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  • Oven roasted duo color beets, goat cheese, julienne basil, sesame seeds and balsamic reduction
  • Julienne Fuji apple on a bed of mix greens and apple vinaigrette
  • Vibrant Israeli salad with Persian cucumbers, cherry tomatoes, red onions, parsley
  • Duo color of potato leek soup
  • Arugula and Pepper Crest salad with pecans, cranberries and balsamic vinaigrette
  • Winter vegetable soup with pearl barley
  • Butter lettuce, thyme, poached asparagus with tangy lemon vinaigrette

Main courses

  • Pan seared halibut with grilled zucchini on a warm tomato & sherry vinaigrette
  • Braised short ribs in red wine, mashed potatoes, baby carrots and fresh baked bread
  • Grilled salmon with rosemary honey & pomegranate molasses sauce on a bed of wild rice and multi color peppers julienne with fresh baked herb focaccia
  • Coq au Vin, braised greens and rice pilaf with fresh baked Fig Hazelnut bread
  • Beef stroganoff with forest mushrooms and homemade dill fettuccini
  • Rosemary & lemon scented Cornish hen, garlic mashed potatoes and Haricot Vet
  • Miso sake marinated Chilean sea bass in miso broth, baby Bok-Choy, julienne carrots & ginger


  • Tart tatin with vanilla ice cream and calvados sauce
  • Fresh fruit salad with mint dressing
  • Dou of Crème Brule vanilla and chocolate
  • Poached pear with red wine honey and blackberries sauce
  • Assorted pastries, mini brownies & éclairs
  • Carrot cake with toasted walnuts and strawberry cullies
  • Coconut milk rice pudding with fresh mango
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