No request is too big or small. Pick from our pre-determined
menu or ask us to create one just for you
Hello there,
Below is a sampling of some of the things I’ve done in the past for
other clients. It’s an overwhelming task to list all the items that
I can prepare. I hope this gets your taste buds moving and offers some choices
as a starting place as we design the perfect menu for your special event.
Julie Darling, Chef
Sample Menu
Hors D’Oeuvres
- Served Room Temperature
Involltini di Zucchini
Paper thin grilled zucchini with Cypress Grove Cheve Goat Cheese and lemon
thyme
Shrimp Summer
Rolls with peanut and rice wine vinegar dipping sauces (also available
vegetarian with tofu)
Parmesan Polenta
Cakes with Peppered Beef Tenderloin and Pesto Aioli
Whiskey and
sugar cured wild salmon (or smoked salmon) on brown soda bread with mustard
yogurt dressing
Bocconcini con
Pomodorini
Bite sized mozzarella with rainbow cherry tomatoes and fresh basil
Heirloom Tomato
Burschetta with Aged Balsamic Vinegar, Roasted Garlic and Temecula Extra
Virgin Olive Oil
Yellowtail Ceviche
with Mango, Poblano and lime on Blue Corn Chips
Caramelized
Onion Toasts with Aged Parmesan Shavings
Tuna Tataki
with Sweet Soy dressing and wasabi whipped cream in sesame wanton crisps
Belgian Endive
with cave aged blue cheese and blood orange
Mini Chicken
Caesar Salad on Bib Lettuce with Crispy Pancetta and Focaccia Croutons
Roasted Red
Pepper and Feta Phyllo Cups
Mini Leek and
Gruyere Quiche
Mexican shrimp
cocktail
Ahi Poke on
Pringles
Spicy Thai Shrimp
Cups
Grilled Portobello
Spicy Hummus and Feta Rounds
Caprese Skewers
and Balsamic Glaze
Garden Fresh
Gazpacho in Cucumber Cups
Hors D’Oeuvres - Served Hot
Confit of Duck
Empanadas with Blood Orange Marmalade
Ginger Sesame Crispy Chicken Wings with Chile Mayo
Grilled Shrimp with Thai Green Curry Sauce
Shroomwich
Duxelle of Cremini Mushrooms with Gruyere Cheese on Brioche Toast
Mini Free Range Roast Chicken Pot Pies with Baby Spring Vegetables
Mini Maine Lobster
and Brandy Pot Pie
Fried Shrimp
in Ketaffi Pastry with Lemon Aioli and Chili Jam
Meyer Natural
Beef Sliders with Aged Cheddar Cheese and Tomato Relish
Mini Kansas
City Style BBQ Pulled Pork Sandwiches
Grilled Poblano
Peppers, Roasted Corn and Mushroom Quesadillas with Oaxacan Cheese
Chorizo and
Cheese Croquetas with Roasted Tomato Salsa
Bacon Wrapped
Medjool Dates with Manchego Cheese and Smoked Almonds
Bacon Wrapped
Medjool Dates with Manchego Cheese and Smoked Almonds
Seared Foie
Gras on Brioche Toast with Pear Chutney
Char Grilled
Flank Steak Skewers with Chimichurri
Jerk Chicken
skewers with Pineapple and Black Bean Relish
Grilled Lamb
Chops Marinated in Lemon, Garlic and Oregano with Tatziki Sauce
Ancho Crusted
Diver Caught Scallops on Herb Chickpea Cakes with Cilantro Lime Crema
Handcrafted
Coconut Shrimp Sweet Chili Dipping Sauce
Mini Grilled
Gorgonzola, Pear & Watercress Sandwiches
Sweet Potato
Latkes with Crème Fraiche and Candied Pecan
Flat Bread and Dips
Grilled Flat
Bread with Fresh Mozzarella, Prosciutto and Baby Arugula
Grilled Flat
Bread with Spinach, Ricotta and Red Onion
Grilled Flat
Bread with Roasted Tomatoes, Cremini Mushrooms, Salami and Smoked Gouda
Maryland Crab
and Bacon Dip with Pita Chips
Baked Artichoke
and Spinach Dip
White Bean Bruschetta
with Arugula and red onions
