those with olive oil and minced dill

midye dolmasi (served)

      mussels stuffed with allspiced rice, black currants, pinenuts and herbs, served cold with a squeeze of lemon


       garlic yogurt with garlic and purslane


       roasted tomato and pepper salad tossed in pomegranate molasses and herbs


       fresh cooked chickpea puree, served with basturma



 içli köfte (served)

      filled meatball, made with bulgur wheat and spiced beef

tavuk şiş

      chicken kebab marinated in lemon and yogurt

çoban salatası

      the salad of the people

bulgur pilavi

     bulgur pilaf made with fresh stock, saffron, and garbanzo beans



 baklava tureng

      baklava inspired cake



Laurie’s Rehearsal Dinner

Vietnamese – Moroccan Inspired (nut conscious)


Grilled beef spiced with lemongrass and cilantro, wrapped in betel leaves

Sweet and spicy pepper harissa tossed in marinated lemon juice, served with sesame crackers

Crispy coconut and turmeric boats filled with shrimp, mung beans, and green onions


Tender lamb shoulder tagine with prunes, served with haricot vert, couscous, and topped with purple cauliflower and sesame seeds


Chilled vanilla lime posset with lavender buds



Paladares with Sylvia Fuller



Vietnamese sautéed jicama, carrot, Thai basil and charcuterie rolls, served with a nutty pomegranate tahini hoison sauce


North African spiced goat tamales, served with Peruvian aji sauce, AfroSpanish rice and a wild green salad


Layered coconut cake with salted caramel cream, accompanied by some tea



Simple Private Dinners: 

Tealeaf salad
Japanese sukiyaki inspired stew with sprouted tofu, goji berries, napa cabbage, and beech mushrooms
Warm black sesame cassava cake with coconut cream

Wild dandelion salad
Moroccan chicken and marinated lemon tagine with heirloom spinach
Persimmon cheesecake

Chopped lemon poppy seed salad
Etiopian berbere chicken
Yellow lentils, baby carrots, and sautéed greens
Cherry claufotis



Janessa’s Birthday

Japanese-Peruvian Albondigas Soup

Applewood Smoked Bacon Wrapped Enoki Mushrooms (because Janessa LOVES bacon)

Fresh Atlantic Salmon baked in Red Miso, Scallions and Mustard Seeds,

served over Quinoa and Calrose rice, and a Carrot-Ginger-Sesame salad

English Lemon Posset and Cardamon Shortbread Cookies

Blackcurrant Berry Tea


Sandra’s 30th Birthday


Mixed vegetable empanadas made with duck confit, served with Jamaican jerk sauce

Creamy roasted corn and butternut squash soup with wild thyme

Organic lemon arugula flowering salad


Oxtail stew spiced with flavors of the Carribean, served over rice and pea tendrils,

topped with steamed Romanesco cauliflower


Blackcurrant tea and Hummingbird cake



Clara’s 50th Birthday


Applewood smoked bacon wrapped enoki mushrooms

Ribeye steak bites with blueberry balsamic glaze and a hint of rosemary


Lobster, Avocado and Papaya salad, with lime and cilantro dressing


Seco de Pollo, Peruvian chicken stew made with aji amarillo, mixed peppers and IPA beer

served over cilantro rice with quinoa


Salted caramel alfajores

Tres Leche