Sample Menus by Joanie Veage
MEALS AND SNACKS THAT FUEL YOU AND KICK-START YOUR LIFE
#1 INTERNATIONAL BEST SELLING AUTHOR OF “DRINK EAT CLEAN CAFÉ”
As your family Chef, Certified IIN Health Coach, clean food expert in Performance and Functional NUTRITION I AM devoted to preparing and serving you the highest quality, tasty meals that are designed to increase your performance, nutrition, endurance and optimal health benefits.
Transforming “Farm To Table” fare into nutrient-rich “superfoods” that leaves you feeling, looking and living energized.
Plant Powered: Add your favorite protein.
BREAKFAST BOWLS AND SHAKES
Overnight steel cut oats with apricots, raw honey, macadamias, and coconut milk
Korean Bibimbap-California Style with jasmine rice, sesame-pepper bean sprouts and carrots, garlicky spinach and zucchini, scallion and wakame slaw, soy glazed shitakes, poached egg or tempeh, avocado and gochujang-date sauce
Hot-Sweet brown rice with apples, dates, pure maple, walnuts and steamed almond milk Mission fig and walnut oatmeal soufflé with gingered raw pear sauce
Simple Breakfast chirashi with Asian sticky-sweet sesame red beans, veggie ribbons, avocado’s, scallion and toasted seaweed flakes
Sour cherry, nuts and seeded, coconut paleo bowls. Granola or muesli Chia pudding in a variety of tempting flavors
Energy-Breakfast in a Blender (matcha green tea powder, banana, apple sauce, coconut milk, and a date)
SCRAMBLES AND OMELETS
Made with organic fresh whole eggs, whites, silken tofu, or garbanzo beans
California Scramble: tomato, sweet onion, garlic, mushroom, avocado topped with sprouts and goat gouda or feta. Vegan-nut cheese
Lotus Scramble: cabbage, carrots, celery, mushroom, snow peas, and onions scramble with brown rice. Topped with sunflower sprouts and tempeh
Veggie Scramble: medley of cauliflower, broccoli, carrots, zucchini, mushroom, garlic and peppers, topped with fresh tomatoes and cheese/vegan nut cheese
Pesto Scramble: vegan pesto scramble served over fresh chopped greens. Topped with olives and tomatoes
Cowboy green chili omelet with corn bread
BREAKFAST SANDWICHES, WRAPS, AND PLATES
Paleo Pancakes made with my specialty nuts and seeded mix. Sprouted buckwheat or whole wheat hot cakes and waffles
Florentine greens smothered muffin with poached eggs, additional choice of protein (or, tempeh, lentils) and wild mushrooms. Sesame garlic or parmesan sauce
Wholesome biscuit and nutritional gravy with my Spicy Aztec harvest hash
Ultimate Breakfast sandwich with applewood smoked bacon (or vegan) tomato, seasoned avocado, cucumber and sriracha mayo (veganaise).
AVO TOAST in a variety of the most tempting flavors
Huevos Rancheros with rice and beans/other, chipotle, avocados, tomato, onion and zucchini with goat gouda, feta, or vegan nut cheese
Frittatas, omelets and casseroles in a variety of tempting flavors
SKILLETS
Siam Skillet or red skin potatoes, veggie medley and sprouts in a Thai coconut milk curry, served over fresh chopped greens, Thai basil, and mint. Protein of choice.
Nacho Ordinary fajita: baked sweet potato wedges, onion, tri-color peppers, and beans with lime-chili fiesta sauce, sour cream, and corn tortilla. Protein of choice.
Athena skillet with seasoned red skins, puy lentils, spinach, tomato, onion, olives, pepperoncini, and feta, or vegan nut cheese. Protein of choice.
Red flannel hash of red and gold beets, potatoes, veggie medley with poached eggs/ tofu or beans and my nutritional gravy.
