Fundraiser for the Mendocino Art Center - Feast for the Arts (June 2022)
Seasonal Salad
Local lettuces with cucumbers, shaved summer squash, toasted Mendocino wakame, and shallot-kumquat dressing
Choice Local Black Cod or Braised Chicken
Served with new potatoes, assorted brassicas, green garlic & meyer lemon herb sauce
King Oyster Mushrooms available as a vegan/vegetarian option
Orange-Almond Cake with local strawberries and whipped cream
* Entire menu is gluten free; vegan/vegetarian options available for each course.
Dinner menus for Neighborhood Meal Service during the Covid-19 Pandemic
Tuesday 4/21 Menu
Zuni Cafe-Style Roast Chicken with Sourdough Panzanella
Veggies and Sourdough Croutons roasted with the chicken, served with arugula, radicchio, pickly
Yellow Beet and Asparagus Salad
Cilantro-Parsley Herb Sauce
Thursday 4/23 Menu
Olive Oil-Poached Ling Cod served with New Potatoes and Gremolata
Roasted Cauliflower Wedges with Charred Scallion herb sauce
Shaved Squash and Fennel Salad with Citrus Vinaigrette
Tuesday 5/5 Menu
Local Rockfish with Roasted Potatoes, Charred Fennel
Broccolini with Lemon and Green Garlic
Marinated Yellow Beets and Fava Beans with Toasted Hazelnuts
Thursday 4/30 Menu
Crispy Duck Salad with Cabbage, Carrots, Ground Peanuts, and tons of Herbs
Served With Rice
Mango for dessert!
Tuesday 5/12 Menu
Turkey Meatballs in a Garlicky Tomato Sauce, served over Polenta (Veg Option: Soft-Boiled Egg and Mushrooms)
Shaved Squash Salad with Thinly Sliced Meyer Lemon
Blanched Broccolini with Green Garlic
Thursday 5/14 Menu
Confit Local Tuna with Lettuces, Cherry Tomatoes, Cucumbers, and Pickled Shallots
Crispy Smashed (Not Mashed!) Yukon Gold Potatoes
Whole-Grain Mustard Aioli, and Salsa Verde - both served on the side
Tuesday 5/19 Menu
Mushroom and Leek Risotto (Add Chicken - $3 Crispy Chicken Thigh)
Charred Summer Squash
Shaved Carrot and Fennel Salad
Thursday 5/21 Menu
Fish Tacos - Three Tacos with Local Rockfish, Corn Tortillas, Shredded Cabbage, and Tomatillo Salsa Verde
Black Beans with Cotija Cheese
Pickled Vegetables
Tuesday 6/1 Menu
Grilled Chicken Kebabs with Flatbread and Spiced Yogurt Sauce (Veggie Option: Grilled King Oyster Mushroom Kebabs)
Cauliflower Salad with Charred Spring Onions
Marinated Cucumbers with Turmeric, Ginger and Lime
Thursday 6/4 Menu
Cold Sesame Noodles with Scallions, Cabbage and Carrot (Add Seared Tuna $3 - Seared California Tombo Tuna)
Soy-Marinated Egg
Cherry Tomato Salad
Tuesday 6/9 Menu
Slow Cooked Pork Shoulder with Charred Onion and Pickled Mustard Seeds
Roasted Sweet Potatoes
Vinegar Cole Slaw
Braised Greens
Thursday 6/11 Menu
Corn Succotash with Romano Beans and Summer Squash
Chicken Wings (White meat Chicken available upon request - $1 to substitute for wings)
Garlic-Parlsey Herb Sauce
Tuesday 6/16 Menu
Grilled Flank Steak and Charred Onions and Garlic-Herb Sauce
Cherry Tomato Salad with Green Beans and Mustard-Shallot Vinaigrette
Blanched Broccolini with Lemon Zest
Thursday 6/18 Menu
Zuni Cafe-Style Roast Chicken with Sourdough Panzanella
Veggies and Sourdough Croutons Roasted with the Chicken, Tossed with Pickled Red Onion and Lettuces
Potatoes with lots of Parsley and Garlic
Fennel and Shaved Squash Salad
Tuesday 6/23 Menu
Grilled Chicken Kebabs
Chickpea salad with Cherry Tomatoes, Carrots, Beets, Shallots & Herbs
Garlic-Parsley Herb Sauce (this is becoming a staple...)
