Oct
31
6:00 PM18:00

BOOK ME FOR DIA DE LOS MUERTOS

Celebrate this most magical of Mexican holidays with a traditional menu of seasonal specialties. Designed to be served plated or family-style for parties of 8-20 guests. From $135/person

Bonus: If you wish, I am happy to share the history of Dia de Los Muertos and the meaning of the symbolic altar items, based on my research for my award-winning book, Celebraciones Mexicanas: History, Traditions and Recipes.

INTERACTIVE: Add and "build your own altar" class, conducted by Rosa Rodriguez, local Mission artist. (+$20/person)

 

APPETIZER

Tortitas de Cempazuchitl en Caldito

(Marigold Patties in Tomato Broth)

Marigolds are the flowers traditionally strewn along the say to guide the returning spirits of the departed and are used in recipes special to this season

VEGETABLE COURSE

Pumpkin Mole

Mexican "Red" Rice

Frijoles de Olla

(Rancho Gordo beans, stewed for 24 hours in a clay pot, which adds a subtle but perceptible flavor)

Tortillas a Mano

 

MEAT COURSE

Chicken or Pork Tamales en Salsa Verde

Unpacking Tamale.png

DESSERT

 Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes, ALL RIGHTS RESERVED

Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes, ALL RIGHTS RESERVED

Calebaza en Tacha

(Candied pumpkin)

Pan de Muertos

 Photo by Adriana Almazan Lahl from  Celebraciones Mexicanas: History, Traditions and Recipes  by Andrea Lawson Gray and Adriana Almazan Lahl, ALL RIGHTS RESERVED.

Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes by Andrea Lawson Gray and Adriana Almazan Lahl, ALL RIGHTS RESERVED.

 

 

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Sep
9
to Sep 11

Book Me for Rosh Hashanah

Jewish Holiday Dinner

Please note that this is NOT a kosher meal but is designed to observe basic dietary restrictions. Special Passover dishes are noted below in bold. For Passover,  ceremonial dishes can be added (lamb shank, bitter herb, karpas, roasted egg, etc).

(from $120/person*)

 

AMUSE BOUCHE

Special for Passover: PISTACHIO APPLE/JICAMA HAROSETH

or

SAVORY AVOCADO SORBET

Avocado Sorbet.png

 

APPETIZER

CHOPPED LIVER OR CHICKEN LIVE PATE

or

Special for Passover: HOUSEMADE GEFILTE FISH / HORSERADISH

SOUP

Special for Passover: MY BUBELE’S MATZOH BALL SOUP

or

COCHIN FISH SOUP

The Cochini Jews originally settled on the Malabar Coast of Southwestern India, Made with ginger, coconut milk, tomatoes, curry and cumin, the flavor profile of this broth of locally-sourced white fish (chef’s choice) speak to its Eastern origins

or

TWO-BEET BORSCHT

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served with

CHALLAH KNOTS (these are NOT served for Passover)

ENTRÉE OPTIONS

CHILE BRAISED SHORT RIBS*

MISO-GLAZED SEABASS*

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PECAN-CRUSTED SALMON*

SEPHARDIC BRAISED BEEF/TZIMMES

BABY LAMB CHOPS/ARTICHOKE HEARTS/SUNCHOKE PUREE

SIDES*

SPINACH PIE WITH PINENUTS AND RAISINS (served for Passover with a matzoh meal crust)

OR

KASHA VARNISHKAS

OR

BALSAMIC ROASTED FENNEL

DESSERT

FLOURLESS ALMOND-KUMQUAT CAKE & RASPBERRY MACAROONS

 photo by Migle

photo by Migle

OR

CHOCOLATE FLOURLESS TORTE

* including servers per your guest count

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Aug
31
to Sep 3

BOOK ME FOR LABOR DAY WEEKEND!

A CALIFORNIO BBQ: celebrate with the best of both worlds-- local farm-to-table ingredients or hook-and-line fish and Mexican flavors and cooking techniques

 

Starter: 

Elote (Grilled Corn Mexican-style) Pops/Chipotle-Agave Salsa/Cotija

M2 Charred Elote Bites.JPG

Ensalada: Grilled Caesar (did you know Caesar salad originated in Mexico?)

