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Spring Lunch

Spring Dinner

Brunch with Anita

Tangy Punch, Biscuits with Lemon and Parsley Butter, Radish/Mango and Apple Salad, Crepes with Spinach and Shrimp, Black Bottom Banana Cream Pie.

Spicy Develed Eggs on Salad, Creamy Asparagus Soup, Filit of Sole Javanese, Lime Ice Sorbet, Sticky Thai Chicken with Rice, Steamed Baby Bok Choy, Lemon Cloud Tart, and Chocolate Raspberry Turnovers.

Mojitos, Rosemary Chicken, Tomato, Arugula & Bocconcini Salad with Green Herb Vinaigrette, Bisquits, and Papaya & Blueberries with Sabayon.

Summer Lunch

Summer Brunch

Summer Brunch V

Fruited Chicken Salad with Tarragon Mayonnaise, Beer Bread, Crepes with Shrimp and Hollandaise Sauce, Schwarzwald Torte, Tarte Nougat-Pommes.

Iced Cafe Latte, Golden Gazpacho, Herb Tart, Curried Rice Salad w/Chicken and Mango, Shrimp Salad, Lemon Snow Pudding w/Custard Sauce and Raspberries, Green Fruit Salad.

Cantaloupe Soup, Fresh Corn Salad, Sunrise Salad, Herb Galette, Onion Tart with Bacon, Banana Maple Syrup Muffins, Homemade Strawberry Ice Cream, and Muddy Chocolate Cake with Grand Marnier Cream.

Summer Grilling

Summer Dinner

Summer Dinner II (Good not only for Summer)

Melon Drink with Pineapple and Rum, Chill Shrimp, Herb Marinated Mushrooms, Marinated Feta, Grilled Whole Lime/Curry Salmon, Small Potatoes, Creme Fraiche, Green Salad, Orange Sorbet, Grilled Chicken Breast with Asparagus, Carrots, & Tarragon Butter, and Melon Slush.

Thai-Grilled Chicken with Spicy Sweet/Sour Dipping Sauce, Corn Bread, Broiled Asparagus, Salsa Verde, Mexican Rice, Grapefruit/Fennel Salad, Zucchini/Mint Salad, Grilled Glazed Salmon, Strawberries with Creme, and Fraiche/Whiskey/Pepper Sauce.

Cheviche in a Spoon, Mussel Soup with Cream and Brandy, Grilled Salmon with Pineapple/Habanera Salad, Grapefruit Sorbet, Moroccan Cinnamon Chicken with Orange Couscous & Caramelized Onions, Honey/Peach Ice Cream with Peach/Almond Turnovers, and Chocolate Pannacotta with Marsala Oranges.

Special Occasion Dinner

Barbecue and Salads I

Barbecue and Salads II

Black Laquer Teriyaki Wings, Sauted Mushrooms in Phyllo Crisps, Seafood Chowder, Cranberry Punch Sorbet, Couscous with Fiery Chicken, Bittersweet Chocolate Rice Pudding, and Almond/Citrus Cake.

Vodka and Watermelon Cooler, Grilled Flank Steak with Gorgonzola Butter, Tropical Chicken Breasts, Cedarplanked Salmon, Radish-Mango and Apple Salad, Potato Salad with Egg and Lemon Dressing, Turkish Salad, Fruit Package, Jellied Rhubarb w/Strawberry Yogurt Icecream.

Teriyaki Chicken Wings, Lemon/Dill Salmon with Asparagus, Oysters with Orange/Cognac Butter, Mustard Glazed Ribs, Tandori Chicken, Portobello Mushrooms, Brown Rice Tabboulah, Watercress/Orange Salad, Pasta with Sun Dried Tomatoes, Citrus Gelato, Hazelnut/Orange Brownies, Strawberry Mousse.

Barbecue and Salads III

Barbecue and Salads V

Fall Lunch

Cilantro, Cucumber and Red Chile Salad, Creamy Potato Salad, Farmers Market Tomato Salad, Cabbage Salad with Cumin Seeds, Grilled Thick-Sliced Red Onions, Salmon with Brown Sugar/Mustard Glaze, Barbecued Pork Ribs, Barbecue Sauce, Lemongrass/Curry Chicken Breasts with Tropical Salsa, Mixed Grilled Fruit with Cream Anglaise, Summer Melons in Spiced White Wine, Ginger-Peach Lemonade.

Cranberry Lemonade, Buternut Squash Soup with Apple and Smoked Cheddar, Crepes with Creamed Chicken and Mushrooms, Lemon Tart, and Brownies.

Basil Marinated Tomatoes with Roasted Olive Bread, Cold Peanut Soup, Lemon, Salmon & Ricotta Pasta, Champagne Sorbet, Coconut Simmered Chicken with Lemon Rice, Strawberry Ice Cream with Caramel Sauce, and White Chocolate Mousse with Mango Sauce.

