Whether an intimate sit down dinner, or a large scale buffet, Olivia Cooks For You can make your event a memorable time.  I love working with clients to create their perfect menu.  Nothing is ever set in stone.  We'll work together to come up with a menu that is perfect for you and your event.


Some First Course Option Examples-

Shaved Asparagus, Trumpet Mushrooms, Radish with Arugula with Lemon Vinaigrette

Gem Lettuces, Tomato, Buttermilk and Herb Dressing with Torn Crutons

Local Arugula, Red Watercress, Endive, Pomegranate and Citrus Vinaigrette

Poached Pasture Raised Egg, Steamed Asparagus, Wild Mushrooms and Micro Greens

Seared Foie Gras on Brioche Toast with Fig Reduction and Thyme

Seared Scallop, Creamy Parsnip Puree, Crispy Shitake Chips

Sous Vide Beets, Herbed Goat Cheese, Baby Spinach with Balsamic Reduction, Borage Flowers

Gold and Red Watermelon Cubes, Feta Cheese, Baby Arugula with Kalamata Olive Vinaigrette

Plated Main Course

-Medium Rare Beef Tenderloin Roasted with Garlic, Rosemary and Blistered Grape Tomatoes, Red Wine Demi Glace,Truffle Potato Puree, Glazed Baby Rainbow Carrots

-Cod Poached in Saffron and Tomato and Leek, Herb Couscous

-Lamb Loin Chop, Lemon and Rosemary Gremolata, Cannellini Bean and Lacatino Kale, Roasted Baby Carrots

-Seared Arctic Char, Poached Leek, Carrot Puree Reduction, Roasted Micro Potatoes, Carrot Top Pesto

-Poulet Grand Mere- Golden Brown Roasted Chicken, Sautéed Cremini Mushrooms, Crisp Bacon Lardon, Confit of Fingerling Potatoes

-Rich Red Wine Braised Beef Short Rib, Roasted Root Vegetables, Creamy Polenta, Carrot Top Pesto

-Seared Grass Fed Hanger Steak, Anchovy and Lemon Roasted Broccolini, Potato Puree, Red Wine Demi-Glace

-Rich Red Wine Braised Beef Short Rib, Creamy Parsnip Puree, Brussels Sprouts Leaves, Roasted Baby Carrots. Fresh Herb Salsa Verde

-Miso Glazed Sea Bass, Baby Bok Choy, Mushroom Broth, Crispy Shitake Mushroom Chips

-Fish with Fresh Chilies, Cilantro, Lemon Grass and Coconut Baked in Banana Leaf with Black Forbidden Rice

-Porcini and Garlic Roasted Beef Tenderloin, Potato Gratin Dauphinoise, Roasted Asparagus and Mini Tomatoes

-“Arroz con Pollo” Confit of Locally Pasture Raised Chicken Thigh and Leg, Crispy Yellow Rice Cake, Roasted Red Pepper Sauce and Fresh Green Peas

-Wild Mushroom and Leek Wellington with Port Wine Reduction, Thyme and Lemon Roasted Baby Carrots, Carrot Top Pesto

-Cumin Toasted Crispy Chickpeas, Turmeric Caramelized Cauliflower, Roasted Baby Carrots, Fresh Cilantro, Curried Organic Yogurt

-Seared Filet of Salmon, Chervil and White Wine Cream, Shaved Fennel,Fresh Herb, and Radish Slaw

-Pork Loin Stuffed with Fennel Fronds and Garlic Roasted with Lemon and Fresh Marjoram, Roasted Fingerling Potatoes, Haricot Vert with Rosemary

-Braised Lamb with Prunes, Moroccan Carrots with Creamy Polenta

-Seared Snapper Filet, Roasted Mediterranean Vegetables(Zucchini, Yellow Squash, Eggplant) with Basil, Leek Cream

-Ballotine of Chicken with Mushroom Mousse, Fresh Thyme Jus, Wild Rice and Dried Cranberry Pilaf, Baby Carrots 

-Halibut Poached in Lemon and Thyme Mushroom Broth, Farro and Brussels Sprout Leaves. Pan Roasted Tomatoes, Lemon and Thyme Gremolata

Some Examples of Buffet or Family Style Options-

-Roasted Side of Salmon with Shallot, Fresh Chervil, Butter and Lemon

-Medium Rare Roasted, Porcini Crusted, Beef Tenderloin with Sauteed Wild Mushroom with Tarragon

-Medium Rare Roasted Garlic and Rosemary Marinated Beef Tenderloin, Blistered Grape Tomatoes, Red Wine Demiglace

-Lemon and Rosemary Roasted Joyce Farms Poulet Rouge Chicken

-Roasted Butternut Squash and Sage Lasagna

-Olive Oil Poached Wild Cod with Great Northern White Bean Stew

-Branzino Filets, Scallion, Tarragon, and Lemon

-Fennel Pollen and Meyer Lemon Crusted Pork Loin

-Slow Cooked Red Wine Braised Beef Short Rib on Creamy Polenta with Blistered Grape Tomatoes

-Pork Shoulder Stuffed with Kale, Mozzarella, Sage Slow Cooked in a Rich Tomato Sauce

-Saffron Seafood Paella with Shrimp, Mussels, and Calalmari with Optional Chorizo Sausage

-Braised Lamb with Prunes, Carrots and Sesame Seeds over Couscous

-Ballotine of Chicken with Mushroom Mousse, Fresh Thyme Jus, Crisped Chicken Skin

Sides/ Vegetarian Options

-Heirloom Tomatoes, Quick Pickled Red Onions, Burrata, Fresh Opal Basil, Drizzle of Balsamic Reduction and Frantoia Olive Oil, Maldon Sea Salt

-Roasted Baby Carrots, Curried Yogurt, Baharat Spice and Toasted Pepitas, Fresh Cilantro Microgreens

-Farro, Fresh Local Corn, Cucumber, Mint Salad with Citrus Vinaigrette

-Steamed Asparagus, Snap Peas, Broccolette Florets on Sweet Pea and Coconut Puree, Fresh Radish, Meyer Lemon Vinaigrette

-Sweet and Sour Eggplant Stew with Creamy Polenta

-Caramelized Cauliflower, Cumin Toasted Crispy Chickpeas,  Roasted Baby Carrots, Fresh Cilantro, Tahini Drizzle

- Crispy Roasted Brussels Sprouts with Siracha and Honey, Caramelized Shallots

A few Examples of Desserts, Plated, or Mini Passed

-Meyer Lemon Tartlet with Lavender Meringue and Edible Flower

-Peanut Butter and Chocolate Tart with Dulce De Leche

-Coconut Cream Tartlets with Caramel Crispr

-Dark Valrhona Chocolate Flourless Cake with Creme Anglais with Fresh Berries