Fresh Corn Soup

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Grilled Steak Flight: Blackberry Mole/ Chipotle-Agave BBQ Sauce/ Chimichurri Sauce 

Steak Flight.png

Grilled Chorizo/Shishito/Calamari Skewers

Volcanes: Grilled Baby Cactus Paddles/Re-fried Rancho Gordo Black Beans / Queso Oaxaca.

 Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes. ALL RIGHTS RESERVED.

Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes. ALL RIGHTS RESERVED.

Frijoles Charros (Cowboy Baked Beans)
Rancho Gordo Beans cooked with Negra Modelo Mexican beer/Chorizo/Bacon/Spanish White Onions/Serrano Chiles

Handmade Corn Tortillas

Making Tortillas.png

 

Californio Fruit Salad

Pineapple/Mango/Watermelon/Jicama/Cotija & Queso Fresco/Chile-Limon

Rum-Agave Soaked Mexican Corn Cake

 Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes. ALL RIGHTS RESERVED.

Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes. ALL RIGHTS RESERVED.

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May
13
1:00 PM13:00

BOOK ME FOR MOTHER'S DAY

Making Tortillas.png

A Celebration of Floral Notes Brunch or Dinner Menu: Give your mom flowers for Mother's Day in an entirely new way: with a menu that features the delicious flavors of blooms and botanicals in every course!

BRUNCH

(from $100/person*)

Granola Parfaits/Chamomile Yogurt /Edible flowers recipe

Lilac Blossom-almond Scones

Popovers/ Rose Petal Jam

Breakfast Tacos/Handmade Tortillas with Fresh Flowers /Farmer's Market Veggie Scramble

Black Forest Ham-Fennel/Fennel Blossom Quiche

Smoked Salmon Salad/Chive Blossoms

Hibiscus Water

 

 Photo by T. Tseng

Photo by T. Tseng

DINNER

(from $125/person*)

Tartine of Radish Carpaccio/ Pea Shoots/ Napa Valley Goat Cheese/ Edible Flowers

Tepache Shrub/Sparkling Water/Fennel Blossoms

Fennel Blossom Soup

The Ultimate Stuffed Artichoke

Hibiscus Sangrita (option to serve with Tequila, both beverages meant to be sipped)

Quail in Rose Petals (adapted from Like Water for Chocolate)

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Handmade Blue Corn Tortillas with Pressed Edible Flowers

Chocolate Pot de Creme/Cardamon-Rose Chantilly Cream

pricing includes server(s) and Sous Chef, $1000 minimum for Mother's Day. This menu is also available for other dates.

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May
5
6:00 PM18:00

Book me for Cinco de Mayo

A series of small plates and drinks are presented (along with a little Mexican history if you like) in this innovate, festive 12-course dinner. Our tortillera will prepare handmade corn tortillas and masa creations right in front of your guests using fresh masa milled at the only Molino in San Francisco. Complete with hand-thrown Mexican dinnerware, jaras (clay drinking jars), woven table linens and glassware-- this is an experience that is as visually vibrant as it is delicious.
 

SAMPLE MENU

CUCUMBER SANGRITA SHOT (option to serve with Añjeo Tequila)

SCALLOP CARPACCIO AGUACHILE/Savory Avocado Sorbet

 Photo by Toan Nyugen

Photo by Toan Nyugen

 

CHIPOTLE GRILLED SHRIMP/ Lettuce "Tacos"/ Gooseberry Salsa

CHICKEN LIVER & SQUASH BLOSSOM TACOS/ Blue Corn Tortillas/Date-Almond Salsa

TEPACHE SPRITZER: Pineapple-piloncillo Shrub/Sparkling Water/Basil

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ESCABECHE SOPES: Blue Corn Masa/Pickled Seasonal Vegetables/Black Bean Hummus/Don Francisco Queso Fresco

SKEWERS: Chorizo/Calamari/Padron Peppers

WATERMELON-LIME-MINT AGUA FRESCA (option to add Midori and Champagne for an Agua Fresco Mimosa, host provides alcohol)

