Past Menus
Prepared for Brittany Teague
Appetizers
Crab cakes served in a spoon with tzatziki
Bruschetta crostini ~ organic blistered tomato’s, fresh chopped basil, garlic & served with olive & 20 yr. Balsamic
Charcuterie board ~ pita bread, hummus, baba ghanoush, crudités vegetable platter & dips
Buffett
Wild salmon ~ with a mint cilantro sweet chili sauce
Organic chicken ~ seasoned with fresh Myer lemons, grapefruit, herbs
Orzo pasta ~ with sundried tomatoes, fresh basil, clamato olives, & hearts of palm.
Grilled vegetables ~ organic seasonal veggies, sea salt, herbs
Smashed potatoes ~ Yukon gold, crème Fraiche, chives & seasoning
Angel hair pasta ~ organic blistered tomatoes, sea salt, olive oil, & herbs
Grilled asparagus
Dessert
Variety of cookies, fresh fruit, sorbet with organic berries
Prepared for Scott Karp
Appetizers
Crab cakes~ in a spoon with tzatziki
Wonton tuna tartar taco’s~ with cabbage slaw
Grilled lamb lollipop chops~ with sweet, chili, mint, and cilantro dipping sauce
Oysters~ with mignonette sauce
Dinner
Caprese salad~ vine ripe tomatoes, mozzarella, fresh basil, 20yr balsamic, olive oil
Mixed green salad~ Persian cucumbers, avocado, cherry tomatoes, sunflower seeds, pomegranate seeds, feta, served with a 20 yr. Aged balsamic
Or a discuss a custom salad before the event to confirm
Wild Alaska salmon~ prepared with a miso glaze
Grilled chicken~ citrus-marinated with Myers lemons, limes, and oranges
Spiced rubbed steak~ rubbed with olive oil, fresh rosemary, sea salt, pepper, and herbs.
Smashed potatoes~ olive oil, butter, sea salt, fresh parsley, crème Fraiche
Organic grilled vegetables~ bell peppers, squash, zucchini, eggplant, onions, mushrooms
Dessert
Crème brulee~ served with fresh fruit
Prepared for Le Bao Anh Hoang
Lunch
Appetizers
Seasonal oysters ~ with mignonette sauce
Snow crab claws ~ garlic, butter, herbs
Lobster sliders ~ on brioche buns, fresh butter, herbs, spices, sea salt, black pepper.
Ceviche spoons ~ fresh wild white fish, lime, green chilies, cilantro, avocado, manzanillos, extra virgin olive oil, sea salt, black pepper, fresh herbs
Main
Black cod ~ Miso-glazed served with saffron rice
Rack of lamb ~ fresh herbs & spices roast to perfection (side: mint & cilantro sweet-spicy chili dipping sauce, too die for)
Yogurt parfait ~ fresh seasonal berries
Dessert
Baked lava cakes
Yogurt parfait ~ fresh seasonal berries
Dinner
Appetizers
Market beet salad ~ baby greens, organic roasted beets, red onions, toasted walnuts, goat cheese, aged balsamic, sea salt, pepper
Millefeuille tuna tartar ~ fresh ahi tuna, olive oil, sesame oil, rice vinegar, ginger, coriander seeds, soy sauce, green onions, avocado, diced cucumber, sea salt, pepper
Potato leek soup ~ leeks, butter, chicken broth, potatoes, marjoram, thyme, bay leaf, parsley, sea salt, pepper, a sprinkle of red chili sauce
Main
Filet mignon ~ spiced rubbed with coffee and pepper, herbs and spices
Seabass ( prep chefs choice)
Braised short ribs ~ seasoned and braised, short ribs, kosher salt, and pepper, veg oil, carrots, celery, flour, tomato paste, red wine, parsley, thyme, oregano, rosemary, bay leaves, garlic beef stock.
Dessert
Tiramisu
Sorbet ~ served with fresh seasonal berries
Prepared for Cathy Edwards
Stationary appetizers
Organic beef sliders with confit of apples, bacon & Maui onions
A beautiful assortment of cheeses, crackers, olives & fig jam
First
Arugula salad with Persian cucumbers, cherry tomatoes, sunflower seeds, goat cheese with a 20 yr. Aged balsamic dressing
Main
Filet mignon with sweet & spicy coffee rub or a port reduction
Cornflake fried chicken with herbs
Spicy sweet shrimp sautéed with tarragon & butter
Pan sautéed organic broccolini with shallots & garlic
French crispy potatoes with chives & sweet butter
Roma tomatoes slow roasted with breadcrumbs & fresh garlic
Roasted butternut squash with thyme
Dessert
Crème brulee with seasonal berries
Cheesecake with caramel
Assorted Appetizers
Assorted Appetizers
Bruschetta
Bruschetta crostini with blistered tomatoes
Grilled shrimp & sausage skewer
Brioche grass-fed sliders confit, onions & apples
Edive gorgonzola caramelized pecans with fig reduction
Caprese skewers
Prosciutto bacon-wrapped dates
Tuna tartar seaweed rice crackers
Stuffed jalapeno peppers
Smoked salmon cucumber rolls
Sausage & pineapple skewers
Fiesta stuffed mini peppers
Meatballs
Prosciutto wrapped melon
Honey ricotta peach crostini with crispy pancetta
Appetizer
Charcuterie Cheese Board
Salad
Organic Mixed Greens
Feta, Pomegranate Seeds, Persian Cucumbers, Avocado, Sliced Almonds, Cherry Tomatoes, Served with a 20yr aged Balsamic or Light Vinaigrette
Main
Grilled Marinated Flank Steak with Chimichurri Sauce
Mac and Cheese
Smashed Potatoes
Dessert
Cheese Cake
Crème Brulee