Menu Concepts for your next big or small event…just some things I’ve done.

Breakfasts:

Lemon-Ricotta Muffins

Blue Cornmeal Pancakes

Pumpkin Belgian Waffle

Warm Ricotta French Toast with Blackberry Syrup

Morel, Chive, and smoked Gouda Omelet

Smoked Salmon Eggs Benedict

Huevos Rancheros (specialty)

Hors d’Oeuvres and Appetizers:

Seared Scallop with Leeks, Saffron, and Cream

Tuna Tartare on a Nori Crisp

Duck Confit Quesadilla with Chipotle-Apricot Jam

Wild Game Sausages with Mustards

Farmer’s Sausage Plate¬†with Mustards and Accompaniements

Crab and Mango ‘Tartlet’ with Blood Orange Vinaigrette

Wild Elk Bolognese with Pappardelle

Housemade Ravioli with Sausage, Ricotta, Pancetta, and Smoked Tomato Sauce

Braised Pork Belly with Fennel Custard

Soups/Salads:

Butternut Squash Bisque w/Styrian Pumpkin Seed Oil

Creamy Onion-Thyme Soup with Creme Fraiche

Crescent H Corn Chowder

Organic Greens with Manchego, Heirloom Tomatoes, and Fig Vinaigrette

Chopped Romaine with Bacon, Humboldt Fog Goat Cheese, Tomatoes, Onions…topped with a fried egg

Organic Baby Spinach with Goat Cheese Croquette, pickled Red Onions, bacon, and Raspberry Vinaigrette

Entrees:

Roasted Wild Halibut with Fennel-Apple Relish and Cous Cous

Coffee Seared Buffalo Tenderloin with Caramelized Onion Mashed Potatoes

Grilled NY Striploin with Roasted Fingerling Potatoes

Lavendar encrusted Elk Tenderloin with Warm Potato Salad

Chipotle-Honey glazed PorkTenderloin with Mushroom Guajillo Sauce

Braised Lamb Shanks with soft Polenta

Braised Waygu Beef Shortribs wtih Bleu Cheese Mashed Potatoes

Desserts:

Warm Chocolate Tartlet

Housemade Ice creams

Lemon Tartlet with Berries

Tiramisu

Chocolate Pot de Creme

Marquis au Chocolat (dense Chocolate Mousse)

Creme Brulee

Peach-Blueberry Crisp

Apple Tartlet with Calvados Ice Cream

 

 

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