PORK AL PASTOR ENCHILADAS with Figs & Bacon/Chimichurri Salsa

COFFEE-CHIPOTLE BEEF BRISKET QUESADILLAS /Smoked Mozzarella

MEXICAN HOT CHOCOLATE POT DE CREME/Spiced Cherry Chantilly Cream

MEXICAN COFFEE CON CANELA (option to add Aguardiente

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Apr
1
3:30 PM15:30

Easter Supper (Sample Menu)

(from $115/person*)

AMUSE

Savory Avocado Sorbet

APPETIZER

Salmon Two Ways

salmon 3 ways.jpeg

Two-Beet Soup

borscht 3.jpg

Molcajete Caesar Salad

Caesar Salad Moljacete Still.jpeg

 

Slow-roasted Leg of Lamb/ Pickled Kumquats/ Gooseberry Chutney

Lamb Chops Composite.png

Parsnip-Butter Nut Squash Purée

Grilled Baby Asparagus/Rhubarb Butter

DESSERT

Roasted Rhubarb Trifle/Churro-Macadamia Nut Crumble

* includes servers as required by your guest count

 

 

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Mar
30
to Apr 7

Book me for your sedar dinner

Jewish Holiday Dinner

Sample Menu

(from $140/person*)

*Please note that this is NOT a kosher meal but is designed to observe basic dietary restrictions. Special Passover dishes are noted below in bold. For Passover,  ceremonial dishes can be added (lamb shank, bitter herb, karpas, roasted egg, etc).

SEDAR PLATE

Dinner includes traditional Sedar foods presented before dinner.

Passover plate.jpg

AMUSE BOUCHE

Special for Passover: PISTACHIO APPLE/JICAMA HAROSETH

or

HEARTS OF PALM/ Fava Bean Puréee

APPETIZER

CHOPPED LIVER OR CHICKEN LIVE PATE

or

Special for Passover: HOUSEMADE GEFILTE FISH / HORSERADISH

SOUP

Special for Passover: MY BUBELE’S MATZOH BALL SOUP

or

COCHIN FISH SOUP

The Cochini Jews originally settled on the Malabar Coast of Southwestern India, Made with ginger, coconut milk, tomatoes, curry and cumin, the flavor profile of this broth of locally-sourced white fish (chef’s choice) speak to its Eastern origins.

ENTRÉE OPTIONS

Chili-braised Short Ribs

Miso-glazed Seabass

Pecan-crusted Salmon

salmon composite.jpeg

Sephardic Braised Beef Brisket with Tzimmes

OR

Baby Lamb Chops with Roasted Artichoke Hearts

served with

SPINACH PIE WITH PINENUTS AND RAISINS (served for Passover with a matzoh meal crust)

OR

Kasha Varnishkas

Balsamic Roasted Fennel

DESSERT

Flourless Almond-Kumquat Cake

OR

Chocolate Flourless Torte

choc chipotle bundt.JPG

* pricing includes servers based on guest count 

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Feb
14
6:00 PM18:00

MOOD-SETTING VALENTINE'S DAY DINNER

Just for Valentine's Day, each course is selected not just for its flavor profile, but also for how the ingredients set the mood for a romantic evening like no other. The science behind the chosen ingredients is listed with each of the eight dishes.

Chicken Rose Petals (not mine).jpg
  • Start with a Spicy Tequilito- like a Mojito but made with mescal, lime juice, mint leaves, chipotle, and agave. The use of chilies as an aphrodisiac was common in both Aztec and Inca cultures and recorded by early Spanish explorers after contact in the 16th century AD.
  • Scallops/Avocado Pearls/Pimenton Oil- while the aphrodisiac qualities of seafood may be exaggerated, foods that are high in zinc, like scallops, are a known stimulant for the prostate and therefore an aphrodisiac for men in particular.
  • Beet/Baby Greens/Pepitas- both beets, and greens are high in folic acid (which helps with virility) and pepitas are high in zinc.
  • Blackberry Mole/Blue Corn Tortillas/Queso Fresco- tenth-century Arab physicians, considered blackberries to be an aphrodisiac, and the properties of both chocolate and chilies are well-known.
  • Quail in Rose Petal Sauce (even the name sounds romantic) - this dish, made with almonds, rose petals and tunas or prickly pear, which is the fruit of the nopal cactus; was made famous in Laura Esquivel’s best seller, which was later made into a film, Like Water for Chocolate
  •  A little something French is always romantic - so we add the traditional French digestif, a cheese course
  • Chocolate Mousse with Rosewater & Cardamon (considered an aphrodisiac in Arabic cultures as noted in this ancient work of literature, "The Perfumed Garden of Sensual Delight" / Pistachio Dust
choc musse rose whipped.jpeg
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Feb
4
2:00 PM14:00

