monique carlson

custom culinary

sample menus

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

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

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

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