New Catering Dishes that Put the Exotic into Spring Eating

Pasta Primavera with Asparagus, English Peas, Confit of Spring Garlic and Fresh Mint

When our chefs gave us a sneak peak taste of the dishes on our new spring catering menu, I was blown away by the vibrant flavors that almost had me tasting the earth the ingredients grew out of! The menu’s anchored in produce like grilled asparagus and favas, and may be our most exotic yet from the Moroccan Carrot and Snap Pea Salad with Charmoula Vinaigrette to the Mojo-Marinated Grilled Pork Tenderloin Skewers.

Moroccan Carrot and Snap Pea Salad with Charmoula Vinaigrette

“We have a diverse community and we want to reflect that diversity in our menu,” says Chef Eddy.

Chef Linh seconds that sentiment: “To be able to highlight different cuisines is fun not only for our kitchen, but also fun for the guests.”

Want to know my personal favorites from our new menu?

Savory Tartlets with Fava Bean Puree, Lemon, and Pecorino

Jamon Serrano Rolls with Grilled Asparagus and Parmigiano-Reggiano

Roasted Cauliflower Agrodolce with Currants, Fried Shallots and Anchovy

Creamsicle Cupcakes (yellow cupcake with orange and vanilla buttercream) from Bi-Rite Creamery 

Check out our full Peak of the Season Menu, and give us a call (415-241-9760 x 1) if you want to brainstorm an upcoming event together!



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