SAMPLE MENUS
Dinner Party Sample Menus
Chilled artichoke flan with lemon crostini and truffle marinated mushrooms
Roasted salmon with cucumber vinaigrette, shrimp-basil rice and grilled asparagus
Shaved fennel, orange and almond salad with fresh mint and parmesan
Individual carrot cakes with cream cheese frosting and rosemary caramel
Sizzled rice cakes with spicy tuna, wasabi cream, tobiko and chives
Butter lettuce with spiced pistachios, avocado and blood oranges
Swirled cauliflower and sweet potato soups with savory herb granola
Chestnut and mushroom stuffed pork with caramelized grapes, lentils and ruby port reduction
Vanilla panna cotta with extra virgin olive oil, sea salt, winter citrus and lavender short bread
Green goddess avocado toasts with marinated shrimp, cucumber and feta
Heirloom tomato and beet salad with whipped burrata, basil, pine nuts and sea salt
Grilled ribeye steak with green romesco, sweet corn ragout and buttermilk mashed potatoes
Fresh peach galettes with whipped creme fraiche
Cocktail Party Sample Menu
Chicken and waffles with apricot-chili drizzle and red cabbage sesame slaw
Shrimp louie endive spears with avocado, shaved egg yolk and charred lemon
Whipped burrata cups with caponata and pine nuts
Twice baked new potatoes with brown butter lobster, creme fraiche and chives
Vadouvan curry chicken stuffed dates with crushed almond granola
Star anise pork steamed buns with persimmon relish, cucumber and radish sprouts
Fig, goat cheese and bacon pop tarts with aged balsamic and arugula
Shortrib, horseradish cream, bitter greens and marinated pepper sliders
Meal Delivery Sample Menu
Salmon, quinoa and veggie breakfast bowl with hardboiled egg and sesame crusted avocado
Challah French toast with yogurt drizzle and raspberry syrup
Mediterranean tuna salad with mixed greens and homemade seed crackers
Wild salmon burger with onion roll, dijon-caper sauce and roasted sweet potatoes
Stuffed pork chop with glazed apples and sweet and sour cabbage
Moroccan lamb and apricot stew with herb couscous and roasted carrots
Meyer lemon roasted chicken with herb pesto tortellini and stuffed tomatoes
Hoisin beef and snow pea stir fry with black rice noodles and crispy onions
Banana-oat muffins with crunchy peanut butter and fresh berries
Edamame hummus with rice crackers, carrots and tomatoes
Chocolate truffle bars with graham cracker crust and crushed almonds
Summer berry shortcakes with brown sugar scones and whipped cream
Hors d’oeuvres Cooking Class Sample Menu
Fresh summer rolls with roasted pepper-coconut dipping sauce
Bruschetta three ways
Fig, bacon and goat cheese pop tarts
Chicken and brie quesadillas with fresh plum salsa
Twice baked new potatoes with caviar and sour cream
Caramelized apple, cheddar and walnut tartlets