Here are some of my favorite menus to get your mouth watering.
Canape All The Way
Crab dip
Jalapeno corn fritters
Whipped Ricotta
Toasted sourdough | Radishes
Lobster salad with pimento oil and celery
Rice crackers | Nori powder
Tuna tartare
Cucumber cups | Avocado puree
Steak tartare
Tenderloin | truffle chips
Fried chicken fingers
Buffalo sauce | Blue cheese
Crispy potato wedges
Ketchup | Roasted garlic aioli | Chives
Croquettes
Ham | White Cheddar
Arepas
Black bean | Caribbean shrimp | Shredded chicken
Fried burrata
Spicy Marinara
Street tacos
Shrimp, fish or chicken | Spicy mayo | Purple cabbage
Tempura maitake mushroom sliders
Potato rolls | Kewpie mayo | Butter pickles | Dijon mustard
Burger Sliders
Parker rolls | White cheddar | Truffle mayo
Tuna melt
Rye | Lemon | Dill | Gouda
Key Lime Pie
Vanilla bean ice cream sundae
Caramel | Chocolate sprinkles | Whipped cream | maraschino cherries
Classical French
Steak tartare
Tenderloin | truffle chips
Mushroom Tartine
Oyster + Porcini Mushrooms | Shallots | Walnuts
Frisee salad
Lardon | Poached eggs | red wine vinaigrette
Pommes Anna
Sliced russet potatoes | clarified butter
Tomatoes Provencal
Beefsteak tomatoes | Sourdough bread crumbs
Duck L’Orange
Long Island duck breast | Orange Glaze
Grilled Swordfish
Sauteed corn | Nicoise olives
Seasonal Clafoutis
Light baked custard with seasonal fruits
I Still Dream of the Mediterranean
Fried halloumi + Figs
Rustic crackers
Hummus
Beef + pine nuts or Mushrooms + Onions + lavash
Dolmas
Seasoned rice in grape leaves
Spanakopita Pie
Spinach | Phyllo dough
Lamb meatballs
Mediterranean rice | baba ganoush | tzatziki
Roasted yukon potatoes
Lemon + rosemary herbs + feta
Roasted purple carrots
Heirloom tomatoes
Fried lentils | Parsley | Zaatar
Crispy chicken schnitzel
Couscous | dried apricots | chopped salad of cucumbers, tomatoes and red onion
Knafeh
Nablus Sweets
An Italian Romance
Arancini
Truffle fried risotto
Stracciatella Sourdough
Mortadella | Paprika or Tomato | Truffle Mayo
Orange and fennel salad
Red leaf lettuce | fennel | pomegranate seeds | cara cara oranges
Cacio e pepe
Crispy pancetta | ALL the parmesan
Spicy Tomato Spaghetti
Calabrian chili | Spinach
Butter Beans
Garlic | Rosemary
Trumpet mushrooms
Cipollini Onions
Confit in sage butter
Sea bass with cherry tomato sauce
Polenta
Steamed prawns
Risotto in shellfish stock
Pork Milanese
Black truffle risotto
Pistachio Tarte
Chocolate Glaze
A Thanksgiving for the Ages
Turkey: Juniper berry and bay leaf or lemon-herb brined
Pork Tenderloin: Juniper berry and bay leaf or lemon-herb brined
The Stuffing: Sausage sage cornbread or pancetta sourdough
Haricot Vert Casserole with Crispy Fried Onions and Silky Shallots
Brussel Sprouts Casserole with Crispy Shallots and Toasted Hazelnuts Or Bacon
Rainbow heirloom carrots with coconut yogurt and parsley (V)
Ricotta stuffed mushrooms with fresh thyme (V)
Potatoes: bourbon soaked yams with toasted marshmallows, scalloped potatoes with crispy gruyere, roasted fingerling with rosemary, truffled creamy mashed potatoes or brown butter mashed potatoes
Creamy mac and cheese, burnt around the edges
Lemon roasted cauliflower
Roasted beets and butternut squash with tahini drizzle
Bread: sweet and fluffy milkbread rolls or jalapeno cornbread
Cranberry your way: citrus cranberry, cranberry plumb chutney or cranberry apple relish
Corn, America’s Staple: golden brown delicious corn jalapeno fritters, charred corn on the cob, lima bean and corn succotash with roasted red peppers or corn chive pudding
Soup: butternut squash with parsley oil drizzle, tomato bisque with basil oil drizzle or broccoli chedder
Salads: crunch brussels with bacon, cranberries, walnuts, apples in a maple vinaigrette or kale with oranges, fennel, almond slivers in a citrus vinaigrette
At long last, dessert: blackberry crumble with white chocolate drizzle, warm apple pie a la mode, cranberry compote shortbread bars with dark chocolate drizzle or butterscotch pecan bars
Asian Inspo
Bluepoint Oysters
Mandarin Vinaigrette
Lobster salad with pimento oil and celery
Rice crackers | Nori powder
Avocado with lemon vinaigrette
Spicy bluefin tuna | Basil | Baby gem lettuce | White sesame seeds
Edamame and spring onion salad
Ginger miso sweet pea puree
Charred leeks
Gochujang
Hokkaido sea urchin
Cucumber cups
Shrimp tempura rolls
Nori | Soy sauce | Wasabi | Pickled ginger
Philadelphia rolls
Smoked salmon | cream cheese | scallions | pickled red onions | everything bagel seasoning
Togarashi smoked salmon from ACME
Yellowtail sashimi
Sushi rice
Crispy rice squares
Yuzu Panna Cotta
Tu Menges
Bruschetta
Heirloom tomatoes | black garlic | toasted sourdough
Iberico jamon y manchego
Figs / Spiced marcona almonds
Gambas al ajillo
Prawns | garlic | sherry
Spanish Tortilla
Potato omelette | Paprika creme fraiche
Bacalao
White cod in a monte beurre, chili sauce
Paella
Meat (rabbit, chicken, chorizo), Fish (shrimp, cod, camaron) or Vegetarian
Flan
Szechuan Delight
Wontons
Shrimp or pork-filled and drizzled with chili oil and scallions
Corn Dip
Made with cream cheese and Chinese Five Spice and served with rice crackers
Kung Pao Chicken
Spicy and Sour with Szechuan peppercorns and steamed rice
Crispy orange Paneer
Homemade C heese with an orange glaze
Hot and Sour Cabbage
Fried Green Beans with Garlic, Chili Sauce and Fried Scallions
Sticky Rice
Drizzled with brown sugar syrup and caramelized sweet onions
Food is our common ground, a universal experience. -James Beard