SAMPLE MENU 1

Passed Hors d'oeuvre

Warm Brie in a Crispy Cup with Truffle Honey Gorgonzola and Caramelized Onion Tartlets


Dinner Menu

Tables set with French Bread, Wild Mushroom Pate, and Butter


First Course
Gateau de Crepes a la Florentine "Crepe Cake" filled with layers of Spinach and Artichoke With Béchamel and Tomato Confit


Salad Course
Field Greens, Toasted Walnuts, Poached Pear, and Champagne Vinaigrette


Main Course

Chicken Fricassee with Tarragon
Chicken Breast simmered in Herbed-White Wine Broth with Mushrooms
Parsley Potatoes

Steamed Asparagus


Dessert

Vanilla Bean Crème Brulee with Berries

We would love to create a special menu just for you!

Seated Dinners

SAMPLE MENU 2

Passed Hors d’oeuvres
Toasted Baguettes with Spiced Goat Cheese and Piloncillo Drizzle
Bacon-Wrapped Shrimp


Salad Course

Spinach Salad with Queso Panela, Chile Pasilla,
Toasted Almonds & Sesame Seeds in Basil Vinaigrette


Main Course

Smoked Breast of Chicken with Fennel Salsa Verde
Polenta and Jack Cheese Tamale
Chayote Squash, Nopal Cactus, and Sweet Red Peppers
Served warm with Toasted Pumpkinseed Garnish
Assorted Artisan Breads with Butter


Dessert

Apple Crepes with Dulce de Leche Ice Cream and Cajeta Drizzle