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
Lime basil encrusted Sockeye salmon
Teriyaki Mahi mahi grilled over cherry wood
Beef:
BBQ Niman Ranch prime tri-tip rubbed with rosemary
and served with horseradish sauce
Slow roasted brisket with reduction
Mexican fajitas with onion, corn and peppers
Chicken:
Chicken piccata
Chicken gordon bleu
BBQ Lime marinated Rosie’s chicken thigh basted with chimmichurri
Mexican fajitas with onion, corn and peppers
Pork:
Grilled Niman Ranch St Louis style ribs with plum ginger honey sauce
Pulled pork/carnitas with slider or Mexican style
Vegetarian protein options:
Baked Delicata rings with roasted mushrooms
Pasta with mushrooms
Grilled portabella mushrooms
Starches:
Mediterranean rice and lentil pilaf with lemon and sunflower seeds
Scalloped potatoes au gratin
Cannelini beans with sage and olive oil
Caribbean style black beans with lime and coconut
Tamale with fresh Oaxaca green dent corn
Baked sweet potato/baked potato
Spanish rice
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
Fresh pasta dish
Roasted heirloom balsamic onions
Roasted garden carrots with thyme and hint of maple
Sautéed winter greens with a splash of Braggs
Cesar salad
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
Salsa/Condiments for Mexican theme
Fall cabbage, carrot, avocado, roasted pumpkin seeds with lime ginger dressing
Breads:
Garlic bread with raw butter and fresh garlic
Rustic ciabatta with olive oil or butter
Stationery Appetizers:
Grazing table: Crostini, crudite, dips, gourmet cheeses, fruits
Passed Appetizers:
Wild gulf prawns with honey garlic ginger glaze
Wagyu meatballs with a plum ginger sauce
Spanakopita
Stuffed cremini mushrooms