Summer Vegan Menu
Zucchini blossoms tempura – cashew “cheese” – blackened tomato salsa – cilantro
Shiitake Ginger Seitan Dumplings – Soy Lime Dipping Sauce
Potato and English Pea Filo Samosas
Avocado and Cucumber Soup – Fresh Corn – Crispy Leek
Grilled Black Plum Salad – Radicchio – Butter Lettuce – Serrano – Lime Vin
Hand Made Rustic Tagliatelle – Basil “ricotta” – Zucchini Ribbons – Mint Pesto
“Chicken” Scallopini – Heirloom Tomatoes – Olives – Black Garlic
Grilled Baby Eggplant – Rosemary Oil
Chickpea Polenta Cake
Strawberry Rhubarb Tartlettes – Bourbon Peach “Ice Cream”
I put together this menu for a good friends October wedding, did I cover all the bases ?
Biscuit sliders – BBQ pulled pork and/or Ham and Swiss with country mustard
Fried Green tomato with applewood smoked bacon and melted sharp cheddar
Crawfish Etouffee served in a Chinese soup spoon
“Local Habit” house made andouille sausage skewer with grilled bell pepper, charred tomato and black garlic aioli
Fried Okra with Cajun Ranch
Oyster Rockefeller served in a Chinese soup spoon
Fried Catfish nuggets and Hushpuppies with remoulade
Southern deviled eggs dusted with Cajun spice and crispy bacon
Entrée (buffet) single or duo
Cornmeal and Buttermilk fried chicken breast
Blackened salmon with parsley aioli
Cheesy Cheddar Southern grits
Holy trinity penne pasta “primavera”– sautéed multicolored bell peppers, celery, onions, green tomatoes, sun dried tomatoes, baby kale and green beans in a roasted garlic extra virgin olive oil
Red beans and rice – (traditional with ham and “Local Habit” andouille sausage or vegetarian)
Crispy topped baked mac and cheese, herb bread crumbs, 3 cheese sauce
Bourbon candied yams with molasses, orange zest and brown sugar
Black eyed peas with ham hocks
Sweet tea and house squeezed lemonade
Mini bourbon pecan tarts
Individual banana pudding terrines
Fruit hand pies
Wedding Cake ??? …
On Monday I had the fortune of preparing a Passover meal for some of our favorite clients. I always love challenging myself with new cuisines and many or these staple Jewish dishes were things I had never made and some never heard of. The menu consisted of Charoset, Gifilte fish, freshly grated horseradish, matzo ball soup, rack of lamb with minted gremalata, butternut squash puree, braised black lentils and roasted asparagus / fingerling potatoes. Dessert was a chocolate chestnut torte with minted berry salad and coconut macaroons filled with caramel.
Summer is a time when parties are happening almost every weekend.
Are you having a special event this summer?
Fill out our inquiry form for a sample menu and quote.