People often ask ‘What’s your specialty?’ It’s hard to come up with a single answer. Food comes in such an amazing variety of ingredients and flavors, and each event is special and unique, so how can I choose just one? Here’s my complete answer:

Fresh and Seasonal Gourmet. Traditional and Comfort Food. Classic Party Food. Food You Want to Eat. Food You Crave. Highest Quality and Essence of Service. Simply Delicious and Authentic. Fine Home Dining.

 

Sample Party Menus – Holiday Season 2011

 

Hearty Hors d’oeuvres ~ 

Crostini

Crostini with winter squash, ricotta and mint

Crostini with warm brie and poached Pear

Grilled ciabatta with chipotle rub and Pure Luck goat cheese

Crostini  with sundried tomato pesto and feta cheese

Tarts:  Gruyere cheese with thyme; Bacon caramelized onion

Mini Pizzas:  white pizza with truffle and spinach; roasted tomato, fresh mozzarella  & Italian sausage

Stuffed Mushrooms:  Spinach & garlic stuffed mushrooms; Chorizo stuffed crimini mushroom with queso panela

Panini Sandwiches:  Bacon, spinach, gruyere cheese; Flank steak with arugula; Fresh mozzarella, roasted vegetables with pesto

Cocktail Bites:

Roasted beet and parsnip on skewer with lemon feta dipping  sauce

Corn fritter with avocado, jalapeno & queso fresco

Roasted Yukon Gold & Sweet Potatoes on skewer with aioli

Suppli:  with pancetta and fontina cheese with marinara; with butternut squash and sage

Cocktail Popcorn – parmesan and herbs; orange and spiced pecan

Proteins:

Mini crab cake with smoked paprika aioli

Seared halibut skewer with aioli and herb salad

Rosemary grilled wild salmon with basil caper sauce

Beef-Pork Meatball skewer with smoked tomato pesto

Coriander and garlic Grilled Beef Strip with Olive Tapenade & Gremolata

Black Pepper crusted Beef Filet with horseradish sauce

Grilled Slider on Brioche with Swiss Cheese & Caramelized Onion spread

Za’atar spiced lamb lollipops with mint chimichurri

Pecan crusted Chicken Strip with black pepper gravy

Quail tostada with black bean puree, pickled red onion, queso fresco

Spinach stuffed chicken roulade with mornay sauce

Rosemary Pork Tenderloin withDijon and Arugula

Parmesan crusted Pork Tenderloin with pesto

Pulled Pork tacos with creamy poblano sauce

Five Spice pork tenderloin with red wine stewed cherries 

Platters:

Chipotle bacon dip with crackers and vegetable crudités

Green goddess dip with vegetable crudités

Cheese Tray with seasonal fruit, nuts, local made jams, baguette & ciabatta

Goat cheese tort layered with cranberry relish and mint pesto with crostini 

Sample Dinner Menus~

Starters:        

 -         Crostini with ginger pear preserve, crispy prosciutto, manchego cheese

-          Gruyere cheese tart with thyme

 -         Warm prosciutto wrapped artichoke heart in parmesan cream

 -          Mini crab cake with smoked paprika aioli

 -          Bacon wrapped gulf shrimp with pepper jack cheese

 -          Spinach & garlic stuffed mushrooms

 -          Caprese salad skewer: cherry tomato, basil & fresh mozzarella

 -          Warm Cheddar Cheese puffs

 

Salads:

 -   Caesar Salad with roasted cherry tomato, Parmesan Crisps

 -   Butter Lettuce with Avocado, Ruby Red Grapefruit, Pistachio, Honey

     Lime Dressing.

-   Local lettuces with candied pecan, red wine-poached pear, Blue cheese,   Sherry Vinaigrette

-  Chopped Kale with shaved Brussels sprouts, pickled red onion, dried cranberry, red wine vinaigrette

- Spinach salad with Apple, crispy bacon, pumpkin seeds, Manchego cheese, cider vinaigrette

 - Roasted Beet and Feta cheese with local greens, Marcona almond and citrus vinaigrette

 

Entrée Proteins:

 

-          Pulled Pork Roast with Parsnip, Carrot, Bacon & Pearl Onion 

-          Parmesan crusted Pork Tenderloin with roasted tomatoes

-          Rosemary seared Pork Tenderloin with red wine soaked cherries

-          Pan seared Fish filet with thyme, roasted shallots and white wine 

-          Whole roasted salmon with Dijon panko crust and fried capers 

-          Grilled strip Steak with Chimichurri and Ancho chili cream

-          Beef Bourgignon

-          Whole roasted beef tenderloin with cocktail rolls and spreads

-          Chicken breast with spinach garlic filling and caper basil sauce

-          Pecan & panko crusted Chicken breast, with caramelized onions

-          Grilled chorizo stuffed quail with tomatillo sauce and queso panela

 

Side dishes:

-          Oven Roasted Yukon Gold & Sweet Potatoes with olive oil & herbs

-          Scalloped Potato with caramelized onion, Fontina Cheese & herbs

-          Gold Mashed Potatoes

-          Petite cheddar twice baked potatoes with chive

-          Creamed Spinach

-          Cheddar grits soufflé

-          Corn Pudding with Jack Cheese & Poblano Peppers

-          Truffle Macaroni & Cheese

-          Locally made fresh ravioli with sage Brown butter and roasted

            butternut squash.

-          Caramelized Cauliflower and Broccoli with golden raisins

-          Green beans with shallot butter and white wine

-          Shaved Brussels Sprouts with Mustard Seeds

-          Broccolini with dried Cranberries and Pecan brown butter

-          Glazed Carrots with lemon and ginger

-          Kale Greens with garlic slivers and chili flake

-          Roasted market vegetables

 

Sweet Endings:

-          Bread  pudding bites with rum caramel

-          Gingerbread bites with pear compote

-          Valrhona dipped brownie bites with cocoa nibs

-          Chocolate peppermint bars

-          Pumpkin cheesecakes with spiced cream

-          Baked Chocolate Tart with red wine soaked cherry

-          Chocolate and salted caramel squares

-          Truffles: Port wine; espresso; Kahlua

-          Special order holiday  iced cookies 

 

Plated Dinner Entrees and Desserts also available.

All ingredients are hand-selected, Organic, and preferably local grown.