Private Event Menu
Special requests are always welcome - this is how I learn new recipes! I will happily work with you to create the perfect menu for your dinner party or special event.
Appetizers
Sweet corn tart
layers of fresh sweet corn, roasted red peppers, caramelized onions, mozzarella, creamy goat cheese, finely grated Parmigiano-Reggiano, and fresh basil on flaky puff pastry
Fig tart
layers of fresh figs, caramelized onions, creamy goat cheese, arugula, prosciutto, and a drizzle of balsamic reduction on flaky puff pastry (available seasonally only)
Roasted vegetable tart
maple-glazed roasted butternut squash, charred Brussels sprouts, Gruyere, caramelized onions, pomegranate seeds, and a drizzle of balsamic reduction on flaky puff pastry
Keftedes
spiced lamb meatballs laced with parsley and mint, served with cucumber feta salad and fresh mini pitas
Crab cakes
tender crab cakes topped with pan-seared shrimp and a drizzle of creamy Cajun remoulade
Brie bites
puff pastry filled with melty triple cream brie and raspberry preserves
Romesco bruschetta
slow-cooked romesco-style peppers, fresh parsley, creamy goat cheese, and toasted almonds on crostini
Strawberry bruschetta
balsamic roasted strawberries, fresh basil chiffonade, and creamy goat cheese on crostini
Salads
Classic green salad
spring mix, cucumbers, shallot Dijon vinaigrette, focaccia croutons
Fattoush
tomato, radish, sumac-marinated onion, cucumber, garlic, mint, parsley, toasted flatbread, lemony buttermilk dressing
Melon salad
cantaloupe, olive oil, shallots, goat cheese, mint, parsley, chardonnay vinegar
Summer salad
fresh corn, avocado, tomato, basil, cucumber, sherry Dijon vinaigrette
Winter salad
winter greens, ripe pear, gorgonzola, toasted pecans, hazelnut vinaigrette
Roasted carrot salad
maple-glazed roasted carrots, arugula, goat cheese, Marcona almonds, dried cranberries
Entrees
Steak au poivre
peppercorn-crusted filet mignon with caramelized shallots and a creamy Dijon sauce; served with roasted baby potatoes and garlicky sauteed spinach with cherry tomatoes
Chicken Marsala
tender chicken breast with sauteed mushrooms, fresh thyme, and a savory Marsala wine sauce; served with buttered egg noodles and roasted asparagus
Flounder Almondine
fresh flounder filet encrusted with toasted almonds and panko, pan-fried and accompanied by a rich and creamy chardonnay beurre blanc; served with mashed sweet potatoes and sauteed kale
Roasted beef tenderloin
roasted beef tenderloin with a rich and savory red wine sauce, served with creamed spinach and roasted seasonal vegetables
Shrimp and grits
locally sourced shrimp, Conecuh sausage, sauteed bell peppers and onions, and a rich Kiolbassa bacon-infused gravy; served over creamy white cheddar grits
Roast chicken
roasted free-range chicken thighs with vinegary caramelized shallots; served with a creamy parsnip and potato puree
Pan-seared salmon
pan-seared wild-caught salmon with Dijon dill cream sauce; served with sauteed baby spinach
Burrata pasta
luscious paccheri pasta topped with spicy marinara and generous dollops of creamy burrata; served with roasted Parmesan zucchini
Desserts
Creme brulee
rich vanilla bean custard topped with a crisp caramelized sugar crust
Tiramisu
layers of espresso-laced ladyfingers and sweetened mascarpone, topped with whipped cream and a dusting of cocoa powder
Flourless chocolate cake
moist, fudgy flourless chocolate cake topped with whipped cream and chocolate curls
Berries and cream pastries
puff pastry shells filled with vanilla cream, topped with fresh berries and a drizzle of dark chocolate ganache
Caramel panna cotta
silky panna cotta topped with a rich caramel sauce and candied pecans