SAMPLE MENUS

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

• Holiday High Tea Party
• Joe's 65th Birthday
• Summer BBQ
• Tapas for Belle's First Wives Club
• Hillview Team Thank you
• Linda and David's Wedding
• Gavette's Sweet Sixteen Halloween Party
• Informix Holiday Party
• Lois's 90th Birthday Appetizer Party

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