A Buffet with Passed Hors D'oeuvres

Passed Hors d'Oeuvres:
Crab cakes
Cheesy puff pastry sticks with caramelized onions 
Spicy maple-glazed bacon strips
Mini Mediterranean tartlets (peppers, tomatoes, onions in pastry with herbes de Provence)
Sweetcorn fritters with avocado relish
Buffet:
Poached wild-caught salmon with salsa verde
Thai-style beef carpaccio with cilantro, radish, chili
Lentil salad
Kale salad with tofu, sesame seeds, almonds, red cabbage 
Potato salad (French style) without mayo: olive oil, shallots, cornichons
Roasted cauliflower salad with capers
Dessert:
Rosemary Olive Oil Chocolate Cake
Tarte Tatin (upside down apple tart)
Whipped crème fraiche
Berry salad
Mini lavender cupcakes

Everything was lovely thank you so much! - Deborah Kaple, Princeton University

Aubergines, Etc. Dinner Deliveries

We have been enjoying our dinners and the magic that makes them happen. Thank you! - Marina Rubina, Architect

​Sample Weekly Dinner Menu

Monday


Moussaka
(layers of eggplant and lamb with a béchamel topping)

Greek Salad
(with romaine, cucumber, oregano, mint, feta, olives, red onion)

Mini Banana and Coconut Quinoa loaves
(with chocolate and apple)

Tuesday

Tortilla
Organic beets, roasted with sherry vinegar and thyme with a shallot, garlic and citrus dressing

Crème fraîche ice cream
mixed berries with spiced vanilla sugar

Wednesday

River Cafe Penne 
(with Italian sausage, tomato and cream sauce)
Garlic bread

Mixed leaf salad with grilled pears and toasted hazelnuts

Apple and blackberry betty

Thursday

Flounder with a yeasted cornbread crumbs, olive and marjoram crust
Avocado, grapefruit and mango salsa
Pan-roasted Dutch baby potatoes

Vanilla sponge cake 
(with whipped cream and strawberry jam)​​​

Customer Reviews