Chef Abi works with you to create a unique meal tailored to your requirements here are a few sample menus to view.
Hors D'oeuvre
Bruschetta
Heirloom tomatoes, fresh mozzarella, organic basil, on crostini, with a balsamic glaze
Sliders
Kobe beef, rosemary pheasant pate, truffled goat's cheese, honey kale, toasted brioche
Southern Shrimp and Grits
Wild-caught shrimp, organic grits, Grana Padana
Haddock & Red Snapper Ceviche
Wild caught fish, served in a martini glass
3 Course Dinner
First Course
Arugula and butter leaf lettuce with pomelo, with marcona almonds, goats cheese, and a pomelo/citrus vinaigrette
Second Course
Oregon country rib eye roast, with horseradish, purple cauliflower puree, and Madeira reduction
Third Course
Meyer lemon tart
5 Course Dinner
Amouse Bouche
Coconut nigori organically-raised aquaponic Tialpia
First Course
Moroccan vegan curried kale soup
Second Course
Butter leaf lettuce salad with macadamia nut and Hawaiian coconut mint vinaigrette
Third Course
Roasted Greek chicken with quinoa, feta, basil, roasted vegegtables and a mushroom-port reduction
Fourth Course
Banana foster parfait, layered salted caramel ice cream, candied pecans, and Frangelico whipped cream
Cocktail Hour
Watermelon Salad
Fresh cold watermelon, proscuitto slivers, mint, feta cubes, balsalmic glaze
Burrata
Buratta cheese, pitachios, pomegrante seeds,olive oil drizzle, served with flat bread
Bacon wrapped stuffed Dates
Goat cheese, almonds, megidol dates with smoked applewood bacon
Fresh Spring roll
Purple cabbage, rainbow carrots, asian cucumber, rice noodle, mint, thai basil, with a peanut sauce
Bridal Luncheon
Smoked Salmon Canapes
Smoked salmon on mini chickpea pancakes, with fresh goat creme, mountain onion, dill,capers and olives
Shrimp Gazpacho Shooters
Cold Soup fresh tomatoes, wild shrimp, cucumbers, herbs
Red Snapper Nicoise Salad
Grilled Red Snapper, Green beans, roasted potatoes, capers, red onion, cherry tomatoes, Nicoise olives, herbed vinaigrette
Berry trifold
Layered strawberries, blueberries, blackberries, raspberries, amaretto whipped cream, french macaroon
Dinner Buffet
Taco Salad
Romaine lettuce, pickled cucumber onion, corn, tomatoes, queso blanco, black olives
Taco Bar
Corn and flour tortillas
Organic ground beef, with red peppers, onions, and spices
Guacamole made with local avocados
Pico De Gallo Salsa, farmers market poblano peppers, tomatoes, red onion, limes
Refried bean with pork fat
Spanish Rice with corn
Salted Caramel Flan