Fish and Seafood Main Courses

Sweet butter poached lobster, served on a bed of orzo with saffron cream surrounded by a rich lobster-tomato broth with chardonnay and steamed baby purple potatoes, organic baby carrots, and English peas

Pan roasted lobster with an orange and shallot infused beurre blanc, served with garlic sautéed pea shoots, buttered fingerling potatoes, basil stewed cherry tomatoes, and tender haricots verts

Grilled lobster tails with chili, roasted plum tomatoes and fresh basil served with drawn garlic butter and lemon

Grilled gulf prawns etouffé, with garlic, salt and cracked pepper, grilled and served over scallion rice with a rich Creole sauce

Sesame and chive seared ahi tuna served medium rare with crispy rice and a salad of mizuna, pea shoots, and daikon sprouts dressed with a blood orange and miso vinaigrette

Sautéed artic char with braised fennel, olives, fingerling potatoes and cherry tomatoes

Coriander crusted sea scallops served on a bed of orzo pasta with a confetti of vegetables and a saffron-mascarpone cream sauce

Pan seared halibut marinated in lemon, garlic, and fresh herbs, with a tomato and caper compote served with roasted red pepper risotto finished with parmesan surrounded by sauté of baby vegetables

Grilled herb crusted wild salmon kebabs served on a mâche and avocado salad with a grapefruit and sweet onion mojo

Pan seared wild salmon with Thai butter sauce of Thai basil, lemon grass and white wine, served over coconut jasmine rice with baby bok choy, zucchini and kabocha squash

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Meat Main Courses

Kobe flat iron steak, with a ginger and garlic rub, pan seared with soy ginger glaze, sliced and served with a shiitake mushroom potato stack, and stir fried Chinese broccoli with gingered carrots

Garlic and herb rubbed grilled New York steak frite, grilled to medium rare, finished with a cabernet reduction sliced and served with garlic and herb tossed shoestring fries

Niman Ranch black pepper crusted fillet of beef with fresh horseradish, served with a wild mushroom-potato gratin and seasonal grilled vegetables such as; asparagus, baby artichokes, and sauté of toybox cherry tomatoes

Red wine braised beef short ribs slow simmered in red wine and herbs, with a rich gravy, baby onions, baby carrots, and peas, served with Yukon gold mashed potatoes and grilled baby zucchini

Herb and garlic crusted rack of lamb with fig port reduction, roasted to medium rare, fanned and served with chive whipped potatoes, a sauté of sugar snap peas, wood ear mushrooms, and baby carrots

Morroccan spiced lamb shanks sweetened with dates and braised in a garlic, cumin, and red wine sauce served with curried cous cous with butternut squash and currants, and toasted black mustard seed green beans with fried shallots

Rosemary and garlic stuffed leg of lamb roasted and thinly sliced, served with balsamic braised red onions, figs and rosemary jus

Maple brined roasted pork loin sliced and served with a light garlic cream sauce and braised mustard greens

Lavender honey glazed duck breast roasted to medium rare, fanned and served with confit of duck and roasted garlic braised white bean compote with arugula

Herb roasted organic chicken, pappardelle pasta with a light cream sauce with lemon, peas, and prosciutto served with garlic braised spinach and morel mushrooms

Coq au vin - free range chicken, simmered with red wine, field mushrooms celery, onions and carrots, finished with herbs de provence, served with buttered new potatoes and green and white asparagus

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Vegetarian and Vegan Main Courses

Vegetable Napoleon -a marinated and grilled stack of eggplant, squash, portobello mushrooms, tomatoes and aged parmesan, served with an oven roasted tomato coulis and pesto

Vegetable tagine - curried spiced eggplant, sautéed with onions, zucchini, tomatoes and herbs, encased in fillo pastry, served with roasted red pepper purée and basil oil

Portobello Wellington –mushrooms sautéed in garlic, leeks, sherry, and cream encased in flaky puff pastry served with a frisée and micro green salad with roasted red pepper vinaigrette

Autumn vegetable pot pie with butternut squash, carrots, parsnips, onions, green beans and peas simmered in a sage and orange butter sauce, capped with a cheddar and chive drop biscuit topping

Wild mushroom ragout served on a gruyère cheese, green onion, and Yukon gold potato cake, garnished with fried crispy leeks

Three cheese ravioli with mixed seasonal wild mushrooms, leeks, baby spinach and a sun dried tomato cream sauce finished with chopped chives

Tamari and chili roasted butternut squash sauté, stir fried with wild rice, green beans, caramelized pearl onions, wilted spinach and toasted walnuts

Fall vegetable cous cous steamed in a light mushroom broth with a composition of vegetables such as herb and cinnamon roasted pumpkin, leeks, zucchini, cippolini onions, carrots, parsnips, cabbage, golden raisins and chick peas

Marinated grilled tofu with a herb scented marsala sauce, with sliced garlic roasted zucchini and basil whipped potatoes

Eggplant “steaks” - sesame crusted eggplant rounds marinated and oven roasted with a roasted pumpkin, tomato and shiitake mushroom ragout

When crafting your event's menu we will help you select the best seasonal ingredients.  These are just some examples of combinations.

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