Create your own Dinner
Minimum of 20 guests. Parties with fewer than 10 guests will incur a $10 fee per guest. Staff and rentals are an additional cost.
Not suitable for drop-off. Service staff and rentals required at an additional cost.
Salads
Choose Two
A vibrant mix of arugula, toasted pumpkin seeds, shaved apples, red and yellow beets, and crumbled goat cheese, all dressed in a tangy sherry vinaigrette.
A refreshing blend of baby spinach, seasonal berries, sun-dried cranberries, and candied walnuts, tossed in a delicate white balsamic vinaigrette.
Crisp romaine tossed with crunchy croutons, shaved Parmesan, and homemade Pender Island Caesar dressing for a classic, bold flavor.
Halved romaine hearts lightly charred on the grill, served with a drizzle of Caesar dressing and topped with shaved Parmesan for a smoky twist on a classic salad.
Fresh mozzarella, ripe tomatoes, and basil drizzled with balsamic glaze and olive oil.
Cubes of juicy watermelon paired with crumbled feta, fresh mint, and a splash of lime juice for a sweet, salty, and tangy combo that’s perfect for hot summer days.
Thinly sliced cucumbers tossed with red onion, dill, and light vinegar dressing for a crisp, cooling side that complements any main dish.
: A refreshing Greek orzo salad featuring tender orzo pasta tossed with cucumber, tomatoes, Kalamata olives, feta cheese, and a zesty lemon-oregano vinaigrette.
Vine ripened tomatoes, grape & cherry tomatoes, fior di latte cheese, grilled house made focaccia, arugula, basil, white balsamic vinaigrette.
A vibrant blend of roasted root vegetables, tossed with fresh greens, feta, and dried cranberries, enhanced by the caramelized sweetness of maple syrup and a zesty dressing.
Roasted beets and citrus segments combine with creamy goat cheese, toasted pistachios, and a light citrus vinaigrette, creating a visually stunning dish with contrasting colors and textures.
Thinly shaved Brussels sprouts are paired with sweet apple slices, crunchy walnuts, and creamy blue cheese, all brought together by a Maple-Dijon vinaigrette.
A delightful mix of creamy white beans, sweet cherry tomatoes, and fresh parsley dressed in a tangy sherry vinaigrette, balancing earthy, bright, and zesty flavors.
Vegetables
Choose One
Grilled asparagus spears lightly charred and drizzled with olive oil, topped with fresh lemon zest for a citrusy finish.
Sliced zucchini grilled to perfection, finished with basil and parsley, and a sprinkle of shaved Parmesan for added flavor.
Roasted carrots coated in a sweet and tangy honey lime glaze, offering a perfect balance of caramelized flavor with a citrusy kick.
Roasted seasonal vegetables seasoned with fresh lemon, rosemary, and sea salt, creating a bright, herbaceous, and savory side dish.
Crispy grilled green beans tossed in garlic butter and seasoned with a pinch of sea salt for a simple yet flavorful side.
Corn sautéed with chili powder and lime juice, then finished with a little butter, makes for a sweet and tangy side that’s perfect for summer.
Tender rounds of grilled eggplant brushed with olive oil, topped with minced garlic, fresh parsley, and a squeeze of lemon for a smoky, Mediterranean-inspired side dish.
Grilled portobello mushrooms marinated in olive oil, garlic, and rosemary, cooked until tender and juicy, offering a rich umami flavor perfect as a side or a hearty vegetarian main.
Oven-roasted Brussels sprouts, crisped to perfection, are drizzled with a tangy balsamic glaze for a deliciously caramelized, irresistible side dish.
Sides
Choose One
Smashed Yukon gold and red skin potatoes tossed with roasted garlic, sweet shallots, fresh herbs, and extra virgin olive oil for a crispy, flavorful side.
Fluffy rice pilaf, perfectly sautéed with onions and garlic, then simmered in broth for a rich, savory flavor.
Creamy polenta infused with the rich flavors of garlic and Parmesan, delivering a savory and slightly cheesy taste with a smooth, comforting texture.
Roasted sweet potato wedges seasoned with paprika and cinnamon, offering a perfect balance of sweet and smoky flavors.
Classic mashed potatoes to the next level with the rich, nutty flavor of freshly grated Parmesan and the earthy notes of herbs like thyme and parsley.
A creamy, naturally sweet twist on the classic mashed potato side dish. With their rich texture and vibrant color, this dish is elevated by a hint of butter, a splash of cream, and a touch of warmth from cinnamon or nutmeg.
A light and refreshing side dish that combines fluffy quinoa with the bright flavors of fresh lemon zest and juice, complemented by a mix of herbs like parsley, thyme, and basil.
Mains
Choose One
Seared wild salmon topped with a zesty lemon beurre blanc and vibrant fruit salsa, offering a perfect blend of richness and freshness.
A sophisticated dish that pairs the buttery richness of Salmon with a vibrant and herbaceous pesto.
A vibrant coastal dish that combines the sweetness of fresh coconut with the bold flavors of spices like turmeric, cumin, and coriander.
Lemon and herb roasted free range chicken breast, with grilled lemons and pan jus.
Chargrilled flank steak, thinly sliced, served with homemade chimichurri sauce.
Lemon-garlic marinated chicken kabobs with bell peppers, red onion, mushroom, and zucchini, served with a savory lemon cucumber yogurt dip.
Portobello mushroom caps filled with a savory mixture of spinach, ricotta, garlic, and herbs, baked until golden and topped with a sprinkle of Parmesan cheese.
Layers of breaded and fried eggplant slices, fresh mozzarella, and marinara sauce baked to perfection, then topped with basil.
A creamy coconut-based curry with tender sweet potatoes, chickpeas, and a blend of spices like turmeric, cumin, and coriander.
Roasted acorn squash halves filled with a quinoa stuffing that includes dried cranberries, toasted pecans, and a touch of maple syrup.
Bell peppers roasted and filled with a flavorful mix of quinoa, lentils, tomatoes, olives, and herbs, then baked to perfection and drizzled with a balsamic reduction.
I have also developed menus following specific dietary restrictions for some of my clients, including celiac, allergies and/or food sensitivities. I have in-depth experience with creating gourmet meals for both Vegetarians and Vegans.
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