SAMPLE MENUS

Menus typically range from four to seven courses. I can also offer wine pairing as an add-on service. I have prepared a few sample menus, please remember there are many options available, depending on your taste, dietary needs, and season. These are just a few to get the ideas flowing.

Four-Course Sample Menus

  • First Course - Bison Adobo Tamales- Sliced radish, cilantro, green onion, sour cream, and avocado

    Second Course - Beet Salad Whipped feta, pickled shallot, pistachio, vertical harvest greens, honey lemon dressing, fresh herbs

    Third Course - Pan-Seared Trout Preserved lemon vinaigrette, asparagus, green garlic, morel mushrooms, yukon potato gratin

    Fourth Course - Chocolate Hazelnut Mousse Chocolate hazelnut, toasted crumble, whipped coconut cream, chocolate shavings

  • There are many regional cuisines in the USA some but not all are Northeast (New England, Philadelphia), Midwestern (St. Louis, Wisconsin) Southern (Cajun, soul, creole) Western (California, Pacific Northwest) Southwest ( New Mexico) Hawaii, Puerto Rican, Alaskan

    First Course - Crudos Tuna Citrus honey, espelette vinaigrette, serrano avocado puree, red onion, cilantro

    Second Course - Caesar Salad Housemade croutons, shaved parmesan, white anchovies, classic dressing

    Third Course - Snake River Braised Short Ribs Parsnip whipped mashed, corn succotash, caramelized onion, and cranberry jam

    Fourth Course - Blueberry upside-down cake, Caramel crème anglaise, vanilla ice cream

  • First Course - Crab Cakes fresh blue crab, spicy aioli, lemon

    Second Course - Classic Caesar Housemade croutons, shaved Parmesan, Caesar dressing

    Third Course - Pork Chop grilled chop, cheddar grits, sautéed broccolini, bacon-onion jam, chives

    Fourth Course - Warmed Seasonal berry crisp vanilla ice cream, caramel sauce

  • First Course - Crispy Olive Oil Fried Brussels Sprouts apple bourbon butter, apple gastrique, shallot sesame crunch

    Second Course - Roasted salad roasted marinated Peppers, portobello mushrooms, roasted tomatoes, arugula, lemon vinaigrette

    Third Course - Winter Vegetable Risotto pumpkin, wild mushrooms, kale, caramelized onions, corn miso butter, grana Padano

    Fourth Course - Fudgy Vegan Chocolate Cake mocha chocolate frosting, toasted almonds brittle

Other Menu Options

  • Smoked Trout and Caper Cream Cheese Crostini

    Whipped housemade ricotta cheese, burned orange honey, truffle oil, grilled bread

    Charcuterie board Assorted meats, cheeses, jams and crackers

    Crab cake bites, garlic aioli

    Fig bruschetta Prosciutto, figs and mascarpone atop crostini

    Steak & blue crostini Beef tenderloin, blue cheese, arugula, balsamic glaze, crostini

    Shishitos & blistered tomatoes, chili aioli

    Gruyère profiterole (cream puff) smoked salmon mousse filling

    Local artisan cheese platter with seasonal berries, grapes, baguette, nuts

    Lemon-thyme hummus platter, pita chips, whipped feta, pickled red onion, seasonal veggies

    Salmon rillette, baguette, pickled shallots and fried capers

    Philo wrapped camembert, apple sauce

    Blue cheese and pear puff pastry

    Whipped Goat Cheese, Sweet Potato Chips

    Chicken Tinga Tostadas, Radish Pico De Gallo Salsa, lime cream

    Ceviche With Mango, Avocado, corn chips

    Oysters on the half shell, mignonette, lemon vodka shaved ice

    Foie gras au torchon, toast, candied hazelnut, port wine poached pear

  • Profiterole with mocha mousse filling

    Pear and hazelnut mini tartlets with vanilla custard filling

    Mini chocolate cupcakes with salted caramel icing

    Mini carrot cake cupcakes with sour cream frosting

    Chocolate mousse tart

    Berries and cream tartlets

    Mini strawberry shortcakes

    Triple chocolate peanut butter brownies

    Apple and cinnamon creme caramel cakes

    Key lime pie, whipped cream, fresh strawberries

    Pineapple upside down cake, pistachio ice cream

    Dark chocolate fondue, pound cake, seasonal fruit