Selection of
Hummus
Jalapeno and Cilantro, Roasted Garlic and Sun Dried Tomato, served with
baked pita chips
Platters and Display
Southern California Farmer's Market Fruit Platter
Served with Orange Blossom Honey and Almond Yogurt Dip
Grilled Vegetable Crudite
With zucchini, summer squash, bell peppers, asparagus, eggplant red onion,
served with aged balsamic and Dijon vinaigrette and blue cheese dipping
sauce
Fresh Vegetable Crudite
With baby carrots, broccoli, zucchini, jicama, rainbow grape tomatoes,
cauliflower, sugar snap peas and asparagus with herb chevre goat cheese
dip
Seafood Raw Bar
Selection of market seafood, Pacific and Atlantic oysters, little neck
clams, jumbo shrimp and Dungeness crab served with mignonette and cocktail
sauce
Antipasto Misto
Knight’s Salumi Soppresata, sweet coppa, Genoa Parma prosciutto, fresh
burata cheese, fire roasted red peppers, grilled eggplant, zucchini, marinated
artichokes, assorted olives. Served with rosemary and garlic focaccia loaf
American Farmhouse
Cheese Board
Cow Girl Creamery Mt Tam, Rogue River Blue, Bell Whether San Andreas,
Cypress Grove Midnight Moon, Redwood Hill California Crottin served with
Champagne grapes, Kalamata figs, marcona almonds, orange blossom honey
and selection of homemade breads and crackers
Assiette De Charcuterie
Charcuterie plate with a selection of Knight’s Salumi, Bayonne Ham,
homemade cornichons and pickled baby vegetables served with Dijon mustard
and selections of homemade breads and crackers
Dinner Party Menus
FRENCH BISTRO MENU
French Onion Soup with Emmentaler Croute
Laura Chenel Chevre Goat Cheese Salad with roasted candied beets, toasted
walnuts and dried figs on baby gem leaves with lemon tarragon dressing
Assiette of Wild Coho Smoked Salmon with pickled cucumber salad, blood
orange and dill crème fraiche
Duck Confit with white bean and bacon cassulet and braised market vegetables
Grilled Brandt Beef Bavette Steak with Maître d'Hôtel Butter,
grilled asparagus and pomme frites
Seared Yellow FinTuna Niçoise with tomato confit, Niçoise
olives and sautéed green beans with baby fingerling potatoes
Chocolate Pot de Crème
Mango Tart Tatin with Coconut Ice cream
Raspberry Napoleon
FARMER'S MARKET MENU
Heirloom Tomato and Burrata Cheese Stack with fresh origins micro lemon
basil, aged balsamic syrup and blood orange avocado oil
Fried Baby Artichokes with Roasted Garlic, Thyme and Lemon Aioli
Caramelized Candy Striped Baby Beets with Point Reyes Blue Cheese, Toasted
Hazelnuts and frisee with tangerine Vinaigrette
Seared Day Boat Scallops with lemon basil beurre blanc, roasted baby
artichokes,
sautéed Bloomsdale spinach and wild rice pilaf
Pan Roasted Free Range Chicken Breast, Fricassée of morel mushrooms,
baby ramps and flava beans, herbed gnocchi
Grilled Skirt Steak with roasted white corn and poblano salsa, black bean
relish, pickled red onion and chimichurri dressing
Risotto Primavera, risotto of farmer’s market seasonal vegetables
with aged Parmigiano Reggiano
Strawberry and Rhubard Shortcake with pinot and star anise syrup, crème
fraiche
Chocolate and Raspberry Fudge Brownie Parfait
Grilled fruit with mascarpone and maple cream, cardamom cookies
Lunches
This selection is available for buffet service, box lunches or seated
meals. Add homemade cookie and side of fruit for any box lunch combo.
