Menu's
Menu’s: Menu’s are custom made for each event. You can select a two course, three course, four course or five course menu.
A Two Course Menu : Starts at $60.00/ person. A Three Course: Starts at $70.00-$85.00/person. A Four Course: Starts at $90.00-$100.00/person. A Five Course: Starts at $100.00/person,
Palm Springs Sales Tax is 9.25% .
Thank You Chef Owen Cartwright
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4 Courses.
Sunday Brunch
Appetizers: Pick 2
White bean and tomato bruschetta on garlic crouton with prosciutto top.
Medjool dates filled with goat cheese and pistachios wrapped in apple smoked bacon.
Zucchini Fritters with a beet labneh top.
Small Charcuterie board with fontina cheese, boursin cheese, salami, capicola, prosciutto, croutons, crackers, nuts.
Smoked Salmon mousse in cucumber cups with fresh dill.
Vegetable samosa: puff pastry triangles filled with curried vegetables or chicken. topped with Yum Yum sauce. Little spicy.
Phyllo Triangles with spinach and cheese filling.
Salad: Pick 1
Arugula, artichoke hearts, avocado, red bell pepper, tossed in a lemon-basil vinaigrette.
Mesclun Greens, cherry tomatoes, cucumbers, red onion, shaved carrots creamy buttermilk ranch style dressing.
Caesar Salad: romain, caesar dressing, garlic croutons.
Baked Salmon Filets with charred leeks, marinated and baked in a lime-orange herb chimichurri topping.
Sides: Pick 1
Basmati Rice Pilaf with pistachio and parsley.
Fingerling garlic and olive oil potatoes.
Curried Couscous with herbs and scallion.
Saffron Risotto.
Vegetables: Pick 1
Poached asparagus in lemon butter.
Charred brussel sprouts in zaatar olive oil.
Steamed spinach with sauteed mushrooms in an orange butter sauce.
Medley of zucchini, yellow squash and bell peppers in rosemary, olive oil and garlic.
Desert:
Key Lime Pie with whip cream
Here is a menu suggestion for gluten free and vegetarian.
Appetizers: Pick 2
Taboulie and Hummus in lemon cups.
Zucchini Fritters with Beet creme fraiche.
White Bean and Prosciutto Bruschetta on garlic toast.
Smoked Salmon and Labne Roulades with fresh dill.
Shrimp Skewers in a lime-cilantro-honey glaze.Spinach and Cheese Triangles in phyllo dough.
Salad: Pick 1
Rocket Salad: arugula, artichoke hearts, roasted bell peppers and avocado in a basil lime vinaigrette.
Mixed Greens with cherry tomatoes, cucumbers, olives and red onion in a balsamic vinaigrette.
Romain Spears with garlic croutons and Caesar dressing.
Entree Choices:
Stuffed Eggplant with pine nuts, tomatoes, chickpeas and zucchini baked in a romesco sauce.
Stuffed Acorn Squash with quinoa, lentils, yellow squash. sweet onions, scallions and curry sauce.
Grilled Swordfish Steak with a tarragon mushroom sauce. and chard leeks.
Pan Seared Salmon in a citrus-herb-marinade, topped with a dill caper lemon butter.
Boston Baked Cod with sherry breadcrumbs, garlic and parsley butter.
Bouillabaisse: shrimp, scallops, squid, mussels in a saffron tomato broth served with dirty scallion rice.
Sides: 1 choice
Mushroom Risotto.
Fingerling potatoes in olive oil and garlic.
Isreali CousCous with herbs and spices.
Russet Potato Wedges in zaatar and olive oil. baked golden brown.
Wild Rice and Basmati Rice blend.
Vegetables: 1 choice.
Charred Brussel Sprouts.
Green Bean Almondine.
Medley of Vegetables: carrots, zucchini, yellow squash.
Tomato Stack: slice tomato with layers of marinated greens in between each layer. orange balsamic vinaigrette.
Asparagus in lemon butter.
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Pescaterian(Fish) Options.
Appetizers: select 2
Spinach and Cheese Phyllo triangles. : spinach and ricotta cheese wrapped in a phyllo dough triangle.with pesto sauce.
Whitebean Bruschetta on garlic rounds. : whitebeans, tomatoes, garlic, olive oil, kalamata olives on a toasted garlic crouton.
Chili Lime Baked Shrimp Cups:grilled marinated shrimp in chili , lime, cilantro and ginger served in a baked wonton.
Zucchini Fritters with Beet Labneh.
Cheese Tortellini Skewers: cherry tomatoes, artichoke hearts, bell pepper and cheese tortellini skewered and marinated in basil balsamic glaze.
Stuffed mushrooms with crab, sherry, breadcrumbs, parsley and oregano.
Second course: Select 1
Pan Seared Jumbo Scallops on steamed spinach with an orange-lime butter dressing and pea puree'.
Lobster Bisque with poached lobster tail.
Watermelon Gazpacho with grilled shrimp.
Roasted vegetable Terrine: eggplant, zucchini, yellow squash and bell peppers with a cheese filling.
You can do a salad course if you like. Let me know and I will add suggestions.
Entree' Course:Select 1
Pescatarians: Poached 10 oz Lobster tail in butter and sherry with Saffron risotto
Grilled Swordfish with a mushroom lemon sauce and charred leeks.
Sole Meuniere: Dover Sole coated in an egg-parmesan batter, sauteed in a white wine caper sauce.
Scallops and Shrimp Scampi Style;garlic, white wine, parsley, s & p
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Meat Lovers: Select 1
Filet of Beef grilled. Topped with red pepper romesco sauce and charred leek.
N Y Strip Steak Med-Rare with chimichurri sauce and grilled scallion.
Tenderloin of Pork: roasted in zaatar spices, topped with a fig glaze.
Chicken Saltimbocca: 2chicken thighs, prosciutto, sage, spinach and provolone cheese baked in the oven.
Chicken Roulade: chicken breast pounded out and rolled with spinach, red bell pepper, artichoke hearts and mozzarella cheese. Baked in the oven, sliced on the biais.
Sides:Select 1
Fingerling potatoes in fresh herbs and garlic.
Baked white potatoes in lemon, olive oil, parsley and shallots.
Bulgur Pilaf: Bulgur wheat cooked pilaf style with pine nuts.
Saffron Risotto.
Vegetables: Select 1
Grilled Bell peppers, zucchini and yellow squash with rosemary .
Poached Asparagus in lemon butter.
Charred Brussel Sprouts
Dessert:
Fruit and mixed Cheese platter.
Flourless Chocolate Cake with raspberries.
Fresh Fruit Tart.
Tiramisu
Two Course Menu: Start at $60.00/ person. Three Courses: course $70.00/person. Four Courses: $75.00 - $85.00/ person. Five Courses: $90.00 - $100.00/person. There is a 9.25% sales tax for Palm Springs, CA. A 20% Service fee is added for parties if 6 or more. Thank You Chef Owen