Ideal for celebrations and gatherings, offering a bespoke menu tailored to your event.

Private Dining

A vibrant dining experience featuring a diverse menu of culinary delights.

Bix Bistro

A sweet ending to your meal with a variety of options.

Dessert

Hors d'Oeuvres

A lavish buffet featuring a variety of dishes.

Buffet Dinner

Crispy Brussels Sprouts

A gourmet plated dinner with a selection of entrees.

Plated Dinner

Includes assorted beverages for your event.

Beverage Package

Chocolate Cake

Caprese Salad

Fried calamari served with spicy marinara sauce.

Calamari

Fresh tomatoes, basil, and mozzarella drizzled with balsamic glaze.

Tomato Basil Bruschetta

Classic Caesar salad with romaine, croutons, and parmesan.

Caesar Salad

Seared Scallops

Creamy Arborio rice with wild mushrooms, finished with truffle oil

Wild Mushroom Risotto

Charcuterie Board

Roasted Beet Salad

Tequila, lime juice, and triple sec served on the rocks.

Margarita

A refreshing cocktail made with rum, mint, lime, and soda water.

Mojito

Classic cheesecake with a graham cracker crust.

Cheesecake

Warm chocolate cake with a molten center, served with vanilla ice cream.

Chocolate Lava Cake

Served with seasonal vegetables and a lemon butter sauce.

Grilled Salmon

A tender cut of beef served with garlic mashed potatoes.

Filet Mignon

Grilled bread topped with diced tomatoes, garlic, and basil.

Bruschetta

Chop the cherry tomatoes and fresh basil finely. In a bowl, mix them with olive oil, salt, and pepper to taste.

Prepare the Bruschetta Topping

Lightly toast the bread slices until golden brown.

Toast the Bread

Top each toasted slice with the tomato mixture and drizzle with balsamic glaze before serving.

Assemble the Bruschetta

In a small bowl, mix olive oil, minced garlic, lemon juice (from 1 lemon), dill, salt, and pepper.

Prepare the Marinade

Place the salmon fillets in the marinade and let them marinate for at least 30 minutes.

Marinate the Salmon

Preheat the grill or oven to medium-high heat. Grill or bake the salmon for about 6-8 minutes per side or until cooked through.

Cook the Salmon

Squeeze the juice of the second lemon over the salmon before serving.

Garnish

In a double boiler, melt the dark chocolate until smooth.

Melt the Chocolate

In a mixing bowl, whip the cream until soft peaks form. Add vanilla extract and mix until combined.

Prepare the Whipped Cream

Layer the melted chocolate and whipped cream in dessert glasses. Top with fresh berries and mint leaves.

Serve

Cherry Tomatoes

Fresh Basil

Balsamic Glaze

Olive Oil

Salt

Pepper

Salmon Fillets

Lemon

Garlic

Fresh Dill

Dark Chocolate

Whipping Cream

Vanilla Extract

Fresh Berries

Mint Leaves

In a large bowl, combine the cherry tomatoes, fresh basil, and mozzarella balls. Drizzle with balsamic vinegar and olive oil. Season with salt and black pepper to taste. Toss gently to combine and serve chilled.

Caprese Salad Assembly

In a bowl, mix olive oil, lemon juice, minced garlic, fresh rosemary, salt, and black pepper. Add the chicken breasts and marinate for at least 30 minutes. Preheat a grill or skillet over medium heat. Cook the chicken for 6-7 minutes per side or until internal temperature reaches 165°F (75°C). Let it rest before slicing.

Marinated Chicken

Slice the ripe bananas into thick rounds. Dip each piece into almond butter and then into dark chocolate chips. Place on a baking sheet lined with parchment paper. Sprinkle with coconut flakes and chopped nuts if desired. Freeze for 1 hour until set, then serve as a refreshing dessert.

Banana Chocolate Bites

Mozzarella Balls

Balsamic Vinegar

Black Pepper

Chicken Breasts

Lemon Juice

Fresh Rosemary

Ripe Bananas

Dark Chocolate Chips

Almond Butter

Coconut Flakes

Chopped Nuts (optional)

Preheat the Oven

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Cream the Butter and Sugar

Beat in the eggs one at a time, then stir in the vanilla extract.

Add Eggs and Vanilla

In a separate bowl, mix together the flour, baking powder, and salt.

Combine Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Mix Dry and Wet Ingredients

Pour the batter into a greased 9x13 inch baking pan and spread evenly.

Pour into Baking Pan

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Base

Remove from oven and allow to cool completely in the pan on a wire rack.

Cool the Base

In a mixing bowl, beat the cream cheese until smooth. Gradually add in the powdered sugar and vanilla extract, mixing until well combined.

Prepare the Cream Cheese Mixture

In another bowl, whip the heavy cream until stiff peaks form.

Whip the Heavy Cream

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Combine Mixtures

Once the base is completely cooled, spread the cream cheese filling evenly over the top.

