Sumac grilled chicken with cucumber mint sauce
House beet cured salmon, herbs blini, citrus creme fraiche
Cocktail party buffet.
Poached cod in a lemongrass coconut broth
Carrot curry mini muffin with yogurt and cucumbers
Grapefruit curd, jasmin cream and meringue
Housemade crackers with ratatouille
Pear and almond tart, thym honey glazed
Yellow tail sashimi, shaved celery and cucumber. Purple daikon. Seaweed salt and yuzu vinaigrette.
Romain heart, nectarines, avocado and fennel flowers. Feta
Baby grilled zucchini with quinoa salad
Tea sandwiches. Lemon and herbs butter with cucumbers and radishes
Roasted cauliflower with castelvetrano olive vinaigrette
Lunch box delivery
Mini burgers with confit onions, sautéed mushrooms, fontina cheese and arugula.
Black beans pasta with shaved broccoli, celery and cumbers. Sesame miso dressing
White bean, olive tapenade and roasted tomato tartelette
Ricotta, serrano ham tartine
Japanese jade rice, sautéed swiss chard and onions. Wasabi salt, nori and sesame.
Carrots and Fennel Soup
Mezze platter for drop off
Mini bhan mi
Rasberry and lemon mousse mini tarte
Beets and goat cheese, almond crunch
Roasted beets, mint yogurt, grapefruit, baby arugula
Fried walnut, goat cheese and fig jam crostini
Crudité platter with beet and goat cheese dip
Baby kale, white wine poached pear, blue cheese, hazelnuts
Spicy sesame chicken balls
Beets, carrots, celery, fennel soup with sour cream and balsamic glaze
Roasted acorn squash with balsamic glaze, mint and pomegranate
Wedding menu design
Braised short ribs mini tostadas, pickled cabbage
Cold Spring Pea and Mint Soup Shot, Broccoli Rabe Flower
Three colours cauliflowers and buratta
Roasted cod with peaches and fennel pollen salsa
Cheese platter for drop off
Grilled asparagus with parmesan cream
Blackened sirloin, horseradish cream, shallots jam and baby watercress
Beet cured salmon on herbed mini blinis
Butternut and goat cheese mini tart
Late summer baby vegetables
Mini falafel sandwiches
Mini pork belly steam buns.
Mezze platters for a wedding appetizer
Seasonal plums and apples
Beets and goat cheese mousse with hazelnut crumble
Mini english muffins, mapple butter, sharp cheddar, diced apple and fried sage.
Artichoke Heart Rurée, Red Amaranth
Caramelized Pear and Ricotta
Beets and apple soupe.
Roasted cauliflower with capers vinaigrette
Poached egg, shaved baby kale and radishes on toast
Breakfast with poached pears and morning glory muffins
Roasted Carrots and Beets Salad
Salted caramel custard
Seared Scalops and Avocado Purée
Labneh, fennel pesto and heirloom bay tomato toast.
Grilled Shrimps, Ramps Coulis
Nuts & Herbs Quinoa Salad
Dehydrated orange peel to make orange powder sugar
Porchetta with roasted garlic.
Cucumber, Lomin, Kale, Mint juice
Fall lunch buffet
Fried Sage Butter Polenta Cake toped with Veal Tartar
Roasted squash salad
Mini leek and cheddar quiche.
5 hours Roasted Lamb Mini Shawarmas
Poached fruits for breakfast.
Blistered Shishito and Baby Sweet Peppers, Lemon Yogurt Aioli