Each event is one-of-a-kind and it's menu should reflect that uniqueness.  The menus below are examples of Cynthia's past work, but the options for your event are limitless. 

Autumn Cocktail Party
Passed Appetizers

• Seed-crusted Albacore on Shiso Leaves with Wasabi Aioli
• Caramelized Onions, Pomegranate Seeds & Gorgonzola-Walnut Butter in Endive Boats
• Roasted Red Pepper & Pesto Crostini
• Wild Mushroom & Ricotta Phyllo Triangles
• Scallop & Artichoke Skewers with Lemon-Garlic Butter
• Roasted Figs with Chevre & Balsamic Reduction
• Assorted Cheeses

Autumn Volunteer Appreciation Event
Seated 6-Course Dinner

• Assorted Appetizers
• French Onion Soup with Gruyere
• Spring Greens Salad with Maytag Blue Cheese, Raspberries & Balsamic Vinaigrette
• Pecan Ricotta Ravioli with Orange-Sage Butter
• Game Hens with Pomegranate-Port Reduction & Roasted Vegetables
• Baked Honey-Glazed Nectarines with Mascarpone & Pistachios
• Assorted Chocolates

Autumn Outdoor Wedding
Passed Appetizers & Seated Family Style Dinner

• Polenta with Wild Mushrooms & Toasted Pine Nuts
• Seed-crusted Seared Ahi on Wonton Crisps with Onion Sprouts, Red Curry Aioli & Masago
• Smoked Duck & White Truffle Chevre on Rosemary Shortbread with Red Onion Marmalade
• Black Lentil Salad in New Potato Halves with Creme Fraiche
• Shrimp Satay with Toasted Coconut & Chili-Lime Vinaigrette
• Field Greens Salad with Figs, Caramelized Pecans & Maytag Blue Cheese
• Minted Israeli Couscous Salad with Pomegranate Vinaigrette
• Roasted Seasonal Vegetables
• Sweet Potato Gnocchi with Orange-Sage Butter
• Grilled Swordfish, Lamb, Chicken and Tofu Skewers with Romesco, Sauce Verte and Sour Cherry Chutney

Winter Birthday Party & Fashion Show
Seated 3-Course Luncheon

• Marinated Grapefruit, Fennel, Butter Lettuce & Frisee Salad in a Citrus Vinaigrette with Warm Chevre-Crusted Crostini
• Herb-Roasted Chicken in Lemon-Garlic Sauce over Polenta Cakes
• Seeded Tilapia Fillets with Blood-Orange Sherry Reduction over Celeriac Puree
• Fresh Seasonal Vegetables & Warm Bread
• Poached Forelle Pears with Vanilla-Cardamom Custard and Honeyed Walnut Pastries

Winter Nonprofit Holiday Fundraiser
Buffet Style Appetizers & Dessert

• Garbanzo, Fennel & Orange Salad in Endive Boats
• Proscuitto & Green Apple Chutney Crostini
• Tabouli in Cucumber Cups
• Smoked Salmon, Capers & Crème Fraiche Canapes
• Wild Mushroom & Ricotta Phyllo Triangles
• Seeded Pork Tenderloin Medallions with Sour Cherry Chutney
• Herbed Chicken Skewers with Yogurt Mint Sauce
• Caramelized Onion, Chevre & Pine Nut Mini-Pizzettas
• Orange-Glazed Roasted Beets
• Blackberry Clove Mini-Tarts
• Dark Chocolate Mousse on Almond Lace Cookies
• Membrillo y Manchego

Casual Winter Dinner
Seated Dinner & Dessert

• Brie & Roasted Pear Quesadillas with Red Onion Marmelade
• Warm Spinach Salad with Roasted Fuyu Persimmons, Frisee, & Cashews in a Orange-Muscat Vinaigrette
• Pan Roasted Muscovy Duck with Lavender-Fig Jus over Celeriac Puree with Roasted Seasonal Vegetables
• Chocolate Truffle Cakes with Raspberry Coulis and Vanilla Bean Gelato

