Spring & Summer Sample Menus

 Light & Fresh

Shrimp Ceviche
Shrimp, Avocado, Cucumber, Jalapeno, Mint, Jicama & Tomatoes Served with Tortilla Chips

Strawberry Fields Salad

Mixed Greens Nectarines, Goat Cheese, Basil Tossed in Creamy Poppy Seed Dressing

Snapper Escabeche

Grilled Snapper Marinated in White Wine Vinegar & Red Onion Topped with Charred Scallions

Lemon Orzo Pasta Salad
Cold Orzo Pasta Tossed in Lemon & Olive Oil with Goat Cheese

Herb Roasted Rainbow Carrots
Colorful Summer Carrots Toped with Carrot Top Pesto

Sponge Cake with Macerated Stone Fruit
Layers of Soft Sponge Cake & Whipped Cream with Peaches, Plums & Apricots 

Summer Steakhouse 

Arugula Salad with Herb Marinated Feta
Tossed in Lemon Vinaigrette with Diced Asparagus

Espresso Rubbed Rib Eye with Maple Bourbon Butter
Rib Eye Steak Rubbed with Ground Espresso & Fresh Herbs

Summer Root Vegetable Gratin 
Layers of Fennel & Potatoes with Parmesan Cream Topped with Thyme Walnut Breadcrumbs

Crispy Garlic Green Beans
Pan Seared & Tossed in Garlic Olive Oil

Flourless Chocolate Torte
Creamy Chocolate Torte Topped with Whipped Cream & Fresh Berry Syrup


Hawaiian Fusion

Ginger Guacamole Served with Chips
Pickled Ginger & Mango Mixed with Guacamole

Hawaiian Spring Mix Salad
Mixed Greens Salad with Mandarin Oranges, Cucumbers, Toasted Macadamia Nuts,
Sweet Peppers, Shaved Shallots Tossed in Citrus Ginger Vinaigrette

Lemongrass & Lime Marinated Chicken Breasts
Split Chicken Breasts Marinated in Macadamia Nut Oil, Lime & Lemongrass
Topped with Mango Coulis & Basil Vinaigrette

Tropical Jasmine Rice
Tossed with Cilantro, Cashews, Coconut Milk & Shaved Coconut

Summer Squash & Green Beans
Sliced Summer Squash & Green Beans Tossed in Soy Ginger Dressing

Hawaiian Chocolate Cream Pie
Chocolate Cookie Crusted Filled with Chocolate Cream Topped with Coconut & Whipped Cream

 

Summer Nights Small Plates

Pickled Stone Fruit & Burrata Flatbread
Peaches, Plums, Arugula & Burrata on Grilled Flatbread Drizzled with Balsamic Reduction

Marinated Flank Steak with Grilled Corn Salsa
Brown Sugar & Chili Powder Marinated Steak Topped with Spicy Corn & Tomato Salsa

Creamy Chilled Cucumber Soup
English Cucumbers, Greek Yogurt, Cream & Avocado Garnished with Dill & Black Pepper Shrimp

Crab Cake Sliders
Crispy Crab Cakes, Sriracha Aioli on Sweet Hawaiian Rolls

Spicy Blackened Shrimp Cucumber Bites
Blacked Shrimp on a Crisp Cucumber Slice Drizzled with Chipotle Crema

Strawberry Cheesecake Mousse
Creamy Cheesecake Layered with Graham Crackers Crumbs, Strawberries & Whipped Cream

 

Best of Both Worlds – Land & Sea

Grilled Romaine Salad with Blue Cheese Dressing
Grilled Lettuce Topped with Cherry Tomatoes, Bacon & Blue Cheese Crumbles

Oven Roasted Beef Tenderloin
Oven Roasted Beef Tenderloin Served with Blue Cheese & Chive Butter

Crispy Pan Seared Halibut
Wild Alaskan Halibut Pan Seared to Perfection with Basil Oil

Italian Summer Vegetable Tian
Layered & Sliced Tomatoes, Eggplant, Onion, Squash & Zucchini Topped with Parmesan

Cacio e Pepe Pasta
Angel Hair Pasta with Salt & Pepper & Topped with Parmesan

Salted Pistachio Chocolate Tart
Creamy Chocolate Ganache in Chocolate Crust Topped with Salted Pistachios


Salmon Dinner 

Baby Kale Salad with Fingerling Potatoes
Tossed with Shallots & Lemon Vinaigrette

Grilled Salmon with Lemon Beurre Blanc
Lightly Seasoned with Salt & Pepper topped with Creamy Butter Sauce

Wild Rice Pilaf with Fresh Vegetables
Wild Rice Blend, Carrots, Bell Peppers & Leeks

Garlic Roasted Broccolini

Broccolini Tossed in Garlic Olive Oil & Roasted

Individual Lemon Possets with Raspberry Coulis

Layers of Shortbread Cookie Crumbs, Creamy Lemon Pudding & Raspberry Coulis 


Four Course California Cuisine

Ricotta & Roasted Cherry Tomato Crostini
Oven Roasted Tomatoes & Ricotta on Toasted Baguette with Crispy Sage & Prosciutto

Peachy Keen Salad
Fresh Sliced Peaches on a Bed of Arugula with Goat Cheese, Berries & White Balsamic Vinaigrette

Grilled NY Strip with Chimichurri
Grilled, Sliced & Served with a Parsley, Garlic & Herb Sauce

Grilled Corn & Zucchini Gnocchi
Gnocchi Pan Seared & Tossed with Corn, Zucchini & Ricotta Cheese

Tangy & Sweet Lemon Pie
Buttery Graham Cracker Crust with Creamy Lemon Filling Topped with Strawberry Coulis

 

California Farm House Dinner

Gruyere Artichoke Dip Topped with Bread Crumbs
Artichokes Simmered in White Wine Baked in Gruyere & Cream Cheese with Crudité & Flat Bread

Farmers’ Market Salad with Balsamic Vinaigrette
Bell Peppers, Beets, Radishes, Cucumber & Sliced Almonds

Prosciutto Wrapped Pork Loin with Red Tart Cherry & Port Reduction
Juicy Pork Loin Stuffed with Goat Cheese, Thyme & Garlic, Wrapped in Prosciutto

Duck Fat Smashed Potatoes
Tri Color Potatoes Smashed & Roasted with Rendered Duck Fat

Roasted Carrots with Burrata & Almonds
Drizzled with Champagne Vinegar, Fresh Herbs & Black Pepper

Peach & Plum Crumble with Vanilla Ice Cream
Sweet & Tart Summer Fruit Topped with Brown Sugar & Italian Apple Cinnamon Tart with Vanilla Bean Ice Cream 

Escabeche

Tropical

SpongeCake