Please enjoy browsing our menu offerings. Feel free to ask for a quote based on your preferences. Our price structures vary depending on combinations and protein options.
It is our personal goal to make a difference in the world, not only to impress your guests with high quality ingredients but to help build a sustainable and nurturing economy. We purchase all of our protein products from sustainable sources. We use prime quality meats, virgin pressed olive oil, non GMO and other organic ingredients. Our one acre kitchen garden supplies the abundance of seasonal produce for most of the year, ensuring fresh is always on the menu.
Fish:
Blackened Sockeye salmon with fresh seasonal fruit salsa (GF)
Lime basil encrusted Sockeye salmon (GF)
Beef:
BBQ Niman Ranch prime tri-tip rubbed with rosemary
and served with horseradish sauce (GF)
Slow roasted brisket with reduction (GF)
Mexican fajitas with onion, corn and peppers (GF)
Tamale beef pie with cornbread crust (GF)
Beef Eggplant Moussaka with Bechamel custard topping (seasonal) (GF)
Chicken:
Chicken piccata
Chicken gordon bleu (GF)
BBQ Lime marinated Rosie’s chicken thigh basted with chimmichurri (GF)
Mexican fajitas with onion, corn and peppers (GF)
Chicken Kofka Meatballs with Tzatziki dill yogurt sauce (GF)
Pork:
St Louis style ribs with plum ginger honey sauce (GF)
Smoked pork tenderloin with Apricot glaze (GF)
Pulled pork/carnitas with slider or Mexican style (GF)
Vegetarian protein options:
Baked Delicata rings with roasted mushrooms
Pasta with mushrooms (available GF)
Grilled portabella mushrooms (GF)
Gourmet mushroom strudel with Phyllo (contains gluten and dairy)
Mushroom eggplant moussaka with creamy Bechamel custard topping (GF)
Mushroom Tamale Pie with cornbread crust (GF)
Starches:
Mediterranean rice and lentil pilaf with celery, caramelized onion, lemon juice, sunflower and pumpkin seeds (GF)
Scalloped potatoes au gratin (contains dairy)
Cannelini beans with sage and olive oil (GF)
Caribbean style black beans with lime and coconut (GF)
Baked sweet potato/baked potato
Mushroom pasta (available GF)
Side Dishes: (subject to seasonality and location)
Grilled summer squash with Chimi
Grilled bell peppers with Chimi
Grilled eggplant with Chimi
Roasted eggplant stuffed with garlic and thyme
Spanakopita (Greek filo dough)
Roasted root vegetable medley
Hasselback winter squash with maple glaze
Roasted delicata squash rings
Roasted heirloom balsamic onions
Roasted garden carrots with thyme and hint of maple
Sautéed winter greens with a splash of Braggs
Salads: (subject to seasonality)
Winter chickory and butter lettuce salad with blood orange dressing
Heirloom tomato platter with lemon cucumbers, lime basil, drizzle of Balsamic
Greek salad of cucumber, cherry tomatoes, sweet red onion, olives, feta and parsley
Fall cabbage, carrot, avocado, roasted pumpkin seeds with lime ginger dressing
Caesar Nicoise Salad with hard boiled egg, pickled red onion, potato, cherry tomatoes and olives
Breads:
Garlic bread with raw butter and fresh garlic
Rustic ciabatta with olive oil or butter
Stationery Appetizers: $7 – $10 per person
Grazing table: Crostini, crudite, dips, gourmet cheeses, fruits
Grazing table above with charcuterie added
Passed Appetizers: $8 – $10 per app per person
Lime marinated wild gulf prawns with honey garlic ginger glaze
Wagyu meatballs with a plum ginger sauce
Spanakopita
Chicken Kofta meatballs with yogurt dill Tzatziki sauce
Bruschetta on crostini
Caprese stacks with mozzarella