Paul Evans brings 30 years of experience, skill and attention to detail to your East End event.

Fine food, exceptional service and creative presentation. Perfect!


Vineyard Buffet Catering Menu: You get all of the following!


TO BEGIN: Cold poached babby vegetables with mustard-shallot sauce Refreshing gazpacho with a dollop of yogurt and fresh cilantro Marinated jumbo shrimp with green-chili polenta and roasted corn salsa Grilled pita with goat cheese, pine nuts and sun dried tomatoes


DINNER: Marinated veal loin with braised apples, red onions and port wine Seared ahi tuna with fresh gingered peach chutney and grilled radicchio Bowtie pasta with seared duck breast, shitake mushrooms and chives Baby field greens with diced figs, goat cheese and fresh pear vinaigrette PLUS A basket of fresh baked grain, olive and rolls with sweet butter


DESSERT: Rustic oatmeal-chocolate squares Lemon-raspberry poppy seed cookies Rich chocolate mousse Cherries and peaches in Merlot and Brandy with lemon zest


INCLUDING : Heavy weight plastic ware, ice and basic service equipment

INCLUDING :Service Staff to set-up, serve and clean-up

Full Service Event

30 Person Minimum

Travel charges and a 15% service charge will be added.