Family Style & Plated
Please get in touch by filling out our inquiry form for a sample menu.
Tables should seat 6-9 guests to accommodate equipment needs. Long tables are an option, but similarly, groups of 6-9 people will be served collectively.
Family service is not available in all venues and maximum guest numbers apply – usually around 50 people in private homes and 80 people in public venues with full commercial kitchen facilities.
First Course
Chef’s Amuse Bouche (surprise)
Second Course
Vegetarian Charcuterie
Local “Whole Beast” Charcuterie (meat)
Assorted Marinated Olives
Artisan Bread and Honey Butter
Third Course
Smoked Albacore Tuna
White Bean Salad with Italian Parsley, Cherry Tomatoes and Sherry Vinaigrette
Fourth Course
Roasted Chicken and Chorizo Sausage with Chimmichuri Sauce
Roasted Potatoes with Olive Oil & Sea Salt
Fifth Course
Assorted Local and Imported Cheeses
Fig Compote, Spiced Nuts and Crackers
Sixth Course
Fresh Seasonal Fruit and Assorted Petit Fours (French pastry)
First Course
Seasonal Wild Mushroom and Goat Cheese Tart
Seasonal Greens with Champagne Vinaigrette
Second Course
White Wine Poached Salmon served with Lemon Aioli
Grilled Asparagus Salad
Third Course
Beef Brisket served with Marsala Demiglace
Roasted Potatoes, Lima Bean and Fresh Fennel Salad
Fourth Course
Seasonal Fresh Fruit, Chantilly Cream and Sponge Cake
First Course
Summer Salad with Seasonal Greens and Taragon Vinaigrette
Confit Cherry Tomato and Goat Cheese Puff Tart
Second Course
pre-order required
Chicken Supreme (breast) served with Apricot and Ginger Relish
Served with Roasted Potatoes, Lima Bean and Fresh Fennel
OR
Grilled Arepas (South American Corn Cake) filled with Queso Fresco
Served with braised Summer Squash and topped with Chimmichurri Green Beans (vegetarian)
Third Course
Chocolate Mousse Solitaires served with Raspberry Coulis
First Course
Traditional Shrimp Cocktail
Assorted Artisan Bread and Buns with Honey Butter
Second Course
Fresh Cut Caesar Salad with Croutons, Fresh Lemon, Candied Bacon,
Parmesan Cheese and Creamy Caesar Dressing
Third Course
Beef Prime Rib Roast served with Horseradish and Au Jus
Roasted Baby Potatoes
Seasonal Grilled Vegetables
Fourth Course
Belgian Chocolate Cake with Raspberry and Grand Marnier
First Course
Butternut Squash Bisque
Second Course
Red Wine Poached Pear Salad with Seasonal Greens and Ermite Blue Cheese
Third Course
Prime Rib served with Jus and Horseradish
Duchesse Potatoes and Seasonal Vegetables
Fourth Course
Lemon Tarts with Raspberry Sorbet
First Course
Creamy Roasted Seasonal Mushroom Soup with Brandy and Rosemary
Second Course
Winter Green Salad with Toasted Walnuts, Grilled Brussel Sprouts and Sundried Cherries
Third Course
Wild Salmon with White Wine Braised Organic White Beans
Fennel and Cherry Tomatoes; finished with Beurre Bernaise
Fourth Course
Seasonal Fruit Tart with Almond Pastry Cream, served with Raspberry Coulis