SALADS
Delicate Vietnamese salad strands of daikon radish, zucchini, and carrots. Slivered snow peas and sprouts with Nuac Chom Dressing
Super greens, cabbage, mushrooms, onions, broccoli, cauliflower, cucumbers, tomatoes, sprouts, olives, beans, nuts, and seeds with your favorite dressing
Wilted baby greens, water chestnuts and mushrooms with tamari-lemon and ginger
Salad of super greens, hearts of palm, baby artichokes, mandarin orange and blueberries with cumin-homey vinaigrette
Santa Fe salad of kale, green chilies, tomatoes, onion, avocado, and corn chips with cilantro Lime Vin
PINK Inspired salad of asparagus, arugula, and angel hair-cabbage salad with preserved lemons, parmesan and truffle salt
Majestic green baby spinach, watercress, and anise. Cranberry, pear and pecans with a curried almond dressing
Caesar salad of baby lettuces, with tahini dressing, garlic-parmesan croutons, capers, sun dried tomatoes, and chopped egg
DRESSINGS AND VINAIGRETTES
Oil – Free / Raw Living Spicy Vinaigrette Vietnamese Coriander, Lime and Honey
Lemon Soy or Tamari, Sesame Garlic and Tahini Dressings Curried Apricot-Almond
Miso Lime Vinaigrette Cranberry and Ginger Pecan
Dulse Vinaigrette, Balsamic-Basil Vinaigrette Spicy-Peanut, Caesar
Wasabi tzatziki
Middle Eastern Citrus, Sumac and Parsley Chipotle-Chili Orange
Cajun Marmalade and Walnut Dijon
SOUPS AND STEWS, ADD PROTEIN
Pho, Sukiyaki, Soba or Udon Noodle Bowls in a variety of the most tempting flavor combos.
Cincinnati Chili Smothered Spaghetti Squash or Spaghetti (or Bolognese/Meatballs)
Miso Garden Veggie/Kombu Broth A Trilogy of Gazpachos
New Mexican Green Chili Stew
Red Tai Coconut Curry, Lemon Grass, Hot and Sour soup
Veggie Mulligatawny
Corn and Loaded Potato Chowder
Cuban Black Bean or Tortilla Soup Veggie Chili
Middle Eastern Lentil Minestrone
Curried Pumpkin, Carrot and Coriander
Cream Canadian Yellow Split Pea
Chanterelle, oyster and lobster mushroom bisque No Cream Mushroom
Heirloom Golden Tomato and Basil
LUNCH ENTREES
Macro-Meal Plate with a beautiful balance of steamed vegetables, greens, brown rice and beans. Pickles and sea veggies. Cup of miso, corn bread and spread
Punjabi Wrap stuffed with curried Chicken or lentils, vegetables, potatoes, peas, tomatoes and cilantro with side salad and raita
Herbivore-Avocado Croissant with turkey or hummus, roasted peppers and eggplant, cucumber, tomato, onion, and sprouts
Beth’s Falafel pocket with hummus, jicama, broccoli slaw, sprouts and sunflower seeds
Tamari-Ginger Burger with cucumber, red onion, pineapple, and beetroot, curried mayo/veganaise on Ezekiel bun
Viva La Mexican Chimichangas with edamole and lime Greek yogurt / Burrito’s and Quesadillas Cajun Poor Boys and Muffuletta’s
Jamaican vegetable bean pasties
The Millennium Benedict or Quiche
Philly Cheese Steaks (traditional or vegan)
Rueben’s (traditional or vegan)
Wholly-Tamales
Spicy Corn and Black Bean Cakes with sour cream and onions
Spicy lentil, green chili and cream cheese pasties
LUNCH OR DINNER
Moroccan Chicken or Vegetable Bastillas with spicy cinnamon tomatoes sauce
Paella
Pad Thai
Sushi, Rolls and Bowls.
YUMM! Yakytori.
Fresh, Raw Spring Rolls and Lumpias.
