Amazing food, on your schedule, on your budget, at your home!

Appetizer Ideas

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FIGS IN A BLANKET

Green and purple figs stuffed with crumbled Gorgonzola, wrapped in prosciutto. Finished with a balsamic walnut oil.

 

TOMATO-MOZZARELLA-BASIL SKEWERS

Ripe cherry tomatoes, fresh mozzarella balls, and fresh basil tossed with an herbed balsamic sauce.

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PEACH SOUP SHOOTERS

Wonderfully ripe peaches blended into a cold soup with a hint of mint. Truly refreshing!

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GRAPE NUTS

Mini pastry tarts filled with walnuts, brie, and red grape salsa

 

SUN DRIED TOMATO & GOAT CHEESE TARTS

Puff pastry serves as the base for this light dish, which includes thinly sliced zucchini marinated in garlic

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BAKED BRIE

Served warm with sliced apples, pears, and French breach

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CREAMED BRIE

Whipped Brie served warm or room temperature with sliced apples, pears, and French bread

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HOUSTON’S GRILLED ARTICHOKES

Chokes are cut in half, marinated with garlic oil, steamed and grilled. Served with horseradish curry cream sauce and dill crème fraiche

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CHIVE TALKIN SCALLOPS

Fresh seared sea scallops served over a parmesan crisp with truffle oil and chives

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SCRIB’S SCALLOP TARTS

Filo tartlet filled with parmesan risotto and topped with a seared scallop and finished with an apple cider brown butter reduction.

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SCRIB’S SCALLOP SKEWERS

Pan seared scallop, skewered and finished with an apple cider brown butter reduction.

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OUTER BANKS SCALLOP SKEWERS

Seared scallops with Mascarpone sauce skewered with marinated cucumbers and red onion.

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​TRADITIONAL MINI JUMBO LUMP CRAB CAKES

You don’t get more traditional than this. 100% jumbo lump crab blended with just enough seasoned mayo to hold them together. Served warm with spicy cocktail sauce and Old Bay butter.

 

POPLAR ISLAND MINI JUMBO LUMP CRAB CAKES

100% jumbo lump crab blended with roasted pepper, pine nuts and other secret ingredients. Topped with a roasted corn pickled okra relish and a dab of spicy mustard crème fraiche.

 

POPLAR ISLAND JUMBO LUMP FILO TARTS

Same recipe as the cakes, only this time we serve it in a light, crispy filo tartlet.

 

CHILLED CRAB TOWERS

A carefully constructed tower with diced avocado at the base, topped with herbed jumbo lump crabmeat, and finished with a diced medley of cucumber, mango, pear, bell peppers, and scallion.

 

HOISIN GLAZED SHRIMP

Thai basil marinated shrimp topped with toasted Macadamia nuts, minced pineapple, and scallion.

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MACADAMIA SHRIMP WITH PINEAPPLE CHIPS

This is the Pacific Rim version of upscale chips and salsa. Crisp pineapple chips make a great base for this canapé-style appetizer, which combines shrimp and macadamia nuts with tomatoes, cilantro, and passion fruit extracts.

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BETTS BAY FILO CRAB & ARTICHOKE

Tartlets filled with marinated artichokes blended with roasted peppers, white raisins, pine nuts, and other ingredients, topped with jumbo lump crabmeat and finished with a horseradish curry cream sauce. Please specify preference for puff pastry of Filo tarts.

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NEW ORLEANS BBQ SHRIMP SKEWERS

Emeril would be proud of this one! Succulent marinated shrimp are skewered with a tiny biscuit and dunked into a cream based New Orleans inspired BBQ sauce. Always a favorite.

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SEARED SESAME TUNA WONTONS

Medium rare tuna seared with black and white sesame seeds, served over a crisp wonton topped with julienne of cucumbers, daikon, radish and carrot. Topped with wasabi and soy mignonette sauces. Served cold.

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SOFT CRAB TEMPURA BITES

You’ve never had them like this! Soft crabs specially prepared, sectioned, fried, and served with both cocktail sauce and a unique Asian tempura sauce.

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FRIED LOBSTER

Baby cold water lobster tails, split to perfect bite size pieces, fried and served with unique Asian tempura sauce and spicy mayo.

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LOBSTER COCKTAIL

6oz cold water lobster tail, steamed, cut, with drawn butter

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LOBSTER TACO

Mini homemade taco shell filled with lobster tossed in fresh herbs, guacamole, and avocado cream sauce or spicy mango sauce.

