At Oasis, we have an overriding commitment to the quality of the product we put on your table. This commitment is part of everything we do, and how we do it. We start with high standards our staff and company policy - all staff are trained and Serv-Save certified at approved training facilities. Also, our company is fully bonded and insured for all services.

When we design a menu for a client, we start with what you like, what your event scenario suggests, and build your dream menu. Most caterers will try to sell you a menu built around what they have to get rid of from their walk-ins.  At Oasis, we custom-order the foods that our clients have told us to buy.  We buy often, and we buy fresh.  It's a more costly way to run a kitchen, but the result speaks for itself.

As for our culinary standards, let's put it this way. When you visit a fine restaurant, you may find yourself remarking afterwards that it was a nice meal. Once in a while, you may find yourself saying, “Wow! That was amazing!” At Oasis, we’re committed to “Wow!”.  Originality of design and care in preparation are key aspects of our strategy. Quality of raw materials, in our opinion, is a decisive factor. We believe, and it has been borne out in our experience, that  you cannot cut corners on food cost if you want a truly memorable meal.  The conventional wisdom is that you cannot be successful with this approach - that it is too costly, and customers do not appreciate the difference. We respectfully disagree.

Therefore, we use naturally raised, antibiotic-free poultry and pork, and naturally raised Certified Angus Beef for our meat dishes. Whenever available, we buy organic produce and dairy products. We use only first-press unfiltered organic olive oil, at three times the cost of the standard stuff. We choose different oils for different recipes with the same care as our wine pairings. If we use prepared stock, we use organic nitrite-free products. Many of our entrees require fresh, hand-made stock and demiglace, which we make from scratch for your order. It takes three days to make the salse Espagnole for our Vitello Philomena. We always make our fish and shellfish stock fresh. We will go to extra lengths to cook on-site, and cook to order whenever possible. If the site resources don't meet our strict standards for the fresh preparation and presentation of a dish, we will not offer it. We stock our larders with authentic ingredients like fresh lemongrass, galangal root, and kaffir lime leaves. We stock and use a wide variety of exotic spices and condiments from Africa, Asia, and the West Indies. We toast and grind spices fresh for each preparation. When the menu calls for the use of wines or liqueurs for cooking, we use table-quality brand wines and top-shelf spirits. That means Spanish Amontillado sherry in your sauteed lobster, not the nitrite juice they call “cooking sherry” that you find at the supermarket. That means Grand Marnier or Cointreau in your raspberry reduction sauce, not orange extract.

These choices definitely affect food cost and prep time, and yes, you will see that reflected in the cost of our services. But when you hear your guests say “Wow!”,  you'll be glad you made the choice.  And after all, you and your guests deserve the best .

Bon Appetit,

Chef/Owner Chris Beuscher