BOOK YOUR SUPER BOWL ENDLESS TACO FIESTA

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Start with our Mexican Cheese & Meat Board (see photo below) and artisanal salsas served with chips, and guacamole. Then, for the main event: handmade corn tortillas, prepared on-site by our tortillera and fired up on the comal. Add your choice of fillings (from the lists below)  and we just keep 'em comin' until the last touch down! Margarita Bar available (scroll down here)!

Starting at $85/person, including set-up, clean-up, and service. 

Mexican Cheese Board.JPG

not your abuelitas (grandmother's) endless tacos (because everything tastes better on a tortilla!)

AMERICAN CLASSICS

Black & Blue**

Grilled Steak / caramelized onions / topped with blue cheese crumble

Spicy BBb’d Pulled Pork, / Roasted Corn Salsa (photo just below)

Bigger Not Your Abuelita Jerk Chicken Taco with Habanero Slaw.jpg

FRENCH BISTRO, ITALIAN & MEDITERRANEAN FAVORITES

 Ratatouille (vegetarian)

Let your tortilla soak in the thick savory sauce of this classic French vegetable medley

Shrimp Scampi

Mediterranean Ladolemono

Lamb / lemon-olive oil grill sauce / Cranberry Harrisa Chutney

Herb-marinated Summer Vegetable Kebabs/ Hummus/ Mint-cucumber Yogurt Sauce

FROM THE ISLANDS

 Al la Cubana

Chef’s choice of white fish on Sweet Plantain Mash/ Coconut Lime Salsa

Caribbean Jerk Chicken

Habanero Slaw/ Mango Salsa

MEXICAN FAVORITES

Tacos with clothespins 2.JPG

 

Carne Asada: steak marinated in 3-chile & coffee adobado

Pollo Adobado: chicken marinated in  chile & cinnamon adobado

Chipotle-dusted Sweet Potato / Queso Oaxaca / Yucatan Citrus-Habanero Salsa  

Grilled Garlic Shrimp / Mango Jam/ Chipotle Aioli

Chile –Lime Salmon/ Mango Salsa

Sweet Potato/Queso Oaxaca/Habanero-Citrus Salsa (see photo below)

Salsa y Totopos.JPG
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Jan
1
11:00 AM11:00

BOOK ME FOR: New Year's Day Brunch Celebration

bonne année

Bring in the New Year with this outstanding French Brunch menu! We recommend a Pamplemousse Vesper, with fresh ruby red grapefruit juice, a French aperitif wine, such as Lillet Jean Reserve or Lillet Blanc and grapefruit vodka, sweetened with just a little simple syrup
 photo by Geoff Peters

photo by Geoff Peters

Beverage Service

French Coffee/ Lattes/Cappuccinos

Fresh Squeezed Juices

Pamplemousse Vesper/fresh ruby red grapefruit juice/French aperitif wine/grapefruit vodka/simple syrup

Fresh seasonal organic fruit assortment/Organic Greek yogurt/local honey

Baguette/selection of French cheeses

OR

Croissant Assortment

Select one of the following egg dishes

1. Sweet and Sour Vegetables/Poached Egg

Adapted from a recipe by chef Armand Arnal of Maman fame

 Cauliflower/rainbow baby carrots/fennel/ginger/lemongrass/maple vinegar -

2. Oeufs en Cocotte Au Saumon Fumé

Baked Eggs in Cream/Kale/Smoked Salmon (optional)

3. Omelette aux Fines Herbs

Select one of the following salads

4. Niçoise Salad

Fresh Ahi tuna/artichoke hearts/green beans/hard-boiled eggs/Niçoise olives/bed of arugula

