Course Menu Idea's
These menu's are curated to help guide and inspire you! If you have a specific theme or dish you would like prepared please let me know. I would love to work with you to make your meal perfectly tailored to fit your tastes.
Breakfast (served with coffee or fresh juice)
Curried Sweet Potato Home Fries with Sautéed Greens and Mushrooms Topped with a Farm Fresh Poached Egg
Caramelized Onion, Goat Cheese and Prosciutto Frittata with Fresh Toast and Compound Herb Butter
Ham, Leek and Gouda Cheese Souffle
Chocolate Chip and Bacon Pancakes
Breakfast Taco's - Farm Fresh Scrambled Eggs, Mixed Veggies and Homemade Pico de Gallo on Fresh Corn Tortillas
Three Seed Porridge with Cardamom Blueberry Sauce
Homemade Oat Granola with Fresh Almond Milk and Seasonal Fruit
Brunch (served with coffee and fresh juice)
Homemade Oat Granola with Seasonal Fruit Assortment and Yogurt, Farm Fresh Eggs, Bacon or Sausage and Breakfast Potatoes
Bacon or Traditional Pancakes, Parmesan and Seasonal Vegetable Omelets, Seasonal Greens Salad with Homemade Vinaigrette and Seasonal Fruit Salad
Quinoa and Seasonal Berry Porridge, Wild Mushroom Scramble, Bacon or Sausage, Vital Snack Bars
Grilled Prosciutto, Basil and Gruyere Cheese Sandwiches, Wilted Spinach Salad with Warm Balsamic Vinaigrette, Seasonal Fruit Salad
Lunch
Soups
Tomato Soup with Red Miso
Squash Soup with Asian Pear, Apples and Ginger
Ginger, Lime and Sweet Potato
Hearty Lamb and Barley
Lemon Chicken with Coriander and Orzo
Roasted Celery Root and Garlic with Crispy Prosciutto
Salads
Adzuki and Green Bean Salad with Tamari Glazed Almonds and Miso Ginger Vinaigrette
Roasted Salmon and Fingerling Potatoes with Arugula and Dijon
Mixed Greens with Crispy Bacon and Homemade Ranch Dressing
Moroccan Quinoa Salad with Minty Yogurt Dressing
Butter Poached Lobster over Shaved Fennel and Arugula with Citrus Vinaigrette
Strawberry, Avocado and Kale Salad with Bacon and Poppy Seed Dressing
Roasted Curried Cauliflower and Arugula Salad with Pine Nuts, Feta and Sumac Dressing
Traditional - Greek, Caesar, Garden, Chef
Sandwiches
Cashew Curried Chicken Salad with Red Onion and Mixed Greens on Multi Grain
Tempeh or Pastrami Reuben with Home Made Sauerkraut, Swiss Cheese and Russian Dressing on Marble Rye
Sweet Potato Falafel with Home Made Hummus, Mixed Greens and Heirloom Tomatoes with Persian Cucumber Tzatziki Sauce on Pita
Honey Maple Ham with Apple Slices, Arugula, Swiss Cheese and Dijon on Sliced Sourdough
Caprise Veggie - Heirloom Tomatoes, Seasonal Greens, Fresh Mozzarella and Pesto Mayo with Balsamic Vinaigrette on Ciabatta
Chicken Banh Mi with Shredded Daikon and Seasonal Greens
Slow Roasted Carnita's Taco's with Roasted Tomatillo Salsa
Lunch Sides
Home Made Hummus
Quinoa Tabbouleh
Sweet Potato Garlic Fries
Homemade Pico de Gallo and Guacamole
Olive and Walnut Tapenade with Endive Spoons
Appetizers
Caramelized Onion, Potato & Rosemary Flatbreads
Traditional Bruschetta - heirloom tomatoes, garlic, basil
Bacon Wrapped Figs or Dates *Seasonal
Butternut Squash and Sage Stuffed Mushrooms
Prosciutto Wrapped Asparagus
Smoked Salmon Mouse on Crackers with Cucumber and Dill
Thai Basil Spring Rolls with Sweet Chili Dipping Sauce
Lemongrass Chicken Meatballs with Green Curry Sauce
Avocado Ahi Poke with Crispy Wonton and Radish
Rustic Charcuterie - cured meats, assorted cheese, pickled veggies, roasted nuts, dried fruits, crackers & Fig jam
Seasonal Crudite Platter with Green Goddess Dip
Dinner/Entree
Poultry
Pan Roasted Chili Citrus Chicken with Olives and Sweet Potatoes
Spinach and Pancetta Stuffed Chicken Breast
Citrus & Herb Roasted Chicken
Herbed Cornish Game Hen with Cranberry Coulis
Tandoori Chicken with Roasted Chickpea's, Red Onions and Cilantro
Chicken Roulade with Prosciutto, Parsley, Parmesan and Lemon
Red Meat
Seared Rosemary Lamb Chops
Moroccan Spring Lamb Tagine with Apricots and Rosemary
Sage, Wild Mushroom and Spinach Stuffed Pork Chops with Mushroom Cream Sauce
Roasted Pork Tenderloin with Dijon Cream Sauce
Grilled Grass Fed Tri-Tip with Fresh Herb Chimichurri
Honey-Sriracha Pork Belly with Black-Eyes Peas
Seafood
Hemp Crusted Chilean Sea Bass with Thai Broth over Roasted Mushrooms and Kabocha Squash
Miso Glazed Wild King Salmon with Pickled Cucumber &Daikon Radish
Grilled Salmon with Blackened Peach Salsa
White Fish Kabobs with Curried Coconut Cilantro Sauce
Line Caught Halibut in White Wine Reduction with Bacon & Caramelized Leeks
Goat Butter Poached Lobster with Shallot and Asparagus Tagliatelle
Wild Caught Cod with Pancetta, Artichoke and Olives
Vegetable
Vegetable Biriyani
Herb Crusted Tempeh with Fresh Herb Tomato Concasse
Kabocha Squash and Cauliflower Curry with Saffron Rice and Mango Chutney
Roasted Miso Glazed Portobello with Hazelnut Quinoa
Baked Sweet Potato Falafel with Heirloom Cucumber Tzatziki, Home Made Hummus and All The Fixings.
