Chef Olivia Williamson

Wild Mushroom Toasts with Chervil and Tarragon

Salmon Tartar with Fresh Chervil in Black Sesame Cone

Balsamic Beet "Caviar", Goat Cheese Mousse, Gluten Free Flax Cracker and Fresh Marjoram

Bruleed Fresh Fig, Whipped Fresh Ricotta Crostini

Roasted Butternut Squash Tartlette with Maple Candied Bacon or Cranberry Compote with Fried Sage

There are many other options/menu items and types of service available so feel free to reach out to discuss customizing for your event

Roasted Spice Crusted Delicata Squash Rings, Arugula, Dried Cranberries, Pepita Vinaigrette

Wild Rice, Leek and Currant Stuffed Quail, Dark Rich Jus, Lemon and Thyme Roasted Baby Carrots and Parsnips

Porcini Rubbed Beef Tenderloin, Garlic and Rosemary Roasted Creamer Potatoes, Charred Broccolini with Meyer Lemon, Blistered Grape Tomatoes, Red Wine Demi Glace

Spice and Dried Fruit Crusted Pork Loin Roast, Roasted Butternut Squash Puree, Brussels Sprouts Leaves

Olive Oil, Pear and Dark Chocolate Cake and Fresh Figs with Aged Goat Cheese and Honey

Pumpkin Spice Bread Pudding with Bourbon Whipped Cream with Crystalized Ginger

There are many other options and types of service available so feel free to reach out to discuss customizing for your event

Display of Cheese, Fruits, Crackers, Breads, Crudités, Dips

Seared Sea Scallop on Saffron Risotto with Calabrian Chili Oil

Bruleed Fresh Fig, Wild Arugula, Reduced Balsamic, Olive Oil, Whipped Fresh Ricotta Crostini

Salmon Tartar with Fresh Chervil and Shallot with Micro Greens

Wild Chanterelle Mushroom Toasts with Tarragon and a Chive OIl

Braised and Seared Pork Belly over Warm French Green Lentil Salad, Pommery Mustard Cream and Celery Leaves

Bouillabaisse- Fresh Seafood, Shrimp, Mussels in Tomato Saffron Broth with Saffron Aioli and Garlic Croutons

Porcini Rubbed Beef Tenderloin, Garlic and Rosemary Roasted Creamer Potatoes, Charred Broccolini with Meyer Lemon, Blistered Grape Tomatoes

Traditional Beef Wellington with Mushroom Duxelles, Pate, and a Red Wine Demi Glace

Seared Crispy Duck Breast, Parsnip and Yukon Potato Puree, Baby Bok Choy with Blackberry Demi Glace

Wild Rice, Leek and Currant Stuffed Quail, Dark Rich Jus, Lemon and Thyme Roasted Baby Carrots and Parsnips

Herb Crusted Lamb Rack, Roasted Butternut Squash and Sage Stuffing, Caramelized Brussels Sprouts

Olive Oil, Pear and Dark Chocolate Cake and Fresh Figs with Aged Goat Cheese and Honey

Blueberry Clafoutis with Meyer Lemon Cream

Lavender Creme Brulee with Fresh Blackberry Compote

Pumpkin Spice Bread Pudding with Bourbon Whipped Cream with Crystalized Ginger

There are many other options and types of service available so feel free to reach out to discuss customizing for your event

Shaved Fennel, Baby Artichoke and Radicchio Salad with Olive and Slow Cooked Tomato Tapenade

Seared Sea Scallop on Saffron Risotto with Calabrian Chili Oil

Heirloom Tomatoes, Buratta, Reduction of Aged Balsamic, Frantoia Extra Virgin Olive Oil, Fleur de Sel (Summer/Early Fall only)

Wild Mushroom, Rosemary and Parmesan Aranicini with Black Truffle Cream

Roasted Fennel Bulb, Olive and Parmesan with Dressed Chicories

Bouillabaisse- Fresh Seafood, Shrimp, Mussels in Tomato Saffron Broth with Saffron Aioli and Garlic Croutons

Porcini Rubbed Beef Tenderloin, Garlic and Rosemary Roasted Creamer Potatoes, Charred Broccolini with Meyer Lemon, Blistered Grape Tomatoes

Lamb Shank with Oranges and Olives with Creamy Parmesan Polenta

Grilled Branzini with Fresh Tarragon , Grilled Meyer Lemon, Charred Organic Broccolini , Fresh Pea Tendrils, Roasted Mini Potatoes

Olive Oil, Pear and Dark Chocolate Cake and Fresh Figs with Aged Goat Cheese and Honey

Vanilla Bean Panna Cotta with Blackberry Compote

Homemade Tiramisu

There are a lot of other options available. Feel free to reach out

Velvety Roasted Butternut Squash Soup with Creme Fraiche, Toasted Pepitas and Pomegranate Arils

Seared Scallops with Wild Mushrooms and Fresh Herb Salsa Verde

Seared Crispy Skinned Duck Breast, Parsnip Puree, Roasted Baby Carrots and Thyme, Port and Dried Cherry Reduction

Vanilla Bean Creme Brulee with Blackberry Compote