Catering and Private Chef Services on Bainbridge Island
menus
You can be sure to experience a creative menu that are seasonally relevant and taking joy in being inspired by what's in season. Below is a sampling of some past menus I created for clients. I welcome and love to dive into any cuisine style you like, and frequently produce excellent gluten free / dairy free / vegan menus.
Spring
Appetizers
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Pork belly and roasted hakuri turnip skewer with nettle pesto
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Bulger and salmon cakes with tzatziki, diced cucumber, dill and edible flowers
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Starter
Burrata with PNW June strawberries, snap peas, micro greens, basil, mint and strawberry vinaigrette edible flowers
Main
Dungeness crab ravioli in brown butter and lemon sauce with local asparagus and peas, pea shoots, salmon roe, edible flowers
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Dessert
poached rhubarb compote, hazelnut shortbread and fresh whipped cream topped with freeze dried strawberry
Summer
Dinner Buffet
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Seasoned Tofu or chicken
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Cilantro Lime Brown Rice
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Roasted Zucchini and Corn
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Pico De Gayo, Guac and Tortilla Chips
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Seasoned Beans
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Kale, carrot and beet salad
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Pickled red onion ​
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Dessert
Vegan/GF tres Leche Cake with spiced plum compote
Fall
Appetizers
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Crispy Chickpea Cakes w/ lemon dill yogurt
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Roasted Delicata Crostini with Whipped Feta and Pomegranate Molasses
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Starter
Charred Carrot and Harissa Soup with yogurt garnish, pomegranate, cilantro, and pumpkin seeds
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Main
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Vegan Shepherds Pie
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Lightly warm Farro Kale Salad with Lentils and Dried Cranberry
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Dessert
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Spiced Date Cake with Roasted Pear Compote, Whipped Cream with subtle notes of orange
Winter
Appetizers
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Warm Crab Dip and baguettes
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Roasted beet endive boats and hazelnuts
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Starter
Roasted Root Vegetable Salad and arugula
Main & Side
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Tri Tip Steak with browned butter mushroom and sage cream sauce
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Delicata and potato bake
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Caramelized onion and mushroom galette
Dessert
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Chocolate Torte with caramelized bourbon pears, and maple roasted pecans
