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Grazing Platters
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Crazy Shwarma Chicken or Chickpea Salad with carrot, celery, fennel, red peppers, grapes, mango, dried apricots and prunes, fresh mint, cilantro, curried sliced almonds and yellow curry vinaigrette
Roasted Carrots on Muhummarra
Chermoula Roasted Artichoke Hearts on Hummus
Marinated Feta with Olives and Herbs
Zaatar Focaccia
Veggie Samosas
Orange Pickled Beets and AZ Pistachios
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Smoked Salmon Nicoise Salad with marinated baby potatoes, green beans, asparagus, heirloom tomatoes, olives, capers, hard boiled eggs
and avocado dill dressing
Rosemary Polenta Fries with Lemon Dijon Cashew Cream
Thyme Roasted and Grilled Veggie Platter
Cauliflower Antipasto
Mushroom Walnut Pate
Goat Cheese with Herb Roasted Tomatoes
Grilled Crostini
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Roasted Red Pepper, Tomato and Basil Soup
Lemon Rosemary Roast Chicken with Green Olive Tapenade
Vegetarian Option: Spinach Walnut Cakes with Beet Cherry Chutney
Greek Roasted Potatoes with Lemon, Oregano and Olive Oil
Mediterranean Braised Green Beans with Tomatoes and Tons of Herbs
Greek Salad with Butter Lettuce, Cherry Tomatoes, Cucumber, Red Onion, Pickled Beets, Artichoke Hearts, Kalamata Olives, Feta and Oregano Red Wine Vinaigrette
Chocolate Chip, Rosemary and Olive Oil Cake
Creamy Broccoli Soup with Fennel and Dill
Honey Mesquite Roast Chicken with Cider Glaze
Vegetarian Option: Mushroom Wild Rice Lentil Burgers with Plum Cranberry Ketchup
Sweet Potato Parsnip Mash
Roasted Brussel Sprouts on Lemon Kale
Spinach Salad with Umeboshi Pickled Purple Cabbage, Caramelized Onions, Toasted Walnuts and Apples
Apple Pie with Honey Whipped Cream
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Black Bean Soup with Orange Jalapeno Salsa
Chimichurri Tri Tip with Grilled Onions, Asparagus, Artichokes and Avocado
Vegetarian Option: Chimichurri Portobellos
Yukon and Sweet Potato Gratin with Monterey Jack and Cotija
Sauteed Chard with Garlic and Pickled Onion
Summer Corn Salad with Cherry Tomatoes, Red Peppers, Zucchini, Basil and Herb Vinaigrette
Chile Chocolate Cake with Chocolate Almond Ganache
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Carrot Ginger Soup
Pineapple Teriyaki Salmon with Seasonal Stir Fry and Grilled Pineapple
Vegetarian Option: Pineapple Teriyaki Tofu
Coconut Jasmine Rice
Sesame Broccoli Slaw with Japanese Mustard Dressing
Asian Marinated Cucumbers
Cookie Trio - Ginger Molasses, Black Sesame, Matcha Green Tea
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Chicken Tagine with Ginger, Saffron, Dried Apricots, Preserved Lemon and Olives
Vegetarian Option: Chickpea Tagine with Butternut Squash, Zucchini and Red Peppers
Curried Rice Pilaf
Harissa Roasted Carrots
Spring Mix with Fennel, Orange, Olives, Pistachios, Beets and Citrus Dressing
Caponata, Marinated Feta, Hummus, Tzatziki, Homemade Pita
Date Cardamom Cake
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Korean Tri Tip
Vegetarian Option: Korean Baked Tofu (or Tempeh or Jackfruit!)
Kimchi Fried Rice
Sesame Seared Broccolini with Crispy Oyster Mushrooms
Butter Lettuce Cups, Scallion Ginger Relish, Cucumber Mint Relish, Pickled Daikon and Carrot, Sriracha
Butter Lettuce Salad with Snap Peas, Avocado, Cucumber, Radishes and Sesame Miso Dressing
Ginger Cupcakes
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Potato Celery Root Soup
Blackened Salmon with Mango Salsa
Vegetarian Option: Blackened Tempeh with Mango Salsa
Creamy Coconut Grits with Herb Roasted Tomatoes and Peppers
Whole Roasted Sweet Potatoes with Honey Butter
Arugula Salad with Grilled Peaches, Blueberries, Maple Pepper Pecans, Goat Cheese and White Wine Vinaigrette
Strawberry Apple Crisp with Honey Whipped Cream
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Spanish White Fish with Romesco, Saffron, Tomatoes, Olive Oil, Smoked Paprika and Herbs
Vegetarian Option: Spanish Braised Chickpeas with Tomatoes, Peppers, Smoked Paprika, Olives and Chard
Veggie Paella Cakes with Preserved Lemon Aioli
Grilled, Roasted, Raw and Pickled Veggie Platter with Black Bean Puree, Homemade Thyme Flatbread and Goat Cheese
Arugula, Asparagus, Fennel and Orange Salad with Citrus Dressing
Orange Olive Oil Cake
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