Chef Prem Maurel

Beet Stacks filled with Herbed Vegan Cheese and dressed with Balsamic Reduction, Shaved Radishes

Vegan Pesto Crusted Sweet Potato Wedges

Endive stuffed with toasted pecans mandarins and vegan cheese, orange - balsamic dressing

Gourmet Roasted Cauliflower Nachos: Buffalo Cauliflower, Cashew Cheese, Diced Tomatoes, persian cucumbers, cilantro, pickled jalapenos, Vegan Feta, fresh basil

Butternut mac n cheese (Gluten Free elbow macaroni, Cashew-butternut Cheez, topped with gluten free bread crumbs and vegan parmesan

Buddha Quinoa Salad: roasted veggies, fresh veggies, quinoa, goddess dressing, fresh herbs, avocados

White Chocolate and Raspberry Mousse (gluten free and vegan optional)

Coconut Lemon Panna Cotta

Raw Vegan Chocolate and Coconut Mousse with berries and mint

Charcuterie Board: Prosciutto, Salami, Artisan Vegan Cheeses, Grapes, Strawberries, Marcona Almonds, GF Crackers, Jams, and Dark Chocolate

Ahi Tuna and Mango Stack

Coconut and Macadamia Nut Crusted Sole Mashed Rosemary, Garlic and Sweet Potatoes Za'attar Spiced Roasted Baby Carrots and Coconut Yogurt

Grilled Wagyu Flank Steak With Chimchuri Sauce Pesto Crusted Sweet Potatoes Broiled Asparagus with lemon, EVOO, and Merlot finishing salt, edible flowers

White Chocolate and Raspberry Mousse

Pesto Crusted Sweet Potato Wedges

Gluten free vegan ricotta and blackberry flat bread with mint

Polenta bites with sautéed Mushrooms and caramelized onions with thyme

Meditaranean Platter: Roasted Bell Pepper Hummus with herbs, Stuffed Grape Leaves, Gluten free Crostini and Crackers, Marinated Artichoke Hearts, Kalamata Olives, Vegan Feta, Persian Cucumbers, Carrots, Bell Peppers

Grilled lemon and pomegranate spinach salad with parsley mint and a pomegranate molasses dressing

Endive stuffed with pecans mandarins and vegan cheese honey orange balsamic

Butternut mac n cheese

Buffalo Cauliflower and Vegan Blue Cheese or Ranch Dressing

Sweet potato gnocchi with a tomato and sage sauce

Coconut Lemon Panna Cotta

White Chocolate and Raspberry Mousse

Raw Vegan Chocolate and Coconut Mousse with berries and mint

Greek Honey and Orange Cake with Orange Zest

Dessert Pizza with vegan cream cheese, fruit preserves, berries, chocolate sauce, and mint

Pear, Goat Cheese, and Arugula flat bread  freshly baked flat bread, ripe Bartlett pears, and peppery arugula all over a  chive and goat cheese base

Marinated Artichoke heart Crostini, Made with fresh rosemary, Burrata Cheese, Heirloom Tomatoes, and Tuscan Olive oil

Cream of Asparagus and Leek Soup  Garnished with Spiced pumpkin seeds, edible flowers, and creme fraiche

3 cheese beef and sausage lasagna Roasted garlic and basil tomato sauce, and a 3 cheese and 2 meat filling with sweet Italian sausage, lean ground beef, and caramelized onion, baked until perfectly golden brown and delicious. Served with Sourdough Garlic

Seared Salmon with a Tomato and Kalamata Olive Sauce, seared until crispy and then baked till perfectly flaky and tender. Served with Truffled Celery Root Puree and Roasted Baby Carrots drizzled with garlic and parsley gremolata sauce

Beef Bourguignon  Slow Cooked in Burgundy wine, Congnac, fresh herbs and baby spring vegetables, served with Mashed Potatoes and Roasted Brussel Sprouts

Tiramisu

Creme Brulee

Dessert: Chocolate Poached Pears Bartlett pears dipped in Dark Chocolate, served with Sea Salt Caramel Gelato, fresh berries and mint

Dessert: Orange Blossom Greek Honey Cake and Vanilla Gelato  reminiscent of greek Baklava in its honey and orange syrup soaked decadence topped with edible lowers and Mara de Bois strawberries, a varietal introduced 20 years ago in France and only found a

Chocolate Mousse

Pear, Goat Cheese, and Arugula Flatbread: Artisan flatbread, ripe Bartlett pears, and peppery arugula all over a  chive and goat cheese base

Marinated Artichoke Heart Crostini: Made with fresh rosemary, Burrata Cheese, Heirloom Tomatoes, and Tuscan Olive oil

Fig, and Goat Cheese Crostini: Herbed Goat Cheese, Fig Jam, fresh thyme layered over warm and  crunchy sourdough bread slices

Cream of Asparagus and Leek Soup: Garnished with Spiced pumpkin seeds, edible flowers, and creme fraiche

Polenta Bites: Caramelized Onion and Portobello Mushroom Topped Crispy  Polenta Discs Sprinkled with fresh thyme

Truffled Burrata Cheese and Heirloom Tomato Caprese:  Heirloom Tomato Slices, Soft Truffled Burrata Cheese, and Homemade Pesto, Stacked in several layers, and drizzled in a Balsamic Reduction

