SAMPLE MENUS
SAMPLE CATERING MENU #1
PASSED APPETIZERS
Watermelon-basil bruschetta
Smoked Idaho trout, dill creme fraiche, preserved lemon and shaved cucumber on a rye cracker
Baked Brie platter with assorted crackers, caramelized onions, spiced pecans, fig jam, pears and apples
FIRST COURSE
Seared duck breast with rosemary-fig gastrique, celeriac puree, micro greens
SECOND COURSE
Arugula salad with seared oyster mushrooms, lemon and parmesan reggiano
ENTREE
Wild boar ravioli with roasted tomato-sage sauce, watercress salad
DESSERT
Flourless chocolate cake, bourbon caramel, homemade vanilla ice cream
SAMPLE CATERING MENU #2
APPETIZERS
Crudite platter with assortment of dips, including hummus, baugna cauda and green goddess
Avocado and pickled cherry pepper salsa on corn crisp
Vegetarian spring rolls with soy ginger sauce
FIRST COURSE
Sunchoke and apple soup garnished with fried sunchokes and lemon oil
SECOND COURSE
Seared sea scallops with fennel cream, grilled cabbage and blood orange slaw
ENTREE
Grilled swordfish with picholine and nicoise olive tapenade, herbed orzo, and charred broccolini
DESSERT
Lemon mousse, lavender shortbread, fresh berries
SAMPLE CATERING MENU #3
FIRST COURSE
Simple mixed greens salad with goat cheese and pomegranate
ENTREE
Lemon and herb braised chicken with artichokes, casteveltrano olives, and cherry tomatoes with farro risotto and roasted winter vegetables
DESSERT
Mixed berry cobbler with vanilla ice cream
SAMPLE CATERING MENU #1
PASSED APPETIZERS
Watermelon-basil bruschetta
Smoked Idaho trout, dill creme fraiche, preserved lemon and shaved cucumber on a rye cracker
Baked Brie platter with assorted crackers, caramelized onions, spiced pecans, fig jam, pears and apples
FIRST COURSE
Seared duck breast with rosemary-fig gastrique, celeriac puree, micro greens
SECOND COURSE
Arugula salad with seared oyster mushrooms, lemon and parmesan reggiano
ENTREE
Wild boar ravioli with roasted tomato-sage sauce, watercress salad
DESSERT
Flourless chocolate cake, bourbon caramel, homemade vanilla ice cream
SAMPLE CATERING MENU #2
APPETIZERS
Crudite platter with assortment of dips, including hummus, baugna cauda and green goddess
Avocado and pickled cherry pepper salsa on corn crisp
Vegetarian spring rolls with soy ginger sauce
FIRST COURSE
Sunchoke and apple soup garnished with fried sunchokes and lemon oil
SECOND COURSE
Seared sea scallops with fennel cream, grilled cabbage and blood orange slaw
ENTREE
Grilled swordfish with picholine and nicoise olive tapenade, herbed orzo, and charred broccolini
DESSERT
Lemon mousse, lavender shortbread, fresh berries
SAMPLE CATERING MENU #3
FIRST COURSE
Simple mixed greens salad with goat cheese and pomegranate
ENTREE
Lemon and herb braised chicken with artichokes, casteveltrano olives, and cherry tomatoes with farro risotto and roasted winter vegetables
DESSERT
Mixed berry cobbler with vanilla ice cream
SAMPLE PERSONAL CHEF MENU OPTIONS
SOUPS AND SALADS
Hearty buffalo chili with ancho and guajillo peppers
Creamy tomato and basil bisque
Indian spiced red lentil and roasted cauliflower stew
Manhattan style clam chowder with charred cherry tomatoes
Grilled zucchini and summer squash soup with basil and mint
Kale caesar with hand torn ciabatta croutons
Roasted red and golden beet salad with grilled radicchio and local chèvre
Spring baby greens with snap peas, asparagus, local sprouts and goat feta
Smoked trout salad with arugula, preserved lemon and cherry tomatoes
Red quinoa, local spinach, chickpeas and pickled red onions with romesco vinaigrette
ENTREES
Lasagna with local sausage, spinach and grilled summer squash (can be made gluten-free)
Sweet potato and black bean enchiladas with homemade guajillo chili and roasted tomato sauce
Grilled shrimp tacos with pico de gallo, tangy cabbage slaw and guacamole
Roasted pork tenderloin with dijon-plum chutney and grilled fennel wedges
