Sample Menu Ideas:

Options Include:

I will create for you a personalized menu ranging from breakfast, brunch, lunch, BBQ, cocktail party, appetizers and tapas, buffet and plated catered functions, four- and five-course dinner menus and multi-course tasting menus.

These are just few examples to get an idea of what you can expect. Eco-cooking, vegan and vegetarian is also available using regional resources and ingredients.

Appetizers:

  • Ginger infused panko crusted sea scallops and shrimp with rice vermicelli, sweet soy broth and sesame mango coulis
  • Curry shrimp wontons paired with thai basil/sesame pesto
  • Samosa Chaat accompanied by chickpeas, yogurt, mint and tamarind chutney
  • Black sea salt and pepper mélange crusted elk loin with caramelized shallot marmalade
  • Tuna, mahi, and rock shrimp ceviche with grilled peaches and crostini
  • Mache Rosette Salad with Black Cherries, Toasted Almonds, Shaved Fennel, Local Goat Cheese and Rice Wine Vineagrette
  • Star Fruit, Avocado, and Vine Ripe Tomato Salad with Lime Vineagrette and Chile De Arbol Salsa

Soups:

  • Grilled sweet potato bisque garnished with cilantro yogurt
  • Traditional Andalusia style gazpacho
  • Tom Yum Goong- Prawn and lemongrass Thai soup

Mains:

  • S.E. Asian marinated, stuffed whole grouper wrapped in banana leaves and slow roasted over coals served with sticky rice, herb plate and various condiments
  • Laotian fresh venison laap with sticky rice, sweet lime fish sauce and sambal olek
  • Handmade potato gnocchi tossed with fresh basil pesto and tomato concasse
  • Herb and coriander marinated wild caught fresh water bass overtop savory waffles with oven roasted tomato, garlic, and corn gratin and kalamata olive tapenade
  • Flounder wrapped shrimp topped with avocado mousse served with black bean cakes, roasted red pepper coulis and basil infused oil
  • Pork Roulade with ginger and fresh cherry stuffing along side spaghetti squash gratin, quinoa pilaf finished with toasted pine nut demi-glace
  • Traditional South Indian Thali: dal, basmati rice, chick pea masala, saag paneer, raita, assorted pickles and chapatti
  • Blueberry/Sage/Ginger marinated local bison with carmelized shallot red wine reduction, baked puree of golden potatoes and baby broccoli
  • Mint/Dijon grilled lamb sirloin with roasted grape, heirloom tomato, and cippolini onion chutney, turmeric and almond cous-cous and choyote stuffed yellow squash
  • Thai feast including summer rolls with sweet fish sauce and satay, green papaya salad, Beef red curry with basil, shrimp green curry with eggplant and fragrant jasmine rice

* Substitute tofu and handmade seitan for any dish

Desserts:

  • Soy and coconut milk “ice cream” with fresh cherries and toasted macadamia nuts infused with star anise, nutmeg, vanilla bean
  • White chocolate mousse with port syrup and fresh blueberries
  • Dueling cannolis
  • Chocolate covered strawberries (of course)
  • Yogurt and granola parfait with almonds and dates
  • Mango sorbet made with fresh basil and pinot grigio
  • Cardomom, anise, lavender and anise poached pairs with chantilly cream
  • Seasonal fruit tart with vanilla pastry cream and pistachio crust
  • Traditional caramel flan with fresh berries
  • Iced horchata with mini peanut butter cookies