Bridal Shower Menu

May 8, 2017




Breakfast Egg Fritatta 

Baked Eggs with Goat Cheese, Herbs and Roasted Vegetables


Spinach and Feta Phyllo Pie


Scottish Salmon Platter

Smoked Salmon with Caper Berries, Lemon, Sweet Onions, Organic Heirloom Tomato Slices, Shaved Persian Cucumber, Olives. Served with Mini Brioche Toasts 


Crostini Station

Seasonal Selection of Cheeses, Dried Fruit, Marinated Olives, Toasted Nuts, and a Variety of House Made Dips. Served with Bread and Toast


Avocado Caesar Salad

Sliced Avocado, Grilled Green Onions, Parmesan Ribbons Vinegar, Sea Salt, and Extra Virgin Olive Oil


Vegan Beet Couscous Salad

Roasted Beets, Couscous, Raisins, and Toasted Pecans with Cumin Vinaigrette


Wheatberry, Kale and Butternut Squash Salad

Toasted Pumpkin Seeds and Maple Vinaigrette


Arugula, Haricot Vert and Cherry Tomato Salad

Hard Boiled Egg, Fingerling Potato and Fresh Pesto


Fruit Parfait

With Seasonal Fruit and House Made Granola


Fudgy Chocolate Brownies


Brown Sugar Blondies



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