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You pick the price range and theme, and we develop a menu ranging
from casual hors d'oeuvres to formal five-course meals.
You can spend your time hosting and enjoying your friends' company
without the hassles of shopping, cooking, serving, and cleaning.
Cost is determined by the number of people attending, and how many
dinner courses you choose. Including the cost of food a four course
dinner runs approximately $30 per person.
Below is a sample list of menu items:
(vegetables and fruits are affected by seasonality)
Cocktail Appetizers
- Roasted Taleggio
Stuffed Figs Wrapped In Pancetta
- Shrimp Stuffed
Roasted Calamari
- Cucumber
Slices With Chilled Shrimp And Lemon Basil Pesto
- Pancetta
Wrapped Shrimp Skewers
- Slow Roasted
Salmon Half With Dill Crème Fraiche
- Smoked Salmon
Mousse In Cucumber Cups
- Smoked Salmon
Mousse With Dill And Whole Wheat Crackers
- Wild Mushroom,
Caramelized Onion And Goat Cheese Phyllo Tartlets
- Sausage Polenta
Squares Topped With Kalmata Olives, Feta And Roasted Peppers
- Artichoke
Watercress And Tomato Bruschetta
- Phyllo Tarts
Filled With Ricotta, Gruyere, Procuitto, Leek, And Thyme
- Roasted Seasonal
Vegetable Skewers With Balsamic Drizzle
- Endive Leaves
With Apple, Walnut And Blue Cheese
- Red Onion-Thyme
Mousse With Smoked Salmon In Endive Leaf
- Crimini Mushrooms
Stuffed With Onion, Garlic, Pancetta, Basil And Roasted Red Pepper
- Vegetarian
Spinach Stuffed Mushrooms
- Puff Pastry
Wrapped Baked Brie With Apples, Baguette And Grapes
- Marinated
Seasonal Vegetable Platter (Cold)
- Cherry Tomato
Caprese Tiny Cherry Tomatoes With Mozzarella, Basil And Olive
Oil
- Blue Cheese
Rolled With Roasted Walnuts And Drizzled With Honey
- Goat Cheese
Rolled In Red Peppercorn And Thyme Drizzled With Olive Oil
- Lemon-Thyme
Hummus With Homemade Pita Chips
- Baguette
With Spinach Artichoke Fondue
- Cream Scones
With Composed Butters (Honey, Pink Peppercorn And Chive) (Sun-Dried
Tomato And Roasted Garlic) (Honey Lavender)
Sit Down Dinner Menu
Salads
- Baby Greens, Strawberries, Chevre and Walnuts with Champagne Walnut Oil Vinaigrette
- Baby Spinach with Smoked Rogue Valley Blue Cheese, Pine Nuts and Pancetta Balsamic Vinaigrette
- Smoked Salmon Stuffed Baby Artichokes with Lemon Parsley Fromage Blanc and Tomato Concassee
- Blanched Asparagus with Lemon Thyme Vinaigrette
- Baked Endive with Chevre, Kalmata Olives, Pine Nuts, Breadcrumbs and Herbs
- Marinated Seasonal Vegetable Medley
- Baby Greens, Arugula, Procuitto, Figs and Gruyere with Herb Shallot Vinaigrette
Entree
- Baked Halibut with Green Beans, Bacon and Shallot
- Baked Salmon with Rosemary Potato Cakes and Steamed Vegetables
- Braised Lamb Shanks with Roasted Garlic Mashed Potatoes and Baked Onions
- Lamb Racks with Butternut Squash and Thyme
- Brown Butter Gnocchi with Local Wild Mushrooms and Sage
- Homemade Fettuccine with Seared Scallops and Lemon Chive Cream
- Seared Pork Loin with Cranberry Cassis Conserve and Roasted Sweet Potatoes
- Red Chile and Honey Glazed Pork Loin with Butternut Squash Savory Bread Pudding
- Roasted Cornish Game Hens with Acorn Squash and Sage
- Herb, Shallot and Chevre Stuffed Chicken Breasts with Root Vegetable Gratin
Dessert
- Layered Mocha Chocolate Mousse Cake
- Chocolate Pots de Crème
- Champagne Sabayon with Fresh Seasonal Fruit
- Blackberry Apple Cobbler with Cinnamon Cream
- Flourless Chocolate Cake with Hazelnuts and Caramel
- White Chocolate Cranberry Bread Pudding with Port Reduction
- Chocolate Almond Terrine with Chocolate Sauce and Toasted Almonds
- Profiterole with Chocolate Espresso Cream
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