Sample Menus
These menus are designed to give the clients an idea of the type of cuisine we create & prepare specifically for each event. Everything is house made from scratch from the best local products & specialty imported goods we can source. Please contact us for more information if you would like to move forward with designing a menu and obtaining a price quote.
Baguette with housemade pesto farmer cheese Summer (kosher-meat) Buffet Menu House cured trout filets with black peppercorns and dill Summer Vegan (kosher-pareve) Dessert Buffet Raspberry or tangerine sorbet with fresh mint Late Summer (kosher-meat) Plated Dinner Menu Chilled white gazpacho with red grapes & carrot oil drizzle Smoked salmon crostini with creme fraiche and black caviar House made bread basketsSummer Menus
Summer Vegetarian (kosher-dairy) Buffet Menu
Grilled corn on the cob with chile lime butter
Baby new potato salad with green onions & stoneground whiskey mustard
Roasted red & gold beets with herbed goat cheese & aged balsamic reduction
Grilled summer squash timbales
Green beans with almond vinaigrette
Peach cobbler with vanilla whipped cream
Grilled sausages with house made sauerkraut
Smoky barbequed beef brisket
Corn on the cob with chile lime aioli
Sweet potato salad
Mixed baby greens salad with peaches, almonds, and red onion, with honey dijon Vinaigrette
Serrano pepper cornbread
Warm blueberry crisp
Chocolate brownies with sea salt
Walnut & honey baklava
Caramelized peach turnovers
Chocolate covered strawberries
Peanut butter bars with chocolate ganache
Angel food cake with lemon curd & seasonal berries
Coconut cake with vanilla frosting & coconut flakes
Key lime tart
Chilled mocha mousse “cappuccino”
Strawberry rhubarb parfait
Italian cannoli with coconut milk caramel creme
Frisee salad with grilled watermelon & zucchini blossoms
Duck confit tamale with heirloom tomato pico de gallo
Grilled rib-eye steak with red peppers, leeks, & baby new potatoes
Macerated strawberries with thyme shortcake & vanilla bean ice creamAutumn Menus
Autumn Pescatarian (kosher-dairy) Plated Dinner Menu
Wild mushroom “cigars” wrapped in phyllo with whipped herbed chevre
Roasted roma tomato stuffed with creamy butternut squash risotto, balsamic reduction, Fried sage leaves
Butter poached alaskan halibut, parsnip puree, seasonal vegetables, rosemary oil
Chocolate pots de cremeSpring Menus
Spring Vegetarian (kosher-dairy) Buffet Menu
Trio of compound butters- herb, chipotle, & guava
Baked goat cheese with honey, lavender, & toasted pine nuts
Wild mushroom fricasse
Grilled asparagus with lemon & thyme
Spring baby greens with fava beans, toasted quinoa, baby red & gold beets, & mint Vinaigrette
Butter roasted parsnips
Cheesecake two ways- lemon and macerated strawberries