Thursday 6/25 Menu
Seared Local Rockfish with Tomatillo Salsa
Grilled Corn with Lime, Chili and Cilantro
Served With Black Beans and Corn Tortillas
Tuesday 7/7 Menu
Braised Chicken with Orange, Fennel and Castelvetrano Olives
Herbed Couscous
Crunchy Summer Salad with Sweet Peppers and Cucumber
Garlic-Parsley Sauce
Thursday 7/9 Menu
Grilled Riverdog Bratwurst Sausages
Heirloom Tomatoes & Pickled Shallots
Vinegar Coleslaw with Watermelon Radish
Whole-grain Mustard Aioli
Tuesday 7/14 Menu
Flank Steak au Poivre, served over Ratatouille
Garlicky Green Beans
Shaved Celery and Radish Salad with Tarragon/Mustard Vinaigrette
Thursday 7/16 Menu
BBQ Chicken
Herby Potato Salad
Grilled Corn
Watermelon
Tuesday 7/21
Soy Ginger Rice Noodles with Scallions, Shredded Cabbage and Carrots
Seared Georgia White Shrimp (*Substitute Chicken or Tofu for Shrimp - no price change)
Quick Pickles - Hikari Farms Cucumbers and Purple Daikon
Thursday 7/23 Menu
Braised Chicken Thighs served over Fresh Shelling Beans
Seared Eggplant and Cherry Tomatoes with Calabrian Chile and Basil
Garlic Parsley Herb Sauce
Tuesday 7/28
Grilled Chicken Breast with Blistered Shishito Peppers and Spring Onions
Corn with Herb Butter
Shaved Carrot and Fennel Salad with Pepitas
Thursday 7/30 Menu
Seared Pork Chop served over Dry Farmed Early Girl Tomatoes
Garlicky Spinach
Wax Beans with Toasted Almonds and Shallot Vinaigrette
Private Birthday Dinner; Stinson Beach, CA (July 2021)
Little Gem Salad, Stone Fruit, Toasted Pistachios, White Balsamic Vinaigrette
Charred Eggplant, Walnut Dukkah, Blistered Sungold Tomatoes, Herbed Yogurt
California King Salmon, Confit Fingerling Potatoes, Oyster Mushrooms, Romano Beans,
Dessert
Frog Hollow Peach Gallette, Rose Geranium Whipped Cream
Private Dinner for 6; San Francsico, CA (May 2019)
Snacks:
Warm Olives with Citrus and Fried Herbs
Marcona Almonds
Dinner:
Butter Lettuce, Asparagus, Ginger-Marinated Beets, Shallots
Hand-made Ricotta Gnocchi with Brown Butter and Fried Sage
Salad of Snow Peas and Snap Peas with Lemon, Mint and Coriander
California King Salmon, Tokyo Turnips, Summer Squash, Chanterelle Mushrooms, Green Garlic
Dessert:
Apricots and Cherries with Dark Chocolate and Hazelnuts
Menu for a 60th Birthday Celebration
Appetizers
Cheese, Crackers, Olives, Dates, Nuts
Butter Lettuce Cups w/ Smoked Cod, Herbed Creme Fraiche, Pickled Shallots
Wild Mushrooms Crostini
Tonnato Crostini with Shaved Radishes and Chives
Tomales Bay Oysters w/ trio of mignonettes
Family Style Dinner
Salmon on a bed of Arugula and Fennel, w/Tokyo Turnips and Green Garlic Cherry Tomatoes
Lamb Chops w/ Garlic Toum and Shelling Pea Gremolata
New Potato Salad w/ English Peas, Shallots, Mint and Parsley
Spicy Roasted Carrots w/ Coriander Yogurt Sauce & Toasted Pistachios
Roasted Veggies - Eggplant, Summer Squash, Spring Onions, Early Summer Tomatoes (if available); Cilantro Flower
Little Gem and Chicory salad w/ Japanese Cucumbers, Snap Peas, Cherry Tomatoes & Herb Vinaigrette
Grilled Asparagus and Soft Boiled Eggs
Grilled Flatbreads w/ Olive Oil and Za’atar
Desserts:
Caramelized Apricots w/ whipped cream and hazelnuts
Fruit Crumble - any combination of cherries, apricots, strawberries, peaches
Private Chef Sample Menus - meals prepared in-home for clients on Martha’s Vineyard, MA:
Confit Duck Leg with Caramelized Onions and Charred Figs
Corn, Peach and Cherry Tomato Salad
Grilled Seasonal Vegetables
Summer Fruit Tart with Lemon Curd (Gluten-Free)
Sunday 8/19; 14 People (Lunch Drop-Off)
Steak Sandwiches with Garlic Sage Mayo, Red Onion, and Arugula
Broccoli and Brussel Sprouts
Lentil Salad with Cucumbers and Herbs
Brownies and Almond Cookies
Thursday, 8/23; 15 People (Dinner)
Appetizer: Lobster Salad on Rice Crackers; Smoked Salmon on Whole Wheat Crostini
Surf & Turf - Grilled Yellowfin Tuna and Beef Tenderloin
Avocado Salad with Cucumbers and Cherry Tomatoes
Yellow Wax Beans with Shallots and Toasted Almonds
Ice Cream Sandwiches
Friday, 8/24; 14 People (Dinner)
Pacific Northwest Salmon with Tarragon Beurre Blanc and Fried Capers
Braised Belgian Endive with Chanterelle Mushrooms
Pommes Anna
Haricot Vert and Cherry Tomato Salad
Wednesday 8/29; 6 people (Dinner)
Beef Kebabs and Veggie Kebabs with Muhammara
Grilled Summer Vegetables
Grilled Corn with Parsley Butter
Swiss Chard Cooked with White Wine, Sherry Vinegar, Garlic and Onion
Friday, 8/31; 10 people (Dinner)
Striped Bass with Parsley and Tarragon Gremolata
Sweet Corn Succotash with Morning Glory Squash and Shishito Peppers
Garlicky Spinach
Homemade Levain Bread
Sunday, 9/2; 10 people (Lunch Drop-Off)
Smoky Chicken with Charred Leeks and Lemons
Grilled Summer Vegetables
Heirloom Tomato Salad
Morning Glory Cherry Pie
Friday, 9/7; 9 people (Dinner)
Appetizer: Lobster Salad on Rice Crackers (Vegan - No Mayo on Lobster)
Grilled Swordfish Steaks with Sungold Tomato Beurre Blanc
Roasted Potatoes and King Oyster Mushrooms
Charred Japanese Eggplant with Salsa Verde