Each menu is a class unto itself.

Any one of the following menus can be modified to suit clients’ palates.

PARIS
Petite croquet monsieur
Onion soup gratin
Steak au poivre
Pommes anna
Tomatoes provencale
Profiteroles

SMALL PLATES
Sliders with caramelized onions and spicy aioli on home made biscuits
Corn fritters with roasted red pepper dip
Crepe cones with julienned vegetables
Mushroom and goat cheese strudel with Balsamic drizzle

LADIES LUNCHEON (bridal shower)
Caprese piks
Asparagus and cheese frittata
Zucchini tagliatelle with tomatoes and pine nuts
Mixed greens with spicy walnuts and honey mustard Vinaigrette
Chocolate souffle or mascarpone tart with berries

ROMEO & JULIET
Fried homemade ravioli
Homemade pasta
Amatriciana sauce
Grilled Caesar salad
Zucchini with herbs and tomatoes
Chocolate pudding with freshly whipped cream

TUSCANY
Olive oil tasting
Roasted tomato and basil soup
Butterflied roasted chicken with herbs
Parmesan smashed potatoes
Grilled vegetables
Strawberries with lemon cream

PASTA PARTY
Homemade pasta
Fried ravioli with marinara sauce
Alfredo sauce
Braised short ribs in tomato sauce
Pesto sauce
White clam sauce
Garlic bread
Berries and cream

GNOCCHI AND GNUDI PARTY

4 versions of gnocchi with 4 different sauces:  potato, beet, carrot and spinach with tomato, olive oil and garlic, brown butter and age, and prosciutto and cream sauces

                                                                                                                                     MIX AND MATCH

APPETIZERS

Assorted crostini: whipped ricotta and honeycomb, white bean and sun dried tomato, fresh tomato, and sausage and peppers
Mustard and gruyere cheesesticks
Muhamarrah dip
Buttermilk ranch dip/dressing

SOUPS

Chestnut and mushroom soup
Gazpacho (tomato or watermelon based)
Butternut squash soup with frizzled shallots
Roasted tomato and white bean soup

PIZZA and PASTA

Cast iron pizza
Homemade lasagna with bechamel sauce
Spinach and cheese cannelloni
Butternut squash ravioli with brown butter and sage sauce

MAINS

Pistachio crusted halibut
Grilled skirt steak
Chicken marsala
Chicken with white wine and asparagus
Seared scallops with celery root puree
Mustard glazed salmon
Spiced up salmon
Fennel and onion stuffed salmon

SIDES

Sauté of kale and spinach with hazelnuts
Cherry tomato gratin
Quinoa and vegetable soufflé
Farro and summer vegetable salad

SALADS

“Charlie Bird’s Farro salad
kale salad with roasted butternut squash, crispy shallots, pepitas and dried cranberries
beet and citrus salad
Fresh corn salad with pesto

DESSERTS

Rugelach
Aztec brownies
Lemon cream tart with berries
Carrot cupcakes with cream cheese frosting
Chocolate lava mini cakes