monique carlson
custom culinary
sample menus
italian summer harvest
baby kale salad with nectarines and pistachios, tangy honey vinaigrette, whipped feta
antipasto trio, roasted peppers, roasted garlic and pea pesto, served with crostini
mushroom risotto with a blend of wild mushrooms
spicy calabrian chili eggplant pasta with burrata and basil
mediterranean
fried goat cheese with spicy honey
smoky eggplant dip with grilled flatbread
creamy ginger carrot soup with coconut milk base
farro with creamy mushrooms and braised greens
mexican
yucca fritters with calabrian chili aioli and lime cilantro sour cream
elote dip with blue corn tortilla chips
guac and pico de gallo
chipotle black bean soup
chili rellenos/ (brunch) chilaquiles
french fusion
potato gratin with caramelized onions and goat cheese
baby kale salad with roasted chickpeas and avocado with mustard lemon dressing
spicy shakshuka with poached eggs and grilled pita