5. Lentil Salad/Napa Valley Goat Cheese

Capers/currants/pistachios/maple-cider spiced vinaigrette

Select one of the following side dishes

6. Tartiflette  

French Bacon/Potato/Reblochon (cheese) Casserole

7. Pissaladiere

French Onion Tart/Anchovies/ Cured Black Olives

8. House-made Cured Fish Selection

Meyer Lemon-Dill Cured Salmon/Smoked Trout

9.  Selection of Tartines

Butter & Quince Jam

 Gruyere & Country Ham

Roasted Pear/Hazelnut/Brie

Smoked Salmon/Pickled Onions/Cream Cheese/Fresh Dill

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Dec
31
to Jan 1

BOOK ME FOR: Año Nuevo- A MEXICAN NEW YEAR'S EVE

sold out for dec. 31st

(THIS MENU IS STILL AVAILABLE FOR OTHER DATES)

SAMPLE NEW YEAR’S EVE MENU

APPETIZERS

(passed and stationed for 2-3 hours before dinner service)

Orange-Tequila Flambée Scallop Skewers

New Year's Eve Lentil Toasts/Garlic Crostini/Parmigiano-Reggiano

Lentils are considered good luck for the New Year in Mexico

Mexican Crab Cakes with Salsa Verde

Queso Fundido con Chorizo y Ongos

Tequila-infused Apple Guacamole/Chipotle Roasted Pecans

SEATED DINNER SERVICE BEGINS

AMUSE BOUCHE

Carne Apache

A Mexican take on steak tartare: beef is 'cooked" in a chile/lime marinade/Queso Añejo

SOUP

Sopa de Siete Mares

Lobster/Crab/Clams/Mussels/Halibut/Shrimp/Guajillo Chile Fish Stock

 Photo by Adriana Almazan Lahl from  Celebraciones Mexicanas . ALL RIGHTS RESERVED.

Photo by Adriana Almazan Lahl from Celebraciones Mexicanas. ALL RIGHTS RESERVED.

SALAD

Mojcate Caesar prepared tableside

platos principales (large plates)

Pierna Adobado Mechado (Pork Roast/Bacon Lardons/Adobo Sauce)

The pork leg is laced with bacon slices, almonds, garlic, and prunes; flavor is released as the bacon lard melts and the prunes and garlic carmelize inside the meat as it slow-roasted.

Mary’s Free-range Smoked Duck in Blackberry Mole

Frijole De Olla: Rancho Gordo Beans stewed in a clay pot for 24 hours, which adds a subtle but perceptible flavor/epazote (adds brightness and has gas-inhibiting properties)

SIDES

making tortillas 3.png

Handmade Corn Tortillas: made on site, right in front of your guests, from masa procured from San Francisco's only mollino (mill)

Tamal de Cazuela

 Photo by Adriana Almazan Lahl from  Celebraciones Mexicanas . ALL RIGHTS RESERVED.

Photo by Adriana Almazan Lahl from Celebraciones Mexicanas. ALL RIGHTS RESERVED.

DESSERT

Mexican Chocolate Pudding Trifle

BEVERAGE

Ponche: Mexican Holiday Punch/Tecajote/Apricots/Guava/Sugar Cane/Cinnamon/Apples

From $150/person**. $2000 minimum applies for NYE.

**Service, tabletop rentals, decor (if required), and gratuity not included

 

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Dec
24
to Dec 25

BOOK ME FOR: Noche Buena/A Mexican Christmas Eve

  • San Francisco Bay Area (map)
  • Google Calendar ICS

sold out for dec. 24th

(THIS MENU IS STILL AVAILABLE FOR OTHER DATES)

Sample NOCHE BUENA/ CHRISTMAS EVE SUPPER

AMUSE BOUCHE

Mini Yellow Indian Woman Fritter

Sweet potato/chipotle-roasted pecan strudel/goat cheese crumble

APPETIZER

Mini Shrimp Vol-au-Vents : puff pastry/baby shrimp/tarragon sauce

SOUP

Sopa de Lentejas con Fruta y Chorizo: Lentil Soup w/ Fruit & Mexican Sausage 

SALAD

 Photo by Adriana Almazan Lahl from  Celebraciones Mexicanas.  ALL RIGHTS RESERVED.

Photo by Adriana Almazan Lahl from Celebraciones Mexicanas. ALL RIGHTS RESERVED.