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CRAB COCKTAIL

Jumbo lump crabmeat served chilled with cocktail sauce, old bay butter, and spicy Creole mustard, and lemon wedge

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SALMON WITH DILL CRÈME FRAICHE

Scaloppini salmon smothered in a Dijon dill crème fraiche, served over a puff pastry round or cucumber round.

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VANILLA BUTTER SEA BASS SKEWERS

Bite sized sea bass skewered and served with a white balsamic vanilla butter reduction sauce.

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LOBSTER THERMADOR TARTLETS

Vermouth reduction thermador sauce and melted Parmesan Reggiano top perfectly poached diced lobster in this Filo tartlet.

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LOBSTER THERMADOR COCKTAIL

Vermouth reduction thermador sauce and melted Parmesan Reggiano top perfectly poached diced lobster. This time it is served in the lobster shell and plated

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ENDIVE AND CRAB SALAD

Gently tossed crab salad served over tender endive

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BLACKENED TUNA CUBES

Served with wasabi-soy shallot sauce for dipping

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SHRIMP PLATTER

Steamed and/or spiced shrimp and served with cocktail sauce or remoulade.

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BLACKENED SHRIMP SKEWERS

Succulent shrimp seasoned with homemade blackening seasoning skewered with pineapple

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POPCORN SHRIMP

Flash fried and served with cocktail sauce and spicy mustard.

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SNOW CRAB COCKTAIL CLAWS

Served with drawn butter

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ASIAN BEEF TENDERLOIN SKEWERS

Lemon grass, soy honey marinated beef coupled with red bell pepper and scallion.

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CHICKEN SKEWERS

Grilled and served with your choice of spicy Thai peanut sauce, remoulade sauce, ginger soy, or sweet Thai chile sauce.

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SATE BEEF SKEWERS

Grilled and served with spicy Thai peanut sauce

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BEEF NEGAMAKI

Teriyaki marinated thinly sliced NY Strip rolled around fresh scallions.

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ROY’S SZECHUAN RIBS

Marinated with Asian chile cilantro sauce and slow cooked to perfection

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TIPPY”S BEEF NACHOS

Corn tostada with marinated, slow roasted pulled beef tossed with diced jalapeno, onion, and 4 cheeses. Topped with medium salsa, guacamole and sour cream

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COUNTRY HAM BISCUITS

Virginia country ham shaved thin and piled onto country-style dinner rolls.

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TENDERLOIN BAGUETTES

Thinly sliced marinated beef tenderloin served over herbed, toasted French bread slices, and topped with either a horseradish crème fraiche and Alf Alfa sprouts or Béarnaise sauce with watercress.

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VEAL SALTIMBOCA SKEWERS

White wine butter reduction accompanies this scaloppini veal skewered with prosciutto and fresh Sage.

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CHICKEN SALTIMBOCA SKEWERS

White wine butter reduction accompanies this scaloppini chicken skewered with prosciutto and fresh Sage.

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PEKING DUCK ROLLS

Tender duck breast sliced and rolled in pancakes with Plum Sauce and scallions.

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DUCK WITH MANGO ON BELGIAN ENDIVE

Diced roasted duck breast served on endive with strawberry mango puree. Finished with a fresh raspberry and chives.

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Soup & Salad Ideas

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PEACH SOUP

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CHICKEN NOODLE

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CHICKEN AND DUMPLINGS

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LOBSTER BISQUE

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MARYLAND VEGETABLE CRAB

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CREAM OF CRAB

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BRUNSWICK STEW

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CHILI

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CHICKEN CHILI

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CAESAR SALAD

Romaine with homemade dressing, garlic toast points, parmesan crisp, cracked black pepper, and shaved parmesan

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FAR EAST

Iceberg with roasted ginger dressing, julienne carrots, sliced cucumbers, scallion, tomato wedge

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BLUE COAST

Baby spinach with shaved green apple, dried cranberries, Danish blue cheese crumbles, pistachios, and pomegranate seeds with orange-vanilla vinaigrette

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ARUGULA

Arugula salad, bacon, wild mushrooms, shallots, roasted garlic, goat cheese with a warm vinaigrette dressing

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Entrée Ideas

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PETITE SEARED GROUPER

Served over a tomato corn garlic butter ragout. Option to serve with cut corn white balsamic butter reduction

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PETITE CHILEAN SEA BASS

Seared and topped with a white balsamic vanilla butter reduction sauce

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THUMBIT

Marinated and grilled London Broil sliced thin and served over sliced bread drenched in garlic butter. May substitute tenderloin for additional cost.

