Course Menu Idea's

  These menu items are provided 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 Sauteed Greens and Mushrooms Topped with a Farm Fresh Poached Egg
  • Caramelized Onion, Goat Cheese and Prosciutto Fritatta with Fresh Toast and Compound Herb Butter
  • Ham, Leek and Gouda Cheese Souffles
  • 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 Fruits

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 toasted Dulse and 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 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 Salad
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
Sides
  • Vegan "Mac and Cheese"
  • Home Made Hummus
  • Quinoa Tabbouleh
  • Sweet Potato Garlic Fries
  • Homemade Pico de Gallo and Guacamole
  • Olive and Walnut Tapenade with Endive Spoons
Appetizers
  • Curried Lamb Meatballs
  • Traditional Bruschetta - heirloom tomatoes, garlic, basil
  • Bacon Wrapped Figs
  • Butternut Squash and Sage Stuffed Mushrooms
  • Prosciutto Wrapped Asparagus
  • Smoked Salmon Mouse on Crackers
  • Thai Basil Spring Rolls with Spicy Almond Dipping Sauce
  • Lemongrass Chicken Meatballs with Green Curry Sauce


Dinner/Entree
Poultry
  • Pan Roasted Chili Citrus Chicken with Olives and Sweet Potatoes
  • Spinach and Pancetta Stuffed Chicken Breast with Pearled Couscous and Seasonal Vegetables
  • Herb Roasted Chicken with Creamy Cauliflower Puree and Maple-Dijon Braised Chard
  • Herbed Cornish Game Hen with Cranberry Coulis and Pine Nut Rice Pilaf
  • Tandoori Chicken with Roasted Chickpea's
Red Meat
  • Seared Rosemary Lamb Chops with Crispy Leeks and Celery Root Gratin
  • Moroccan Spring Lamb Tagine Pearled Cous Cous and Roasted Sweet Pepper Cream Sauce
  • Sage, Wild Mushroom and Spinach Stuffed Pork Chops with Mushroom Cream Sauce, Sweet Potato Mash and Blackened Brussels Sprouts
  • Roasted Pork Tenderloin with Dijon Cream Sauce, Tarragon Polenta and Honey Roasted Baby Carrots
  • Grilled Grass Fed Tri-Tip with Fresh Herb Chimichurri, Herb Roasted Baby Potatoes and Grilled Asparagus
  • Honey-Sriracha Pork Belly with Black-Eyes Peas and Collard Greens
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 over Almond Rice
  • Grilled Salmon with Blackened Peach Salsa 
  • White Fish Kabobs with Curried Coconut Cilantro Sauce over Basil Scented Brown Rice
  • Line Caught Halibut in White Wine Reduction with Bacon, Caramelized Leeks and Root Vegetable Mash.
  • 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 Falaffal 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
  • Sauteed 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
  • Sauteed Brussels Sprouts - lemon, thyme, pistachio and creme fraiche
  • Herb Roasted Fingerlings - rosemary, thyme, garlic

Dessert
  • Earl Grey Infused Coconut Milk Ice Cream with Candied Almonds
  • Raw Blueberry Cashew "Cheese"Cake
  • Carrot Cake
  • Chocolate - Chile Truffles
  • Meyers Lemon Cheesecake
  • Chamomile Lemon Bars
  • Maple-Apple Tart