Have a Delicious Day!

Sample Menus

We use organic, locally grown  produce and locally made products whenever possible to ensure the highest quality for our clients.  We source from the best farms and producers within 100 miles of our kitchen.
Below you will find some menus from past events
Spring
 
Lavender Apricot Skewers 
Mediterranean Spring Rolls
asparagus, spring greens, pine nuts, and picholine olive vinaigrette
wrapped in prosciutto
Fava Bean and Fiddlehead Salad 
on little gem lettuces with rainbow beets and champagne vinaigrette
Parker House Rolls
Roasted Leg of Lamb
stuffed with herbes de Provence and 
grilled ramps
Roasted Sunchoke and Walnut Gratin
Spring Artichokes with shallots and chervil

Summer 
Stuffed Baby Heirloom Eggplant
White Gazpacho 
with local olive oil
Pickled Cherry Salad
quick pickled sweet summer cherries with herb crusted goat cheese, and organic field greens with hazlenut-champagne vinaigrette
 Seared Halibut
with pickled okra, Brentwood sweet corn and heirloom tomato relish
Rosemary Polenta Cakes
Oven Roasted Ratatouille 
with Chef's Garden Pesto
Autumn
Fesh Fig Skewers
with honey-balsamic reduction, fresh thyme, and toasted almonds
Tarragon Pickled Pluot Skewers
with fennel seed crusted goat cheese
Persimmon and Roasted Grape Salad 

with a sliver of goat’s milk brie on a bed of organic field greens with blackberry vinaigrette

Yellow Corn Chowder
with tarragon and crisp pancetta

Freshly Baked Bread and Creamery Butter

Stuffed Acorn Squash
with wild rice, turkey sage sausage, Arkansas Black apples, pecans, and caramelized fennel

Grilled Pork Loin Roulade 
filled with rosemary, Nicoise olives, and fresh black mission figs, drizzled with pomegranate reduction, served on a bed of wilted wild arugula

Winter 
Chilled Mussels on the half shell
with tangerine gremolata and saffron cream
Meyer Lemon Tapenade and Goat Cheese Crostini
with picholine olive
Dungeness Crab Salad
on a bed of Bloomsdale spinach, and butter lettuce
with yuzu avocado vinaigrette and micro cilantro
Freshly baked challah rolls and Straus Creamery butter
Malbec Braised Beef Short Ribs
served with roasted leeks and braising juices
Creamy Cranberry Risotto with rosemary, and orange zest
Roasted Broccoli Rabe with garlic, anchovy, and red chili