SANDWICHES
Crispy eggplant, roasted tomato and arugula basil pesto on baguette
Grilled vegetables,
grape tomatoes, sliced avocado on wrap
Cucumber, arugula,
hummus, black olives on a spinach wrap
Marinated grilled
tofu, napa cabbage, shitake mushroom, bean sprouts, carrot and ginger
dressing on whole wheat wrap
Portobello mushrooms,
roasted red onion, smoked mozzarella, spinach on olive focaccia
Sliced tomatoes,
fresh mozzarella, basil, arugula and pesto on Tuscan bread
Lemon oregano
chicken with hummus, Greek feta, Kalamata olives, tomatoes on pita
Mesquite smoked
turkey, romaine lettuce, tarragon mayonnaise on walnut bread
Pulled Pork
with mango salsa on baguette
Peppered roast
beef with wild mushrooms, gorgonzola and caramelized onions on brioche
Pastrami, Swiss
cheese, deli mustard on rye
Roast beef,
horseradish chive cream, leaf lettuce and tomato on a baguette
Roast albacore
tuna salad, dilled mayonnaise, bib lettuce, capers on marbled rye
Wild Coho Smoked
salmon, cream cheese, pickled cucumbers and onion on pumpernickel
Black Forest
Ham with, brie, Dijon mustard and frisee on sour dough
SALADS
Add grilled chicken, marinated skirt steak, seared tuna, salmon or shrimp
to any salad.
Crispy eggplant, roasted tomato and arugula basil pesto on baguette
Roast Butternut
Squash Salad with caramelized pecans, goat cheese, medjool dates and arugula
with lemon tarragon dressing
Southwest Chop
Salad, romaine, garbanzo beans, bell peppers, black beans, avocado, roasted
corn green onions, garlic croutons and cotija cheese with cumin lime dressing
Panzanela Tuscan
bread, English cucumbers, tomatoes, sweet onions, and fresh basil with
red-wine vinaigrette
Toasted Red
Quinoa with pumpkin seeds, dried cranberries, pine nuts, feta cheese and
preserved lemon vinaigrette
Soft noodle
salad with bok choi, water chestnuts, red bell pepper, green onion, ginger
with spicy peanut dressing
Heirloom tomatoes,
buffalo mozzarella, toasted pine nuts, basil, olives
Classic Caesar,
baby romaine, shaved Parmigiano Reggiano and creamy Caesar dressing with
garlic croutons
Breakfast/ Brunch
All breakfast and brunch selections are available plated or as part of
a buffet selection, lunch selections may also be added.
Assorted bagels, muffins, Danish and croissants served with butter, selection
of cream cheese and preserves. Accompanied by freshly squeezed orange
juice and farmer’s market fruit salad. Selection of teas and
coffee
Selection of
farmer’s market seasonal fruits served with homemade granola, Greek
yogurt and orange blossom honey
Smoked Wild
Salmon served with chopped egg, capers and sliced red onion and tomatoes.
Served with choice of whole meal buttermilk biscuits or bagels and cream
cheese
Cheddar and
herb buttermilk biscuits with maple glazed bacon and scrambled eggs
Swiss cheese
and country ham croissant with farmer’s market side salad
Southern California
Breakfast Burrito with scrambled eggs, bacon, pinto beans, jack cheese,
and pico de gallo, served with hash browns
Soyrizo Burrito
with scrambled eggs, soyrizo, pinto beans, avocado, jack cheese and pico
de gallo, served with hash browns
Huevos rancheros
with 2 eggs, fresh corn tortillas and roasted tomato and chipotle sauce,
served with rice and pinto beans
Chicken Chilaquiles,
corn tortillas simmered in salsa verde with scrambled eggs and pulled
roast chicken, served with rice and beans
Spinach goat
cheese and roasted red pepper quiche served with farmer’s market
salad
Leek, asparagus,
bacon and gruyere cheese quiche with farmer’s market salad
Spanish chorizo,
feta cheese, roasted tomato and potato frittata with farmer’s market
salad
Brioche French
toast stuffed with ricotta cheese and raspberries and chocolate ganache
Pumpkin Pecan
Pancakes with cinnamon mascarpone
Banana peanut
butter and nutella pancakes