Sample menus

SUMMER ROOFTOP DINNER

Whole Grilled Mackerel / Gremolata 

Coriander-Rubbed Chicken Breast / Cilantro Yogurt / Grilled Nectarines

Red Potato and Sweet Corn Salad / Scallion / Backyard Herbs / Smoked Sea Salt

Heirloom Tomatoes / Ararat Basil / Farmer’s Cheese / Olive Oil and Balsamic 

Watermelon Salad / Cucumber / Red Bell Pepper / Pickled Red Onion / Mint / Feta

Peach and Blackberry Galette / Vanilla Bean Ice Cream

SPRING BRUNCH SPREAD

Oven-Steamed Wild Salmon with Leeks and Dill

Chickpea Crepes with Wild Mushrooms, Shallots, and Thyme

Mini Herbed Frittatas with Smoked Trout / Capers / Crème Fraiche

French Breakfast Radishes / Chive Butter / Black Sea Salt

Baby Mustard Greens / Sunchokes / Pickled Red Onion

Asparagus and Ramp Greens / Shaved Peccorino / Pistachios

Strawberry-Rhubarb Spoon Cakes

5-COURSE WINTER DINNER PARTY

Wild Mushroom and Chevre Crostini / Tarragon

Mini Lamb Meatballs /  Mint Puree

Quinoa-Crusted Cauliflower / Curry Aioli

Roasted Tomato and Rosemary Soup

Chicory and Watercress Salad / Blood Orange / Pickled Red Onion

Red Wine Braised Short Ribs / Parsnip Celeriac Mash / Sauteed Kale

Caramelized Quince Tart / Crème Fraîche

AUTUMN COCKTAIL PARTY
Vegetarian/Vegan and Gluten-Free 
(Passed Hors D’oeuvres)

Roasted Parsnip Chips / Smashed Chickpeas / Lemon / Parsley Oil

Endive Petals / Roasted Pepper-Currant Chutney

Butternut Squash Risotto Balls / Balsamic Reduction

Seared Tempeh Skewers with Chermoula

Tandoori Tofu Bites / Curried Yogurt/ Scallion / Black Sesame Seeds

Stuffed Cremini Mushrooms / Chevre / Toasted Walnuts

Wild Mushroom Crostini / Danish Blue / Cheese / Date Honey

Dark Chocolate Brownies with Sea Salt

Almond Macaroons