Picnic in the Park

Lobster Salad
with yellow tomatoes, red onions, and basil

Mixed Citrus Grill
London broil marinated in lime, brown sugar, and garlic
Chicken breast marinated in lemon and thyme

New Potato and Haricot Verts
tossed with hard boiled quail eggs and a black pepper dressing

Summer Berry Pudding
with vanilla mascarpone


Salty Breeze

Tomato Mango Salad

Chermoula-Marinated Tuna Steaks

Orzo Salad
with lemon and dill

Golden Beets
marinated in fried garlic and sage

Peaches Roasted in Sweet Wine
with Greek yogurt


Summer Evening

Red Gazpacho

Moroccan Orange Salad

Harissa Roasted Chickens

Warm White Bean Salad
with parsley, red onion, and red chilies

Roasted Asparagus
with lemon dressing

Dark Chocolate Sorbet


Fall Foliage

Spicy Shredded Carrot, Green Mango and Cherry Tomato Salad

Ginger Sautéed Shrimp
with sweet potato wedges and a lemon dressing

Grilled Thai Beef and Mango Salad
with fried shallots, cilantro and a citrus dressing

Fruit Couscous
with preserved lemon and pistachio

Honey Roasted Red and Gold Beets

Raspberry Wine Jell-O
with fresh berries


Back to School Cocktail Party

Mini Lamb Burgers
with Moroccan tomato relish

Caramelized Onion and Goat Cheese Pizzetta
topped with sliced kalamata olives

Sweet Potato Tater Tots
with fresh apple sauce

Mini Peanut Butter Cookie Sandwiches
with raspberry jam


Harvest Lunch

Carrot Ginger Soup

Warm Marinated Roasted Chicken
over bulgur wheat with pomegranate seeds

Artichoke Hearts
sautéed in lemon, saffron, ginger and honey

White Chocolate Soufflés
with hot raspberry sauce


Moroccan Feast

Fennel and Cucumber Salad
with crumbled feta, red onion and pomegranate seeds

Vegetable Soup
with butternut squash, carrots, and celery in a spicy tomato broth

Chicken simmered in preserved lemons, green olives and spices
with couscous

Slow Roasted Zucchini, Eggplant, Squash and Onion
with fresh rosemary and honey

Orange Infused Crème Brulée

An Array of Festive Sugar Cookies


Fireside Dinner

Minty Green Pea Soup

Honey Baked Goat Cheese Salad
with pear slices on a bed of mixed greens

Cinnamon Rubbed Duck Breast
with sweet potato puree

Dark Greens
sautéed with shallots, lemon and honey

Individual Buttermilk Fruit Cobblers


Winter Table

Mixed Bitter Greens
with shaved Parmesan cheese

Beef Tenderloin
roasted with shallots and rosemary

Potato Wedges
roasted with herbs, lemon, and seedless grapes

Sautéed Zucchini

Maple Walnut Cake


American Diner Brunch

Eggs Baked in Tomato Sauce
served in the frying pan

Herb Lamb Sausage

Fingerling Potatoes
pan-fried in olive oil and sea salt

Silver Dollar Buttermilk Pancakes
with soft meringue and fresh blueberry sauce


Alice in Wonderland Tea

Selection of Tea Sandwiches:

Roast Beef
with horseradish cream and sun-dried tomatoes on sourdough

Roast Chicken
with quince aïoli on whole wheat

Cucumber
with crème fraïche and dill on white

Goat Cheese
drizzled with chestnut honey on seven grain

“Eat Me” Petit Fours

Earl Grey Ice Cream
served in teacups


Cocktail Menu

Strawberry Rhubarb Bellini

Blackberry Limeade Vodka

Key Lime Mint Julep

Passion Fruit Rum Punch

Quince Bellini

Pomegranate Margarita

Fresh Eggnog

Spiced Cider Hot Toddy