Catering and Private Chef Services on Bainbridge Island
menus
You can be sure to experience a creative menu and the joy in being inspired by what's in season! Below is a sampling of some past menus I created for clients. I heartily 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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Bulgur and salmon cakes with tzatziki, diced cucumber, dill and edible flowers
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Starter
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Burrata with PNW June strawberries, snap peas, microgreens, basil, mint, strawberry vinaigrette, and edible flowers
Main
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Dungeness crab ravioli in browned butter and lemon sauce with local asparagus and peas, pea shoots, salmon roe, edible flowers
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Dessert
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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 gallo, 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
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Vegan/GF tres leches 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
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Charred carrot and harissa soup with yogurt garnish, pomegranate, cilantro, and pumpkin seeds
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Main
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Vegan shepherd's 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
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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
