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Christening Dinner Menu:
Black olive tapenade with garlic crostini
Butter bean and portabello bruschetta
Grilled Italian vegetable stacks
(herbed ricotta beneath:eggplant, peppers, zucchini atop portabellos)
Green Beans with orange vinagrette
Chicken Cacciatore with penne pasta
Mixed greens salad with bleu cheese, cranberry and walnuts
Angel Trifle with Kiwi, Strawberry and semisweet morsels and vanilla sauce.

23rd anniversary menu

*Miso marinated salmon bites with sesame
served in lettuce cups with hoisin sauce
garnished with filo tinsel
*Roasted tomatoes stuffed with asiago cheese and
olive/pepper/caper tapenade

Mixed baby greens with arrugula, sunflower sprouts, green pepitas and dried cherries
lightly tossed with a fresh rice vinagrette and bleu cheese crumbles

Baked ifish with lemon butter,
served with:tri colored quinoa pilaf
(3 colors of quinoa with green pea, waterchesnut and red belle)
steamed asparagus
Slivered tarragon vinaigrette beets

Toasted coconut cake with light coconut cream
(angel cake parfait garnished with fresh mint, delish
with prosecco or herb tea)

Easter brunch and croquet event
Broccoli and Cheddar Quiche
Spinach, Swiss, and Turkey Bacon Quiche
Artichoke, Asiago and Kalamata Olive Quiche
Portobello Mushroom and Roasted Bell Pepper Tapenade
Spicy Black Eyed Pea Hummus
Spicy Vietnamese Green Papya with Shrimp
Roasted New Potatoes with Rosemary
Pineapple, Avocado and Apple Salad
Roasted Italian Vegetable Tapenade
Asparagus with Citrus Vinaigrette
Authentic New York Cheese Cake

Cocktail hour

Lettuce wraps with cashew orange ginger
With spicy Peanut hoisin sauce
Spicy Thai chicken wings
Shrimp with apricot mustard sauce
Roasted stuffed tomatoes with olive, caper & cheese

Valentine’s Dinner Menu
Dijon and Herb Encrusted Prime Rib of Beef
Rosemary Roasted New Potatoes and Shallots
Fresh Steamed Green Beans
Balsamic Pearled Onions
Horseradish sauce
Green beans Provencal with julienne belles and grape tomatoes
Angel Trifle with Carambola, Kiwi and Strawberry

Mark’s favorite Movie – in the Garden, menu

Derek and Marks (not so secret) favorites tray:
Irish sharp cheddar
And cherry polish sausage with
Black pepper wheat triscuits
And crisp pink lady apples

Hearty top roast sirloin on Polish rye
With organic baby greens,
shaved fresh green Vidalia onion
And spicy mustard/ horseradish mayo
Optional: add your own crushed potato chips ?

“Honored guest” veggie Dagwood sandwich
Avocado, roasted garlic, zucchini, cucumber,
Radish, cilantro, yellow belle pepper, shaved fresh green
Vidalia onion, marinated artichoke and spinach.

Lightly curried Veggie pilaf
Butternut squash, onion, red belle pepper
Rice, Chinese pumpkin seeds and spices.

Herbed fruit medley
Honey dew, cantaloupe, mango, pineapple and
Fresh mint, basil and cilantro

“It’s not nuts” snack mix
roasted Cici beans, sunflower seeds, cranberry
And spices

Evil double chocolate bundt cake
(another not so secret favorite)
Very rich and decadent with lovely little kisses

Carolyn Stapelton
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