Made with Philadelphia Cream Cheese
- Oreo Cheesecake - Chunks of Oreo Cookie Blended into Cream Style cheesecake on an Oreo Crumb Crust, Topped with more Oreo Pieces and Drizzled with White Chocolate
- White Chocolate Cheesecake - An Oreo Cookie Crust Filled with Real Cream Cheese and Guittard White Chocolate, Topped with Raspberry Puree and a Whipped Cream Border
Pies and Confections
- Pecan Pie - Topped with Pecan Halves
- Apple Cranberry Pie - Northern Spice Apples and Cranberries in a Traditional Crust
- Caramel Apple Nut Pie – Apple Pie with Bits of Walnut and Drizzled with Caramel Sauce
- Seasonal Miniature Fruit tart - Custard Filled Soft and Flakey Crust, Topped with Fresh Seasonal Fruit and Apricot Glaze
Gourmet Desserts
Cakes
- Chocolate Lovin’ Spoon Cake - Lots of Chocolate Pudding Between Two layers of Dark, Moist Chocolate Drenched Chocolate Cake
- Chocolate Thunder - Three layers of Dense Chocolate Cake with Bittersweet Chocolate Covered Chocolate Morsels
- Carrot Cake - Layers of Moist Fruit Carrot Cake Sandwiches with Smooth Cream Cheese Icing
Cheesecakes
- Raspberry White Chocolate Cheesecake - Rich White Chocolate Cheese Cake, Laced with Raspberry Sauce in shortbread Crust
- Mocha Cheese Brule Cheesecake - Froth of Cream Combined with Rich Coffee and Mocha Milk, Swirled, Glazed and Hand Fired
- Chocolate Caramel Kiss Cheesecake - Creamy Chocolate Layered with Buttery Sweet Caramel, Topped with Toasted pecans, Marble Curls and Drizzled with Thick Gooey Caramel
- Triple Chocolate Cheesecake - Rich Chocolate Cheesecake Flavored with Orange Flavored Grand Marnier, Topped with a Chocolate Fudge Glaze. Decorated with a Chocolate Mousse Fluting
Pies
- Irish Cream Bash Pie - White Chocolate Mouse with Chocolate cake Crumbles Finished with a Splash of Irish Cream
- Bourbon Street Pecan Pie - Toasted pecan Halves in a filling Laced with a Kentucky Bourbon Filling
- Milky Way Pie - A Delicious Blend of Chocolate and Silky Smooth Caramel that Creates the Tantalizing Taste of a Milky Way candy Bar
- Caramel Apple Granny Pie - Shortbread Crust Piled with buttery Caramel and Toffee-Studded Custard with Granny Smith Apples
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