I use local and seasonal ingredients whenever possible, and all menus are 100% customized for you. Vegetarian, vegan, gluten-free, and other options are always available. 

Customized cocktail (or mocktail) pairings also available upon request.


Spring Brunch Spread
Mimosas and Bloody Marys

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
Strawberry-Rhubarb Spoon Cakes

Wild Mushroom Crostini
Mini Lamb Meatballs with Mint Puree
Fried Cauliflower with Caper Aioli
Roasted Tomato-Rosemary Soup
Chicory and Watercress Salad / Blood Orange / Pickled Red Onion
Red Wine Braised Short Ribs / Parsnip Celeriac Mash / Sauteed Kale
Caramelized Quince Tart with Fresh Whipped Cream
Vegetarian/Vegan and Gluten-Free
(Passed Hors D’oeuvres)
Specialty Cocktails
Red and White Wines

Roasted Parsnip Chips / Smashed Chickpeas / Herbs
Endive Petals / Roasted Pepper-Currant Chutney
Butternut Squash Risotto Balls
Seared Tempeh Skewers with Chermoula
Spicy Marinated Tofu Bites / Sesame Seed / Scallion
Stuffed Cremini Mushrooms / Chevre / Toasted Walnuts
Roasted Yams Bites / Danish Blue / Balsamic Reduction
Roasted Garlic and Herb Polenta
Dark Chocolate Brownie Bites with Sea Salt
Almond Macaroons
Prosecco and Pinot Noir

Whole Grilled Mackerel / Parsley / Caper, Olive Oil
Coriander-Rubbed Chicken Breast / Cilantro Pesto
Red Potato and Sweet Corn Salad
Heirloom Tomatoes / Basil-Infused Olive Oil / Farmer’s Cheese / Cracked Pepper
Watermelon Salad / Cucumber / Red Bell Pepper / Pickled Red Onion / Mint / Feta
Peach and Blackberry Galette / Vanilla Bean Ice Cream