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Seasonal Menus


-Winter-


Starters

Crisp Artichoke Fritters with a Lemon Aioli Dalop

Endive Filled with Fresh Local Crab & Herbs

Warm Butternut Squash Soup Shooters

Salads

Shaved Fennel & Apples with Roasted Walnuts & Manchego on a Bed of Fresh Local Greens

Local Winter Greens with a Mustard Seed Vinaigrette

Roasted Beets & Fennel, Ricotta with a Citrus Dressing

Sides

Roasted Local Vegetable Platter

Broccoli & Herbed Wild Rice with Pecans

Lentils with Local Kale and Roasted Butternut Squash

Main Courses

“Catch of the Day” with Herbed Butter & Fennel in a White Wine Reduction

Pomegranate-glazed Lamb Chops with Rosemary Applesauce

Roasted Chicken with Meyer Lemon & Thyme

Butternut Squash Raviolis with Browned Sage Butter in a White Wine Sauce

Picture

-Spring-


Starters

Fresh Mint & Pea Hummus Spread on a Crostini

Bacon Wrapped, Goat Cheese Stuffed Medjool Dates

Lemon Parmesan Risotto Balls

Salads

Strawberries, Asparagus, Sliced Almonds over Local Greens

Local Spring Greens with a Orange Vinaigrette & Roasted Pine Nuts

Sugar Snap Pea & Radish with a White Wine Vinaigrette

Sides

Roasted Local Vegetable Platter

Potato and Wild Chard Soup

Quinoa Salad with Grilled Corn, Tomatoes & Cilantro

Main Courses

“Catch of the Day” with a Brown Butter-Meyer Lemon Hollandaise Sauce

Grilled Pork Loin with a Blackberry Reduction and Wilted Pea Shoots

Pecorino-Crusted Chicken Breast With a Wild Mushroom Sauce

Campanelle Pasta with Arugula Pesto, Peas & Dusted with Parmesan

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-Summer-


Starters

Pickled Stone Fruit & Burrata Flatbread with Arugula, Sea Salt, Pepper & Balsamic Drizzle

Bacon & Aged Cheddar Mini Beef Sliders with Chipotle Sauce

Watermelon, Feta, Mint Skewers 

Salads

Tomato with Buffalo Mozzarella, Basil Vinaigrette, & Fresh Basil

Tomato-Herb Panzanella

Baby Kale, Arugula, Spinach, Shaved Carrots & Beets with Balsamic Dressing 

Sides

Roasted Local Vegetable Platter

Fresh Corn & Thyme Succotash

Herb-Roasted Potatoes

Main Courses

Seared “Catch of the day” with an Heirloom Tomato Butter  

Balsamic-Grilled Flank Steak with Arugula and Cherry Tomatoes

Apricot & Cayenne Pepper Glazed Chicken

3 Cheese Tortellini with Asparagus, Peas, Basil & Parmesan Cheese

Picture

-Fall-


Starters

Whipped Cowgirl Creamery Brie with Tellicherry Pepper & Fig Compote on a Crostini

Wild Mushroom Profiteroles

Mini Ham & Gruyere Croque Monsieur Tarts

Salads

Local Fall Mixed Greens with Shoyu-Dashi & Olive Oil

Harvest Salad with Roasted Brassicas, Fingerlings & Radishes

Carrots, Rye Berries, Celery, Cilantro & Marcona Almonds on a Bed of Greens 

Sides

Roasted Local Vegetable Platter

Chickpeas with Bacon, Cotija & Roasted Chilies

Roasted Green Beans with Mushrooms, Balsamic & Parmesan

Main Courses

Roasted “Catch of the Day” & Fennel with Pistachio Gremolata

Savory Drunken Beef Brisket Pot Roast

Skillet-Roasted Chicken Thighs & Legs with Olives & Rosemary

Eggplants Stuffed with Kale & Walnuts Drizzled with a Reduced Pomegranate Glaze
  • Home
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  • The Douglas Beach House