These are just a few favorites, and seasonal examples of client favorites

Soy lemon flank steak over arugula, with oven roasted rosemary sweet potatoes

Salmon, asparagus and leek in parchment with herb rice

Teriyaki salmon, garlic bok choy and focaccia breadsticks

Flounder filets with lemon butter sauce, lemon orzo and garlic roasted broccoli

Grilled pork chops with fig & balsamic sauce

Cod wrapped with prosciutto and asparagus

Steak avocado lime wraps with lemon spinach

Herb crusted salmon with lemon and oven roasted potatoes with green beans

Balsamic chicken wraps with brown rice, cucumber & avocado

Chorizo & chickpea bowl with soft boiled eggs

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Italian Feast Dinner Party:

Gnocchi, served with a choice of Bolognese, Truffle Parmiggiano or Pesto Sauce

Grilled Seasonal Vegetables

Lemon & Rosemary Marinated Steak with Arugula Salad & Grilled New Potato Disks

Honey-Dipped Cheese Course & Seasonal Fruit

Pavlova

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Birthday Party Small Plates:

Port soaked figs with goat cheese

Pigs in a blanket

Paella

Oven roasted Garlic shrimp

Sliders

Cheese plate

Endives goat cheese & crab salad

Roasted Beet salad

Spanish Donut holes

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Spring Seasonal Menu

Appetizers

Bitter Greens Salad

(Watercress, dandelion greens, shaved asparagus, grapefruit supremes,

honey glazed hazelnuts and shaved parmiggiano reggiano)

Orange Blossom & Ricotta Zucchini blossoms

Vidalia Onion Soup

(Fried fiddlehead and leek chiffonade garnish)

Mushroom Risotto

Seafood

Flounder en Papillot with Rosemary Rice Pilaf

(mushroom duxelles & tomato fondue cannelle)

Crayfish Ravioli

Softshell Crabs with Grilled Sweet corn & New Potatoes, Leeks and Dill

(adapted from an entrée at The Modern)

Seared Scallops with Watercress Coulis, Deep-Fried Polenta Cake & Crème Fraiche

Meat

Flank Steak with Blistered Ramps &Vidalia Onion Puree

Spring Lamb Chops with Lemon-Grilled New Potatoes & Zucchini Puree

Seared Pancetta Steak with Buffalo Mozzarella, Heirloom Tomatoes & Pesto

Duck A L’Orange

Dessert

Rhubarb, Citrus, Black Pepper Granita

Lime Panna Cotta with Candied Ginger

Profiteroles with Hazelnut Cream & White Chocolate Covered Strawberries

Orange Blossom Cake with Chocolate Ganache