Winter Holiday Dinner Party
Passed Appetizers, Seated Dinner & Dessert

• Cauliflower & White Truffle Soup Shooters with Pink Peppercorn & Chive
• Butternut Squash Gnocchi Skewers in Orange-Thyme Butter
• Sauteed Wild Mushroom Polenta with Chevre & Pine Nuts
• Salad of Baby Greens, Pomegranate Seeds, Maytag Blue Cheese & Candied Pecans in a Port-Shallot Vinaigrette
• Herb Crusted Sea Bass over Fennel Golden Raisin Cakes with Braised Greens and Golden Beet Puree
• Poached Forelle Pears with Lemon-Cardamom Mousse
• Assorted Artisinal Cheeses

Winter Holiday Dinner Party
Passed Appetizers, Seated Dinner & Dessert

• Cauliflower & White Truffle Soup Shooters with Pink Peppercorn & Chive
• Butternut Squash Gnocchi Skewers in Orange-Thyme Butter
• Sauteed Wild Mushroom Polenta with Chevre & Pine Nuts
• Salad of Baby Greens, Pomegranate Seeds, Maytag Blue Cheese & Candied Pecans in a Port-Shallot Vinaigrette
• Herb Crusted Sea Bass over Fennel Golden Raisin Cakes with Braised Greens and Golden Beet Puree
• Poached Forelle Pears with Lemon-Cardamom Mousse
• Assorted Artisinal Cheeses

Late Winter Dinner
Seated 4-course Dinner

• Cauliflower & White Truffle Soup with Watermelon Radish, Chive & Pink Peppercorns
• Shaved Fennel & Red Pear Salad with Toasted Pecorino Romano & Toasted Almonds in a Muscat Vinaigrette
• Pan Seared Scallops over Meyer Lemon Risotto with Sauteed Wild Mushrooms, Baby Arugula and Sherre Buerre
• Blood Orange & Rosemary Granita with Balsamic Dark Chocolate Gelato

Spring Artwalk Event
Buffet Style Appetizers

• Assorted Crostinis: Roasted Beet & Shaved Parmesan, Roasted Red Pepper Pesto, Wild Mushroom & Chevre
• Caramelized Onion & Thyme Tartlets
• Shrimp & Chicken Satay with Peanut Sauce
• Crab Cakes with Sundried Tomato Aioli
• Black Bean Salad with Mango, Avocado and Jicama on Polenta Cakes
• Broiled Radicchio with Pancetta & Balsamic Reduction
• Smoked Salmon, Ricotta & Dill in Phyllo Triangles
• Dolmas
• Tuna Tartare on Shiso Leaves
• Chicken & Peach Chutney Mini-Pizzettas
• Lavender Dark Chocolate Brownies
• Lemon Mousse on Almond Lace Cookies
• Sweet Goat Cheese & Orange Tarts
• Sticky Rice & Mango "Sushi" with Kiwi Coulis
• Blackberry Clove Tartlets

Spring Nonprofit Networking Event
Buffet-style Appetizers & Dinner

• Shitake & Green Onions in Inari Skins with Ponzu Sauce
• New Potato Halves with Puy Lentils, Crème Fraiche & Smoked Salmon
• Field Greens Salad with Marinated Fava Beans, Pink Grapefruit, Pecorino and Citrus Vinaigrette
• Herbed Halibut Cheeks over Fennel & Golden Raisin Cakes with Caramelized Spring Onions, Golden Beets & Pancetta
• Rhubarb-Basil Cake with Crème Fraiche

Summer Housewarming Party
Seated 4-course Dinner

• Broiled Pecan-Stuffed Dates Wrapped in Proscuitto
• Arugula & Micro Greens Salad with Golden Raisins, Feta & Pine Nuts on Roasted Portobello Mushrooms in a Citrus Mustard Vinaigrette
• Pan-seared Chili & Herb Crusted Scallops over Meyer Lemon-Basil Risotto with Asparagus
• Vanilla-Ginger Truffles with Caramelized Grapefruit & Mint

Summer Outdoor Wedding
Passed Appetizers & Buffet-style Dinner

• Seed-crusted Seared Ahi on Wonton Crisps with Wasabi-Lemon Aioli
• Roasted Figs with Chevre & Balsamic Glaze
• Tabouli-stuffed Cucumber Cups
• Chicken & Shrimp Satay with Chili-Tamarind Sauce
• Roasted Beet & Spinach Salad with Candied Pecans & Gorgonzola
• Wild Rice Salad with Apples, Dried Cherries & Pomegranate Vinaigrette
• Heirloom Tomato-Basil Salad
• Grilled Mixed Seasonal Vegetables
• Cedar-plank Grilled Salmon
• Grilled Marinated Tofu
• Lemon & Herb Crusted Grilled Chicken
• Fresh Fruit Salad with Muscat
• Miniature Meyer Lemon Cheesecakes
• Assorted Chocolate Truffles

