Sample Menus

Drop Off Lunches

SANDWICHES
Pork Sliders: BBQ sauce, bigLITTLE's Plum Sauce, or Savory Rhubarb and Cherry Sauce
Cucumber, Ricotta, Arugula on Multi Grain Artisan Bread
Dijon Chicken Salad, Bib Lettuce on Cranberry Pecan Bread
Grilled Steak, Caramelized Onions, Horseradish Crema, Watercress
Portabello Caprese with Roasted Tomatoes, Mozzarella, and Basil
English Branston Pickles with Sharp Cheddar
Balsamic Strawberries and Seared Salmon Tartine
Radish, Whipped Butter, Flake Salt Tartine
Smoked Salmon, Dill Crema, Capers, Shaved Onion, Pumpernickel

PASTA/GRAIN SALADS
Orzo with Char Broiled Shrimp, Mango, and Mint Cilantro Dressing
Orechiette with Broccoli and Sweet Sausage
Pearl Pasta or CousCous with Mediterranean Summer Squash Medley
Quinoa with Grilled macerated Peaches and fresh Tarragon

SALADS
Watermelon and Blue Cheese
Grapefruit and Avocado with Baby Spinach
Sauteed Green Beans with Parsley and Olive Oil
Fennel, Kalamata Olives and Orange Supreme
Roasted Pumpkin, Shaved Pecorino, Arugula, Truffle Oil
Imported Italian Tuna, Fresh Mozzarella, Basil, Green Beans, Cherry Tomatoes, Lemon Vinaigrette

SOUPS
Cantalope and Champagne
Watermelon Gazpacho
Spring Pea and Mint
Leek and Celeriac with Pancetta Crisp or Cranberry Coulie
Creamy Pumpkin Soup
Thai Chicken and Vegetable
Cucumber and Yogurt
Apple and Fennel

DESSERTS
Citrus Curd Bars
Strawberry Rhubarb Bars
Peach and Walnut Marzipan Tarts
Fudge Brownies
Melting Moment Cookies
Orange Zest and White Chocolate Cookies
Three Chocolate Chunk Cookes: Original or Oatmeal
Ginger Molasses Cookies

Private Four Course Dinner Parties

MENU I
Seared Scallop-Kumquat-Fennel Salad
Spring Soup-Mint-Olive Oil Drizzle
Salmon-Ginger Macerated Strawberries-Basil-Whipped Potatoes
Pistachio Financier-Frozen Shaved Greek Yogurt-Granulated & Raw Honey

MENU II
Avocado Crema-Pickeled-Anchovie Emulsion
Chili Agave Shrimp-Cucumber-Lemon-Basil
Salt&Pepper Lamp Chops-Mint Pesto-Melon-Purslane
Fennel Panna Cotta-Orange Reduction-Orange Supreme

MENU III
Fried Zucchini Blossom-Prosciutto di San Danielle-Fresh Ricotta-Honey -Truffle Oil
Market Cherry Tomato Salad-Basil Sorbet-Opal Basil
Seared Scallops-Cinnamon Israeli Cous Cous – Stone Fruit Relish
Chocolate Ganache Tartlets- Chocolate Cookie Crumble-Strawberry Puree

MENU IV
Summer Zucchini-Fresh Ricotta-Serrano Chili-Mint
*Demonstration of "How to Make Homemade Ricotta"
Seared Scallops-Grilled Market Peaches-Arugula-Shallot Vinaigrette
Florentine Rib Eye -Heirloom Tomato-Fennel-Olive