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Spring Plated Dinners


Arugula Salad with Strawberries, Cabrales Blue & Marcona Almonds with Maple-Sherry Vinaigrette

Avocado, Beet and Mango Salad with Baby Gem Lettuce, Citrus Vinaigrette and Fresh Goat Cheese Crumbles

Chopped Salad with Romaine, Chives, Radishes and Snap Peas with Toasted Pecan Dressing

Shaved Asparagus and Watermelon Radish Salad with Carrot Ribbons and Ginger-Miso Dressing

Baby Greens with Fresh Herbs & Balsamic Lemon Vinaigrette


Roasted Lamb Chop with Mint Pesto, Baby Herbed Potatoes & Asparagus with Pine Nuts

Grilled Skirt Steak with Coconut Curry Sauce and Mango Salsa, Sesame Jasmine Rice Timbales 

Pan Roasted Cod or Salmon with Preserved Lemon Gremolata, Roasted Spring Vegetables, Smashed Yukon Gold Potato Cake with Chives

Oven Roasted Quarter Chicken with Wild Mushrooms and Maderia Sauce, over Creamy Garlic Smashed  Potatoes


Pan-Seared Scallops with Lemon Chive Butter Sauce over Spring Vegetable Risotto  & Crème Fraiche


Pecan & Herb Crusted Chicken Breasts with Red Onion Jam, Potato & Fennel Rosti, Green Bean & Carrot Bundles


Roasted Pork Chops with Balsamic Fig Sauce, Gorgonzola Polenta and Roasted Asparagus


Pan Roasted Filet Mignon with Bernaise Sauce, Leek & Potato Fritters, Trio of Peas

Roasted Poblano Peppers Stuffed with Quinoa, Black Beans & Kale over Creamy Polenta, Orange Cumin Glazed Carrots with Cilantro-Pepita Pesto



Fresh Berry Shortcake with Buttermilk Biscuits and Vanilla Whipped Cream


Streusel Topped Rhubarb Lime Tart with Whipped Cream


Flourless Chocolate Cake with Green Tea Ice Cream & Caramelized Macadamia Nuts


Vanilla Mango Panna Cotta


Meyer Lemon Crème Brulee with Fresh Berries


Triple Chocolate Mousse Cakes with Strawberry Coulis


Classic Ice Cream Sundae with Sweet Cream Ice Cream,  Fresh Strawberries and Bittersweet Chocolate Sauce

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