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Week of June 1st Curbside Pickup Menu

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Starter (choice of) :

– Vegetable with Basil & Garlic or Chilled Gazpacho

or

-House Salad, mixed greens, grape tomatoes, cucumbers, red grapes, radish, white balsamic vinaigrette

Entrees (choice of):

– Pork Tenderloin Stir Fry: pork tenderloin, ginger, bamboo shoots, water chestnuts, young corn, carrots, fried rice, grilled vegetables

or

Chicken Tetrazzini: chicken breast, whole grain spaghetti, mushroom & butter sauce, grilled vegetables

or

-Pan Seared Wild Caught Alaskan Sockeye Salmon: fried rice, grilled vegetables, citrus beurre blanc

or

-Butterflied Coconut Crusted Fried Shrimp: fried rice, grilled vegetables

Dessert

-Chef’s Choice

-You can call 757-253-0722 or email 4grazers@gmail.com to place your order.

-1300 Garrison Drive, Williamsburg, VA 23185                 www.creative-cuisines.com

-Orders must be received by 4:00pm for day of meals. Orders can be placed in advance.

-$45.00 dinner for two plus 12% sales and meals tax.

-Check or cash only.

Thank you again for your support.

The team at Creative Cuisines appreciates you.

Eat Well.  Drink Well.  Stay Healthy.

Noreen

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Week of June 1st Family Style Meals

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Family Style Meals for Curbside Pickup or Delivery

Feeds 4 People

$45.00 plus 12% sales and meals tax

House Salad

Mixed greens, grape tomatoes, cucumbers, radish, red grapes

White balsamic vinaigrette or

Caesar Salad

Romaine, croutons, parmesan cheese, Caesar dressing

Choice of:

Chicken Pot Pie

Chicken, peas, carrots, celery, onion, house-made pie crust and top

OR

Jumbo Cheese Ravioli & Beef Meatballs

Rich marinara sauce, parmesan cheese, garlic bread

Dessert

-Chef’s Choice

-You can call 757-253-0722 or email 4grazers@gmail.com to place your order.

-1300 Garrison Drive, Williamsburg, VA 23185                

www.creative-cuisines.com

-Orders must be received by 3:00pm for day of meals. Orders can be placed in advance.

-$45.00 dinner for four plus 12% sales and meals tax.

-Check or cash only.

Thank you again for your support.

The team at Creative Cuisines appreciates you.

Eat Well.  Drink Well.  Stay Healthy.

Noreen

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Menu for week of May 18, 2020

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 We will continue to provide curbside pickup and delivery as the state begins reopening. 

Starter (choice of) : 

-Exotic Mushroom Soup 

or 

-House Salad, mixed greens, arugula, beets, mandarin oranges, toasted walnuts, sherry wine vinaigrette 

or 

-Caesar Salad, romaine, Parmigiano-Reggiano, house-made croutons, caesar dressing 

Entrees (choice of): 

-Our Signature Roasted Beef Tenderloin : truffle risotto cakes with julienne of vegetables 

or 

-Lemon Chicken Francaise : basmati rice, grilled vegetables 

or 

-Shrimp & Grits: jumbo shrimp, stone ground grits, roasted brussels sprouts, 

or 

-Coconut Crusted Tilapia : mango black bean salsa, grilled vegetables 

Dessert 

-Chef’s Choice 

-You can call 757-253-0722 or email 4grazers@gmail.com to place your order. 

-1300 Garrison Drive, Williamsburg, VA 23185 

-Orders must be received by 3:00pm for day of meals. Orders can be placed in advance. 

-$45.00 plus 12% sales and meals tax. 

-Check or cash only. 

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Menu for the Week of May 11th

Posted in: Weekly Menus

Curbside Pickup & Delivery menu for the week of May 11th


Starter (choice of) :
-Black Bean Soup
dollop of sour cream, diced scallions
or
-House Salad
mixed greens, grape tomatoes, cucumbers, red grapes, radish, white balsamic vinaigrette
or
-Caesar Salad
romaine, Parmigiano-Reggiano, house-made croutons, caesar dressing
Entrees (choice of):
-Grilled Ribeye Steak
sautéed mushrooms and shallots, twice baked potato
or
-Pan-Seared Natural Chicken Breast
jasmine brown rice with tri-color peppers & peas, julienne of sautéed vegetables
or
-Jumbo Shrimp Scampi, lemon, garlic, sweet butter and white wine
jasmine brown rice with tri-color peppers & peas, julienne of sautéed vegetables
or
-Grilled, Marinated Pork Medallions
sautéed mushrooms and shallots, twice baked potato
Dessert
-Chef’s Choice
DINNER FOR TWO $45 PLUS 12% SALES AND MEALS TAX
ORDERS MUST BE PLACED BY 3PM FOR SAME DAY PICKUP OR DELIVERY

757.253.0722
4grazers@gmail.com

May 11, 2020

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Tasting Party: Wines of Germany and Austria

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German and Austrian Wine Tasting

Creative Cuisines of Williamsburg kicked off its summer celebration season with a Memorial Day Weekend tasting of  German and Austrian wines, paired with a sampling of Chef Steve’s hors d’oeuvres, entrees, and desserts. Bridget Goeke of The Country Vintner told us about the wines paired with Chef Steve’s creations.