Ensalda de Noche Buena

Christmas Eve Salad: beets/carrots/pineapple/apple/pinenuts/currents

ENTREE

Spice-Rubbed Turkey/Blackberry Mole

The turkey is presented traditionally, with mole served on the side

ACCOMPANIMENTS

Oaxacan Stuffing: cornbread/fennel/prunes/cumin/cinnamon

Rancho Gordo Heirloom Royal Corona Beans au Gratin/Panko-Herb Crust

 Photo by Adriana Almazan Lahl from  Celebraciones Mexicanas.  ALL RIGHTS RESERVED.

Photo by Adriana Almazan Lahl from Celebraciones Mexicanas. ALL RIGHTS RESERVED.

DESSERT

Tronco Navideño

Christmas Log/Mexican Chocolate Frosting

BEVERAGE

Rompope

Mexican Eggnog

Christmas Dinner: $100/person** served plated, restaurant-style. $2000 minimum applies if service is requested for Christmas Eve

**Service, tabletop rentals, decor (if required), and gratuity not included
View Event →
Dec
24
4:00 PM16:00

BOOK ME FOR: A Californio Christmas Eve

sold out for Dec. 24th

(this menu is still available for other dates)

CALIFORNIO CUISINE IS MY CULINARY CROSSROADS, WHERE THE BOUNTY OF FRESH LOCAL INGREDIENTS, GREAT SEAFOOD AND SUSTAINABLE FARMING HERE IN THE BAY AREA INTERSECTS WITH THE RICH HERITAGE OF MEXICAN COOKING IN CALIFORNIA THAT BEGAN WHEN THE FIRST SETTLERS FROM MEXICO BROUGHT THEIR CULINARY TOOLS AND FLAVORS NORTH WITH THEM.

The old world techniques— the time taken to grind spices with a mortar and pestle, toast seeds and chiles on a comal, work masa to make tortillas by hand— all honor ingredients and coax out the flavors in a way is almost magical.  

This may mean making a Caesar salad dressing in a molcajete, as in the video at the top of this page, or making my signature Minestrone soup with roasted poblano chiles and house made chorizo, or the way Mexican chocolate is my go-to for Chocolate Pot au Creme.

APPETIZERS

Sweet Plantain Bites/Wilted Radicchio

Empanaditas/Sweet Potato-Goat Cheese/Pecan bits/Chipotle Aioli

Albondigitos/Ground lamb with pea purée and a sherry cream sauce

Pork & Beans: Ladrons/Black Bean Purée/Wilted Cucumber

Christmas Pelotitas: Pistachio-dusted Cranberry-filled Goat Cheese 

Pear Wedge/Blue Cheese/Prosciutto

Options for Ceviche/Aguachile Tasting (select 3)

Baby Shrimp Aguachile/Avocado Slice/Blue Corn Totopos (chip)

Calamari/Charred Habanero Aguachile

Scallop/Kumquat/Coconut Ceviche

Spicy Tuna Ceviche

Traditional Whitefish Ceviche/Crunchy Onion Bits/Avocado

DINNER

“Casi” (Almost) Steak Tartare
Filet Mignon “cooked” in lime/guajillo chile/Salt & Pepper Cured Egg York

••

Cucumber-Kiwi Gazpacho / Lobster bites/ Tabasco Granita V G

•••

Smashed Beets / Smoked Sea Salt & Rosemary Goat Cheese / Toasted Garlic Chips

 Butter and romaine lettuces / scallions/ parsley/ mint

•••••

Mary’s Free-range Duck or Turkey / Blackberry Mole (served on the side) /Handmade Blue Corn Tortillas

duck.jpeg

Chestnut Fennel Cornbread Stuffing

Agave-Chipotle Sautéed Shaved Brussels Sprouts

••

Blood Orange/Lime/Kumquat Sorbet

Dessert Bar

Almond-Orange Flourless Cake/Orange Syrup/Candied Oranges

Coffee Panna Cotta/ Amaretti Cookies

Mexican Chocolate-Pistachio Dipped Mini Cannoli/ Rose-Cardamom Filling

Rugelach Assortment:

Cinnamon

Chocolate

Apricot

Saffron Red Peppercorn Poached Pears

pear.jpeg

 

Seasonal Fresh Fruit Assortment/Dessert Cheeses

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