Nori-Maki and Pickle Plates in a variety of combos
Shepherd’s Pie
African Ground Nut Stew with multi grain pilaf
Pizzas & Calzones! In a variety of tempting flavors
Crispy Eggplant, Tai Curry Napoleons
Tamale Torte, with a variety of fillings and mushroom sauce or smoked cheese
Polenta Torte with a variety of fillings
Jambalaya/Cajun dirty rice, beans and greens
Swiss Chard and Napa Cabbage Roll ups
Dan Dan Noodles, Sichuan Peanut and Chili Flake noodles with veggies with Your choice of protein
Nutty Bean Loaf with Pico de Gallo
Stuffed Shells, Manicotti, Lasagna Bolognese and Carbonara Pasta
Grape leaf Stuffed Dolmas of many sorts
DINNER ENTREES
Indian Rice Pilaf with seasonal Veggies: Tomatoes, peas, creamy curry masala, and brown rice. Choice of protein. Topped with golden raisins and cashews. Mild or spicy. Served with a side of raita and papads
Spicy Peanut Pasta: Pasta smothered in a spicy peanut sauce w’ Tri-color peppers, mango, and red onions. Choice of Protein. Served with cornbread or a whole wheat tortilla
Enchiladas in a variety of tempting variations
Bento Boxes: Medley of fresh seasonal veggies steamed to order and served over brown rice. Choice of protein. Topped with my secret sauce and toasted pumpkin seeds.
Ethiopian Stew: Curried split peas, spinach and cabbage and seasonal veggies, simmered in a spicy broth. Served with buckwheat crepe.
Thai Coconut Milk Curry: Seasoned potatoes, seasonal veggies, and peas simmered in a spicy coconut milk curry sauce. Choice of Protein. Served over fresh spinach, topped with fresh basil. Served with large side of brown rice.
Shrimp and Vegetable Tempura: Nori and rice flour coated shrimp, root veg, zucchini, broccoli, carrot, and cauliflower. Served on a bed of Steamed bok-choy with side of cucumber sesame salad. Steamed rice.
Oriental Ginger Stir-Fry: Steamed seasonal veggies, peas, bean sprouts and mushrooms stir-fried, choice of protein with my ginger sauce. Served over brown rice. Mild or spicy.
Vegan- Lemon Pepper Primavera: Steamed seasonal veggies tossed with 'a choice of Marinara sauce, Pesto sauce or Alfredo sauce, served over Lemon Pepper Linguine and fresh spinach.
Served with an organic wheat roll and choice of soup or salad. Topped with a blend of Italian cheeses
Vegan-Portabella Mushroom Scaloppini: Herb coated portabella, scallions, garlic, tomato, and capers simmered in a lemon sauce. Served with grilled polenta.
Salmon Wrap: Marinated, grilled Salmon, black beans, peppers, onions, and mango with lime-chili sauce, wrapped in a wheat tortilla with brown rice and cheddar jack cheese, topped with cilantro and fiesta sauce. Served with salsa and soup or salad.
Octopus Greek Angel: Tomatoes, peppers, mushrooms, and onions sautéed in Greek spices, served over fresh spinach and angel hair pasta. Topped with grilled octopus, feta cheese and Greek olives. Served with pita bread and choice of soup or salad.
