Well-trained and well-traveled, Chef Tod is ready to create a personalized menu for any occasion.

Some of our favorites . . .

A creamy artichoke puree sprinkled with parmesan cheese and baked atop a toasted baguette.

A combination of tender chicken breast and jumbo shrimp sauteed in a garlic lemon caper butter sauce.

A Latino speciality, shredded and roasted pork served as an entree with rice and black beans, or fried crispy with onions on tortillas.

Roasted and sliced thick, with au jus. Can be accompanied with sides such as twice-baked potato, spinach souffle, or roasted root vegetables.

Baby portobellos filled with minced vegetables and breadcrumbs, and topped with brie.

Slices of fresh avocado and pink grapefruit segments with micro greens and a citrus vinaigrette. Topped with cold-poached salmon or shrimp.

A staple of any brunch, with endless varieties on offer such as spinach, salmon, blackened prime rib or classic Canadian Bacon.

Mini meat pies. The flaky crust can reveal a variety of delights, like spicy ground beef, pork, crawfish, or curry coconut chicken.