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