HOW IT WORKS :: MENUS

Enjoy a better-than-restaurant experience in the comfort of your own home. I specialize in elegant multi-course meals for up to 12 guests. My service includes menu planning, shopping, prepping, cooking and clean up. I also provide additional service help as needed.

All menus can be customized to your tastes. Please inquire about substitutions.

Spring 2004

Passed Hors d’eoreves
Hoisen glazed salmon skewers
Vegetarian spring rolls
Mini Waldorf salad with endive, pears, walnuts & crème fraiche
Small Niscoise salad on potato with tuna, tomato, & olives
Greek salad with feta cheese on cucumber
Mini Caesar salad on parmesan crisps
Wild mushroom crostini
Tuna tartare on cucumber boats
Prawns in coconut-curry broth

Appetizers
Heirloom tomato gazpacho with cucumber salsa
Arugula salad with blue cheese, pear, & walnuts
Prosciutto flan with frisée salad & sherry shallot vinaigrette
Summer tomato and beet soup with parmesan crisp
Tuna tartare with cucumber, avocado & meyer lemon
Caesar salad with garlic and thyme croutons
Avocado, jicama, orange & watercress salad with citrus vinaigrette
Smoked salmon on cornmeal blini with crème fraiche
Cucumber, tomato & spring onion salad with oragano vinaigrette
Artichoke heart salad with saffron aioli
Mixed green salad with baked walnut goat cheese & berry vinaigrette
Chilled avocado soup with strawberry puree
Fava bean, manchego cheese, & roasted bell pepper salad

Entrees
Pork tenderloin with sweet succotash
Halibut with fava beans in green garlic & Meyer lemon vinaigrette
Roast chicken with panzanella salad
Sautéed scallops with sweet pea and corn risotto
Filet mignon with spring garlic mashed potatoes & "peas & carrots"
Grilled pork chop with carrot puree & tropical fruit salsa
Poached salmon with pesto, balsamic reduction & tomato vinaigrette
Cheese ravioli with spring vegetables & truffle corn sauce
Lamb chops with fingerling potatoes & roasted tomatoes
Miso glazed salmon with seasme rice, long beans & pickled cucumber

Dessert
Nutella crepes with caramelized banana
Port poached pears mille-feuille with whip cream & strawberry compote
Fresh fruit tarts with vanilla ice cream
Mini chocolate cakes with whip cream
Baked banana split with hot fudge & fresh raspberry sauce
Individual fondue with sponge cake, orange, strawberry & apple