SIMPLE SNACKS AND GRAB-IN-GO’S
Grapples: Almond butter smothered, “granola dipped apple or pears”
Homemade popsicles (fruit and veggie)
Frozen banana bites or “one ingredient” Nice cream and nibs
Performance fruit and nutty trail bars, or trail mix
Snack-Pack: cucumber, tomato, celery, string cheese and crackers
High protein Muffins “in a variety of the most tempting flavors”
YUMM! Rawesome cookie dough balls
Smoothies and shakes in a variety of flavor
Air popped corn with almond parmesan and other tempting flavors
Chunky apple-pear sauce in the “RAW”
Sriracha dry roasted chickpeas
Chia pudding
Hummus or edamole and rice chips
Baked sweet potatoes
Roasted or pickled beets
Cottage cheese, nut-better and honey dip with apple and pear wedges
Hard boiled eggs
Agi – organic Tofu fingers
SEASONAL/HOLIDAY THEMED APPETIZERS
COMBINED SELECTIONS TO WOW YOUR GUESTS
Local Artisan Epi Breads and Pita. My Homemade Rosemary Straws, Sesame Lavosh, Indian Nan, Bavarian Pretzels, Cheese Palmiers, Oat Crackers, and Corn Meal Biscotti
Marinated Grilled Haloumi Kebobs with pomegranate molasses; Fresh Feta with tangerines, mint and cherries; Baked Brie, w maple glazed apples and hazel nuts; Import and Domestic Cheese Board; Seasonal Fruit
Hummus and Egyptian Beans; Taramosalata, Tzatziki, Baba Ghanoush; Gorgonzola, White Truffle Fondue; N.Y. Deli Copped Liver with all the toppings
Meat Banquet: Sliced Guinness Baked Ham, Sage and Chestnut Stuffed Pork Tenderloin. Poached Lamb Sausages, Grilled Basque Chorizo, Shaved Smoked Turkey
Fruits and Sauces: Fig, Pineapple and Ginger Chutney; Moms Mustard, Mint Jelly; Cranberry, Tangerine, Ginger Relish; ate and Madeira Chutney; Roasted Grenadine Pears
Hand Food: Glazed Chestnuts and Gourmet Nutmeats; Sweet and Savory Popcorn; Pastel Mints
Chowders and Balls: Sweet Corn, Potato Chowder; Salmon, Corn and Potato Chowder; Stuffing and Risotto Balls, Croquettes and Timbales
Sweet and Savory: Cranberry, Lemon Stuffing Balls; Sage and Onion Sausage Timbales with cranberry-cherry sauce; Sage, Apple and Pancetta Polenta Croquettes; Roasted White Nut, Artichoke, Chestnut Balls; Butternut Squash, Chestnut Croquettes
Unique Tortes and Tarts: Layered Sweet Potato, Thyme and Goats Cheese Torte; Leek and Yukon Spanish Tortilla; Crispy Parsnip, leek and Potato Carrot Cakes; Potato Latkes, with tarragon sour cream and chive; Celeriac, Potato Puffs with tomato chutney; Dill Potato, Smoked Salmon Tarts
Pancakes and Blinis: Smoked salmon, lemon caper sauce or caviar, pink sour cream, chopped egg and chive; Bacon, Parsley and Sweet Corn, with maple crème fraiche; Blinis garnished with beluga caviar and crème fraiche
Miniature Savory Scones and Bagels: Cran-Turkey or Tempeh with Moms Mustard, Potted Shrimp, Rare Beef with Horseradish, Cucumber Mint, Ham and Cheese, Chopped Liver, Egg salad
Seafood: Lox and Herbal Veggie Cream Cheese; Local, Smoked Trout Pate, with cucumber mint yogurt; Wild Salmon, Cold Poached with juniper and dill vinaigrette; Russian Fish Pie; Mascarpone, Leek and Fennel, Filo parcels
Vegetable Pies, Tarts and Boats: Mascarpone, Leek and Fennel, Filo parcels; Butternut Squash, Sage and Roquefort Pie; Pumpkin, Leek and Brie tart; Portuguese Sausage Masa Boats; Double Stuffed, Cheese Tortilla
BREADS AND CHEESES
Baked Brie en Croute – filled with maple, roasted hazelnuts, poached port pears and crème fraiche; served with baguettes, heart crostini and Carr’s crackers
Baked Brie en Croute – stuffed with caramelized apples, pecans, maple crème and served with epi breads
SEAFOOD SELECTIONS
Spicy Grilled Salmon and Vegetable Pot stickers – served with a spicy tangerine dipping sauce
Grilled Shrimp, Cilantro, Pesto and Goat Cheese Quesadilla – served with roasted corn and avocado ado salsa
