SAMPLE MENUS

Devour offers customized menus to suit your event and tastes. We cook seasonally, and pride ourselves on sourcing the highest quality organic and local ingredients to produce the best product we can.

Take a look at some examples of menus we have created for past events. We hope you find some inspiration here. Let us know if you have any special requests, family recipes, cultural traditions, or other food ideas that you would like to incorporate in your menu.

SAMPLE MENU #1

  ~FIRST COURSE~

WILD ROCKET , FENNEL, AND SHAVED CUCUMBER SALAD WITH STONE FRUIT   WITH FIG BALSAMIC VINAIGRETTE ( WITH YOUR OLIVE OIL)

~SECOND COURSE~

TUNA AU POIVRE IN BACON-RED WINE SAUCE WITH CARAMELIZED CAULIFLOWER OR SWEET CORN POLENTA 

~DESSERT COURSE~

MOLTON SPICED CHOCOLATE CABERNET CAKE WITH PEAR CHANTILLY CREME( MADE WITH PEAR EAU DE VIE) OR MEYER LEMON SEMIFREDDO WITH BALSAMIC REDUCTION AND BERRY COULIS 

SAMPLE MENU #2

PASSED HORS D’OEUVRES...

BRUSCHETTA WITH HOMEMADE RICOTTA AND SALSA GENOVESE

BELGIAN ENDIVE SPOONS FILLED WITH “ITALIAN” HUMMUS

GLAZED FIGS WITH ALMOND AND THYME

INSALATA...

SALT ROASTED BOSC PEARS WITH CANDIED WALNUT RELISH AND POINT REYES BLEU CHEESE (ON A BED OF BUTTER LETTUCE AND

RED LEAF LETTUCE DRIZZLED WITH RUBY PORT VINAIGRETTE)

WARM BRUSSELS SPROUT SALAD WITH CARAMELIZED ONIONS, CHOPPED EGG, AVOCADO, GRAPE TOMATOES, AND CHEVRE.

PASTA...

CINNAMON PANCETTA CARBONARA

FETTUCINE WITH LEMON BRAISED ARTICHOKES

RIGATONI WITH ROASTED RED PEPPERS, ALMONDS AND BREADCRUMBS ( HAS THE FLAVOR OF A SPANISH ROMESCO SAUCE)

PISTACHIO RISOTTO ( VERY DECADENT! POSSIBLY TOO RICH FOR THE MEAL; ENTIRELY YOUR CALL.)

SECONDI...

SEA BASS WITH GRAPEFRUIT AND FENNEL “SALSA”

SEA BASS WITH SHERRY VINEGAR GASTRIQUE AND MUSHROOM SAUTE WITH APPLES

PAN SEARED CUMIN DUSTED SCALLOPS (OR ONO DEPENDING ON WHAT MY FISH MONGER HAS AVAILABLE AND RECOMMENDS)

SERVED OVER BROCCOLI RABE PESTO( DELICIOUS!)

DESSERT...

WINTER FRUIT CROSTATA WITH FIGS AND HONEY

MINI CHEESECAKES WITH WINE GELÉES (I HAVE USED ORANGE MUSCAT, ROSÉ, PINOT NOIR OR TAWNY PORT IN THE PAST

SAMPLE MENU #3

FIRST COURSE

ZUCCHINI, LEMON, AND RICOTTA GALETTES

SECOND COURSE

SPRING GREEN PEA GNOCCHI WITH MORELS IN FINISHED IN A MEYER LEMON BEURRE NOISETTE

AND

LINGUINE WITH ROASTED ASPARAGUS AND TOMATOES WITH ALMOND PESTO

THIRD COURSE

SKILLET GREENS WITH CRISPY SHALLOTS AND CIDER GASTRIQUE

FOURTH COURSE

WARM FRENCH LENTIL SALAD WITH APPLE BRAISED BRUSSEL SPROUTS

SAMPLE MENU #4

FIRST COURSE

ROASTED BUTTERNUT SQUASH AND APPLE SALAD WITH BELGIAN ENDIVE, PT.REYES BLUE CHEESE, AND DRIED CRANBERRIES

MAIN COURSE

GRILLED SWEEET AND HOT MUSTARD CHICKEN SERVED WITH CREAMY SWEET CORN POLENTA WITH HERBED CHEVRE

OR

MUSTARD MAPLE ROASTED SALMON SERVED WITH RED BEET RISOTTO WITH CHÈVRE AND DANDELION GREENS

OR

ROASTED ASPARAGUS WITH PECAN BROWN BUTTER

DESSERT

SPICED APPLE AND PEAR CLAFOUTIS WITH CIDER SAUCE AND TOPPED WITH PHYLLO CRISPIS

OR

LAVENDER CREME BRÛLÉE Served with berry coulis

SAMPLE MENU #5

HORS D'OEUVRES

MINI ROASTED SUMMER TOMATO AND GOAT CHEESE TARTLETS DRIZZLED WITH HONEY

 CHIPOTLE ARTICHOKE DIP SERVED IN ENDIVE "SPOONS"

PEACH, PROSCIUTTO, AND RICOTTA CROSTINI

 CROSTINI WITH HOMEMADE RICOTTA, PEACH, AND PROSCIUTTO WITH MICRO ARUGULA DRIZZLED WITH HONEY

SAMPLE MENU #6

FIRST COURSE

BUTTER LETTUCE SALAD WITH TOASTED HAZELNUTS AND AVOCADO WITH PEAR GORGONZOLA DRESSING

MAIN COURSE

CRAB STUFFED FILET MIGNON WITH WHISKY PEPPERCORN SAUCE WITH SWEET CORN POLENTA

Buttery filet mignon stuffed with crab and served over sweet corn polenta with herbed goat cheese

DESSERT

LAVENDER HONEY PANNA COTTA

served with summer berries and drizzled with salted caramel sauce

SAMPLE MENU #7

APPETIZER

POACHED SHRIMP WITH LEMON-HORSERADISH

 DIPPING SAUCE

 SALAD

 RADICCHIO AND ARUGULA SALAD WITH ROASTED PEPPER DRESSING AND BURRATA CROSTINI

 MAIN COURSE

 PAN-SEARED STRIP STEAK WITH RED-WINE PAN SAUCE AND PINK-PEPPERCORN BUTTER AND

 CELERY ROOT AND PARSNIP PUREE

 DESSERT

 LEMON ICE CREAM AND RASPBERRY GRANITA SUNDAES

 OR

 ROASTED PEARS WITH BLACKBERRIES, RICOTTA, AND LAVENDER SUGAR