Events Sample Menu

We love to great food, so we've dedicated ourselves to providing the most delectable meals to our clients. Below you'll find samples and inspiration. Send us a request and we'll put something together for you.

Hors d'oeuvres

Our hors d'oeuvres, or appetizers, can be served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, as a stand alone meal option.

Aubergine Ricotta Rolls

Aubergines stuffed with ricotta and baked in a rich tomato sauce make a delicious vegetarian meal.

Salmon Canapes

Light and healthy, Smoked Salmon Canapes with Whipped Chive Cream Cheese are the perfect brunch food.

Crab Cakes

Delicious crab meat bound with a light aioli and coated with crispy panko.

Salads

Our salads feature a myriad of delectable vegetables, herbs and spices alike. These salads may also serve as hors d'oeuvres and make a great addition to any buffet styled event.

Tomatoes and Mozzarella Salad

A perfect combination of flavors, textures, and freshness: ripe tomatoes, fresh mozzarella cheese, basil, and olive oil.

Root Vegetable Salad

Bring the flavors of fall to your menu with this delicious root vegetable like beets, potatoes and parsnips roasted with horseradish dressing.

Herbs, Figs and Walnuts Salad

Dark purple Mission and Golden Figs with a hearty mix of arugula and frisée.

Butternut Squash Salad

Loaded with roasted vegetables, crispy candied nuts, goat cheese and a honey balsamic vinaigrette!

Harvest Cobb Salad

A different take on your traditional cobb salad, roasted butternut squash and homemade spiced pecans are a scrumptious addition to this classic.

Caesar Salad

Crisp romaine lettuce and croutons dressed with Parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper.

Entrées

Fulfill your culinary desires with our wide selection of entree recipes. Dinner will never be the same again with these main course ideas to satisfy everyone at the dinner table.

Rack of Lamb

An succulent rack of lamb is prepared with rosemary and thyme, it pairs perfectly witha rich red bordeaux.

Swordfish Filet

Moist, tender and perked up with herbs; this dish is normally pan roasted with peppercorn.

Garnished Chicken

A hint of the lemon, combined with the warm, crispy, fatty, salty "chicharron" of chicken skin.

Filet Mignon

Served with clarified butter, fleur de sel, roasted garlic cloves, and a sprig of rosemary.

Stuffed Peppers

A vegetarian option, served with basmati rice, onions, tomatoes and basil; garnished with parsley.

Sweet Potato & Black Bean Chili

Vegan chili studded with black beans and sweet potatoes, served with some warmed corn tortillas and avocado.