Summer Italian Dinner
Seated 4-Course Dinner

• Carpaccio of Seared Herb-Crusted Beef with Summer Squash, Baby Mizuna, and Heirloom Tomatoes
• Pecan-Chevre Ravioli in Orange Sage Butter
• Swordfish Siciliana
• Espresso Dark Chocolate Torte with Balsamic Chocolate Reduction and Limoncello Mascarpone Creme

Late Summer Dinner Party
Seated 4-Course Dinner

• Smoked Mussel & Havarti Quesadillas with Red Pepper Confit
• Roasted Beet & Baby Spinach Salad with Candied Pecans in an Orange-Sherry Vinaigrette
• Pan Seared Duck Breast with Lavender-Blackcurrant Jus and Braised Purple Cauliflower over Wild Rice Pilaf
• Dessert Cheese Plate with Fresh Berries & Honey

Southeast Asian Inspired Furniture & Gallery Show
Passed Appetizers

• Papadum with Homemade Chutneys
• Sweet Potato Samosa with Cumin-Chili Yogurt Sauce
• Coconut Sticky Rice Balls with Shrimp & Sesame Seeds
• Chicken Satay with Peanut Sauce
• Vegetable Mint Spring Rolls with Tamarind Sauce
• Green Mango & Peanut Salad in Cucumber Cups
• Shitake & Green Onion Inaris
• Roasted Cashews with Chili & Coconut
• Homemade Tropical Sangria

Surprise Birthday Party
Passed Appetizers

• Mini-Pastrami Sandwiches with Coleslaw
• Deviled Eggs with Tricolor Pepper Confetti
• Smoked Salmon Canapes
• Herbed Matzo Balls
• Chicken Skewers with Yogurt-Mint Marinade
• New Potatoes with Crème Fraiche, Caviar & Chives
• Blintzes with Raspberry Coulis
• Chocolate Dipped Strawberries

Cuban Inspired Reunion Dinner
Passed Appetizers & Family Style Dinner

• Lemon-Garlic Marinated Sundried Olives
• Spicy Crab Fritters with Chili Aioli
• Sweet Potato Empanadillas
• Hearts of Palm Salad
• Black Bean Salad with Avocado & Mango
• Cumin-rice with Roasted Corn
• Drunken Chicken
• Garlic Shrimp
• Fried Plantains
• Flan
• Café Cubano
• Homemade Mojitos and Caribbean Sangria

Southeast Asian Tapas
Seated Family Style Dinner in 5 Courses

• Masala Crab Fritters + Minted Spring Rolls with Tamarind Sauce
• Carrot-Ginger-Daikon Salad on Shiso Leaves + Coconut Milk & Lemongrass soup with Mussels & Woodear Mushrooms
• Edamame & Shitake Wonton Crisps + Vegetable Pad Thai
• Chicken & Tofu Satay with Peanut Sauce + Red Curry Sweet Potato Fries
• Green Tea Ice Cream & Wonton Tempura with Strawberry Coulis

Indian Inspired Dinner
Seated 4-Course Dinner

• Potato Cauliflower Samosa with Persimmon Chutney
• Gingery Yellow Dal Soup with Cumin Creme Fraiche & Garlic Naan
• Masala Salmon with Basmati Pilaf and Coconut Cashew Saag
• Cardamom Roasted Bananas with Toasted Almonds & Chai Ice Cream

Pan Asian Fusion Dinner
Seated 4-course Dinner

• Cured Beef Tenderloin Sushi with Blood Orange - Pineapple Relish and Mint
• Chili-Coconut Crusted Seared Ahi on Wonton Crisps with Onion Sprouts, Red Curry Aioli & Tobiko Caviar
• Grapefruit & Jicama Salad with Black Sesame Seeds, Miso-Avocado-Coriander Vinaigrette & Toasted Cashews
• Oven Roasted 5-Spice Duck Breasts over Forbidden Rice with Ginger-Garlic Sauteed Bok Choy, Snow Peas, Mango Chutney and Spring Onion Flowers
• Sweet Rice Gnocchi in Chai Creme