Sample Menus

Spring

Hors d’oeuvres

Tuna poke in a savory cone with wasabi aioli

Chilled pea soup shooter with a parmesan tuile ( gf)

dinner

Raw collard greens salad with pickled radishes and crispy shallots (vegan and gf)

Seasonal roasted vegetables: fiddleheads, morels, ramps, and carrots (vegan and gf)

Grilled halibut with pistou sauce (gf)

Spring vegetable and chorizo paella (gf)

dessert

Lemon poppy tart in a lavender shortbread crust

Summer

hors d’oeuvres

Grilled squash and prosciutto skewers with lemon mint sauce (gf)

Summer roll with Thai peanut sauce (vegan)

dinner

Grilled peach and arugula salad with Roquefort and spiced walnuts ( gf)

Seasonal roasted vegetables: bell peppers, eggplant, new potatoes, and zucchini (vegan and gf)

Grilled flank steak with Serrano chimichurri sauce (gf)

Grilled ciabatta panzanella

dessert

Strawberry rhubarb tarragon tart tatin

Fall

hors d’oeuvres

Beet pickled curry deviled eggs with tarragon and black sesame ( gf)

Crispy potato, chorizo, and brussel sprout canapé with cilantro creme fraiche (gf)

dinner

Delicata squash, goat cheese and pickled onion salad with tamari pepitas

Seasonal roasted vegetables: brussel sprouts, zucchini, sweet potato, and green beans (vegan and gf)

Vinegar braised chicken with leeks and peas (gf)

Saffron and wild mushroom risotto

dessert

Cranberry curd tart with whipped crème fraîche

Winter

hors d’oeuvres

Smoked salmon and baby potato salad on a brown bread toast point

Chipotle butternut squash soup shooters with cilantro crème fraîche (gf)

Dinner

Kale and brussel sprout salad with toasted almonds and pecorino ( gf)

Seasonal roasted vegetables: sunchokes, beets, parsnips, and red onion (vegan and gf)

Five-spice braised short ribs with black bean and garlic sauce

Polenta gratin with braised greens

dessert

Dark chocolate ganache and candied orange tart

Vegetarian menu

Nectarine, edamame and baby greens salad with feta and za’atar flatbread croutons

Zucchini noodle salad with roasted sweet corn and a mint pesto (gf)

Grilled cauliflower steaks with romesco and toasted pine nuts (vegan and gf)

Turmeric israeli couscous with braised morels and grilled scallions (vegan)

Fresh fig cake with honey cream cheese frosting

BReakfast

Chia seed pudding with vanilla bean granola and fresh berries

Jicama and orange salad (vegan and gf)

Roasted purple potatoes with poblano cream

Brussel sprout, beer and chorizo hash

Egg tart with caramelized garlic, spinach and cheddar

Orange-currant scones

Lunch

Open-faced shaved radish sandwiches

Baby spinach, date and goat cheese salad with toasted almonds and a truffle vinaigrette ( gf)

Roasted carrots, onion, asparagus and wax beans (vegan and gf)

Grilled turmeric chicken with garlic ginger glaze

Grilled squash, corn and farro salad with cotija cheese

Whisky and chocolate sea salt cookies

Roasted beet hummus, baba ganouj and tzaziki with seasonal crudités (gf)

Trio of sandwiches: pan bagnat / roast beef with marinated peppers, arugula and horseradish aioli / curried chickpea with heirloom tomatoes and broccoli sprouts

Kale salad with sunflower seeds, roasted cherries, and a dijon vinaigrette (vegan and gf)

Miso garlic green beans (vegan and gf)

Seasonal fruit platter (vegan and gf)

Assorted cookies and dessert bars