Below are samples of innovative menus created by founding chef, Kiki Homer. Our menus can be customized for any occasion and any size group.
cocktail reception
stationary farm table
raw & roasted veggies, artisanal cheeses, charcuterie
passed bites
crab cake & saffron aioli
crab salad
mini lamb meatballs with mint pesto
smoked duck breast crostini with roasted pear & cherry compote
wild mushroom & carmelized onion tart
ratatouille tart with tomato jam
chilled pea soup shooters with mint oil
truffled grilled cheese and tomato bisque shooters
vegetarian pate on brioche toast points
beluga Lentil “caviar” on blini
gruyere gougeres
red and yellow roasted beet “jewels” with herbed yogurt served in miso soup spoons
waldorf salad on Belgian endive spears
roasted champagne grapes, whipped herbed ricotta crostini
whipped minted ricotta and english pea crostini
vegetable sliders with fennel slaw
champagne macarons
citron olive oil mini cakes
dinner menus
fennel apple arugula salad with parmesan crisp
olive oil poached halibut with citrus & herb gremolata
spring pea puree
roasted spring baby vegetables
+++++
warm salad of grilled brussels sprouts, pancetta, thyme
seared chicken breast stuffed with goat cheese & spinach with a lemon-rosemary sauce
wild rice
roasted spring vegetables
+++++
massaged kale salad with pomegranate vinaigrette
wine braised short ribs
creamy polenta with sweet butter & pecorino
roasted spring vegetables
+++++
ravioli with wild mushroom ragout, parmesan foam
radicchio & endive salad with poached pears, smoked ricotta, toasted hazelnut vinaigrette
lamb two ways: roasted loin and grilled chops
roasted spring vegetables
+++++
seared trumpet mushroom "scallops", warm tuscan beans, wilted spinach en brodo
wild mushroom and asparagus risotto
roasted spring vegetables
++++
contact us for sample lunch menus.
cocktail reception
stationary farm table
raw & roasted veggies, artisanal cheeses, charcuterie
passed bites
crab cake & saffron aioli
crab salad
mini lamb meatballs with mint pesto
smoked duck breast crostini with roasted pear & cherry compote
wild mushroom & carmelized onion tart
ratatouille tart with tomato jam
chilled pea soup shooters with mint oil
truffled grilled cheese and tomato bisque shooters
vegetarian pate on brioche toast points
beluga Lentil “caviar” on blini
gruyere gougeres
red and yellow roasted beet “jewels” with herbed yogurt served in miso soup spoons
waldorf salad on Belgian endive spears
roasted champagne grapes, whipped herbed ricotta crostini
whipped minted ricotta and english pea crostini
vegetable sliders with fennel slaw
champagne macarons
citron olive oil mini cakes
dinner menus
fennel apple arugula salad with parmesan crisp
olive oil poached halibut with citrus & herb gremolata
spring pea puree
roasted spring baby vegetables
+++++
warm salad of grilled brussels sprouts, pancetta, thyme
seared chicken breast stuffed with goat cheese & spinach with a lemon-rosemary sauce
wild rice
roasted spring vegetables
+++++
massaged kale salad with pomegranate vinaigrette
wine braised short ribs
creamy polenta with sweet butter & pecorino
roasted spring vegetables
+++++
ravioli with wild mushroom ragout, parmesan foam
radicchio & endive salad with poached pears, smoked ricotta, toasted hazelnut vinaigrette
lamb two ways: roasted loin and grilled chops
roasted spring vegetables
+++++
seared trumpet mushroom "scallops", warm tuscan beans, wilted spinach en brodo
wild mushroom and asparagus risotto
roasted spring vegetables
++++
contact us for sample lunch menus.