Sample Weekly Dinner Service Menu

Spinach Salad with Warm Bacon Vinegarette
Roasted Pork Tenderloin with garlic mashed potatoes, sautéed zucchini and squash

Butternut Squash Soup
Seared Halibut with Creamy Polenta

Beef Tri-tip with mushroom sauce, Wild Rice Hash, Sautéed Kale

Miso Soup
Char Siu Chicken over Fried Rice

Spring Strawberry Salad
Seafood Jumbolaya with Steamed Broccoli
Sample Kid Friendly Dinner Menu
Ceaser Salad
BBQ Grilled Chicken with Roasted Sweet Potato and Sautéed Spinach

Tomato and Mozzarella Salad
Homemade Meatballs over Pasta with Marinara Sauce and Roasted Asparagus

Tomato Basil Soup
Seared Salmon with Basmati Rice and Steamed Broccoli

Broccoli Cheddar Soup
Roasted Chicken with honey apricot glaze over Roasted Potatoes and Vegetables

Short Ribs with Mashed Potatoes, Sautéed Green Beans and Carrots
Chocolate Bread Pudding
Chef’s Selection Spring 2019 Dinner Party Sample Menus

Wild Salmon cake, brussels sprout slaw, roasted poblano aioli.
Coconut braised lamb lollipop, pineapple mango chutney, mint-balsamic reduction.
Mochiko scallops, Japanese cucumber salad, Nam Pla sauce.
Seared coconut polenta cake, coffee braised brisket, ginger scallion & snow pea slaw.
Goat cheese fritters, poached cherry port jus, arugula, pistachios.

Pacific Lobster bisque, Sherry crème fraîche, chives.
Potato Leek soup, green chili olive oil, crispy onions.
Miso Eggdrop Soup, wonton crisps, scallions.
Butternut squash soup, toasted curry sour cream, crispy prosciutto.
Chicken tomatillio soup, crema mexicana, toasted pumpkin seeds.

Charred Romaine Hearts, balsamic walnuts, golden beets, goat cheese, blueberry vinaigrette.
Grilled pear and goat cheese salad, walnut, pomegranate vinaigrette.
Roasted grape & arugula salad, balsamic reduction, pecans & crumbled feta
Roasted acorn squash wedge salad, romaine, blue cheese, bacon, tomatoes
Chopped kale salad, shaved manchego, crispy proscuitto, smoky lemon vinaigrette.

Chinese Sausage Fried Rice.
Kimchi Fried Rice.
Char Siu Pork Fried Rice.
Chicken and Bacon Fried Rice.
Ginger vegetable Fried Rice.
Butternut Squash and Bacon Fried Rice.
Teriyaki Spam Fried Rice.

Seared beef tenderloin, cognac dijon sauce, glazed pearl onions, maple glaze acorn squash, sautéed leeks.
Prosciutto wrapped halibut, smashed potatoes, herb butter compound, autumn carrots.
Seared scallops, furikake crusted sushi rice, seared shiitake, shaved daikon & snap peas, Nam Daw sauce
Butternut squash stuffed pork tenderloin, sage, goat cheese, sherry maple glaze, sautéed swiss chard
Teriyaki glazed salmon, coconut rice, green papaya slaw, pickled ginger
 Stout braised beef short ribs, creamy coconut polenta, pan au jus, asparagus.
Cocktail Party Menus
Caprese Skewers with Balsamic Reduction.
Spanish Style Bruschetta Tomatoes on Crostini.
Shredded Chicken Wonton Cups with Thai Peanut sauce.
Open-faced Turkey Sliders with Brie, Apple & Alfalfa Sprouts
Spicy Salmon Sushi Rolls
Shrimp & Scallop Bites with Chipotle Sour Cream
Shrimp Cocktail
Mini Salmon Cakes with Sriracha Aioli
Golden Beet & Whipped Date Goat Cheese Crostini
Traditional Hummus, Toasted Pumpkin Seed, Garlic Pita
Pesto & Vine-ripened Tomato Flatbread
Cheese and Charcuterie Platter
Whipped Avocado Toast, Multigrain Crostini, Radish & Toasted Sunflower Seeds

Mini Salted Caramel Budino
Lemon Drizzle Cake, Blackberries, Whipped Cream
Oreo Cookie Mousse, fresh Strawberries
Butterscotch Coconut Cookies
S'mores Brownie Thins
Assorted Truffles