Chef Daniel chefdanielh@yahoo.com
Private Dining Cooking Instruction Weekly Meal Service Catered Events Artisan Chocolates Consulting
For larger events Chef Daniel collaborates with Tamara Tia Event Planning and Chef Sean Meyers, formerly of the acclaimed Charlie Trotter’s restaurant to bring well crafted food beautifully presented to very important gatherings. Years of working in the finest restaurants in the United States make our menus an exciting alternative to traditional catering companies. Our two chefs are invloved in each aspect of preparation from client consultations, working with the best ingredient purveyors, to personally preparing the menu. We have a talented team of bartenders and waitstaff ready to bring warmth and contemporary flair to your special occasion.
• Crostini of Heirloom Beet Tartare and Goat Cheese
• Cuban Spiced Skirt Steak with Avocado, and Chimichurri
• Spicy Tuna Spring Roll with Tobiko Caviar
• Beet, Horseradish, & Dill Cured Atlantic Salmon
w/ Creme Fraiche & Russian Blinis
• Southeast Asian Spiced Lamb Chop with Green Papaya Salad
• Roulade of Chicken Breast, Parmesan, and Prosciutto di Parma
• Indonesian Chicken Satay with Spicy Peanut Sauce
• Cheese and Fruit Platter
• Trio of Mediterranean Salads with Pita Bread
• Tahitian Vanilla Creme Brullee

Hors d'ouevres:
• Spicy Tuna Roll, Cucumber, Tobiko
• Gougeres, Wild Arugula, Proscuitto, Saffron Aioli
• Crostini of Herb Goat Cheese, Red & Yellow Beets
• Marinated Skirt Steak, Avocado, Chimichurri

Plated Courses:
• "Ceviche" of Sashimi Ahi Tuna, Beauty Heart Radish, Citrus,
and Citrus-Chile Vinaigrette
• Soup of Cauliflower, Truffle Essence, and Carmelized Florets
• Seared and Pan Roasted Colorado Rack of Lamb, Hazlenut Squash Risotto,
Red Wine Gastrique
• Warm Vahlrona Chocolate Souffle Tart with Hazlenut Gelato
• Mignardises and Candied Almonds
Hors d'ouevres:
• Shotglass of Corn-Lemongrass Soup with Roasted Chile Oil
• Spicy Tuna Spring Roll with Tobiko Caviar
• Vegetarian Spring Roll with Hearts of Palm and Crispy Sweet Shallots

Buffet:
• Salad of Spring Greens, Dried Cherries, Maytag Blue Cheese,
and Port Wine Vinaigrette
• Salad of Haricot Vert with Sesami and Togarashi Vinaigrette
• Miso Glazed Black Cod with Pickled Ginger
• Lemongrass and Coconut Rice Pilaf with Crispy Shallots
• Southeast Asian Grilled Rack of Lamb with Green Papaya Salad andThai Basil

Dessert:
• Coffee and Tea
• American Artisanal Cheeses
• Bounty of Fresh Fruit
• Wedding Cake
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Food Photography by Katy Abramson and Damien Thompson