— sample Entrées —
Many of our modern dishes capture the flavors of the season. However, most are a part of our family tradition, rooted in the American south & Caribbean marked by an interest in the fusion cuisine of Northern California, and in the use of freshly prepared local and organic ingredients.
The Party Host is invested in catering to the taste of the guest by creating a menu specific to the request of client.
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Garden
— Pasta Puttanesca —
garlic, capers, kalamata olives, roma tomatoes, parmesan
— Vegan Creole Stew —
okra, onion, bell peppers, celery, tomatoes, beans, collards - served over polenta, garnished with green onions
— Spinach & Mushroom Frittata —
onion, sage, pecorino romano
Sea
— Gumbo —
okra, onion, bell peppers, celery, tomatoes, sautéed and blended with shrimp, andouille sausage, boneless chicken and crab into a thick brown creole soup - served over rice
— Shrimp & Grits —
garlic, asparagus, sweet roasted corn, tomatoes, creole cream sauce - served over cheddar basil grits
— Wood-Fired Trout —
lemon, capers, rosemary, thyme
Land
— Fried Chicken —
paprika, turmeric, black pepper, ginger - served with a citrus infused waffle and spiced maple drizzle
— Herb & Citrus Roasted Duck —
garlic, lemon, shallots, black pepper - served with cornbread dressing
— Prime Rib Stew —
rosemary, mushroom, red wine, garlic, onion, new potatoes, carrots - served over rice
Tasting Menu
(wine pairing an additional charge)
— Dessert —
— Lemon Tart —
raspberry liqueur drizzle
— Peach Cobbler —
aged rum, cinnamon
— Praline Pecan Monkey Bread —
aged rum, smoked vanilla bean
— Banana Pudding —
smoked vanilla bean, wafers
— Moscato Beignet —
raspberry cream, hibiscus drizzle