Mushroom and Kale Lasagna
Garlicky White Bean Burgers
Sides
Toasted Pearled Cous Cous - shallots, parsley, cinnamon and toasted pine nuts
Quinoa Pilaf - shallots, wild mushrooms and toasted pumpkin seeds
Sautéed Green Beans - caramelized sweet onions and slivered almonds
Grilled Asparagus - lemon infused olive oil and shaved Pecorino
Roasted Root Vegetables - cumin and coconut oil
Grilled Leeks - pomegranate vinegar
Roasted Cauliflower Puree - garlic and Pecorino cheese
Sautéed Brussels Sprouts - lemon, thyme, pistachio and creme fraiche
Herb Roasted Fingerlings - rosemary, thyme, garlic
Tarragon Polenta - fresh herbs, truffle goat cheese
Dessert
Raw Blueberry Cashew "Cheese"Cake
Carrot Cake
Homemade Truffles - Chocolate Hibiscus, Chocolate Chili, Pumpkin Cream Cheese, Honey & Lavender
Meyers Lemon Cheesecake
Chamomile Lemon Bars
Lemon-Apple Crumble Tart
Flourless Chocolate Cake
Homemade Cupcakes - ask for flavors!
Curried Sweet Potato Home Fries with Sautéed Greens and Mushrooms Topped with a Farm Fresh Poached Egg
Caramelized Onion, Goat Cheese and Prosciutto Frittata with Fresh Toast and Compound Herb Butter
Ham, Leek and Gouda Cheese Souffle
Chocolate Chip and Bacon Pancakes
Breakfast Taco's - Farm Fresh Scrambled Eggs, Mixed Veggies and Homemade Pico de Gallo on Fresh Corn Tortillas
Three Seed Porridge with Cardamom Blueberry Sauce
Homemade Oat Granola with Fresh Almond Milk and Seasonal Fruit
Brunch (served with coffee and fresh juice)
Homemade Oat Granola with Seasonal Fruit Assortment and Yogurt, Farm Fresh Eggs, Bacon or Sausage and Breakfast Potatoes
Bacon or Traditional Pancakes, Parmesan and Seasonal Vegetable Omelets, Seasonal Greens Salad with Homemade Vinaigrette and Seasonal Fruit Salad
Quinoa and Seasonal Berry Porridge, Wild Mushroom Scramble, Bacon or Sausage, Vital Snack Bars
Grilled Prosciutto, Basil and Gruyere Cheese Sandwiches, Wilted Spinach Salad with Warm Balsamic Vinaigrette, Seasonal Fruit Salad
Lunch
Soups
Tomato Soup with Red Miso
Squash Soup with Asian Pear, Apples and Ginger
Ginger, Lime and Sweet Potato
Hearty Lamb and Barley
Lemon Chicken with Coriander and Orzo
Roasted Celery Root and Garlic with Crispy Prosciutto
Salads
Adzuki and Green Bean Salad with Tamari Glazed Almonds and Miso Ginger Vinaigrette
Roasted Salmon and Fingerling Potatoes with Arugula and Dijon
Mixed Greens with Crispy Bacon and Homemade Ranch Dressing
Moroccan Quinoa Salad with Minty Yogurt Dressing
Butter Poached Lobster over Shaved Fennel and Arugula with Citrus Vinaigrette
Strawberry, Avocado and Kale Salad with Bacon and Poppy Seed Dressing
Roasted Curried Cauliflower and Arugula Salad with Pine Nuts, Feta and Sumac Dressing
Traditional - Greek, Caesar, Garden, Chef
Sandwiches
Cashew Curried Chicken Salad with Red Onion and Mixed Greens on Multi Grain
Tempeh or Pastrami Reuben with Home Made Sauerkraut, Swiss Cheese and Russian Dressing on Marble Rye
Sweet Potato Falafel with Home Made Hummus, Mixed Greens and Heirloom Tomatoes with Persian Cucumber Tzatziki Sauce on Pita
Honey Maple Ham with Apple Slices, Arugula, Swiss Cheese and Dijon on Sliced Sourdough
Caprise Veggie - Heirloom Tomatoes, Seasonal Greens, Fresh Mozzarella and Pesto Mayo with Balsamic Vinaigrette on Ciabatta
