SAMPLE MenuS

Our menus are customized to each special event. Below are some examples of formal dinners we’ve prepared. Use them as a guide for the types of dishes we offer. If something stands out to you, let us know in your message and we’ll do our best to design your menu around those ingredients. By telling us a little bit about your flavor profile and style, you’ll receive a preliminary menu created from scratch just for your occasion.

Fall

First Course
French Onion Soup

Deep Dark Caramelized Onion Rich Beef Stock Bouquet Garni Baked Browned Gruyere Crut

Second Course
Chevre Chaud Salad

Roasted Seasonal Farmers market Vegetables
Herb oil drizzle sea salt

Third Course
Smoked Salmon

Whipped Neufchatel Dill Green Peppercorn
Stuffed Gougeres

Fourth Course
Slow Roasted Cocoa Rubbed Pork Shoulder

Whole grain mustard jus Apples and Pears
Sweet potato puree Baby Bok Choy

Dessert Course
Oven Roasted Pear

Warm Caramel Sauce
Tahitian Vanilla Ice Cream

Winter

First Course
Deviled Egg

House Dijon Aioli Sustainable Caviar
Garden Shallot Creme

Second Course
Romaine Spears

Cave aged Parmigiano Reggiano Truffle Caesar Vinaigrette
White Anchovy Parma tulles

Third Course
Roasted seasonal Butternut Squash

Coconut Milk Seasonal Aromatics
Cashew Crème Fraise Crispy Leeks
Maple Cayenne Sunflower Seeds

Fourth Course
Slow Braised Tender Beef Short Rib

Silky Demi Glaze Parsnip Celery Root Puree
Seared Garlicky Broccoli Spears

Dessert Course
Apple Bread Pudding

Cinnamon Crème Anglaise

Spring

First Course
Cracked Spring Pea and mint puree

Creamy house made Ricotta
Parmesan house crackers Lemon Olive oil

Second Course
Frisee Poached Egg

Crispy Bacon Pickled Shallot
Wine Vinaigrette

Third Course
Sashimi Ahi Tuna

Avocado Jalapeno Mango
Crab Claw Cilantro Shallot Ginger

Fourth Course
Fresh Herb Goat Cheese Chicken Breast

Cranberry Tarragon Cashew Gremolata
Farmers Market Spring Veg

Dessert Course
Wild Strawberry Shortcake

Tahitian Vanilla Bean Cream mint

Summer

First Course
Goat Cheese Mousse

Toasted Shaved Almond
Poached Seasonal Pear Roasted Beet

Second Course
Heirloom Carrot Bisque

Sweet Onion Crema
Seared Scallop

Third Course
Iceberg Carpaccio

Crispy Cured Pork Belly
Blue Cheese Avocado Tomato Buttermilk dressing

Fourth Course
Argentinian Flank Steak

House Ricotta Chimichurri Jalapeño Corn
Sweet Pepper Salad Black Bean Puree

Dessert Course
Cherry Pie

Mascarpone Brown Butter Cake