The Hidden Hostess
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The Hidden Hostess
 
 

Sample Menus

All menus can be customized to your tastes and preferences

 
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Sample Weekly Menus

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Organic

  • Potato Leek Soup

  • Spinach Salad with roasted sweet potatoes, goats cheese and sliced almonds with balsamic vinaigrette

  • Organic Chicken Meatballs

  • Roasted Garlic Broccoli

  • Beef and Root Vegetable Stew with potatoes, carrots, rutabaga, and kale

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PESCATARIAN

  • Wild Salmon Cakes

  • Sautéed Lemony Asparagus

  • Wild Halibut in parchment parcels with leeks and mushrooms

  • Wheatberry Salad with tomatoes, olives, feta, and herbs

  • Herb Stuffed Portobello Mushroom Caps with pecorino

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VEGETARIAN/VEGAN

  • Roasted Squash Soup with coconut cream

  • Lentil Cauliflower Curry over Brown Basmati Rice

  • Spinach, Mushroom and Ricotta Stuffed Shells

  • Massaged Kale Salad with shiitake “bacon”

  • Almond Milk Chia Pudding with berry compote

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GLUTEN FREE/PALEO

  • Turkey and Spinach Meatloaf

  • Roasted Root Vegetables with thyme

  • Beef Bolognese over zucchini noodles

  • Herb and Spice Rubbed Pork Tenderloin

  • Braised Greens with crispy shallots and lemon


Sample Dinner Party Menus

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WINTER SEASONAL DINNER

Starter

Roasted Kabocha Squash and Burrata Salad with arugula, hazelnuts, honey and thyme

Entree

Red Wine Braised Short Ribs in rich flavorful sauce

Creamy Corn Polenta to accompany slow braised short ribs

Shaved Heirloom Carrot Salad

Dessert

Dark Chocolate Mousse with fresh cocoa whipped cream

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SPRINGTIME SEASONAL DINNER

Starter

Asparagus Tart with spring green and lemon vinaigrette

Entree

Herb Stuffed Spring Chicken in a white wine sauce

Risotto with fresh peas

Roasted Spring Vegetables with fresh herbs

Dessert

Rhubarb and Strawberry Crisp served with hot vanilla custard

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SUMMER SEASONAL MENU

Starter

Tomato and Watermelon Gazpacho with fresh basil and mint served with White Bean and Fresh Ricotta Crostini

Entree

Slow Roasted Wild Salmon

Fresh Corn Cakes with tomato chutney and fried sage

Shaved Zucchini with purslane and roasted pine nuts

Dessert

Peach Cobbler with homemade vanilla ice cream

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FALL MOROCCAN THEMED DINNER

Starter

Fig and Sweet Potato Salad with Marcona almonds and balsamic reduction

Entree

Moroccan Spiced Lamb Meatballs in herb sauce with preserved lemons

Steamed Couscous with fresh herbs

Chickpea Tagine with harissa

Dessert

M’hanncha almond pastry served with hot mint tea