All catering menus are designed specifically for each event and based on your personal preferences. Chef Lisa will work with you to create a menu that is specific to you and your event. Below are some examples of menus that we have served before!

Course Meal Menus

The following menus are previous 5 Course Chef’s Table Dinners that Chef Lisa has created. Chef’s Table Dinners can be served to around 12-24 people and can be either 5 courses or 7 courses. Fresh farm-to-table ingredients are blended together to create a memorable course meal.

5 Course Dinner

Begin with croustade, pate with cognac and fig jam, and fresh burrata two different ways on the table
Typically served with sparkling wine/champagne or a cremant
First Course: French fennel cream with fleur de sel (close to a vichyssoise but much lighter and more flavorful). Paired with a light white wine.
Second Course: Crab three ways (mini crab cake, crab hoelzel, crab au gratin). Paired with a heavier white wine.
Third Course: Salad garden with formage fort toast. Paired with Chardonnay.
Fourth Course: Sliced filet with porcini rub or Diane style, French cut lamb with pomegranate Beurre rouge, Pork belly with pear and cognac sauce, Duck breast with Moroccan spice and bing cherry bordelaise. Paired with your choice of Rose, Pinot Noir, or Red variety.
Fifth Course: Chocolate menagerie

Whiskey Pairing Dinner

First Course: Argentinian pink shrimp cappuccino with pork belly cracklings. Paired with Glenmorangie Lasanta 12 year, Highlands.
Second Course: Salad of asparagus, grilled halloumi and oyster. Paired with Balvenie Doublewood 12 year, Speyside.
Third Course: Seared duck breast with hot pepper jelly cream puff. Paired with Glendronach 12 year, Speyside.
Fourth Course: Slow braised beef short rib with smokey bacon jam glaze. Paired with Laphroaig Quarter Cask 10+ year, Isle of Islay.
Fifth Course: French apple Tarte Tatin & salted caramel chocolate. Paired with “the Parting Glass” Royal Brackla 12 year, Speyside.

Wine Pairing Dinner

First Course: Tomato bisque with blue cheese fondu or Artichoke and leek bisque. Paired with Winzer Kress Gruner Veltiner 2018.
Second Course: Ocean cocktail or Grilled oyster trio. Paired with Solena Pinot Gris 2018 Willamette Valley
Third Course: Salad of avocado, asparagus, radicchio, and Serrano ham. Paired with Hecht & Bannier Rose, Provence, France.
Fourth Course: Pork tenderloin medallions with blackberry merlot and lemon mousse, Petite grass fed organic strip steak with chimmi churri or exotic mushroom blend, Smoked lamb ribs with pomegranate molasses, or Seared duck breast with bing cherry bordelaise. Paired with Paul Mas Reserve 2017, Languedoc, France.
Fifth Course: Hazelnut or rose panna cotta. Paired with Monmousseau cremant de Alsace.

Other items used for Chef’s Tables

Local cumber and fennel cream with nasturtiums and fennel pollen
Crab and avocado timbale with local heirloom tomatoes
Pork belly with local pear purée and fried kale
Brush Valley aubergine roof top garden salad
Choice of duck or beef with fresh figs, seared local chicory, roasted hazelnut, and Chèvre
A series of soft cheeses with local honeycomb and quince paste
Deconstructed clouds

Small Group Theme Menus

The following menus can be served to a small group (around 12-25 people). Using quality and fresh materials, Chef Lisa has put together multiple menus that can enhance your event. Prices per person will vary based on the menu. These meals can also be upscaled for larger parties. Fill out a catering form to discuss prices and quantity.

Indian Meal Options

Chicken curry
Naan
Basmati rice
Chutney
Sliced almonds
Coconut
Roasted sweet potato
Chopped fresh herbs
Fresh onions and peppers
Green salad with grapes and pumpkin seeds
Mini pastry assortment

Middle Eastern Meal Options

Tangine or Persian stew (lamb, chicken, or beef)
Sweet rice
Salad with preserved lemons and feta or tabouli
Hummus and Baba ganoush with raw vegetables and olives
Flat bread
Middle Eastern pastry

French Meal Options

French style chicken Marbella (boneless thighs cooked in white wine, olives, dried plums and fresh herbs)
Cassoulet with sausage and white beans
French bread
Niciose salad with seared tuna (bed of greens with beets, baby potatoes, french green beans and olives with sherry vinaigrette)
Tart tatin (french apple tart)

Spanish Meal Options

Mexican pozole (pork and hominy stew topped with lettuce, radishes, fried tortillas, lime and oregano)
Trio of salsas
Guacamole
Chicken tostados
Tres leeches cake

Scottish Meal Options

Scottish carrot soup
Scotch broth (lamb and barley stew)
Irish soda bread
Green salad
Hot Smoked Salmon sides with capers, red onion and dill cream
Chocolate Guinness cake

Autumn Meal Options

Acorn squash halves roasted and stuffed with sautéed apples and wild game sausages
Sliced roasted pork loin with roasted brussels sprouts bacon and Dijon maple glaze
Cheese, fruit and pate board with crackers and flatbread
Fall salad with grapes, pears, pumpkin seeds, greens and balsamic vinaigrette
Fresh pie (apple, triple berry, strawberry rhubarb or pumpkin)