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Sample Event Menus

 
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WINTER

January 2018

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Rabbit Liver Pate with Plum Chutney & Grilled Leeks

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Endive, Cara Cara Oranges, Beets & Celery with Fried Almonds& Pecorino

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Celeriac Ravioli with Dungeness Crab, Black Trumpet Mushrooms & Pine Nut Brown Butter

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Braised Beef Shoulder with Brussels Sprouts & Horseradish
Delicata Squash, Cabbage & Fried Mustard Seeds

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Date Brown Butter Tart with Orange Blossom Water Ice Cream & Candied Citrus Rind

 
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SPRING

May 2018

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Ricotta Toasts with Fava Beans, Pine Nuts, Olives & Mint

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Young Lettuces, Slivered Turnips, Fennel & Radishes with Buttermilk & Dill

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Steamed Halibut with English Peas, New Potatoes, Yogurt & Curry Leaf Brown Butter

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Grilled Guinea Hen with Spring Onions & Morels
Mustard Greens, Lentils & Romesco Sauce

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Rhubarb Crostada with Strawberry-Rose Ice Cream

 
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SUMMER

August 2018

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Burrata Toasts with Grilled Eggplant, Beets, Pomegranate Molasses & Walnut Pesto

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Heirloom Tomatoes, Nectarines, Cucumbers, Tarragon, Pistachios & Feta

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Roasted Coho with Chanterelles, Corn, Zucchini, Black Rice & Pumpkin Seeds

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Roasted Pork Loin with Grilled Peaches, Peppers & Almonds

Pole Beans, Emmer, Grilled Onions & Basil

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Almond Cake with Summer Berries & Elderflower Whipped Cream


 
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AUTUMN

October 2018

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Smoked Cod Brandade with Pickled Vegetables & Watercress

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Chicories, Carrots, Apples & Radishes with Tahini

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Roasted Black Cod with Peppers, Fennel, Chickpeas & Parsley

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Braised Lamb Shoulder with Eggplant, Harissa & Preserved Lemon
Potatoes, Chard, Cauliflower & Yogurt

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Fig Tart with Fig Leaf Ice Cream