Spread the Filling

Top the cream cheese layer with fresh berries, arranging them as desired.

Add Fresh Berries

Add mint leaves on top for garnish, to taste.

Garnish with Mint

Refrigerate for at least 2 hours before cutting into squares and serving.

Chill Before Serving

All-purpose flour

Granulated sugar

Butter

Eggs

Baking powder

Vanilla extract

Cream cheese

Powdered sugar

Heavy cream

Fresh berries (strawberries, blueberries, raspberries)

Mint leaves

Arrange the assorted cheeses on a large serving board. Add clusters of grapes and sprinkle walnuts around the cheeses. Drizzle honey over the Brie cheese. Serve at room temperature.

Prepare Cheese Platter

On a large platter, arrange the carrot sticks, cucumber sticks, and cherry tomatoes in sections. Place a small bowl of hummus in the center for dipping.

Prepare Vegetable Crudités

Preheat the oven to 180°C (350°F). Clean the button mushrooms and remove the stems. In a bowl, mix cream cheese, minced garlic, chopped parsley, and breadcrumbs. Stuff each mushroom cap with the mixture. Place on a baking sheet and bake for 20 minutes or until golden and bubbly.

Stuff Mushrooms

Boil the shrimp in salted water for about 3-4 minutes until they turn pink. Drain and chill in ice water. Serve chilled with cocktail sauce and garnish with lemon wedges.

Prepare Shrimp Cocktail

Assorted cheeses (Brie, Cheddar, Gouda)

Grapes

Walnuts

Honey

Carrot sticks

Cucumber sticks

Cherry tomatoes

Hummus

Button mushrooms

Garlic, minced

Fresh parsley, chopped

Breadcrumbs

Large shrimp, peeled and deveined

Cocktail sauce

Lemon wedges

Slice a baguette into 12 pieces. Toast them in the oven at 400°F (200°C) for about 5 minutes until golden. Top each with a mix of diced tomatoes, basil, garlic, olive oil, and balsamic vinegar.

Prepare Bruschetta

Preheat the oven to 375°F (190°C). Clean and stem 24 mushrooms. Mix cream cheese, garlic, herbs, and breadcrumbs. Fill each mushroom cap with the mixture and bake for 20 minutes.

Prepare Stuffed Mushrooms

Preheat the oven to 425°F (220°C). Season the whole chicken with salt, pepper, and herbs. Roast for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (75°C). Let it rest before carving.

Roast Chicken

Layer cooked noodles with ricotta cheese, spinach, marinara sauce, and mozzarella cheese in a 9x13 inch pan. Bake at 375°F (190°C) for 45 minutes until bubbly.

Prepare Vegetable Lasagna

Season 4 salmon fillets with salt, pepper, and lemon juice. Grill on medium-high heat for about 5-6 minutes per side until cooked through.

Grill Salmon

Toss romaine lettuce, croutons, and Caesar dressing in a large bowl. Top with grated Parmesan cheese.

Prepare Caesar Salad

Boil peeled potatoes until soft, about 20 minutes. Drain and mash with butter, garlic, and cream until smooth. Season with salt and pepper to taste.

Make Garlic Mashed Potatoes

Toss seasonal vegetables like zucchini, bell peppers, and carrots with olive oil, salt, and pepper. Roast in the oven at 425°F (220°C) for 25 minutes.

Roast Seasonal Vegetables

Melt chocolate and let cool slightly. Whip cream until soft peaks form. Fold melted chocolate into whipped cream. Chill for at least 2 hours before serving.

Prepare Chocolate Mousse

Prepare tart crust and bake according to instructions. Fill with pastry cream and top with fresh fruits. Chill before serving.

Make Fruit Tart

Chill red wine and sparkling water. Serve in appropriate glasses for guests.

Serve Beverages

Stuffed Mushrooms

Vegetable Lasagna

Garlic Mashed Potatoes

Roasted Seasonal Vegetables

Chocolate Mousse

Fruit Tart

Red Wine

Sparkling Water

Trim the stem end of the Brussels sprouts and remove any yellow or damaged leaves. Rinse them under cold water and then pat dry with a paper towel.

Prepare the Brussels Sprouts

Cut each Brussels sprout in half lengthwise to ensure even cooking.

Cut the Brussels Sprouts

In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel to drain. Once cooled, crumble the bacon into small pieces.

Cook the Bacon

In the same skillet with the bacon drippings, add the olive oil and heat over medium-high heat. Add the halved Brussels sprouts, salt, and black pepper. Sauté for about 8-10 minutes, stirring occasionally, until they are golden brown and crispy.

Sauté the Brussels Sprouts

Once the Brussels sprouts are crispy, add the crumbled bacon back to the skillet and drizzle the balsamic glaze over the mixture. Stir well to combine and cook for another 2-3 minutes.

Add the Bacon and Balsamic Glaze

Transfer the crispy Brussels sprouts with bacon to a serving dish. Drizzle with additional balsamic glaze if desired and serve warm.