Whole roasted chicken with lemon and herb pan sauce and roasted root vegetables
Thai green coconut curry with eggplant and broccoli with basmati rice
Slow-cooked pulled pork lettuce wraps with mango-avocado salsa, citrus kale slaw and cilantro rice
Seared Idaho trout with tomato-caper sauce, grilled asparagus and rice pilaf
Mediterranean halibut en papillote with olives and tomatoes over pan roasted potatoes
Grain and vegetable power bowl with quinoa, brown rice, roasted vegetables, marinated kale, hard boiled egg, mixed spicy pickles and a probiotic dressing
Lamb ragu over homemade pappardelle
Sesame ginger flank steak stir fry with broccoli, green beans and shiitake mushrooms
Zucchini noodle pad thai with bean sprouts and cilantro
Barbecue chicken thighs with dill potato salad, tangy herbed coleslaw and homemade jalapeño-cheddar biscuits
DESSERTS
A variety of homemade ice creams and sorbets
Chocolate mousse with strawberry-basil coulis
Paleo chocolate peanut butter cups
Classic strawberry shortcake
Wild blueberry and honey tart in a raw pistachio-date crust
Ultra-moist carrot cake with cream cheese frosting
Vanilla bean goat cheese pudding with blueberry compote
Mexican chocolate dipping sauce with fresh fruit
Flourless chocolate cake with raspberry compote
A rotating selection of cookies and brownies
*These are just suggestions. All menu items are completely customizable and I am happy to recreate any and all of the family's favorite dishes
SOUPS AND SALADS
Hearty buffalo chili with ancho and guajillo peppers
Creamy tomato and basil bisque
Indian spiced red lentil and roasted cauliflower stew
Manhattan style clam chowder with charred cherry tomatoes
Grilled zucchini and summer squash soup with basil and mint
Kale caesar with hand torn ciabatta croutons
Roasted red and golden beet salad with grilled radicchio and local chèvre
Spring baby greens with snap peas, asparagus, local sprouts and goat feta
Smoked trout salad with arugula, preserved lemon and cherry tomatoes
Red quinoa, local spinach, chickpeas and pickled red onions with romesco vinaigrette
ENTREES
Lasagna with local sausage, spinach and grilled summer squash (can be made gluten-free)
Sweet potato and black bean enchiladas with homemade guajillo chili and roasted tomato sauce
Grilled shrimp tacos with pico de gallo, tangy cabbage slaw and guacamole
Roasted pork tenderloin with dijon-plum chutney and grilled fennel wedges
Whole roasted chicken with lemon and herb pan sauce and roasted root vegetables
Thai green coconut curry with eggplant and broccoli with basmati rice
Slow-cooked pulled pork lettuce wraps with mango-avocado salsa, citrus kale slaw and cilantro rice
Seared Idaho trout with tomato-caper sauce, grilled asparagus and rice pilaf
Mediterranean halibut en papillote with olives and tomatoes over pan roasted potatoes
Grain and vegetable power bowl with quinoa, brown rice, roasted vegetables, marinated kale, hard boiled egg, mixed spicy pickles and a probiotic dressing
Lamb ragu over homemade pappardelle
Sesame ginger flank steak stir fry with broccoli, green beans and shiitake mushrooms
Zucchini noodle pad thai with bean sprouts and cilantro
Barbecue chicken thighs with dill potato salad, tangy herbed coleslaw and homemade jalapeño-cheddar biscuits
DESSERTS
A variety of homemade ice creams and sorbets
Chocolate mousse with strawberry-basil coulis
Paleo chocolate peanut butter cups
Classic strawberry shortcake
Wild blueberry and honey tart in a raw pistachio-date crust
Ultra-moist carrot cake with cream cheese frosting
Vanilla bean goat cheese pudding with blueberry compote
Mexican chocolate dipping sauce with fresh fruit
Flourless chocolate cake with raspberry compote
A rotating selection of cookies and brownies
*These are just suggestions. All menu items are completely customizable and I am happy to recreate any and all of the family's favorite dishes
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