Our concepts are meant to be a starting point on your journey, not your destination. Because every client in the DRISCOLL family is unique, we should rarely serve the same dish, cocktail, or wine twice. We will work with you to customize your menu for your event or special occasion as you deserve the utmost attention to detail and special treatment.

Cooking with DRISCOLL

Mother Sauces

Sauce Provençale

Basil arborio, black pepper chevre


Sauce Mornay

Macaroni, bacon bits, breadcrumbs


Sauce Supreme

Seared chicken, asparagus, gruyere, bacon mac


Sauce Bernaise

Seared steak, roasted Brussels sprouts, purple potatoes

The Awakening

Morning on the Mediterranean

Mimosa Flight

Prickly Pear, Green Chili, Strawberry-Basil

Amuse Bouche

Lobster Deviled Eggs


Bruschetta Trio

Burrata, bacon jam, arugula, heirloom tomato confit Prosciutto de Parma, fresh fig, mascarpone Smoked salmon, pesto



Roasted beets, goat cheese, pistachios, blackberries, spring mix, Saba vinaigrette

European Breakfast Board

Fresh Croissants, Breakfast Breads, Jams, Fresh Fruit, Nuts, Pickled Vegetables, Cheese & Meat

Mimolette, Parmigiano-Reggiano, Triple-Cream Brie Sopressata, Mortadella,‘Nduja, Prosciutto de Parma


Garganelli e Funghi

Green peas, pecorino, pea shoots, mushrooms, crispy prosciutto

The Engagement

Spanish-Mexican Fusion
Opening Cocktail

Pineapple-Ginger Margarita

Silver tequila, fresh citrus, pineapple-ginger infusion

Amuse Bouche


Roasted garlic hummus, carrot, cucumber, gluten-free pita crisps


Jamón Serrano

Jamón Serrano Cerignola olives, avocado, red onion, serrano chile

Chicken Tinga Pupusas

Cabbage slaw, spicy mayo, corn tortillas

Shrimp Tacos

Cabbage slaw, spicy mayo, corn tortillas

Achiote-Rubbed Pork Belly

Crispy polenta cake, pickled red onion, habanero-orange marmalade

Patatas Bravas

Smoked paprika, Italian parsley

Peppers de Pedron

Shishito peppers, garlic, lime, blood-orange ponzu


Desert Honey Sabayon Brûlée

Caramelized pineapple, prosecco, mint

Closing Cocktail

El Pimiento

Green chile vodka, Ancho Reyes chile liqueur, fresh citrus

Contemporary Surf and Turf
Opening Cocktail

Blood Orange Martini

Froggy B Organic Vodka | Cointreau | Fresh Blood Orange and Key Lime

Small Plates

Napoleon of Heirloom Tomato, Fresh Mozzarella & Basil

Balsamic Syrup | EVOO

Seared Scallop

Rapini | Shishito Pepper Agrodolce

Halibut Crudo

Red Fresno Pepper | Dragon Fruit | Cara Cara Orange | Avocado | Basil Oil

Grilled Bison

Thyme-Spiked Cauliflower Puree | Truffle Demi

Honey-Marsala Baked Figs

Fresh Ginger Sabayon


Desert Honey Sabayon Brûlée

Caramelized pineapple, prosecco, mint

Closing Cocktail

Chocolate Sazerac

Four-Year-Aged Templeton Rye | White Cream de Cacao | Demerara Syrup | Aztec Chocolate Bitters

The Promise

Mexican Fiesta

Papas Bravas

Yukon potato, sazón spice, tomato aioli, minced herbs


Red onion, garlic, lime, tortilla chips

Tarta de Higo

Puff pastry, fig jam, brie, minced herbs, olive oil


Pollo Guisado

Braised chicken, tomato, potato, sofrito, olives, plantains

Carne Asada and Carnitas Tacos

Lime, corn tortillas

Toppings: Pico de gallo, white onion, cilantro, cotija cheese, pickled cabbage, crema


Tarta de Manzana Casera

Pastry crust, apple, cinnamon, vanilla crème, Chantilly

Tour Across the Land and Sea

Steamed Mussels

White wine and Spanish chorizo broth, fennel, garbanzos, sundried tomatoes, grilled baguette

Heirloom Tomato & Burrata Salad

Baby mixed greens, crispy pancetta, rustic garlic croutons, truffle vinaigrette


Lobster & Boursin Ravioli

Red wine-lobster reduction, wild mushrooms, asparagus, basil

Filet Mignon

Pomegranate-balsamic gastrique glaze, creamy lemon-herb polenta, roasted beet medley

