luncheons & dinners
Whether it is a corporate luncheon designed to be fast with a minimal serving staff present or a formal dinner party with many courses, creating an evening of being pampered and surprised or somewhere in between. Give us a starting point and we will weave together something remarkable for you and your guests.
SAMPLE MENU #1
Moroccan Themed
a composed salad of mandarin orange, radish and toasted almonds on a bed of arugula with a dill caper dressing
saffron braised beef with green olives and pearl onions - vegetable tagine - cous cous pilaf with preserved lemon - warm pita
individual honey mascarpone and fig bastilla served with a dark chocolate and almond milk ganache
SAMPLE MENU #2
Italian themed
country styled minestrone with a pesto crouton and fresh grated parmesan
prosciutto wrapped chicken breast served with penne primavera and finished with a fresh herb gremolata
individual white chocolate panna cotta with baked plums and honey caramel
SAMPLE MENU #3
pepper boats with boursin and black olive tapenade - smoked salmon with lemon mascarpone on a cucumber coin
gnocchi with asparagus, crispy pancetta and caramelized onion rolled in a truffle butter finished with grated pecorino and parsley
tilapia wrapped in rainbow swiss chard served with a caper and beet beurre blanc
bison short ribs braised in pinot noir with apricots and carrots accompanied by garlic mashed potatoes
cleansing salad of tender greens with a raspberry and coarse mustard dressing, garnished with blackberries
a tuile cookie basket with strawberries and honey mascarpone floating in a strawberry gazpacho
SAMPLE MENU #4
a menu of many small courses, perfectly suited to a wine tasting evening with a presentation by a sommelier
corn and artichoke fritter with cajun dip - pistachio stilton grapes -
lobster bisque with caviar whipped cream
morel and walnut tarte tatin with rosemary crème
seared sea scallops and foie gras with green apple slivers and balsamic syrup
melon sorbet garnished with fresh tarragon leaves
crispy-rare duck breast, eggplant and zucchini roulade with a smoked tomato concassé, dotted with basil oil
fresh sage and garlic rubbed lamb points on a bed of fire roasted peppers and saffron risotto with a port and jus reduction
salad roll of lettuce hearts, cucumber and daikon on a bed of grated beet root with a roast apple dressing
mini cannoli with mascarpone, brandied cherry and chocolate - orange white chocolate and dark chocolate parfait, garnished with gold flakes - almond baklava dipped in star anise honey, sugared grapes