Poached Oysters – with mascadet sabayon sauce
Kona Crab Cakes – with ginger and scallions, garnished with Hawaiian pesto Pacific Salmon Cakes – with ginger and scallions
MEXICAN/SOUTHWESTERN THEMES
Miniature Charred Steak and Chicken Tacos – garnished with salsa, guacamole, sour cream and a sprig of cilantro
Sweet Potato Empanadas with Sesame Seeds – served with spicy orange-pecan chutney
Southwest Blackened Chicken Rolls – with cilantro-tomato relish, cumin sauce and avocado in a flour tortilla
Black Bean Cakes – served with guacamole and salsa fresca Six-Layer Guacamole Torte – with colored tortilla chips
Brie and Papaya Quesadillas – served with tropical salsa
AMERICAN REGIONAL REIMAGINED
Coconut Beer-Battered Chicken Fingers – served with mango tartar sauce
Beef Tenderloin on Artichoke Croustades – with béarnaise sauce and snipped chives
Cajun Beer Battered Coconut Shrimp – on skewers with a tangy peach tartar sauce
Nouvelle Pizzas – sun-dried tomatoes, goat cheese, fresh tomato-basil concasse, Kalamata olives, scented olive oil and whole milk mozzarella cheese
Petite Savory Scones with turkey and cranberry mustard, rare beef, and horseradish cream
BRITISH FARE
Mini Yorkshire Puddings with ham and brie
Sausage Rolls, mini
Cornish Pasties, mini
Fish Cakes, mini
Lamb Koftas, petite
Welsh Rare Bit Cheddar Boxes
Stilton Choux Puffs
Filled Eggs
FARM TO TABLE
Grilled Eggplant Bundles – filled with ricotta, roasted pine nuts, basil, smoked Gouda, and sun- dried tomatoes
Lemon Artichoke Hearts – with roasted pine nuts
Beautiful Vegetable Crudité’ – served with an herb dip and a curried peanut dip
Pesto Sun-Dried Tomato and Chevre Torte – served with a heart-shaped garlic herb crostini
Homemade Spiced Nuts – spiced walnuts, sherried pecans and cinnamon almonds displayed in a deep-sided wicker basket with wildflowers
BREAKFAST THAT FUELS ATHLETE IN YOU (CAN BE MADE VEGETARIAN OR VEGAN)
Black Forest turkey-hash and eggs with Ezekiel toast and tomato jam
Natural country ham steak with cheesy grits and green tomatoes
Spicy homemade maple-apple sausage patty, scrambled eggs and home fries
Bacon, spinach and Swiss whole wheat crusted quiche, topped with fresh tomato, avocados and sour cream
Smoked salmon Benedict
Chorizo scramble with green chili, tomato and cheese with tortilla
Seasonally Inspired, Multi-Cultural Pancakes, Waffle and Crepes
Layered baked variety of bread pudding (sweet and savory) and French toast
LUNCH
Chicken Tikka Masala
Shrimp Biryani
Holy basil, chicken pad Thai
New England fish-sticks and yam chips with apple-anise coleslaw
Open-face Philly cheese steak sandwich with pickled onions and peppers
Lime and honey grilled pineapple-prawns with chopped salad and cumin vinaigrette
Teriyaki salmon bento with brown rice and vegetables
Pot Pies in a variety of yummy flavors
The New York Deli Tour of Sandwiches: “Seasonally inspired” you request it. I’ll make it. Don’t Forget the Cheesecake and banana splits!!!
Meatloaf: Seasoned - Baked, Lean Ground Beef and Turkey with a Trilogy of Peppers and Onions, Smothered in a Cumin Tomato Sauce
MY FAVORITE MULTI-CULTURAL AND AMERICAN REGIONAL FOODS
Complete Menus from my own personal selections
My Indian Picnic in Sonoma: Jimstown spicy cashew clusters and baked black mission figs. Pea and potato paratha and crispy cumin poppadum with plum chutney, cucumber and tomato raitas. Spinach paneer and colorful pulao rice. Chicken khara masala and lamb vindaloo. Flan with Ghirardelli chocolate and ginger.
Bento's and Bowls: My favorite bullet train "Chicken Tonkatsu" over yellow curried rice with kimchee and fresh fruit / or Tamari-Citrus, pan fired somen and veggies with grilled salmon flakes. Singapore Style Rice and Peas.
