I use fresh, local, seasonal ingredients whenever possible, with this approach each menu is customized to the season and to your tastes. Here are a few seasonal sample menus.
(Min. 3 doz. each)
Prosciutto wrapped asparagus spears
Endive with goat cheese & roasted pepper relish
Crostini with edamame feta cheese & mint
Crostini with white beans & olive tapenade
Crostini with Wild mushrooms, caramelized onion & truffle oil
Deviled eggs with caviar
Crispy Prosciutto cups with pear &cranberry relish
Vine ripe tomato & bocconcini with fresh basil
Roast beef & arugula canapés with blue cheese
Turkey pinwheel with bacon, lettuce & avocado
Mini tea sandwiches:
o Cucumber, water cress & cream cheese
o Egg salad with olives
o Smoked salmon caper & cream cheese
Crab wonton crisps
Chilled Prawns with cocktail sauce
Fresh oysters on the half shell with mignonette
Vietnamese salad roll with shrimp
(Min. 3 doz. each)
Risotto balls with parmesan & roasted peppers
Roast pork tenderloin with figs
Coconut curry chicken skewers
Crispy spring rolls with chicken & wild mushroom
Mini grilled cheese sandwiches
Sweet chili chicken bites
Tartlets with goat cheese & wild mushrooms
Gruyère cheese pastry puffs with rosemary
Spinach & artichoke pastry puffs
Mini meatballs with asiago & basil
Crispy Shrimp & pork dumplings
Mini crab cakes with chili mayo
Smoked salmon cakes with crème frîache
Mini beef burgers with bacon and cheddar
Prawn & chorizo sausage skewers
Vegetable Crudité Platter – assorted fresh & pickled vegetables with herb dip
Antipasto platter – assorted meats, cheese & vegetables
Chilled seafood platter – poached salmon, shrimp, mussels & clams
Chilled Avocado Soup - Cilantro, jalapeño cream, crispy shrimp
Fresh asparagus, poached hens egg, smoked rainbow trout tarragon dressing
Cauliflower gnocchi - spring peas, crispy prosciutto, ricotta
Spring lamb chop - fresh herbs, preserved lemon, yukon gold potato pave
Apricot ginger crème brûlée
Grilled Korean short ribs, kimchi & pickled cucumber
Heirloom Tomato Salad - Local blue cheese, bacon, grainy mustard dressing
Linguine, local clams, chorizo & fresh chilis
Miso Sake Sockeye Salmon - enoki mushrooms, baby bok choy
Fresh local berries, grilled pound cake, crème fraîche
Dungeness Crab & Shrimp Cake - Remoulade sauce, Avocado salsa
Beet, Orange & Endive Salad - Goat cheese, fresh herb vinaigrette
Seared Sea Scallops - Coconut cream, red & green curries, crispy leeks
Chanterelle Mushroom pasta - fresh corn, bacon, grana padano
Braised Beef Short Ribs - Espresso demi, chimichurri
Warm Apple Tart - Homemade Ginger Ice cream
Roasted Butternut Squash Soup - Apple, ginger, crème fraîche & pumpkin seeds
Arugula & Pear Salad - Pomegranate, maple walnuts, gorgonzola
Sweet Potato Gnocchi - Crispy pancetta, peas & herbs
Porcini Roasted Beef Tenderloin - Sweet potato puree, winter vegetables
Croque-En-Bouche - Crème puff & brownie tower, caramel & fresh fruit
Bloody Mary Shots
Frozen Yogurt Berry Bites
Breakfast Nut Clusters
Smoked Salmon - cucumber, cream cheese mini bagels
Individual Frittatas – spinach, wild mushrooms, ricotta
Crème Brulee French Toast
Maple Pepper Bacon
Watermelon, Feta, Mint Salad
Rosted Potatoes & Peppers
I cater small weddings up to 50 people. Every Wedding is unique, your menu should be as well. For your special day I will meet with you to customize a personalized meal for you and your guests.
