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