Sample Menus
Desert Retreat
DIY: Smoked Salmon, Herbed Cream Cheese, Tomato, Arugula, Pumpernickel Bread
Breakfast
Baked Oatmeal Casserole, Warm Berry Compote, Maple Syrup Whipped Mascarpone
DIY: Smoked Salmon, Herbed Cream Cheese, Tomato, Arugula, Pumpernickel Bread
Oven-Roasted Green Bean Salad with Prosciutto, Hazelnuts and Blue Cheese
Lunch
Couscous Salad with Caramelized Shallots, Cranberries, Goat Cheese
Oven-Roasted Green Bean Salad with Prosciutto, Hazelnuts and Blue Cheese
Afternoon Snack
Vegetable Crudite with Roasted Garlic White Bean Dip, Herbed Labneh, Crackers
Roasted Fingerling Potatoes with Creme Fraiche ; Shaved Summer Vegetables with Walnut Vinaigrette
Dinner
Roasted Chicken with Basil Salsa Verde, Spring Pea & Asparagus Succotash
Roasted Fingerling Potatoes with Creme Fraiche ; Shaved Summer Vegetables with Walnut Vinaigrette
Dessert
Angel Food Cake with Summer Berries, Whipped Cream
Summer Dinner Party
Burrata with Roasted Beets, Pickled Watermelon, Cucumber and Fennel
Market Vegetable & Charcuterie Plate
Linguini with Crab, Corn, Saffron Cream, Breadcrumbs
Duck Breast with Honey-Coriander Glaze and Plums
Fig Tart with Pistachio Crumble
Winter Dinner Party
Beets & Quinoa with Pomegranate, Persimmons, Beet Vinaigrette
Bitter Greens & Market Citrus with Apple, Ginger Citrus Vinaigrette
Grass-Fed Hanger Steak with Porcini Dust, Port Reduction
Seared Romanesco, Sauteed Swiss Chard, Shallot Puree
Roasted Delicata Squash, Honey Miso Glaze
Pear Chocolate Cake, Whipped Cream, Pear Puree
Date Night
Mushrooms & Homemade Ricotta on Thick-Cut Brioche
Duck Breast, Peach Puree, Fairytale Eggplants and Peppers
Lacinato Kale with Gruyere and Pine Nuts
Lavender Chocolate Pudding, Blueberries