Dinner Menu


  • Crab cakes with lemon aioli

  • Bacon wrapped dates

  • Ceviche scallops with lime 

  • Compressed watermelon with cherry tomatoes, jalapenos, feta cheese and avocado dressing

  • Sauteed carrot sandwiches

  • Cured salmon with citrus on cucumber slices

  • Endive boats with hummus

  • Mini caprice skewers with basil pesto

  • Walnut with pepper paste on crostini

  • Blackened eggplant, tomato and peppers with pomegranate dressing

  • Beet slices with goat cheese and orange, balsamic dressing

  • Crostini with marinated steak and chimichurri  

  • Tortilla circles with avocado mash

  • Purple pickled deviled eggs

  • Chicken with walnut paste

  • Bulgur,potato patties in little gem

  • Honey dew with prosciutto and glazed nuts

  • Cheese plate 


  • Fillet Mignon with balsamic reduction, herbed mashed potatoes, broccolini and tuile

  • Lamb chops with pistachio crust served with sweet potato puree and roasted vegetables

  • Marinated steak served with chimichurri, cauliflower puree and grilled vegetables 

  • Crown of lamb with pistachio crust served with sweet potato puree and roasted vegetables

  • Whole roasted Chicken with Chardonnay butter sauce served with sweet potato puree, rainbow carrots

  • Chicken ballotine with spinach, mozzarella stuffing served with red wine sauce and carrot rice pilaf

  • Pan seared Pork Chops with Port and dried cranberries sauce served with rosemary, garlic mashed potatoes

  • Salmon with avocado tzatziki sauce served with grilled vegetables and herbed rice

  • Grilled sword fish with salsa, baby potatoes, grilled bell peppers and onions 

  •  Provencal Salmon with tomato basil sauce served with zucchini ribbons and black bean or angel hair pasta 

  • Grilled Shrimp and lemon wedges on rosemary skewers served with roasted baby potatoes



  • Beet tartare with radicchio, crème fraiche

  • Tomato goat cheese salad with heirloom tomatoes, cucumbers , thyme dressing  and goat cheese mousse 

  • Radicchio, butter leaf salad with apples and mozzarella 

  •  Arugula salad with almonds , crispy shallots and parmesan 

  • Snow pea salad with pancetta, sautéed onions, mint and parmesan shavings


  • Roasted cauliflower soup

  • Spiced carrot , orange soup

  • Red lentil soup with roasted bellpepers served with feta cheese

  • Tomato bisque

  • Gazpacho with avocado garnish

  • ​Lemon saffron cakes

  • Sache Torte 

  • Meyer  lemon and watermelon granita with candied lemon and watermelon  slices

  • Ginger Creme brulee with candied ginger

  • Pineapple upside down cake

  •  Port wine poached pear served with crumble and vanilla ice cream

  • Caramel panna cotta with sautéed apples, apple cider granita, salted caramel, walnut tuile crumble

  • Five Spice Chocolate Cake