menu ideas

From casual elegance to a traditional formal affair, the food reflexs the ambiance a host wants to create. We will individually work with you to customize a menu to suit your vision.

Remember, this is only a small list from our recipe library.

Hors d'oeuvres and Appetizers

• Mini Crab Cakes with Tarragon and Mustard Remoulade
• Roast Leg of Lamb Pot Stickers with Mint Yogurt Dipping Sauce
• Broiled Applewood Bacon Wrapped Sea Scallop 'Lollie Pops'
• Lime Grilled Jumbo Shrimp with Sweet Thai Chili Aioli
• Seared Ahi Cubes Dipped in Wasabi Mayo
• Smoked Gouda, Corn and Black Bean Empanadas
• Grilled Chicken and/or Beef Sesame Satay
• Petit Soup Tureens (many variations)
• Mini Macaroni and Quatro Formaggio 
•  Petit Croque Monsieur with Gruyere
• Mini Crab Clubhouse on a Fork 
• Mini Rustic Pizzas (many variations)
• Grilled Veggie and Goat Cheese Souffle Tartletts

Soups and Salads

• Puree of Roasted Red Pepper with Sour Cream Garnish
• Fontina Tortellini and Spinach in Consomme with Parmesan 'Cookie'
• Chunky Potato Leak Soup with Browned Butter Crustini
• Split Pea with Country Ham and Carmalized Onion
• Traditional French Onion with Gruyere
• Fresh Cream of Seasonal Asparagus

• Endive and Radicchio Chopped Salad with Crispy Duck and Sesame
• Baby Greens and Green Apple with Candied Pecan crusted Goat Cheese Crouton
• Chilled Salad of Haricot Vert, Asian Pear and Avocado with Pine Nut Garnish
• Iceberg Wedge with Diced Tomato, Crispy Bacon and Maytag Blue Cheese
• Grilled Romaine Caesar with Grana Cheese and Garlic Crustini
• Heirloom Tomato, Basil and Fresh Mozzarella Stack

Main Courses

• Grilled Swordfish Medallions with Citrus Buerre Blanc
• Broiled Wild King Salmon with Star Anise Pomegranate Glaze 
• Lobster Ravioli in a Lightly Creamed Leak with Saffron Sauce
• Sauteed Filet of Sole with White Wine Butter Sauce
• Goat Cheese, Spinach and Prosciutto Stuffed Breast of Chicken
• Broiled Breast of Chicken and Jumbo Shrimp with Avocado Butter
• Barbecue Roast Chicken and Sliced, Roast Barbecue Beef
• Herbes de Provence Roast Chicken with Cepe Jus
• Grilled Rosemary and Thyme Rubbed Rack of Spring Lamb
• Filet of Pork Tenderloin with Chunky Green Apple Sauce
• Veal Ragout and Fresh Pasta 'Napoleon' with Bechamel
• Maytag Blue Topped Filet Mignon with Port Demi-Glace
• Classic Roast Prime Rib with Horseradish Cream

Desserts

• Petit Creme Brulee Menage a Trois 
• Marbleized Valhrona Chocolate Truffle Tartlets
• Asian Pear Tarte Tatin with French Vanilla Bean Ice Cream
• Valhrona Chocolate and Hazelnut Torte with Truffle
• Bananas Foster 'Saddle Bags' with Chocolate Ice Cream and Walnuts
• Bittersweet Dark Valhrona Chocolate Pots' de Creme 
• Fresh Raspberries Romanoff and Grand Marnier Martini
• Individual Fresh Peach and Blueberry Cobblers
• White and Dark Valhrona Chocolate Pretzels
• Espresso Sabayon 'Shooters'