Spinach and Pear Salad: Fresh baby spinach, sliced pears, candied pecans, goat cheese and a French dijon Vinaigrette (if in season or other seasonal salad)

Arugula Garden Salad: with Persian Cucumbers, Cherry Tomatoes, Avocado, and edible flowers with a lemon and olive oil dressing and a sprinkle of truffle salt

Greek Salad: with heirloom tomatoes, Persian cucumbers, Kalamata olives, Avocado, feta Cheese, and Oregano-lemon-EVOO salad dressing

Filet Mignon and Lobster Tails with Truffled Celery Root Puree and Roasted Asparagus

Tri Tip and Jumbo Shrimp with Creamy Mashed Potatoes and Garlic Butter Soy Glazed Mushrooms

Rib Eye and Pan Seared Scallops with Potatoes Dauphinoise, and Green Beans with brown butter and bread crumbs

Sirloin and King Crab Legs with Scalloped Potatoes and Broiled Leeks and Mushrooms

Dessert: Orange Blossom Greek Honey Cake and Vanilla Gelato  reminiscent of greek Baklava in its honey and orange syrup soaked decadence topped with edible flowers and Mara de Bois strawberries, a varietal introduced 20 years ago in France and only found

Chocolate Poached Pears Barlett pears dipped in dark Chocolate, served with sea salt caramel gelato, fresh berries and mint

Butterscotch and Pecan  Bread Pudding  with Homemade Vanilla and Caramel Ice Cream topped with strawberries and lemon zest

Chocolate Mousse with whipped cream, berries, and mint garnish

Creme Brulee

Apricot or Apple Tart

Aguachile. A dish made of shrimp, submerged in liquid seasoned with chili peppers, lime juice, salt, cilantro, slices of cucumber and slices of thinly sliced red onion

Peruvian Ceviche: composed of chunks of raw fish, marinated in freshly squeezed key lime or bitter orange (naranja agria) juice, with sliced onions, chili peppers, salt and pepper

Grapefruit, Endive, and Arugula Salad with, blue-cheese, and Champagne Vinaigrette and Candied Walnuts

Mini Scallop Tostadas with Corn Salsa and Chipotle Crema

Langoustine Enchiladas with Red, White, and Green Artisan Sauces, Gourmet Mexican Rice, Smoked Black Beans

Seafood Stuffed Pineapple Halves topped with Cheese

Grilled Lobster Halves, Gourmet Mexican Rice, Smoked Black Beans

Caramel Flan

Mexican Wedding Cookies and Cinnamon-Vanilla Ice Cream: They are dainty little cookies that are tender, sweet, nutty, with a hint of butter, all at the same time. When you bite into these little gems, you will experience the purest kind of ecstasy

Tres Leches Cake: One of the most famous Mexican desserts is the gorgeous tres leches cake that is found at nearly every celebration of Mexican families

Ahi Tuna Stack

Arugula Salad with Ginger Sesame Dressing and Toasted Pine Nuts

Steamed Miso and Lime Clams with toasted Sourdough

Carrot-Ginger-Lime Soup with sake and creme fraiche sauce, edible florals

Filet Mignon over Celery Root and Parsnip Puree with Japanese Pan Sauce

Angel Hair and Crab Capellini Pasta with white wine and lemon zest beurre blanc sauce

Lemon Panna Cotta

Smoked Salmon Canapes: Herbed Goat Cheese, Smoked Salmon, fresh Dill, and lemon, on crispy French bread

Cheese Tart on Puff Pastry: This French tart is bursting with cheesy, creamy, and smoky flavors

Brie with Pesto: Warm brie cheese and creamy basil pesto combine in this heavenly spread served with artisan crackers

Coquilles St. Jacques: scallop gratin in a wine and cream sauce that’s then topped with cheese and crispy crumbs

Salade Lyonnaise: Features a frisée lettuce and bacon lardons, topped with a poached egg, croutons, and Dijon Vinaigrette

Beet Stacks filled with Herbed goat Cheese and dressed with Balsamic Reduction, Shaved Radishes

French Onion Soup: The depth of flavor this soup provides is out of this world

Ratatouille: Southern French vegetable stew from where I was born in Aix en Provence

Beef Bourguignon: a classic French beef stew made with red wine, pearl onions, mushrooms and bacon. Served with Mashed Rosemary White Sweet Potatoes

Portobello Mushroom Bourguignon: a vegetarian spin on the French classic dish, which some would say tastes even better! Served with Mashed Rosemary White Sweet Potatoes

Coq au Vin: the classic red wine chicken stew from Burgundy served with Potatoes Dauphinoise. Of all the ways to cook potato, this is one of the best. Potato + cream + cheese with a hint of garlic and thyme. Seriously, what could be better than that?

Cassoulet: A classic French Chicken Casserole with white beans, carrots, onions, and thyme. Served over Truffled Celery Root Puree

Chocolate Mousse (gluten free)

White Chocolate and Raspberry Mousse (gluten free and vegan optional)

Pear Tart (if in season) (gluten free optional) or other seasonal fruit tart

Poirre a L'orange: A lovely version of poached pears, which is probably one of the core desserts of French cuisine. Served with French Vanilla Ice Cream (gluten free and vegan optional)