Chicken Banh Mi with Shredded Daikon and Seasonal Greens
Slow Roasted Carnita's Taco's with Roasted Tomatillo Salsa
Lunch Sides
Home Made Hummus
Quinoa Tabbouleh
Sweet Potato Garlic Fries
Homemade Pico de Gallo and Guacamole
Olive and Walnut Tapenade with Endive Spoons
Appetizers
Caramelized Onion, Potato & Rosemary Flatbreads
Traditional Bruschetta - heirloom tomatoes, garlic, basil
Bacon Wrapped Figs or Dates *Seasonal
Butternut Squash and Sage Stuffed Mushrooms
Prosciutto Wrapped Asparagus
Smoked Salmon Mouse on Crackers with Cucumber and Dill
Thai Basil Spring Rolls with Sweet Chili Dipping Sauce
Lemongrass Chicken Meatballs with Green Curry Sauce
Avocado Ahi Poke with Crispy Wonton and Radish
Rustic Charcuterie - cured meats, assorted cheese, pickled veggies, roasted nuts, dried fruits, crackers & Fig jam
Seasonal Crudite Platter with Green Goddess Dip
Dinner/Entree
Poultry
Pan Roasted Chili Citrus Chicken with Olives and Sweet Potatoes
Spinach and Pancetta Stuffed Chicken Breast
Citrus & Herb Roasted Chicken
Herbed Cornish Game Hen with Cranberry Coulis
Tandoori Chicken with Roasted Chickpea's, Red Onions and Cilantro
Chicken Roulade with Prosciutto, Parsley, Parmesan and Lemon
Red Meat
Seared Rosemary Lamb Chops
Moroccan Spring Lamb Tagine with Apricots and Rosemary
Sage, Wild Mushroom and Spinach Stuffed Pork Chops with Mushroom Cream Sauce
Roasted Pork Tenderloin with Dijon Cream Sauce
Grilled Grass Fed Tri-Tip with Fresh Herb Chimichurri
Honey-Sriracha Pork Belly with Black-Eyes Peas
Seafood
Hemp Crusted Chilean Sea Bass with Thai Broth over Roasted Mushrooms and Kabocha Squash
Miso Glazed Wild King Salmon with Pickled Cucumber &Daikon Radish
Grilled Salmon with Blackened Peach Salsa
White Fish Kabobs with Curried Coconut Cilantro Sauce
Line Caught Halibut in White Wine Reduction with Bacon & Caramelized Leeks
Goat Butter Poached Lobster with Shallot and Asparagus Tagliatelle
Wild Caught Cod with Pancetta, Artichoke and Olives
Vegetable
Vegetable Biriyani
Herb Crusted Tempeh with Fresh Herb Tomato Concasse
Kabocha Squash and Cauliflower Curry with Saffron Rice and Mango Chutney
Roasted Miso Glazed Portobello with Hazelnut Quinoa
Baked Sweet Potato Falafel with Heirloom Cucumber Tzatziki, Home Made Hummus and All The Fixings.
Mushroom and Kale Lasagna
Garlicky White Bean Burgers
Sides
Toasted Pearled Cous Cous - shallots, parsley, cinnamon and toasted pine nuts
Quinoa Pilaf - shallots, wild mushrooms and toasted pumpkin seeds
Sautéed Green Beans - caramelized sweet onions and slivered almonds
Grilled Asparagus - lemon infused olive oil and shaved Pecorino
Roasted Root Vegetables - cumin and coconut oil
Grilled Leeks - pomegranate vinegar
Roasted Cauliflower Puree - garlic and Pecorino cheese
Sautéed Brussels Sprouts - lemon, thyme, pistachio and creme fraiche
Herb Roasted Fingerlings - rosemary, thyme, garlic
Tarragon Polenta - fresh herbs, truffle goat cheese
Dessert
Raw Blueberry Cashew "Cheese"Cake
Carrot Cake
Homemade Truffles - Chocolate Hibiscus, Chocolate Chili, Pumpkin Cream Cheese, Honey & Lavender
Meyers Lemon Cheesecake
Chamomile Lemon Bars
Lemon-Apple Crumble Tart
Flourless Chocolate Cake
Homemade Cupcakes - ask for flavors!