Spring & Summer Sample Menus

Sea Bass
Garlic Edamame. Garlic Soy Tossed Edamame Pods
Korean Beef Skewers. Marinated Sirloin Steak Sliced Thin & Sprinkled with Sesame Seeds

Miso Glazed Sea Bass. Flaky White Sea Bass Fish Roasted in White Miso
Shitake & Soy Bean Soba Noodles
Tossed with Carrots, Bok Choy in Garlic, Ginger, Soy & Sesame Sauce

 Pistachio Chocolate Tart
Creamy Chocolate Ganache in Chocolate Crust with Crushed Pistachios

Pesto Burrata Served with Toasted Ciabatta Bread. Creamy Burrata over Basil Pesto. Drizzled with Oil & Topped with Pine Nuts

Baby Arugula Salad in Meyer Lemon Vinaigrette with Marcona Almonds & Shaved Parmesan Cheese

Pan Seared Alaskan Halibut with Charred Cherry Tomatoes
Served with Creamy Mushroom Risotto. Creamy Arborio Rice Cooked in White Wine with Shallots, Wild Mushrooms & Parmesan

Individual Traditional Italian Tiramisu. Ladyfingers in Coffee & Layered with Rum Laced Mascarpone

Lamb Chop
Scampi al Dragoncello. Citrus & Tarragon Marinated Shrimp Served Over Citrus Segments

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

Grilled Rack of Lamb. Herb & Garlic Marinated Rack of Lamb Grilled & Sliced into Double Chops
Served with
Basil Whipped Potatoes & Fresh Herb Roasted Rainbow Carrots

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

Beef Tenderloin
Ahi Tuna Tartare Stack. Raw Sashimi Grade Tuna Tossed in Sesame Oil & Soy Sauce Layered with Avocado & Shaved Cucumbers

Mixed Greens & Poached Pear Salad with Candied Walnuts, Crumbled Blue Cheese & Balsamic Vinaigrette

Oven Roasted Beef Tenderloin Medallions Lightly Seasoned Beef Sliced Thin Served with Blue Cheese & Chive Butter
Served with Herb Fingerling Potatoes & Garlicky Button Mushrooms

Vanilla Bean Crème Brulee. Sweet Vanilla Bean Custard Topped with Torched Sugar Crust

NY Strips
Cheese & Charcuterie Platter. Trio of Italian Cured Meats, Trio of Cheeses, Nuts & Olives

Grilled Romaine Salad with Blue Cheese & Chive Dressing. Grilled Lettuce Topped with Cherry Tomatoes & Blue Cheese Crumbles

Sliced Grilled NY Strips 
Marinated with Fresh Herbs & Garlic Sous Vide & Grilled Topped with Red Wine Demi
Served with Creamed Spinach & Bacon Wrapped Asparagus

Grilled Peaches with Whipped Mascarpone. Drizzled with Blueberry Syrup

Grilled Artichoke Hearts. Halved Artichoke Hearts Served with Sriracha or Lemon Aioli

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

Pistachio & Dijon Crusted Salmon
Served with Wild Rice Pilaf with Fresh Vegetables

Wild Rice Blend, Sautéed Broccoli, Carrots, Bell Peppers & Leeks

Lemon Possets. Shortbread Cookie Crumbs, Creamy Lemon Pudding & Raspberry Coulis 

Pesto Stuffed Mushrooms. Mini Portobello Mushrooms Filled with Cream Cheese, Basil Pesto & Parmesan Cheese

Caprese Salad. Juicy Tomatoes Layered with Marinated Mozzarella & Fresh Basil with Balsamic Reduction

Sliced Herb Roasted Chicken Breasts Skin-On Chicken Breasts Roasted with Fresh Herb Butter
Creamy Asparagus Risotto Creamy Arborio Rice Cooked in White Wine with Shallots, Asparagus & Parmesan

Chocolate Lava Cakes
Topped with Vanilla Bean Ice Gelato & Fresh Berries

Pork Tenderloin  

Croatian Bruschetta. Diced Cherry Tomatoes Tossed in Thyme & Olive Oil on Crostini with Crème Fraiche & Arugula

Red Pepper Soup with Balsamic Reduction. Pureed Roasted Red Bell Peppers, Yukon & Sweet Potatoes

Herb Brined Pork Tenderloin Grilled & Roasted in White Wine Garlic & Butter  
Served over
Creamy Sundried Tomato Mac & Cheese

Peach & Blackberry Cobbler Fruit Tossed in Orange Zest Baked with a Sweet Cinnamon Biscuit Topping Served with Tillamook Vanilla Bean Ice Cream

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 

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

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

Lemongrass & Lime Marinated Chicken Breasts. Tender 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 

Key Lime Pie Bites Tangy Key Lime Custard on Graham Cracker Crumbs Topped with Whipped Cream 

Additional Add-Ons
Items must be ordered in advance, some items may not be available.

King Crab Legs
Lobster Tails
Garlic Prawns
Shaved Truffles or Truffle Butter

Charcuterie Platter
Assorted Cured Meats, Cheeses, Crackers, Fruit, Nuts & Olives