MENU SAMPLINGS

  • HOR D'OEUVRES MENU

    give them something to nosh when they walk in the door.

    • SEARED ASIAN STYLE FLANK STEAK ON CUCUMBER ROUNDS WITH WASABI CREMA
    • MOZZARELLA, ROASTED CHICKEN AND BACON SLIDERS WITH KALE WALNUT PESTO
    • FALAFEL-SPICED TOMATOES ON WHOLE WHEAT FLATBREAD
    • SHRIMP AND VEGETABLE SPRING ROLLS WITH THAI CASHEW SESAME DIPPING SAUCE
    • SMOKED SALMON ON CUMIN ROASTED FINGERLINGS WITH CITRUS CREME FRAICHE
    • BACON WRAPPED BASIL PEACHES DRIZZLED WITH BALSAMIC REDUCTION
    • SWEET PEA & MINT CROSTINI GARNISHED WITH FETA AND OPAL BASIL
    • BUTTERNUT SQUASH FLATBREAD WITH GARLIC CONFIT AND BLISTERED CHERRY TOMATOES

  • MOROCCAN THEMED PALM SPRINGS RETREAT

    they came. they ate. they left full and suntanned.

    • COCONUT ACORN SQUASH & CARROT SOUP, FRIZZLED ONIONS, PEPITAS
    • BLOOD ORANGE, BEET, MINT & FENNEL SALAD
    • POMEGRANATE GLAZED SHORT RIBS
    • BACON DATE CRUSTED SALMON
    • RAS EL HANOUT WHOLE ROASTED CAULIFLOWER
    • GRILLED KABOCHA SQUASH, ROASTED BALSAMIC CHERRIES, KALE, RED ONION
    • ROASTED ROMANESCO, PRESERVED LEMONS, GREEN OLIVES
    • FARRO SALAD, KALE, POMEGRANATE, CARAMELIZED ONIONS
    • MOROCCAN FLOURLESS ORANGE & ALMOND CAKE, EDIBLE FLOWERS
    • STICKY CINNAMON FIGS, CAROB FUDGE, FRESH BERRIES, COCONUT WHIPPED CREAM

  • SARDINIAN INSPIRED 50TH BIRTHDAY PARTY

    • STEAMED TOMATO SAFFRON MUSSELS, FREGOLA, SPICY GARLIC ROUILLE
    • GRILLED OCTOPUS SALAD, POTATOES, ARUGULA, CHORIZO
    • FENNEL & MORTADELLA STUFFED PORCHETTA
    • ROASTED ARTICHOKES, LEMON, THYME, CHESTNUTS
    • WINTER VEGETABLE COUSCOUS, ALMONDS
    • ZABAIONE CUSTARD, AMARETTI COOKIE CRUMBLE
    • ICED PAPASSINO COOKIES

  • A CALIFORNIA INSPIRED BACKYARD MENU

    you bring the candlelight and i'll take care of the family style spread

    • SPICY GRILLED CALAMARI SKEWERS
    • ARTICHOKE & SUNDRIED TOMATO STUFFED MUSHROOMS
    • DUCK BACON CROSTINI WITH RED ONION JAM
    • CACIO E PEPE & WILD MUSHROOM RAVIOLI
    • PORCINI CRUSTED BEEF TENDERLOIN WITH TRUFFLED BUTTER SAUCE
    • SAFFRON & TOMATO POACHED COD OVER TOASTED FREGOLA
    • TUSCAN KALE SALAD WITH FENNEL, RADISH, RICOTTA SALATA & GARLIC CROUTONS
    • ROASTED ACORN SQUASH WITH LEMON TAHINI & PEPITAS
    • TRI COLORED CARROTS WITH GREMOLATA & FARMERS CHEESE
    • GRILLED ZA'ATAR COURGETTE WITH CHERRY TOMATO & GARLIC CONFIT