February 2018
Open House Party for 50
Charcuterie platter: House Made Chicken Liver Mousse, Tart Cherry Preserves, Olive Selection, Peppadew Peppers Stuffed with Smoked Mozzerella, Deviled Eggs, Candied Bacon Bites and a Selection of Dittmer's Smoked Meats and Sausages. Crackers, Toast Points and Baguette.
Grilled Vegetable Platter: Brined and Grilled Baby Carrots, New Potatoes, Spring Green Beans with Muhummara; Raw Cucumbers, Fennel and Radishes with Green Goddess Dip
Sweets Platter: Pumpkin Seed Caramels, Meyer Lemon Cake Bites, Tiny Texas Sheet Cakes, Seasonal Fruits, Brie with Apricot Preserves and Candied Walnuts
Grilled Vegetable Platter: Brined and Grilled Baby Carrots, New Potatoes, Spring Green Beans with Muhummara; Raw Cucumbers, Fennel and Radishes with Green Goddess Dip
Sweets Platter: Pumpkin Seed Caramels, Meyer Lemon Cake Bites, Tiny Texas Sheet Cakes, Seasonal Fruits, Brie with Apricot Preserves and Candied Walnuts
January 2018
Salad Buffet, Private Catering Client
Twenty five guests, vegetarian and gluten-free options requested.
Shaved Fennel Salad with Local Clementines, Cured Black Olives and Crushed Pistachios
Lentil Salad with Cumin Vinaigrette, served on a bed of baby mixed lettuces
Brassicas Platter: Shaved Brussels Sprouts, Lacinato Kale and Grilled Broccolini, Nuts and Seeds, Whole Grain Mustard Vinaigrette
Carrots and Chickpeas with Herbs, Grated Pecorino Cheese and Oregano Vinaigrette, Served on House-made Hummus
Protein choices served separately: Grilled Pacific Cod, Soft Boiled Eggs, Spanish Oil Packed Tuna
Dessert: Passion Fruit Pavlovas, Local Organic Strawberries and Creme Fraiche
Shaved Fennel Salad with Local Clementines, Cured Black Olives and Crushed Pistachios
Lentil Salad with Cumin Vinaigrette, served on a bed of baby mixed lettuces
Brassicas Platter: Shaved Brussels Sprouts, Lacinato Kale and Grilled Broccolini, Nuts and Seeds, Whole Grain Mustard Vinaigrette
Carrots and Chickpeas with Herbs, Grated Pecorino Cheese and Oregano Vinaigrette, Served on House-made Hummus
Protein choices served separately: Grilled Pacific Cod, Soft Boiled Eggs, Spanish Oil Packed Tuna
Dessert: Passion Fruit Pavlovas, Local Organic Strawberries and Creme Fraiche
Fall 2017
The Speaker: Young Adult book launch at Kepler's Books
Small bites for 100 guests. Guests range from tweens, their parents and friends and family of the author. Menu was designed to reflect the theme of the book and a standing only venue.
Filo Trianges with Wild Mushrooms
Deviled Eggs with Smoked Shrimp and Semi-Dried Tomatoes
Salmon Rillettes on Toast Points
Tiramisu Tartletes
Panna Cotta with Meyer Lemon Gelee and Figs
Filo Trianges with Wild Mushrooms
Deviled Eggs with Smoked Shrimp and Semi-Dried Tomatoes
Salmon Rillettes on Toast Points
Tiramisu Tartletes
Panna Cotta with Meyer Lemon Gelee and Figs
Menus for simple catered events
Fresh Asian Inspiration
Comfort Food
Louisiana Memories
California Coast
At The Beach
El Camino Real
- Shaved Vegetable Salad with Ginger-Sesame Dressing
- Miso Glazed Sea Bass
- Black “Forbidden” Rice
- Braised Bok Choy
- Green Tea Creme Brûlée
Comfort Food
- Wedge Salad with bacon, red onion and choice of house-made ranch or blue cheese dressing
- Tri-tip- Sirloin roast thinly sliced
- Garlic Mashed Yukon Gold Potatoes
- Green Beans, steamed to perfection
- Flourless Chocolate Cake
Louisiana Memories
- Tomatoes Remoulade Salad
- Southern-style Barbecued Shrimp and Grits
- Roasted Kale
- Bananas Foster Crêpes
California Coast
- Roasted Beet Salad with Mild Blue Cheese
- Wild Salmon, grilled with brown sugar and spices
- Warm Lentil Ragout
- Grilled Asparagus
- Meyer Lemon Polenta Cake with Lemon Curd
At The Beach
- California Caesar Salad (with Avocado)
- Seared Scallops with Balsamic Syrup drizzle
- Saffron Risotto
- Grilled Asparagus
- Fresh Berries with Grand Marnier Whipped Cream
El Camino Real
- Butter Lettuce and Citrus Salad
- House Made Sopes with Chicken Tinga
- Pinto Beans
- Served with Cojita cheese, sour cream, salsa and guacamole
- Cinnamon Flan