Friends at table 2 couldn’t stop talking about these pairings in particular:

  • Villa Wolf Sauvignon Blanc (Germany) paired with Scallops with lemon Tarragon
  • Loimer Gruner Veltliner (Austria) paired with Watermelon & Feta Salad

The touch of tarragon in the scallops and hint of mint in the Watermelon salad were perfectly subtle flavors to compliment the wines.

More favorites included:

  • Sattler St. Laurent (Austria) paired with Braised Beef Brisket with Portabella Mushrooms
  • Dr. Thansich Bernkasterler Graven Riesling Spatlese (Germany) paired with Local Strawberry Cheesecake

The dry dessert wine was a surprise in and of itself, as most expect dessert wines to be sweet. When guests enjoyed it with the sweet and savory cheesecake, there was simply no doubt of  Chef Steve’s culinary genius.

These monthly events are a great way to try new wines and to consider what you’ll ask Chef Steve to serve at your next catered event. Ask Chef Steve to add you to the mailing list

 

 

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End of Summer Brunch Buffet

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Summer brunch at Creative Cuisines, Williamsburg, VA

We bid farewell to summer with a sumptuous brunch at 1300 Garrison on August 27, 2017. 

Served Appetizer

Maine Lobster, Porcini Mushrooms and Roasted Local Corn Crepe
Tarragon Sauce

Brunch Buffet

Poached Egg on Brioche Toast with Avocado
Topped with Carolina Shrimp in a Remoulade Sauce

Ratatouille with Italian Sausage

 

Grilled Cornish Hen with Pomegranate Barbeque Sauce

Ham & Cheese Belgian Waffles, Maple Syrup, Honey Butter

Crisp & Creamy Risotto Cakes with Peas, Caramelized Pearl Onions and Grilled Sweet Peppers

Fresh Tuna Salad Niçoise

Seared Tuna, Haricot Vert, Tiny New Potatoes, Hard Cooked Egg, Cherry Tomatoes

Niçoise Olives and White Anchovies

Late Summer Tomatoes, Watermelon and Fresh Mozzarella

Blueberry Corn Muffins, Grilled Garlic Chive Bread, Sweet Butter Rosettes

 

Dessert

Italian Purple Plum Torte with Ginger Gelato

or

Chocolate Brownie, Banana Split Sundae

or

Peach & Blackberry Mascarpone Napoleon with Blackberry Syrup

 

Bloody Marys, Mimosas, Nino Franco Prosecco

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Second Annual Summer Rose’ Tasting

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Old and new friends gathered on June 25, 2017 to try nine rosé wines paired with Chef Steve’s imaginative hors d’ oeuvres. This delightful summer evening ended with a rainbow over 1300 Garrison Drive.

Hors d’ oeuvres

Spain & Portugal

  • Pan Seared Sea Scallops with Saffron Aioli Sauce
  • Grilled Cuban Roast Pork Sandwich Bites
  • Orange and Pomegranate Marinated Chicken Breast Skewers
  • Green Olive Tapenade with Pita Chips

France, Italy and Austria

  • Salad of Baby Arugula, Grilled Gulf Shrimp with Garlic, Herbs de Provence, French Vinaigrette
  • Mussels Marinara
  • Roquefort Cheese Deviled Egg with Acacia
  • Honeycomb Local Cantaloupe with Prosciutto

Oregon & California

  • White Flatbread Pizza with Grilled Local Zucchini, Yellow Squash and Spring Onions
  • Smoked Windmill Point Oysters with Mignonette Sauce
  • Pan Seared Ahi Tuna with Ginger Miso Sauce
  • Sushi Tuna Nigiri

On the Guest Tables

  • Popcorn with Smoked Paprika and Marcona Almonds
  • French Country Style Paté & Duck Paté with Mustard, Cornichons & French Bread

Wines

Spain & Portugal

  • 2016 Rio Madre Rioja Rosé; 100% Graciano
  • 2016 Broadbent Vinho Verde Rosé; Borrcal, Espadeiro, Amaral & Vinhao

France, Italy and Austria

  • 2016 Figuiere Magali Rosé, Cotes de Provence; Cabernet Sauvignon, Sryah, Grenache & Cinsault
  • 2016 Vitiano Rosato Umbria; Sangiovese, Merlot, Cabernet Sauvignon and Aleatico
  • 2016 Pratsch Rosé Nierderosterreich; Zweigelt

Oregon & California

  • 2016 Anne Amie Twelve Oaks Estate Rosé, Chehalem Mountains, OR; Pinot Gris
  • 2016 Hendry Napa Valley Rosé; Zinfandel, Cabernet Sauvignon, Primitivo, Malbec & Cabernet Franc
  • 2016 Belle Glos Oeil de Perdrix Pinot Noir Blanc, Sonoma County
  • Bonus Wine: Vajra N. S. Della Neve Rosato Spumante, Barolo, Italy; Nebbiolo & Pinot Noir
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Sunday Brunch Wine Tasting

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Brunch and Wine Tasting at 1300 Garrison

Chef Steve Munday’s exquisite brunch buffet and wine tasting drew a full house today at 1300 Garrison. Bridget Goeke of The Country Vintner told us about the wines paired with Chef Steve’s creations. Snow showers and cooler than normal temperatures made it a perfect day to be indoors enjoying good food, good wine, and good friends. 

