Champagne & Berries
Laura Stec - Innovative Cuisine
catering    |    party menus    |    client list    |    menu selections
Spooky FingersTomato


Using high-vibe, organic, seasonal ingredients including sustainably-raised animal products.

Holiday High Tea Party

  • Mini Quiches
  • Sesame Crusted Chicken Salad Tea Sandwiches
  • Shrimp, Cucumber and Dill Butter Canapes
  • Pastry Wrapped Olives
  • Mustard Cheddar Crackers
  • Fruit Tarts and Toasted-Pecan Clusters
  • Assortment of cookies and candies
  • Coffee bar
  • Sparkling water

Joe's 65th Birthday

  • Raspberry Cabernet Chicken
  • Salmon with Roasted Tomatoes and Tarragon
  • Wild Rice Pilaf
  • Spinach Salad with Five-Spice Pecans, Red Onion, Blue Cheese, Grapes and
  • Balsamic Vinaigrette

Summer BBQ

  • Southwestern Pasta with Lime Chipotle Sauce, Toasted Pumpkin Seeds and Goat
  • Cheese
  • BBQ'ed Chicken and Tofu Cutlets
  • Grilled Broccoli, Carrots, Cauliflower and Jicama
  • Balsamic Caesar
  • Fennel Focaccini with Straus Creamery Butter
  • Lemon Ice

Tapas for Belle's First Wives Club

  • Truffled Hazelnut Dip and Seeded Bruschetta
  • Indian Spiced Phyllo and Smoked Salmon Napoleons
  • Mushroom Risotto Timbales with Roasted Onions, Crispy Shallots and Red Wine
  • Black Olive Sauce
  • Crispy Polenta Stacks with Portobello Mushroom, Wilted Greens and Pomegranate Balsamic Vinaigrette

Hillview Team Thank you

  • Appetizers:
  • Osetra Caviar, Blini and Smoked Salmon
  • white onion, chopped egg, crème fresh
  • Crispy Asparagus Straws
  • Classic Crab Cakes with Lime Chili Aioli
  • Warm Mushroom Salad with Hazelnuts
  • Grilled Escolar
  • served with saffron rice, asparagus, cured black olives, and sweet onion-kumquat relish
  • Filet Mignon
  • served with black truffle mashed potatoes, mushrooms and Bordelaise sauce
  • Fondant au Chocolat
  • served with vanilla ice cream and raspberry sauce
  • Coffee and Tea

Linda and David's Wedding

  • Appetizers:
  • Spinach Samosas with Cilantro Chutney
  • Geihert Sausage and Dipping Mustard
  • Greek Garlic Dip, Cheese Plate, Crackers and Fresh Vegetables
  • Field of Green Salad
  • with Edible Flowers and Sesame Ginger Vinaigrette
  • Yellow Finn Potato Salad
  • with Artichokes and Chipotle Dressing
  • Moroccan Phyllo Crescents
  • with David's Wild Mushrooms and Golden Tomato Sauce (vegetarian option)
  • Grilled Five-Spice Salmon with Mango Salsa
  • Grilled Asparagus and Red Pepper Platter
  • Roasted New Potatoes

Gavette's Sweet Sixteen Halloween Party

  • Monster Munch with green jello hand
  • Skewered caramel apple pieces with dusted chocolate and chopped nuts, draped
  • with gummy worms
  • Black Spider treats
  • Bloody Fingers with Scream Cheese Dip
  • Chocolate-dipped Fruit Slices
  • Broiled new potatoes with cheddar cheese, chives and black sesame seeds
  • Chips with salsa served in a pumpkin
  • Dry-ice Punch with Bloody Ice Cubes

Informix Holiday Party

  • Polenta Christmas Cutouts with Roasted Tomato Chutney
  • Endive with Green Bean Walnut Pate
  • Mache Endive Salad with Fuji Apples and Pecan Blue Cheese Truffles
  • Grilled Salmon
  • with Herbed Beurre Blanc, Spicy Popcorn Shrimp and Rose Pedal Garnish
  • Vegetarian Winter Root Stack with Mushroom Madeira Gravy and Greens
  • Garlic Mashed Potatoes
  • Selection of Homemade Cookies and Candies
  • Candy Cane Martinis
  • Mint Lemonade

Lois's 90th Birthday Appetizer Party

  • Antipasto Platter:
  • Hearts of Palm, Arugula, Southwest Meatballs with
  • Cheddar and Pine, Asparagus and Farmers Market Crudites
  • Herb Hummus with Parsley Garlic Confetti
  • Selection of Artisan breads and crackers with Italian Heated Olive Oil
  • Spice-crusted Baby Spring Potatoes with Tamarind Cream
  • Cheese Plate: Caramel Topped Brie, Manchego, Frozen Grapes, Candied Nuts
  • Key Lime Cocktail Biscuits
  • Sausages with Dipping Mustards
  • Artichoke Toasties
  • Eggplant and Olive Truffles
  • * Crostini with Red Wood Hill Goat Cheese and Strawberries in Aged Balsamic