Creative Menus - Designed to delight you and your guests, using only the freshest and best seasonal ingredients available!
Each menu is completely customized to your taste, theme and season. All you need to do is give us the theme and any dietary restrictions, whether vegan, raw, or allergies we will always use the best ingredients, no soy products are used.
Fresh, original, beautiful, delicious and healthful
Our appetizers, made with the finest, freshest ingredients available, have a wide range of flavors of our own creation and flavors borrowed from world cuisines. You can expect rich and comforting flavor combinations in our appetizers such as:
Cheeses:
Raw handmade chèvre made from organic grass fed goat milk, topped with orange infused raw honey, germinated hazelnuts and lavender. A different flavor set is achieved using the same chèvre topped with sun dried olives capers herbs walnuts spices and drizzled with truffle oil. Brie cheeses topped with a hand made sweet fig, blood orange sauce with germinated pecans, or topped with an olive, basil, heirloom tomato pesto or drizzled with rich red jalapeño oil. Herb marinated fresh mozzarella with heirloom tomatoes, basil, roasted garlic, extra virgin olive oil and a decadent reduced balsamic; Honey grilled figs with sweetened goat ricotta.
Vegetables:
Sweet pea flan with carrot vinaigrette and handmade croustini; Wild exotic mushroom ragù with olive croustini; Chilled veggie mousse; Richly flavored stuffed vine leaves; Savory grilled eggplant with tomato topping; Beautifully grilled vegetable terrine; Spicy kohlrabi and cucumber ceviche with muskmelon and cilantro
Seafood:
Sparklingly fresh salmon tartar; Alder smoked salmon dip; Molded egg and caviar dip; Chilled seafood mousse; Decadently flavorful crab cakes; Unique Italian squid salad; Beautiful tuna Carpaccio with a brilliant ginger-lime dressing; A variety of unique ceviches,
Rich red mullet dolmades; Salted and grilled sardines, served with flavorful sauces.
Examples of our flavorful, original dishes:
Vegan Delights:
Raw pistachio crusted coconut cheese rounds with cucumbers and romaine hearts; Raw zucchini squash pasta with fresh cherry tomatoes; marinated red onions, bell peppers and wild mushrooms in a raw balsamic pine nut basil pesto; Raw heirloom tomato tartar; Raw spring caprice, red beets with an herbed macadamia cheese drizzled with a Meyer lemon and blood orange sauce, toped with pistachios and seasonal fresh herbs; Raw spring rolls, zucchini wrapped vegetable with seasonal herbs served with avocado and ginger sauce; Raw young coconut kithara with a flax crisp bread and red bell peppers kithara; A raw flax tempura sushi roll with zucchini rice, cucumber, carrots, crispy onion tempura, avocado with sprouts and raw kimchi; Raw spicy cacao soft taco…a true delicacy, using hand made raw cacao with organic greens, avocado, flax seed, onion rings and coconut cream cheese, served with salsa fresco and guacamole; Sprouted Quinoa tamales; Raw lasagna and a beautiful variety of raw soups, like young coconut avocado ginger soup, or heirloom tomato gazpacho, or a raw cantaloupe melon swirled with honeydew melon served with a coconut Meyer lemon zest crème fraîche.
Seafood, Poultry, Game and Meats:
Grilled chicken with a spicy fresh mint and herb caper berry sauce served with steamed small new potatoes in herbed garlic; Seared wild salmon with sautéed bitter greens drizzled with a basil lemon garlic oil, served with a creamy polenta; Marinated rack of lamb with roasted figs and fennel served with sprouted wild rice with fresh herb butter; Seared duck breast with anise honey hazelnut roasted fennel; Butterflied Prawns in orange sherry chocolate sauce with an orange and red onion cumin salad; Grilled quail with braised dandelions and blood oranges; Dry rubbed skirt steak served on a bed of savory herbs and baby greens with a delightful sauce; Grilled rubbed venison served with escarole, persimmons, pomegranate seeds and a lemon shallot dressing; Lamb shanks with mashed parsnips, caramelized shallots and dried cherries; Butter herb braised wild striped bass with leek fondue and caviar; Roasted squab with black truffles, fingerling potatoes and delicate celery root.