Cooking & Chef Services

Starters

Roasted Brussel Sprouts - Maple Dijon
Grilled Artichokes - Lemon Arugula Emulsion
Oven Baked Goat Cheese - Pomodoro - Basil
Greek Lamb Meatballs - Whipped Feta
Buffalo Shrimp - Thai Peanut Collard Greens
Burrata - Warm Gazpacho - Garlic Herbed Croutons
Dip Sampler - Pita & Veggies

(Choose up to 3)

Red Beet Hummus
Lemon Basil Hummus
Sage Garlic Hummus
Sweet Potato Feta Dip
Spicy Harissa Feta Dip
Caramelized Leek & Yogurt
Classic Tomato Bruschetta
Cucumber Tzatziki

Salads

Roasted Squash & Cashew “Ricotta”
Pomegranate-Fried Sage
Sweet Pea & Cashew “Ricotta”
Fresh Mint
Spiced Sweet Potato & Feta
Garlic Honey-Pecan
Pickles Beet & Goat Cheese
Almond Butter Drizzle
Rosemary Goat Cheese
With Apple Ginger Compote

Moroccan Chickpea
Spinach -Carrot-Dates-Feta
Spiced Pepitas & Sweet Potato Puree
Arugula Salad
Pickled Red Beets-Pistachio
Honey Lemon Goat Cheese
Shaved Brussel Sprout Salad
Lemon Turmeric Quinoa
Dates-Hummus-Pepita
Ginger Dressing
Chopped Salad
Kale - Red Cabbage
Grilled Asparagus - Toasted Almonds
Golden Raisins - Lemon Dijon

Main

Mushroom Sage White Bean
Coconut Carrot Ginger
Pear Parsnip
Butternut Squash
Paste E Fagioli
Cream of Broccoli
Tomato Basil
Sam’s Famous Three Bean Chili

Butternut Squash Lasagna
Nutmeg Bechamel
Fontina & Spinach
Carrot Ginger Chicken
Chopped Dates & Almond
Basmati Rice
Vegan Crabcake
Maple Dijon Apple Slaw
Sweet Potato Drizzle
Oyster Mushroom Scallops
Lemon Butter
Garlic Orzo
Dijon Baked Salmon
Maple Glazed Pecans
Brussels Sprout
Salmon Picatta
Spinach Orzo
Fingerling Potato
Lemon Chicken
Goat Cheese
Sautéed Spinach
Fingerling Potato
Thai Peanut Chicken
Grilled Pineapple
Sriracha Lime Rice
Stuffed Bell Peppers
Locally Sourced Beef
Poblano Corn Orzo
Crushed Tortilla -Lime Crema
Locally Sourced Beef Tenderloin
Creamy Mushroom Sauce
Potato & Broccolini

(All dairy and gluten free)

Soup

Pasta Course

(appetizer portion)

Campanelle al Gamberetti
Shrimp—Arugula—Cherry Tomato—Lemon
Casarecce Arrabbiata
Spicy Marinara—Fried Basil—Toasted Bread Crumbs
Cavatappi alla Norma
Tomato—Eggplant—Crushed Red Pepper—Egg
Paccheri con Pesto
Sundried Tomato – Almond Slices

Local Lamb Options

(Sourced from Well Rooted Farms)

Dessert

Mango Cardamom Bread Pudding
Italian Cheesecake Cookies
Mixed Berry Compote & Vegan Ice Cream
Poached Pears w/Chocolate & Cream
White Chocolate Panna Cotta & Strawberry
Orange Chocolate Parfait
Deconstructed Apple Pie
Tillamook Ice Cream Sandwich

Price Per Head

$75 Four Courses

$100 Five Courses

$125 Six Courses

A 20% deposit will secure your booking. Invoice must be paid in full by one week prior to event. Chef must be apprised of any guest food allergies before day of event.

Once you have chosen how many courses, you will select one item from any of the categories listed: (Starters, Salads, Soups, Pastas, Mains, Desserts).

$25/head : For additional entree choices, up to three total. Choices must be submitted no later than 10 days prior to event.

The Chef will cook this meal out of your home kitchen. Sufficient tableware for the amount of guests must be available (plates, cutlery, glassware, etc). An in-person meet and greet will need to take place in said kitchen before the event, and the chefs will need access at least 2 hours before the meal is scheduled to begin day of the event.

$250 Chef & Cleanup Fee applied to parties over 4 guests. All dishes will be washed and/or loaded, dining table & kitchen counter surfaces cleared & cleaned, leftover food stored, floors swept and trash removed. Please have dishwasher cleared before arrival.

Add On’s

$125
Server Fee (if you would like to have someone run dishes and clear plates for you)
$125
Server Fee (if you would like to have someone run dishes and clear plates for you)
$10/head
Choice of Soup or Salad
$5/head
Customized Mocktail
$30
Personalized Printed Menus (with guests name/note from the host)
$50
Flowers, Candles & Centerpiece for Table