APPETIZER COURSE
Scallop Crudo
Blood Orange
Pink Radicchio
SALAD COURSE
Deep Rooted Winter Soup
Barley, Parsnip, Celeriac, Dill, & Herb Dumpling
Creme Fraiche
MAIN DISH
Grass Fed Beef Bourguignon
Creamy Polenta
Crunchy Broccolini
Savory Scone
DESSERT
Brown Butter Cara Cara Upside Down Cake with Rum Whipped Cream
Sample Spring Gluten-Free, Dairy-free Personal Chef Client Menu
ENTREES
Spiced Chickpea Stew with Coconut and Turmeric
Grilled Moroccan Spiced Pork Tenderloin with Creamy Harissa Sauce
SIDES
Roasted Lemon and Pine Nut Broccolini
Grilled Ginger Asparagus and Wild Mushrooms
SOUP
Chicken Tortilla Soup with Avocado and Tortilla Strips
SALAD
Southwest Chopped Kale Salad with Mango and Quinoa
Sample Summer Vegetarian Personal Chef Client Menu
ENTREES
BBQ Jackfruit Bowls with Quick Pickled Seasonal Vegetables
Grilled Zucchini Ribbons with Pesto and White Beans
Vegan Enchiladas With Cilantro Avocado Cream Sauce
SIDES
Whole Roasted Artichokes with Lemon-Garlic Aioli
Garlicky Greens Beans with Heirloom Tomatoes and Toasted Pumpkin Seeds
Short Grain Brown Rice Basil Pilaf
SOUP
Grilled Watermelon Gazpacho with Fresh Basil and Lime
SALAD
Summer Panzanella Salad with Grilled Peaches and Haloumi Cheese
Sample Fall Brunch Menu
EGGS
Lamb and Raw Goat Feta Frittata with Za’atar
SAVORY
Roasted Red Pepper and Heirloom Cherry Tomato Homefries
SWEET
Baked French Toast with Pears and Pecan Maple Crumble
FRESH
Green Goddess Cobb Salad with Red Leaf Butter Lettuce, Fresh Fennel, and Pickled Red Onion
Carrot, Ginger, and Tumeric Smoothie
