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Recent Menus
The sample menus on this page are from events within the last months of 2008 and beginning of  2009.  They reflect some of the seasonal choices available. Please contact us for specific menu or price quotes.

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Menu for  Gathering 

11-15-08


Crostini with:

Goat cheese spread
Olivada
Sun dried tomato Tomanade
Tuscan white bean spread

Flatbreads:

Walnut, pear and crumbled blue cheese
Roasted mixed peppers and onion
Shaved Parm & gremolata (parsley, garlic and lemon zest)
Sliced potatoes with arugula and grated pecorino romano cheese

Dips with chips:

Caramelized onion dip with cilantro pesto
Spicy mixed grape and almond salsa

Bowls of:

Toasted mixed rosemary infused nuts
Citrus and herb marinated mixed olives

Desserts...mini- cups filled with:

Lemon curd
Bittersweet chocolate creme

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Dinner for 12

12-24-08


Warm piquillo pepper and crab dip

Endive, pear and arugula salad with toasted hazelnuts with shaved pecorino Romano cheese

Marinated and herb stuffed Cornish game hens roasted whole on the grill

Roasted brussel sprouts, shallots, fresh thyme bacon and potatoes

Caramelized fennel and figs roasted in the oven

Accompanied by simple Mexican wedding cookies and chocolate chip cookies

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Evening menu for Sustainable Spaces

1-15-09

 

Moroccan style carrot salad with blood orange slices and fresh cilantro

Accompanied by mini-Foccacia bites/sandwiches:

Sliced, marinated and roasted portabella mushroom with thyme and a goat cheese-citrus spread

Grilled eggplant slices with a thin slather of sun-dried tomato-garlic and basil spread

Whipped cream cheese with mixed chopped olives, sun-dried tomatoes and fresh spinach

Endive leaves filled with a spread of pureed Sierra beauty apples, toasted walnuts and blue cheese

Frittatas (served at room temperature):

Potato, onion and herbs with parm

Sautéed chard, mixed olives and garlic

Dessert..a platter of small bites:

Brownies, blondies and coconut-almond macaroons cookies.

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