All meals are custom designed. Here are a few samples.

Dinner Sample 1

Basil Baked Prawns, 
on a nest of ginger leeks, drizzled with balsamic syrup.

Baby California Greens in Saffron Poached Pear,
with assorted fresh vegetables and a wild berry vinaigrette.

Brandy Marinated Frozen Grapes.

Herb Dijon Crusted Pork Tenderloin, filled with mango and sweet peppers,
served with wild mushroom port glaze, touranade of garlic mashed potatoes and julienne root vegetables.

Peppered Berries, in an orange caramel sauce over rich vanilla ice cream.

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Dinner Sample 2

Roast Tomato Bisque and Grilled Zucchini
drizzled with pesto aioli

Chiffonade of Fresh Baby Spinach on a bed of Radicchio
with cranberry poppyseed dressing and marinated mandarin oranges.

Brandy Marinated Frozen Grapes.

Apple Wood Smoked Pork Tenderloin, with a Dijon and toasted Cashew Crust,
stuffed with sweet peppers and candied mango
Served with rosemary roasted potatoes and a medley of fresh vegetables. 

Chocolate Ganache Torte,
over crème anglais

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Dinner Sample 3

Wild Mushroom and Asiago Fylo Wraps
over a fresh fennel pesto oil.

Fresh Baby Greens on a bed of Endive
with a roasted walnut and blueberry vinaigrette.

Maple Ginger Marinated Frozen Grapes.

Chili Paprika Chicken Breast filled with Sweet Peppers
served with fresh peach salsa,
roasted new potatoes, tomato parmesan and a medley of julienne vegetables.

Mint Infused Chocolate Mousse and Seasonal Fresh Fruit

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Dinner Sample 4

Saffron Poached Pear and California Greens,
drizzled with a blueberry vinaigrette and sprinkled with toasted walnuts,
garnished with fresh garden vegetables and stilton.

Ginger Citrus Digby Bay Scallop,
On a nest of basil infused angel hair pasta

Brandy Marinated Frozen Grapes.

Slow Roasted Apple Wood Smoked Beef Tenderloin,
served with a wild mushroom ragu, roast garlic and parmesan whipped potato and a medley of julienne root vegetables.

Seasonal Peppered Fruits,
In a rich caramel orange sauce over Haagan Das ice cream

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