Menus
These menus are just a sample of what I’ve made before. I offer the sky as a limit on the culinary area. The right menu will be created according to your needs, counting on the type of event, number of guests, any dietary restrictions or preferences.
Hors d’oeuvre
- Heirloom Caprese salad on a stick
- Cucumber cups filled with smoked trout pate
- Polenta crust topped with fresh mozzarella and bruschetta
Starters
- Watercress with green apples, brie, pistachios and honey drizzle salad
- Tomato bisque with grilled shrimp
- Endive and Arugula salad with pears, gorgonzola and candied pecans
- Creamy butternut squash soup finished with goat cheese and chives
Lunch
- Focaccia sandwich with pesto, burrata, tomatoes and arugula
- Meat and veggies kabobs, falafel, hummus and tabouli salad
- Rigatoni with fresh mozzarella, prosciutto and fresh basil
Dinner
- Zucchini and shiitake Risotto with brown butter sautéed Sea bass.
- Grilled lamb chops with sweet potato ginger purée and roasted broccolini
- Vegan Fettuccini with Cauliflower creamy sauce and porcini mushrooms
- Zucchini pasta in a meatballs tomato sauce (it could be vegan!)
Desserts
- Passion fruit and coconut mousse
- Vegan brownie and vegan ice cream served with berries
- Creamy flan with caramel sauce
- Cheese and fruit platter
- Chocolate fondue and berries
Let’s get your party started
Tell me more about your party like occasion, possible dates, number of guests, venue, dietary restrictions, preferences or suggestions.
I will contact you shortly to answer your questions or with an estimate.
