Choose from these seasonally based sample menus to select recipes, topics, techniques that will be used to create a 3-course meal for your session resulting in one menu per session / day. The meal is served with wine/beverage.
Items from the menus can be interchanged and easily modified for vegetarian or vegan options.
Spicy Roasted Pepper Hummus
Hummus made of roasted sweet red peppers, chick-peas and tahini seasoned with smoked paprika, cayenne and lemon juice. Served on toasted pita points
Grilled Mediterranean Chicken Roulade
Boneless breast of chicken spread with roasted pepper pesto, layered with Swiss chard, and stuffing of smoked cheese, Kalamata olives, pine nuts and herbs. Skewered and grilled; glazed with a molasses-wine reduction.
*Note Vegetarian option can be prepared with Eggplant instead of Chicken
Roasted Garlic Quinoa with vegetable confetti
Quinoa steeped in vegetable stock with herbs, roasted garlic and herbs, laced with brunoise vegetables
Lemon Ginger Shortcake with Sautéed Berries
Biscuit style shortcake laced with lemon zest and candied ginger.
Served with warmed macerated berries and vanilla bean cream.
Carrot Cumin Soup
Carrots sautéed with toasted almonds, shallots, garlic and spices.
Pureed and served garnished with silvered almonds and crème fraiche
Fish en Papilotte with Julienned Vegetables
Fish filet seasoned with compound butter, topped with julienned vegetables and cooked en papilotte. Served with Fruit Salsa
Capellini with Cilantro Pesto
Angel hair pasta cooked al dente and tossed with fresh cilantro pesto
Fruit Tians with Madeleines
Brunoise of assorted fruits molded; served chilled with berry coulis and Madeleines
Mixed Greens with Polenta Gorgonzola Croutons
Mixed greens tossed in red-wine mustard vinaigrette and garnished grilled polenta croutons
Grilled Achiote Beef with Chimichurri
Beef (Tri-tip, Sirloin) crusted with Achiote spice pepper rub, grilled.
Served with Chimichurri.
Creamy Mushroom Risotto with Grilled Vegetables
Arborio rice cooked in vegetable stock and finished with Asiago cheese
Warm Chocolate Soufflé Cake
Chocolate soufflé cake with a rich, molten center.
Dusted with confectioner’s sugar and served warm.
Fruit Tians with Carquinyolis
Squash Fritters with Crema
Grilled Achiote Chicken
Black Bean and Roasted Corn Salad
Plantains with Pineapple and Crema
Roasted Asparagus Soup with Black Pepper Cream
Roasted asparagus, leek and garlic blended with stock.
Garnished with black pepper whipped cream and garlic croutons
Spice Rub Grilled Pork with Salsa Verde
Tenderloin of pork brined, seasoned with spice rub then grilled.
Served with Salsa Verde
Toasted Barley Risotto
Pearled barley lightly toasted and cooked with stock until al dente and finished with Asiago cheese.
Grilled Broccoli Rabe
Mixed Berry Sorbet with Hazelnut Biscotti
Sorbet made of seasonal berries served with traditional ‘twice-baked’ Italian cookie
Roasted Portabella Mushroom
Portobello Mushroom layered with dried apples, dry cured meat (beef or pork, optional), caramelized onions and brie cheese.
Oven roasted and served in wedges
Balsamic Wine Glazed Lamb
Boneless leg of lamb marinated with rosemary, mustard and wine. Roasted and glazed with Balsamic Wine Glaze.
Roasted Garlic Quinoa with Roasted Vegetables
Quinoa cooked in brown vegetable stock laced with herbs.
Served with roasted root vegetables.
Calvados Roasted Pears
Fresh pears oven-roasted with Calvados, candied ginger and spices.
Served on a bed of pastry cream in a puff pastry shell
Artichokes with Lemon Pepper Aioli
Baby artichokes cooked with herbs and wine. Served with Aioli
Cauliflower ‘steak’ seasoned with spice rub and roasted.
Eggplant Roulade with Pesto and Peppers
Grilled eggplant spread with Sundried Tomato Pesto, layered with roasted peppers and pine nuts.
Balsamic Berries with Zabaglione and Toasted Almond Cookies
Potato-Herb Frittata with Homemade Ricotta
Balsamic Berries with Zabaglione and Hazelnut Biscotti
Crostini with Herbed Bocconcini
Homemade Pasta with Pesto and Grilled Vegetables