Golden Pepper Soup
with Creme Fraîche and Fresh Chives
Grilled Rosemary-Garlic Shrimp Skewers
with Lemon Dip Sauce
Cucumber-Dill Sorbet
Grilled Asparagus with Shaved Parmesan
and Cracked Peppercorn
Grilled Delmonico Steak and
Lobster Tail with Parsley Butter
served with Grape Tomato-Basil Salad
Coconut-Ginger Sorbet
Baby Greens Salad drizzled with
Hazelnut Oil
Apricot Mousse with Fresh Raspberries
Greens of Spring
Lemon Chicken Skewers
served with Parsley-Chive Pesto
Roasted Asparagus & Fresh Orange Salad
drizzled with Black Olive Vinaigrette
Spice Encrusted Roast Salmon on a bed of Baby Arugula and Skillet Scallions
Herbed Quinoa Pilaf
Roasted Baby Carrots
Ginger Pound Cake
with Fresh Thyme Cream and Strawberries
Summer's Eve Menu
Chilled Gazpacho with
Rosemary-Thyme Grilled Prawns
Grilled Summer Vegetables with Basil Pesto
Grilled Southwest-Spiced Beef Tenderloin
served with Fresh Pineapple - Cilantro Salsa
& Brown Basmati Rice Pilaf
Mesclun Salad with Red Grapes &
Hazelnut encrusted Goat Cheese lightly dressed with Red Wine -Hazelnut Vinaigrette
Mango Parfait with Fresh Raspberries
Evening by the Fire
Wild Mushroom Soup
with Crème Fraiche and Thyme
Baby Greens, Fresh Basil, & Red Onion Salad
lightly dressed with Balsamic Vinaigrette
Rosemary Roasted Chicken
served with Port Wine-Cherry Sauce
Parslied Barley Risotto
Green Bean & Celeriac Sauté
Decadent Chocolate Cake
with Ginger Whipped Cream
Russian Cocktail Party
Zakuski (Small Bites)
Stationary
Dips and Spreads:
Mushroom Caviar (a piquant spread of finely chopped mushrooms seasoned with fresh herbs)
Eggplant Phlaki (a vegetable dip made with eggplant, walnut, garlic, and spices)
Vinegret (a tangy dressing for dipping vegetables)
Platters:
Fresh Vegetable Platter
Sausage Platter with Whole Grain Mustard & Horseradish Sauce
Homemade Breads:
Russian Black Bread & Light Rye with Caraway Seed
Passed
Buterbrodik (Bread and Butter Sandwiches)
Smoked Trout, Watercress, &Radish Butter
Thin Sliced Georgian Roast Beef with Dill Cream & Marinated Red Pepper Relish
Spiced Farmers Cheese Tartlets
Buckwheat Blini with Smoked Salmon, Creme Fraiche, & Chives
Soup Sips (Served in demitasse cups)
Chilled Borscht Puree with Creme Fraiche and Minced Apple
Why Whole Foods?
Food does not make us healthy. The right kind of food will allow us to reach our maximum health potential, to become as healthy as our genes and constitution may permit. It will support what we are at our best. The wrong kind of food will act as a block or a dam, deflecting our growth and thwarting our unfolding. In other words, it will actively create trouble, and make us unhealthy. -Annemarie Colbin Food & Healing
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Culinary Services - Specializing in Creative, & Delectable Whole-Foods Cooking
111 Pleasant Street, Southampton, MA 01073, Phone 413-531-6700 Fully Insured, ServeSafe Certified, Member American Personal Chef Association
