Suggested Menus

Whenever people ask us what is our specialty, we always answer, “everything.” The following dishes are merely suggestions of what we love to cook and what we’ve learned our clients love to eat. This is by no means a finite list. Peruse, feel inspired and don’t be shy. If you decide you want your Aunt Betty’s Blueberry Pie and/or Gramma’s savory pot roast we can do that, too.

Appetizers

  • Mediterranean Anchoiade
  • Zucchini di Fiori stuffed with honeyed goat cheese served with garlic aioli
  • Bruschetta Bar Served with Assorted Toppings: Tomato/Basil and Garlic Cecca, Cannelini Bean, Arugula and Gorgonzola, Olive, Anchovy and Roasted Walnut Tapenade
  • Stuffed Grape Leaves with/without lamb served with Greek Yogurt, Cucumber and Honey
  • Hummus with Tahini and Vegetable Crudite
  • Charcuterie with Olives, Roasted Peppers, and Spiced Nuts
  • Artisanal Cheese Platter with Dried Fruits
  • Potato Crisps served with Smoked Salmon and Chive Sour Cream
  • Poached Eggs in Aspic with Tarragon, Carrots and Capers
  • Trio of Deviled Eggs: Traditional, Italian Tuna & Red Onion, Curried (all with House Mayonnaise)
  • Artichoke Gratin
  • Vegetable Terrine with Tomato Coulis
  • Cornets with Tuna Tartare and Red Onion Crème Fraiche
  • Feta Stuffed Roasted Ancho Peppers
  • Brandied Chicken Pate on Scallion Toasts
  • Red Wine Wild Mushroom Saute in Puff Pastry Caps

Salads

  • Whole tomatoes stuffed with soft-boiled egg served with Creamy Tarragon Vinaigrette
  • Watermelon, Tomato, Feta and Mint Salad with reduced Balsamic
  • Cesar Salad with Parmesan Crisped Croutons and Lisa’s famous dressing
  • Arugula Salad with Shards of Parmesan and Lemon Vinaigrette
  • Chicken Salad with Roasted Walnuts, Grapes, Watercress and Michelle’s Rich Mayonnaise served in Lettuce Cups
  • Tomato, Avocado, Tuna and Herb Salad with Lemon/Dijon Vinaigrette.
  • Lentil, Roasted Beets, Mire Poix and Goat Cheese with Champagne Vinaigrette
  • Blanched Asparagus with Poached Eggs, Crisped Prosciutto and Parmesan Shavings with Hazelnut Vinaigrette
  • Shrimp, White Peach and Arugula Salad with Tarragon Vinaigrette
  • Watercress, Radish and Tomato Salad with Meyer Lemon Vinaigrette
  • Israeli Couscous with English Peas, Spinach and Haricort Vert

Soups

  • Ligurian Vegetable Soup
  • Vichysoisse
  • Classic French Onion Soup
  • Classic Provencale Soupe au Pistou
  • Italian Fish Stew with Garlic Saffron Aioli
  • Butternut Squash Soup with Crispy Squash Chips
  • French Lentil Sausage Soup
  • Roasted Tomato Cream Soup
  • Cream of Celery

Breads and Pizzas

  • Pissaladiere studded with Kalamata Olives, Caramelized Onions and Anchovies
  • Fougasse stuffed with Walnuts, Gorgonzola and Figs
  • Assorted Pizzas: Tomato, Basil and Burratta; Tuna with Garlic, Olive Oil, Italian Parsley and Asiago; Crispy Prosciutto, Parmesan and Marscapone; Caramelized Onion and Gruyere
  • Puff Pastry Sun-driedTomato and Explorateur Tart
  • Parmesan Cheese Straws
  • Savory Goat Cheese Bread Studded with Figs and Prunes

Vegetables

  • Potatoes: Crispy Roasted or Pureed
  • Blanched Broccolini Pan-Seared in Garlic and Finished with Brown Butter
  • Roasted Corn with Lime, Ancho Chile Rub and Parmesan
  • Roasted Beet Carpaccio with Shaved Truffles and Truffle Oil
  • Roasted Yams with Garlic and Rosemary
  • Braised Leeks and Endives
  • Braised Brussel Sprouts with Pancetta Lardons and Grated Parmesan
  • Blanched Haricots Verts with Shallots and Roasted Pecans, Lemony Olive Oil
  • Whisky Glazed Parsnips and Carrots
  • Medley of White Beans, Spinach and Crispy Shallots Sauteed in Olive Oil and Garlic
  • Caponata
  • Ratatouille
  • Roasted Root Vegetables: Carrots, Parsnips, and Yams

Pasta Course

  • Risotto Mare (Seasonal seafood)
  • Salmon Infused Tagliatelle with Creamy Salmon Sauce
  • Mini Lemon Ricotta Ravioli in Chives, Shallots and Cream
  • Polenta with Wild Mushroom Ragout
  • Butternut Squash, Pesto and Bechamel Lasagne
  • Rigatoni Quattro Formaggi
  • Pappardelle finished with Browned Butter and Crispy Sage
  • Fettucine with Tomato Confit

Main Course

  • Stuffed Pork Roast with Crispy Sage Leaves and Bourbon Soaked Prunes, Bourbon Reduction
  • Slow Roasted Leg of Lamb Infused with Garlic and Rosemary
  • Seared Muscovy Duck Breast with a Rustic Mandarin and Lime Chutney
  • Seared Rib-Eye
  • Classic Boeuf Bourgignon
  • Sauteed Softshell Crabs finished with White Wine, Butter and Capers
  • Oven Roasted Red Snapper with Onions, Kalamata Olives, Tomatoes and Vermouth
  • Halibut Braised in Asian Flavors
  • Salmon Brochettes with Alternation Whole Shallots and Preserved Lemons
  • White Wine Poached Salmon with Grape Tomatoes, Celery, Limes, Shallots and Dill
  • Whole Roasted Branzino with Lemon Beurre Blanc

Desserts

  • Meringues with Whipped Cream
  • Baba au Rhum
  • Chocolate Pots de Crème
  • Pumpkin Bread, Bread Pudding with Brandied Crème Anglaise
  • Assorted Cheesecake: Blueberry, Chocolate, Pumpkin with Praline Bottom
  • Various Cupcakes: Peanut Butter and Chocolate, Red Velvet, Lemon with Cream Cheese Frosting
  • Triple Tiered Coconut Cake
  • Almond, Cranberry Biscotti dipped in White Chocolate alternating Dark Chocolate
  • Crostata di Limone
  • Sticky Toffee Pudding
  • Berry Charlotte
  • Tiramisu