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SCRIB’S SCALLOPS

Pan seared scallops, finished with an apple cider brown butter reduction. Typically served over parmesan risotto.

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BEEF TENDERLOIN

Herbed and roasted, sliced for platter presentation.

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TENDERLOIN FILET

Individually pan seared peppercorn crusted filet

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NEW ORLEANS BBQ SHRIMP

Succulent marinated shrimp seared and finished with a cream based New Orleans inspired BBQ sauce. Served with biscuits or over rice to soak up all that sauce.

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LASAGNA

Classic 6 cheese meat or vegetarian lasagna.

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HENRY IV

Petite tornadoes of beef filet served over garlic toast point, topped with artichoke bottoms filled with Béarnaise sauce.

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CHICKEN MEDICI

Scaloppini chicken topped with shaved prosciutto with Marsala reduction. Finished under broiler to melt shaved parmesan reggiano.

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BLACKENED CHICKEN

Thin chicken breast seared with homemade blackening seasoning. Served with red-bliss garlic mashers and sliced red and yellow peppers. Hot sauce on the side!

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CHICKEN MARSALA

Tender chicken breast coated with herbs, seared, and finished with a marsala mushroom sauce.

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PORK TENDERLOIN

Slow roasted and sliced. Finished with apricot rosemary ginger reduction

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NORTH CAROLINA PULLED PORK TENDERLOIN

Slow roasted, hand pulled pork tenderloin in eastern NC vinegar-based BBQ. No red sauces here!

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PULLED PORK CARNITA

Herbed had pulled pork flash fried and served with warm tortilla, spicy sour cream, and pickled okra relish.

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SEARED DILL SALMON

Salmon filet finished under broiler with cucumber dill crème fraiche sauce.

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COUNTRY KITCHEN

Scaloppini pork tenderloin battered and deep fried, served over original recipe country biscuits with honey and hot sauce on the side. Try not to fall in love!

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DOYLE’S CHICKEN

Bacon wrapped chicken breast stuffed with herbed ricotta & baked to perfection.

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KABABS

Choose from chicken, shrimp, or tenderloin. Full serving or petite portions. Multiple marinades and finishing sauces available

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SEARED TUNA STEAK

Served with wasabi cream and shallot soy mignonette sauce.

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LOBSTER THERMADOR

Poached lobster tossed with fresh herbs with a vermouth reduction Thermador sauce and finished under broiler with melted parmesan reggiano.

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Sides Ideas

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WARMED DINNER ROLLS or SLICED FRENCH BREAD

With sweet whipped butter

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RISOTTO

Choice of parmesan, mushroom, lobster, crab, shrimp, asparagus, etc. You get the idea.

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GRILLED ROASTED VEGETABLES

A medley of peppers, asparagus, zucchini, squash, red onion, and mushrooms marinated in herbed garlic oil.

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CORN PUDDING

Classic southern style sweet corn pudding baked to perfection.

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RED BLISS GARLIC MASHED POTATOES

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PETITE RED BLISS ROUND FRIES

Red Bliss potatoes are baked, pressed, then finished with olive oil & garlic salt

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ASPARAGUS

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BAKED POTATO

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SPINACH WITH GARLIC & LEMON

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FETTUCCINE ALFREDO

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HARICOT VERT IN SHALLOT THYME BUTTER

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BLACK BEANS AND RICE

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MARINATED CUCUMBERS AND RED ONION

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BUTTERED GREEN BEANS

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ROASTED CORN

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ROSEMARY LIMA BEANS

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BROWN SUGAR GREEN BEANS WITH BACON

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Dessert Ideas

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KEY LIME PIE

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CHOCOLATE FONDUE FOUNTAIN

Served with choice of banana, cherry, marshmallow, strawberry, pound cake, pretzel rods, cookies, or anything else you can think of that tastes good when dipped in chocolate.

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VANILLA ICE CREAM WITH WARM CHOCOLATE FUDGE

The only way to make this any better is to add a special cookie and a cherry, so we did!

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PUDDING WITH WHIPPED CREAM, ASSORTED FLAVORS

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FRESH BERRIES

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CHOCOLATE COVERED FROZEN BANANA

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CHOCOLATE SOUFFLE WITH CHOCOLATE GRAND MARNIER SAUCE

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ICE CREAM SANDWICH BITES