Menu

Served Appetizer

Lump Crab Meat and Avocado Salad

With Navel Orange Sections and English Cucumber

Brunch Buffet

Virginia Eggs Benedict

Poached Egg on a Grit Biscuit with Smithfield Bacon, Topped with White Cheddar Sauce

European Style Smoked Salmon on Rye Toast with Crème Fraiche and Spring Radishes

Chicken Crepes with Spinach, Leeks and Fresh Goat Cheese

Pecan Crusted French Toast with Maple Syrup

Braised Spring Lamb with Baby Carrots and Mint

Grilled Asparagus and Exotic Mushroom Sauté

Spring Peas and New Potato Marbles with Spring Onions

Blueberry Corn Muffins                 

Black Pepper Brioche

Sweet Butter Rosettes

Dessert

Chiffon Cake with Strawberries and Cream

Chocolate & Strawberry Mousse Parfait

With a selection of wines to taste

Oudinot Rose’ NV Champagne, Epernay, France

Domaine de la Taille aux Loups, Triple Zero, Sparkling Chenin Blanc, Loire Valley, France

2014 Pfister Pinot Gris Tradition, Alsace

2015 Trefethen Dry Riesling, Oak Knoll, Napa, California

2014 Chateau de Raousset, Chiroubles, Beaujolais, Burgundy, France

2014 Château Pesquie, Quintessence Rouge, Cote du Rhone, France

2016 Ceretto Moscato d’ Asti, Italy

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A Spicy Mardi Gras Celebration

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Williamsburg friends start celebrating Mardi Gras well before Fat Tuesday and they do it in style. Chef Steve prepared a Bourbon Street feast for these revelers Saturday evening. No matter the occasion, Chef Steve will interpret your vision for an event you will always remember!

MARDI GRAS MENU

Passed

  • Blackened Beef Tenderloin on French Bread with Watercress and Horseradish
  • Goat Cheese and Jalapeno Hush Puppies

On the Dining Room Table

  • Creole Shrimp Dip, served warm in a chafing dish with French Bread Rounds
  • Zucchini “Boats” filled with Creole Red Beans & Rice
  • Cajun Pork Tenderloins and Roasted Sweet Pepper Skewers
  • Creole Mustard Sauce
  • Creole Deviled Eggs
  • Miniature Muffulettas: Small Sesame Seed Soft Roll with Salami, Ham, Mortadella, Mozzarella, Provolone, and Olives

On the Table Near the Kitchen

  • Spicy & Sweet Glazed Andouille Sausage Bites, served warm in a chafing dish
  • Pimiento Cheese Toast with Tasso Ham and Crawfish
  • Sweet Potato Biscuits with Louisiana Friend Chicken Salad
  • Arrangement of fresh vegetables: Petit French Green Beans, Asparagus, Grape Tomatoes, Button Mushrooms, Sugar Snaps, Baby Carrots, Broccoli, Cauliflower & Sweet Peppers, New Orleans Remoulade Sauce

Dessert

King’s Cake, of course – it wouldn’t be Mardi Gras without it!

 

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Ancient Peaks Wine Tasting

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Wine Tasting with Hors d’ Oeuvres on Valentine’s Day

Forty-seven guests enjoyed our Valentine’s Day evening to taste the wonderful wines of Ancient Peaks, complimented by some of our foods. Guests mingled through 3 stations we positioned for the tasting. At one station we had 2 white wines, another had  3 single varietals and the third station had 2 blended red wines. Shana Cole, the District Manager for the distributor, told us all about the winery and the wines.

Menu

2015 Sauvignon Blanc
Baked Oysters with Crabmeat
Thai Style Chicken Salad in Lettuce Cups

2015 Chardonnay
Mushroom Caps filled with Fontina
Seared Outer Banks Scallops with Miso Ginger Glaze

2014 Merlot
Moroccan Lamb Ragout, Phyllo Cups

2014 Zinfandel
Spicy Duck Sausage and Shiitake Mushroom Pizza
Turkish Style Grill Chicken Skewers

2014 Cabernet Sauvignon
White Cheddar Biscuit with Coffee Rubbed Short Ribs

2014 Santa Margarita Ranch Oyster Ridge
Roasted Pork Loin with Cambazola and Bacon

2014 Santa Margarita Ranch Renegade
70% Dark Chocolate Bark with Dried Cranberries
Chocolate Cookies dipped in Dark Chocolate with Dried Cherries

 

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