Recent Menus

This Cocktail Party for 40 people had a unique mandate: serve dishes that required no to minimal utensils, a progressive meal that built towards dessert, essentially this was a standing degustation.

Mini Leek Frittas with Asiago Cheese Béchamel sauce

Blue Cheese and Jalapeno Beignets

Blue Cheese Stuffed Figs wrapped in Prosciutto and drizzled with Aged Balsamic Vinegar

Duck Confit Tacos with a Caramelized Shallot and Garlic Coulis

Truffled French Fry Cones

Open Face Salmon & Tuna Sandwiches with Herbed Crème Fraîche and Pickled Onions

Pork Tenderloin Sliders with Roquefort Butter and Sautéed Mushrooms

Dark Chocolate and Hazelnut Truffles

~~~~~~~~

Cajun Style Birthday Dinner for Eight Guests:

Seafood Gumbo or Sausage and Alligator Gumbo

Red Snapper with Heirloom Tomato and Basil Sauce or Seared Duck Breast over Cheddar Cheese Grits and a Fried Okra Timbale

Chocolate Cheesecake Tartlets with an Oreo Cookie Crust and served on a cloud of Freshly Whipped Vanilla Cream

~~~~~~~~

Holiday Dinner for Six Guests:

Cauliflower and Parsnip Bisque with Duck Sausage

Carpaccio of Wagyu Beef Tenderloin with Arugula Salad

Roasted Christmas Goose with Grape and Sweetbread Stuffing, and a Wild Mushroom Terrine

Mini Flourless Chocolate Cake with a Cognac Caramel Glaze

Selection of Cheese from Cowgirl Creamery with traditional accompaniments and warm truffled honey