Plated Event

Formal and elegant, the plated meal is a traditional serving style.
Executive Chef Daniel is experienced in presenting creative and inspired, one to ten course lunches and dinners based on your personal preferences, each menu is unique, inspired by the season, the palate and the hosts. Our clients select from a variety of options based on our initial meeting designed to understand taste preferences and the type of party that you have in mind. Let us cater your next event with style.

Here is a taste of our offerings, please contact us to discuss a custom menu for your event:

Plated Menu - choice of one dish from each group

Salads

Espelette Caesar Salad - Pepper, ginger, lemon and garlic infused creamy Caesar dressing, romaine, cilantro croutons, anchovy and Manchego cheese.

Dungeness Crab and Avocado Salad - On local mix greens with champagne and thyme vinaigrette.

Spinach and Beet Goat Salad - Cranberry champagne-vinaigrette, Chevre goat cheese, roasted organic beets on spinach.

Starters

Crab parcel - French crepe, Dungeness crab, bechamel-Gruyere, white pepper and arugula.

Artichoke stuffed with Brie garnished with tomato concasse and balsamic reduction.

Lamb Cutlet glazed with maple bourbon served with a roast Yukon potato.

Entrees

Grilled Filet Mignon - Stout beef demi-glace with a grilled onion, sweet capsicum, pine nut curry saute, and roasted garlic whipped potato.
Lime Seared Black Sea Bass - Saffron basmati rice, julienne of sweet capsicum and carrots with lemon lime compound butter.
Cannelloni Cheese & Champignon - Stuffed with Fontina cheese, forest mushrooms and spinach, marinara sauce and grilled zucchini.

Desserts

Bavarois Tricolad - White dark and milk chocolate layered mousse.

Pineapple and rum tarte tatin served with coconut ice cream.

Warm Pecan and walnut caramel tarte served with vanilla ice cream.

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Plated Event