The Food Diva
Menus
Food Philosophy
My menu selections are inspired by the bounty of the season. Travel has inspired a unique twist to traditional flavors. I incorporate spices to add warmth and depth to create delicious and memorable dishes for you to enjoy. My approach to food is to highlight the natural beauty of the product with the addition of a little sophisticated yet playful presentation. Comfort food with a little whimsy. I am happy to customize a personal menu to cater to your event. Contact me for details.
Spring 2010
Sip
Chilled Pea Soup with Greek yogurt and mint
Carrot Soup with cardamom and candied leeks
Beet Soup with Crème fraiche and baby dill
Nibble
Hoisin glazed pork “carnitas” on wonton “tostadas”
Mushroom Sopes, queso fresco, radish and avocado
Spring pea and potato samosas, cilantro chutney
Caramelized onion flatbread, sumac, Manouri cheese
Graze
Asparagus, favas, shaved red onion, Pecorino, olive oil
Butter lettuce with spring green goddess dressing
Baby spinach, crispy lardon, mustard vinaigrette
Cracked wheat berries, dried cherries, honey, sprouts
Tat soi, snap peas, ponzu vinaigrette, togarashi
Nosh
Grilled flank steak, nopalitos, salsa verde, charred scallions
Shrimp in Thai red curry, rice noodles, market vegetables
Mini Moroccan “sliders”, harissa aioli, housemade pickles
Roasted lamb shawarma, tahini, Persian cucumber
Savor
Z’hatar crusted lamb loin, basmati pistachio pilaf, parsley salad
Roasted chicken, smoked paprika dumplings, fennel
Country style pork ribs laquered in plum wine with star anise jasmine rice, baby bok choy
Oven roasted black cod puttanesca, new potatoes, crispy capers
Sweet
Strawberry stacks with lavender pastry cream, almond phyllo
Buttermilk pound cake with fresh berry compote, bourbon whipped cream
Rhubarb crisp made with homemade granola, vanilla gelato
Seasonal fruit hand pies
