Sign Up For Email UpdatesBeekeeping and Honey

Sample Menu Items:

French Onion Soup
Tomato and Cilantro Soup
Tuscan Bean soup with Cannellini beans, seasonal vegetables and farro
Pear and Watercress Soup
Wild Rice and Wild Mushroom Soup
Carrot Bisque
Spiced Lentil Soup
Corn and Red Pepper Soup
Cold Fruit Soup
Butternut Squash Soup
Corn Chowder

Roasted Fennel and Orange Salad
Caprese Italian tomato salad with basil, fresh mozzarella cheese, and olive oil
Vertical Caesar Salad
Field greens with pears and blue cheese
Roasted Beets with Fennel and Feta
Mediterranean Orzo Salad
Green Goddess Salad - Fresh Field Greens, seasonal veggies and a herb vinaigrette
French Salade Composée
Sugar Snap Pea Salad
Orange and Fennel Salad
Farmers Market Spring Salad
Cucumber & Jicama Salad
Strawberry Spinach Salad
Cucumber and Tomato Salad with Yogurt Cumin Dressing
Grilled Potato Salad
Thai Lo Mein Salad

Shrimp and Prosciutto
Shrimp Cocktail (served in martini glasses)
Prosciutto and melon
Cheese Crisps
Beet Carpaccio with Goat Cheese and Mint Vinaigrette
Onion Tartlet
Tomato Tartlet
Mini quiche
Shrimp Cocktail in martini glasses
Artichokes wrapped in bacon
Caprese Skewers (pear tomatoes, mozzarella, and basil skewers
Stuffed Belgian Endive
Artichoke leaves with Parmesan – basil aioli
Trio of dips: Hummus, Bagna and Tapanade with assorted artesian breads and crackers
Roasted Asparagus wrapped with smoked salmon
Goat Cheese with Sun Dried Tomato filled Belgian endive
Smoked Trout Canape’ with Lingonberry Horseradish Cream
Phyllo Triangles Filled with Curried Walnut Chicken
Blue Cheese stuffed Dates wrapped in Prosciutto
Camembert Cheese and  Honey Crisp Apple Slices

Old Fashion Meatloaf
Country Style Chicken Pot Pie
Three Cheese Mac and Cheese
Traditional Shepherd’s Pie
Artesian Grilled Cheese Sandwich and Tomato Basil Bisque
Red Beans and Rice
Home Made Madagascar Vanilla Ice Cream with Warm Caramel Topping
Grandma’s Berry Cobbler


Roasted Seasonal Veggies w/balsamic reduction
Spinach, Tomato, Mushroom and Four Cheese Lasagna
Risotto with roasted portobello and asparagus
Fresh Seasonal Vegetable and Asiago Cheese Frittata
Tofu and Rice stuffed Peppers
Spinach-Mushroom Quiche
Fettuccini with Snow Peas and Carrots
Vegan Stir-Fry
Roast Vegetable Tart with Walnut Crust
Vegetable Hummus Pita Bread Sandwiches
Sautéed Spinach and Tofu

Cilantro Rice
Roasted Fingerling Potatoes in Herbs de Provence
Spiced Edamame and Lemon scented Quinoa with chiffonade Mint
Forbidden and Kalijira Rice (Yin-Yang)
Haricot Vert Lyonnaise (Sautéed French green beans, Lyon style)
Spinach with Garlic Sauté
Gourmet & Wild Rice Blend

Tandoori Clay Pot Chicken
Coq au Vin (Chicken cooked in Red Wine)
Chicken Pillard
Chicken Marsala
Garlic Roast Chicken
Herb and Spice Roasted Cornish Game Hens
Maple-Glazed Turkey Breast
Chicken Fajitas

Grilled Tri-tip with Tuscan Herbs
Peppered Tenderloin Medallions in Red Wine Peppercorn Sauce
Pan-Seared Steaks with Bourbon-Shallot Sauce
Tournedos of Beef
Shepherd’s Pie

Seared Sea Scallops in Beurre Blanc with Baby Spring Vegetables in Puff Pastry
Trout en Papillote
Chilean Sea Bass fish Tacos with Spicy Citrus Aioli
Sole Fillet Roll Ups with Spicy Mango Salsa

Naan Bread

Risotto with lemon chicken and asparagus
Farfalle salad with sun-dried tomatoes and spinach
Grilled Primavera Vegetable Pasta

Bananas Foster
Cherries Jubilee
Mini Cheesecakes
Chocolate dipped strawberries
Petit Fours
Fresh fruit Crostata
Carrot cake
Crème Caramel
Crème Brûlée
New Orleans Bread Pudding with Lemon Sauce and Chantilly Cream
Caramel Miranda
Chocolate Mousse with white chocolate leaf and raspberries
Chocolate Torte Souffle (flourless)
Chocolate Truffles
Rice Pudding (white or brown)

Personal ChefInstructorEvent Coordinator