Thai me up: Fresh roll and sweet chili. Satays in a variety of the most tempting flavors. "Jo Lee's" Thai fish cakes. Hot and sour soup. Somtum salad (papaya). Larb (everybody loves larb). Pad kee mao spicy noodle. Chicken pad prik-khing. Vegetarian Curry
Hot and Spicy Voodoo Lounge: Crazy-Spicy kitchen chili bar (beef or chicken), and grilled veggies quesadillas with chips and homemade salsa. Jamaican jerk chicken skewers, Haitian voodoo fresh catch, mambo pineapple pulled pork with jicama slaw, baked sweet potatoes, plantain baked rice and black beans, Barbados bread and Caribbean fruit salad.
Korean Barbeque and More: Homemade kimchee, steamed brown rice, sticky sweet beans, assorted pickle plate, and a selection of ready to grill, marinated, wafer sliced beef, short ribs, special cut pork and shrimp. My favorite Bi-Bim-Bop (every day and twice on Sunday). Assorted mung bean pancakes, pickle plates, and pot stickers.
My Favorite Foods to Feast On: Tossed peasant salad and basket of flatbreads with whipped herbal feta, spicy hummus, cool tzatziki, sweet and smoky baba ghanoush and taramosalata. Spanakopita, calamari, pickled olives, and peppers. Falafel. Grilled seasonal veggies. Pastitsio and moussaka. Orzo with Grecian Tomato sauce. Couscous with almonds, lamb kebobs/kofta, chicken souvlaki. Baklava.
Viva La Flavors: Chilean potato puffs, saffron shrimp and stuffed cherry peppers, sweet and savory empanadas, Ropa Viejas, chicken and rice with chorizo. Basque District Paella. Cuban style chimichurri grilled salmon and veggies. Portabella steaks with sherried tomato-anchovy sauce, tri-color gazpacho. Peruvian steak and potato stir-fry.
My Any Day Japanese: Organic edamame with kosher salt and olive oil, norimaki variety, age tofu and my pickle plate. Crunchy quinoa, cabbage, and kale salad. Hodge-podge udon and vegetable miso soup. A little tempura with ponzu. Hawaiian inspired shoyu-ginger grilled flat irons/other with steam sweet brown rice and yard long beans.
South of the Border: Arepa’s! Chicken alambre, San Francisco. Steak and squash pirate’s’ Monterey style. Pan-roasted lime chicken with salsa Verde. Ancho-marinated skirt steak with warm black beans. Cuban style chimichurri grilled salmon and veggies. Green-Chili and Pulled Pork Tamales. Turkey and tomatillo, un-fried chimichanga.
My Any Day Indian Buffet: Onion bhajis with a variety of Samosa's and pakoras. Sliced tomato, carrot and candy onions with smoked paprika (cucumber/relish). Cilantro-coconut chutney, cucumber raita, garlic naan, and poppadum. Mixed vegetable curry. Spicy lamb tikka, Balti coconut-butter chicken, and glazed garlic-madras prawns. Lassi.
Hot and Spicy Voodoo Lounge: Hell’s Kitchen chili bar (beef or chicken), and grilled veggies quesadillas with chips and homemade salsa. Jamaican jerk chicken skewers, Haitian voodoo fresh catch, mambo pineapple pulled pork with jicama slaw, baked sweet potatoes, plantain baked rice and black beans Barbados bread and Caribbean fruit salad.
BRITISH FARE AND COMFORT FOOD
Ploughman’s Lunch Board: A variety of old world breads and rolls with a Smoked Seafood and Country Game Pate, accompanied by fresh veggies, pickled onions, Cheddar cheese, Tomatoes Chutney, Fresh fruit and boiled eggs.
Classic Meat Pie’s: Like Melton and Mulberry make. A Pub Favorite.
Bangers and Mash: Grilled English sausages, served with creamy garlic red skin mash and brown gravy w/ Mushy peas.
Meatloaf: Seasoned - Baked, Lean Ground Beef and Turkey with a Trilogy of Peppers and Onions, Smothered in a Cumin Tomato Sauce.
Cornish Pastry: A hearty meal stuffed in flaky pastry.
