Sample Menus:

Spring Brunch Party Menu:

Nicoise Salad: Smoked salmon, jammy egg, fingerling potatoes, capers, shallots, shaved asparagus, carrot feta spread, mixed greens, dijon vinaigrette.

Biscuits and gravy: buttermilk biscuit, chorizo and sage gravy.

Duck Egg Benedict with grilled leg of lamb, parmesan waffle, roasted garlic spread, mustard seed hollandaise.

Cinnamon roll cheesecake, lemon creme fraiche, candied nut compote.

Late Autumn Family Style Wedding Menu:

Mixed greens, Asian pear, fennel, red cabbage, manchego, sourdough walnut breadcrumbs, orange ginger vinaigrette.

Roasted sweet potato, corn and pepper relish, whipped ricotta.

Grilled broccolini with chili honey and dates.

Buttermilk fried chicken, roasted red pepper cream, maple and stone ground mustard butter sauce.

Four Course Holiday Dinner Menu:

Wild mushroom salad, grilled endive, castelvetrano olives, fromage blanc, pine nuts, mushroom vinaigrette.

Dungeness crab dumpling, celery fennel bisque.

Smoked brisket, charred leeks, leek butter, mulled wine beurre rouge.

Satsuma almond cake, cinnamon and white chocolate gelato.