Pan-Seared Sea Bass

Basil beurre blanc, saffron risotto, roasted brussels sprouts


Baked Alaska Flambé

Chocolate cake, pistachio and vanilla ice creams, malted milk balls, toasted meringue, flaming calvados brandy

Puerto Rican-Peruvian Fusion

Capel Pisco Sour



Crispy plantain fritters with savoy beef filling, cilantro-jalapeño aioli

Traditional Peruvian Ceviche

Corvina bass, Ají limo chili, boiled sweet potatoes, Peruvian cuzco corn, key limes, fresh herbs


Peruvian Causa

Rich, creamy mashed potatoes mixed with Ají amarillo chili peppers, layered with albacore tuna, aioli, and avocado

Puerto Rican Pernil Pasteles

Mashed plantain and yuca root pastry filled with roasted pork and garbanzo bean sofrito and steamed in a banana leaf

Arroz con Pato

Beer-brined roasted duck breast and confit of leg and thigh, cilantro-pea risotto, salsa criolla


Flan de Queso

Tembleque, toasted sesame

The Seduction

An Elegant Italian Evening
Amuse Bouche

Cocktail di Gamberetti

Poached prawn, Marie Rose sauce


Roasted Butternut Squash Bisque

Braised leeks, white truffle crème fraîche


Brown-Buttered Orange-Basil Gnocchi

Fontal cheese, asparagus, braised beef short rib


Seasonal Wild Mushroom Risotto

Bacon-wrapped chicken roulade filled with spinach, mozzarella, sundried tomatoes, chicken demi-glace


Bombay Alaska

Gelato, flambé méringue

Seafood Extravaganza
Amuse Bouche

Ahi Poke

Butter lettuce, honey-ginger vinaigrette


Sweet Chili Charred Octopus

Lemon fennel ginger relish, Japanese squash puree, ponzu-dressed radish sprout salad


Crustaceans en Papillote

Toasted bread


Sea Urchin Carbonara (Demonstration)


Pan-Seared Scallop

Coconut-lemongrass yellow curry, charred cauliflower, golden raisin and cashew chutney with garam marsala, English peas, biryani rice

Crispy Salmon Belly

Cilantro-jalapeno aioli, pickled onion, sweet pepper and yellow corn relish

Maple-Glazed Smoked Salmon

Horseradish wholegrain mustard emulsion, fondant potato “popcorn,” Napa cabbage

New Continental

Smoky Peach Margarita

Mezcal, smoked peach, black smoke salt rim


Chilled Cantaloupe

Marcona almond, ricotta, chili oil


Compressed Watermelon

Concasse heirloom tomatoes, chèvre, citrus vinaigrette


Seared Pork Loin

Butternut squash agnolotti, sage sauce, pecorino romano, brown butter, parsley


Petit Filet Mignon

Celery root purée, braised spinach, cremini mushroom, fingerling potato, Bordelaise sauce


Strawberry “Shortcake”

Shortbread biscuit, strawberry gelato, Crow’s Dairy quark

Modern Steakhouse
Amuse Bouche

Crispy Calamari

Spanish chorizo cream sauce


Consommé Olga

Clarified beef stock, diver scallops, port wine reduction


Lobster & Crispy Prosciutto

Heirloom tomatoes, frisée, spinach, orange-roasted fennel, avocado vinaigrette


Steak & Lobster

Asparagus, lobster mashed potatoes, creamy lobster sauce


Lemongrass-Hibiscus Raindrop Cake

Pomegranate molasses, sesame brittle

Cocktail Concepts

M.O.M.M. (Mezcal On My Mind)
Peach puree infused with thyme and vanilla combined with El Silencio mezcal, fresh lime juice, St. Germain elderflower liqueur, and orange bitters. Served up with black smoked sea salt rim.
Pomegranate Peach Bellini
Prosecco, peach hibiscus slush, pomegranate blood orange syrup, St. Germain elderflower liqueur. Served in a champagne flute.
Silver tequila, Lillet Rouge liqueur, pomegranate passion fruit blood orange puree, lemon juice. Served up.
Can E Lope
Melon rum, coconut and mango rum, watermelon liqueur, splash of orange juice. Served up.
Délice à la Fraise
Gin, lemon juice, strawberry cordial, champagne. Served up.
Lower East Side Sour
Rye whiskey, lemon, simple syrup, cabernet sauvignon float. Served on a rock.
Watermelon Mint Mimosa
Prosecco, rum, watermelon puree, fresh mint. Served in a champagne flute.