Shepherd’s Pie: A traditional meal made with ground sirloin, spices, and herbs topped with browned mashed potatoes.
Irish stew: Classic stew of Lamb, root vegetables, peas, spices, and herbs.
Steak and Kidney Pie: A savory country dish of steak, Lambs kidney, mushrooms, and onions in a flaky crust.
Welsh Rarebit: Classic combination of extra sharp cheddar cheese, Ale and spices, smothering thick toast points.
Bombay Curried Chicken: seasoned and grilled breast of chicken smothered in a fragrant curry sauce
Fish and Chips: The absolute best, spare no diets, seasonally inspired, served with minted peas and malt vinegar
SPECIAL OCCASION MEALS
Seasoned Butter Roasted Turkey with Sherry Gravy: Pumpkin Soup with Chive Chestnut Butter; Sage Apple Dressing; Crispy, Roasted Russets and Roots; Whole Berry, Cran-Tangerine Sauce; Steamed Veggie Platter with Seasoned Oil and Sea Salt; Sugar Plum Pear Crumble with Warm English Custard; Hot Cocoa and Earl Grey Tea
Fresh Herb and Mustard Crusted Beef Pot Roast or Turkey: Horseradish, beetroot puree; Shallot Pan Gravy; Yorkshire Pudding; Crispy, Lyonnais Celeriac Potato Cake; Candies Carrots; Mint Peas; Crème Caramel, Orange Cheesecake
Duck or Turkey Breast with Clementine Cherry Merlot Sauce: Peppered Pear, Blue Cheese Toast Points; Wild Rice Pilaf; Cardamom Whipped Sweet Potatoes; Steamed Baby Veggies; Brussels Sprouts with Pine Nuts and Currants; Spice Cake and Maple Walnut Ice Cream
Rosemary-Dijon Smothered Leg of lamb: Mint and Apple Jelly; Harvest, Fruit and Nutty Salad of Frisee and Watercress; Cranberry lemon, Stuffing Balls; Garlic Red Skin Mushy Mash; Honey, Caraway Roasted Root Veggies; Sherry, Berry Trifle and Hot Cider
Cider Braised, Rosemary Pork Roast or Turkey: French Bread and Honey Whipped Butter; Fig Chutney; Apple Sauce; Potato Pancakes; Candied Yams; Peas and Pearl Onions; Slow cooked, Braised Red Cabbage; Pecan Pie and Brandy Cream
Bacon, Parsley Hotcakes with Fluffy Eggs and Cream: Salmon Dill, Potato Tart; Sweet and Savory Scones with Jam and Cream; Irish Aged Cheddar; Fig, Apple Mince Chutney; Pickled Onions; Scotch Eggs; Mini Bangers and Mash; Custard Fruit Tarts.
SPECIAL OCCASION DESSERTS
Special “Chocolate Lover’s” Anniversary Cake - With rich chocolate cake, chocolate mousse, mocha rum mousse and chocolate hazelnut ganache
Our Famous Chocolate Mousse Concord Torte - With layers of chocolate meringue, espresso cream, whipped cream and fresh berries, covered with miniature chocolate meringues and dusted with sparkling sugar
Cookie Tacos - With custard, white chocolate, fresh berries and chocolate
Southwest Flan - With prickly pear sauce
Southwest Bread Pudding - With caramel crème anglaise
Biscotti ice Cream Coffee Torte Extraordinaire - Served with homemade chocolate sauce and raspberry sauce
Fresh Berry Array - Featuring strawberries, blueberries, raspberries and boysenberries, served with whipped cream
PARTY TREATS
Rawsome Balls
Homemade Ice Cream
Coconut Kisses
Black and White Cheesecake Bars
Homemade Almond Biscotti - Dipped in white chocolate
Kahlua Caramel Fudge Brownies
Miniature Heart-Shaped Crème Brule with Raspberries Pear and Frangipani Bars
Homemade Shortbread Cookies -Half-dipped in Belgium chocolate
Caramelized Apple Bars - Drizzled with caramel and roasted pecans
Chocolate Dipped Long-Stemmed Strawberries