IMPORTANT INFORMATION
There’s only 1 Easter Sunday and I can only do one party. I will need a 3 weeks advance notice.
Service offered in the Fort Worth Texas and surrounding areas only.
I bring my kitchen tools and use your kitchen to cook and serve your meal. I clean the kitchen and leave after dessert is served.
You supply everything needed for the dining table.
I do not serve alcohol, but you are welcome to pour whatever you like.
A 20% deposit is required at time of booking that is refundable up to 7 days prior to the event.
Please let me know of anyone’s dietary concerns when booking.
BELOW YOU WILL FIND (TRADITIONAL) AND (NON-TRADITIONAL) EASTER MENU OPTIONS AND PRICING.
Deviled Eggs with Paprika & Chives
Classic creamy yolk filling, finished with smoked paprika and fresh chives.
Spring Vegetable Crudité with Herb Ranch
Crisp seasonal vegetables served with housemade herb ranch dip.
Honey Glazed Carrot & Ginger Soup
Velvety smooth soup with warm spice and a touch of sweetness.
Spring Mixed Greens with Strawberries & Candied Pecans
Fresh greens tossed with sweet berries, toasted pecans, and balsamic vinaigrette.
Classic Caesar Salad
Crisp romaine, shaved parmesan, garlic croutons, and traditional Caesar dressing.
Course 3 – Main Course, choose one.
Brown Sugar & Pineapple Glazed Ham
Slow-roasted ham finished with a caramelized brown sugar pineapple glaze.
Herb Roasted Leg of Lamb with Garlic & Rosemary
Tender roasted lamb seasoned with fresh herbs and roasted garlic.
Roasted Lemon Herb Chicken
Juicy chicken roasted with lemon, thyme, and garden herbs.
Creamy Garlic Mashed Potatoes
Buttery Yukon gold potatoes whipped until smooth.
Scalloped Potatoes with Gruyère
Thin-sliced potatoes baked in a rich, cheesy cream sauce.
Southern Green Beans with Bacon
Slow-simmered green beans with smoky bacon and onions.
Honey Butter Glazed Carrots
Tender carrots finished with sweet honey butter.
Classic Carrot Cake with Cream Cheese Frosting
Moist spiced cake layered with rich cream cheese frosting.
Strawberry Shortcake
Sweet biscuits topped with macerated strawberries and whipped cream.
Lemon Meringue Pie
Bright lemon custard topped with fluffy toasted meringue.
Tuna Tartare with Avocado & Sesame
Fresh ahi tuna tossed in a light soy-sesame dressing with creamy avocado and crisp wonton chips.
Whipped Feta with Roasted Strawberries & Hot Honey
Creamy whipped feta topped with warm roasted berries and a drizzle of hot honey, served with crostini.
Mini Crab Cake Bites with Lemon Aioli
Golden seared crab cakes finished with bright citrus aioli.
Course 2 – Salad, choose one.
Arugula Salad with Pear, Goat Cheese & Candied Walnuts
Peppery arugula balanced with sweet pear and tangy goat cheese.
Shaved Brussels Sprout Caesar
Thin-shaved Brussels sprouts tossed in house Caesar with parmesan and brioche crumbs.
Course 3 – Main Course, choose one.
Coffee-Rubbed Beef Tenderloin with Red Wine Reduction
Perfectly roasted tenderloin finished with a rich, silky sauce.
Miso-Glazed Salmon with Sesame Green Onions
Caramelized miso glaze over tender, flaky salmon.
Lemon Ricotta Stuffed Chicken Breast
Airy ricotta filling with spinach and herbs, finished with a light pan sauce.
Truffle Parmesan Roasted Potatoes
Crispy roasted potatoes finished with truffle oil and shaved parmesan.
Maple-Glazed Rainbow Carrots with Pistachios
Sweet roasted carrots with nutty crunch.
Creamed Spinach with Garlic & Nutmeg
Velvety, steakhouse-style creamed spinach.
Wild Rice Pilaf with Cranberries & Herbs
Nutty wild rice with bright pops of sweetness.
Lemon Blueberry Cheesecake Bars
Bright, creamy cheesecake with a buttery crust.
Chocolate Covered Strawberry Tart
Silky chocolate ganache topped with fresh strawberries.
Vanilla Bean Panna Cotta with Berry Compote
Elegant, lightly sweetened cream dessert with seasonal berries.
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