Sample Menus

Chef Emilie has many original recipes and dishes to draw from when creating the menu for your event.

Below are some of the most popular menus for inspiration: feel free to request specific cuisines, ingredients and diets when you contact Emilie. All menus are customized and created with only you in mind. All menus can be made vegan and GF.



A vegan, plated dinner seasonal to Fall in the Pacific Northwest

I: Roasted Veggie Pate over Arugula

II : Saffron Bouillabaisse with Oyster-Mushroom Scallops and Parsley Rouille

III: “Beef” Wellington with Garlic Smashed Potatoes, Lemon Olive Oil Asparagus Tips, Horseradish Bearnaise 

IV : Deconstructed Seasonal Fruit Pie with Salted Caramel and Fresh Cream,  served with Turkish coffee





Local, seasonal produce, passed canapès and custom cocktails


Gorgeous Vegetable Crudité with Creamy Pesto White Bean Dip 

Fresh Endive and Snap Pea Salad with Brown Butter, Morels, Edible Flowers and Lemon – Honey dressing


Deviled Potatoes with Crispy sage and Roasted Garlic Confit

Tea Sandwiches of Herbed Cream-Cheese, quick pickled Cucumber with Watercress; Lavender-brined Wild Pacific Salmon; Marinated Fennel and Sorrel

Handmade Cashew Rosemary Cheese on hand-cut Crackers with Grilled Peaches

Parmesan Crisps with Deconstructed Ratatouille, micro Basil, aged Balsamic

Home cured Trout on Cashew Cream-cheese, Blood Orange, Caviar & Rye Crisps


Summer Fling- Raspberries, Lemon, Fresh Ginger Syrup and Champagne

Homecoming- Bourbon, Orange Slice, Spiced Balsamic Reduction



Sunday Brunch

Easy, family style after celebrating, or plated for an elegant late breakfast with extended family and the kids

Sweet and Savory Waffle Bar with Spiced Rum Cream Cheese, Maple Candied Apple Compote, Jalapeno Crème Fraishe and Caramelized Mushroom and Onion Jam

Herbed Egg or Tofu Benedict with Hashbrowns, Sautéed Spinach and Hollandaise

Wild Fruit Salad with Dandelion Greens, Golden Plums, Local Blackberries, Sweet Pickled Red Onion, and Chamomile-Thyme Vinaigrette