As you will find, Diana has created a wide variety of hors d’ oeuvres, entres and desserts to choose from that will satisfy any taste or occasion. Choose a category in the drop down lists under each section to see a complete list of dishes.
Diana will work with you to create the perfect menu for your special occasion.
SAMPLE MENU I
Hors d’ oeuvres:
-Chicken-Apple Sausage Strudel w/ Dijon Aioli
-Caramelized Onion & Swiss Cheese Tarts
-Baked Brie en Croute w/Mango-Cranberry Chutney
-Spicy Ahi Tuna Won Ton w/ Ginger Dipping Sauce
1st Course:
-Winter Squash Soup w/ Maple Creme Fraiche and Chives
2nd Course:
-Baby Greens w/ Caramelized Grapefruit, Roasted Fennel and Pecans
Main Course:
-Filet Mignon w/ Sundried Cherry and Port Sauce served w/ Roasted Onion
Stuffedw/ Potatoinfused in Parlsey Oil Hari Cort Vert w/ Tri-Pepper Confit
- La Brea Breads and Sweet Butter
Dessert:
-Brown Butter Berry Tart w/ Creme Anglaise and Raspberry Sauce
SAMPLE MENU II
Hors d’ oeuvres:
-Smoked Turkey and Spinach Quesadilla
-Gingered Crab Cakes w/ a Chipotle Remoulade
-Grilled Polenta w/ Smoked Tomato Chutney
-Asparagus wrapped in Flank Steak w/ Tarragon/Creme
1st course:
-Roasted Corn and Sweet Potato Chowder
Main Course:
-Halibut baked in a Bread Crumb, Kalamata Olive, Macadamia Nut Crust
served on a Baby Lima, Corn and Tomato Concasse with a Grilled Vegetable Napoleon
Dessert:
-Pears Poached in Cabernet/Cranberry Juice served w/ an Apple Galette and Fresh Mint
SAMPLE MENU III – VEGAN
Hors D’oeuvres
Grilled Vegetable Lavosh w/ a Pesto Spread
Bruchetta Bar w/ Olive Tapenade
Fresh Tomato Basil
Artichoke Pesto Vegetarian Spring Rolls w/ Ginger Dipping Sauce
Belgian Endive w/ Eggplant Mousse
Baby Red Potatoes Stuffed w/ a Roasted Red Pepper & Caper Confit
1st Course
Gazpacho w/ Garlic Croutons served in a Martini Glass
2nd Course
Organic Baby Arugula w/ Caramelized Grapefruit and Roasted Fennel in a Citrus Vinaigrette
Main Course
Grilled Polenta on a Smoked Tomato Concasse Topped w/ Portabello Mushrooms
Or
Cumin Grilled Tofu on a Roasted Corn, Tomato and Chipotle Relish
Both served with Bali Rice and Hari Cort Vert