Northwest Fall Dinner

Late Harvest Dinner II

Late Harvest Dinner III

Toasted Brie and Sweet Chili Sauce Sandwich, Spiced Butternut Soup, Lemon Risotto, Butter Rubbed Salmon, Blueberry Sauce, Sorbet, Apricot/Dijon Glazed Pork Tenderloin, Roasted Autumn Veggies, Mocha Butter Crunch Pie, and Pear/Ginger Pie.

Frisee Salad with Blue Cheese,Walnut & Cranberry Crostini, Curried Pumpkin Soup, Smoked Salmon with Swiss Chard, Pine Nuts & Garlic, Grape Sorbet, Pork Loin with Garlic & Rosemary, Sweet Potato Puree with Smoked Paprika, Sauteed Green Peas with Butter Lettuce Chiffonade, Sweet & Tart Cranberry Sauce, Spiced Pear Pie with Vanilla Ice Cream, and Love Potion & Truffle.

Warm Mushroom Salad with Pancetta, Parsnip & Leek Soup, Fish Gratin with Mashed Potatoes & Shrimp Sauce, Lemon Sorbet, Fennel/Garlic Crusted Pork Roast with Quince/Apple Compote & Oven Roasted Root Vegetables, Apple Brown Betty with Cream, and Banana Cake with Coffee/Butter Cream.

Cooking with Wine

Champagne Brunch

High Tea

Caponata with Mozzarella, Mushroom & Pinot Noir Soup, Cast Iron Salmon with Syrah Drizzle on Salad, White Wine Sorbet, Roast Game Hen with Rice, Raspberry Chocolate Truffle Cake, and Strawberries & Mint.

Mimosa, Mellon-balls with Crystallized Ginger & Honey, Grilled Chicken with Cobb Salad, Crabmeat and Shrimp Omlet, Beer Bread, Bananas Foster with Frozen Yogurt, and Chocolate Truffles.

Scones, Bisquits, Cucumber Sandwiches, Smoked Salmon Sandwich with Dill, Ham Sandwich with Horseradish, Cheese/Radish Sandwich, Cream Puffs with Lemon Curd, Puff Pastry Nut Screws, Sour Cream Blueberry Cake, and Orange Sorbet.

Comfort Food

Warm and Welcoming Food

Vegetarian Party

Gougere, French Onion Soup, Ovenbaked Wild Mushroom Risotto, Meatballs in Goulash Sauce with Mashed Potatoes, Macaroni and Cheese de Luxe, Chocolate-Chocolate Cake, Gingerbread Cider Cake, and Creme Brulee.

French Pizza with Leeks, Goat Cheese & Walnuts, Spiced Orange and Carrot Soup, Breaded Fried Sole with Tarter Sauce and Green Beans, Lime Sorbet, Beef Brisket Chili with Butternut Squash, Coconut Rice Pudding with Gingered Asian Pears, and Paris-Brest (Choux Pastry Crown with Praline Cream).

Green Tea Drink with Mint Liqueur, Citrus Marinated Olives, Sherry Marinated Mushrooms, Tsatsiki, Freshly Baked Rools with Herb Butter, Orange Salad, Tomato Salad with Haloumi & Basil, Indian Curry Dolmas with Panir, Malaysian Mushroom Stew, Basmati Rice, Fresh Fruit Dipped in White Chocolate, and Bruleed Apple Cinnamon Pots de Creme.

Festive Christmas Dinner

Winter Menu (Happy Valentine)

Holiday Hors D' Oeuvres

Miniature Potato Pancakes with Smoked Trout & Creme Fraiche, Prosciutto Wrapped Prunes, Three Mushroom Soup with Sherry, Ovenpoached Whole Salmon, Cranberry Sorbet, Stuffed Turkey Breast, Mashed Potatos with Garlic Infused Olive Oil & Green Beans with Pecans, Poached Pears with Caramel Topping, and Buche de Noel.

Rose Glow (Drink), Caramelized Pears/Blue Cheese Salad, Sherried Crab Bisque, Warm Salmon Mousse with Shrimp Sauce, Sorbet, Filet or Beef with Portwine Sauce & Potato Pancakes, Almond Tart, and Mocha Mousse.

Eggplant/Ginger Spread w/ Pita Bread, Cherry Tomatoes w/ Saffron Aioli, Moroccan Meatballs, Golden Croustades w/ Creamy Curried Chicken, Orange Muffins w/ Smoked Turkey and Cranberries, Celery Barquettes w/ Stilton and Walnuts, Mushroom Garlic and Thyme Bouches, Carrot/Honey/Ginger Soup Cups, Light Lemony Salmon Mousse Puffs, Spicy Satay Sticks w/ Peanut Sauce, Gingered Chicken Cakes w/ Cilantro/Lime Mayonnaise, Pate au Choux w/ Onion Jam, Crunchy Sweet and Spicy Pecans, Gravlax w/ Mustard/Dill Sauce, Molasses Glazed Ribs, Chocolate Semifreddo Ricotta Cake.