Below you'll find some menu suggestions. For more options contact me and I will create a special menu just for your group.

Sample Events

Spanish

• Tortilla Espanol (Spanish omelet)

• Grilled Asparagus wrapped in Prosciutto with Alioli

• Pinchos Morunos (spicy pork kebabs)

• Paella Valenciano

• Espinacas a la Catalana (spinach sautéed with currents and pine nuts)

• Ensalada de Judias Blancas (white bean salad with tomatoes and mint)

• Torta de Santiago (classic Spanish almond cake

Greek 

• Hummus

• Tzatziki (yogurt, cucumber, and garlic dip)

• Greek Salad (feta, cucumber, tomato, red onion, and olives)

• Lamb Shish Kebab

• Dolmas (grape leaves stuffed with rice, currants, and pine nuts)

Moroccan

• Carrot Salad with Cinnamon and Orange Dressing

• Lamb Tagine with Peas and Preserved Lemons

• Spiced Lentil and Butternut Squash Tagine

• Cous Cous with Herbs and Preserved Lemons

Turkish

• Shepherd's Salad - a chopped salad of cucumbers, peppers, radish, and herbs with a sumac dressing

• Green Beans with Tomatoes and Olive Oil - a very traditional dish, slow cooked in olive oil and served cold

• Kofta Kebabs with Tomato Sauce and Garlic Yogurt - ground lamb kebabs served with tomatoes slow cooked in olive oil served with garlic yogurt and pitas

• Rice Pilaf with Chickpeas - rice cooked in broth with chickpeas and onion

• Tel Kadayif (Shredded Filo with Walnuts) - a dessert similar to baklava, but the filo is shredded and the dish is lighter

Mexican

• Salad - Jicama, cucumber, mango, and oranges with a squeeze of lime juice and sprinkled with a special chili powder. 

• Tamales - Whole corn and herb masa wrapped around goat cheese, roasted red peppers, and Poblano chiles.  

• Chiles Rellenos - Poblano chiles filled with two kinds of cheese, shrimp, and herbs, then baked and served with a roasted red pepper sauce.  

• Empanadas - Turnovers of puff pastry filled with picadillo- ground beef, cinnamon, cloves, currants, and almonds.

Indian

• Tandoori Chicken

• Marinated Lamb Chops with Fenugreek Curry Sauce- these are tiny rib chops that are amazingly tender

• Chicken Korma- a chicken curry with nuts, whole spices, and yogurt

• Onion Kaftas

• Saag Paneer- spinach cooked in ghee (clarified butter), onion and spices, with paneer cheese

• Kheer- the classic Indian rice pudding with cardamom and pistachios

Asian

• Chicken Satay with peanut sauce

• Lettuce Wraps with Curried Beef

• Tonkatsu- pounded pork loin chops, breaded in Panko and fired crispy and tender with Tonkatsu sauce (Japanese)

• Onigiri- wonderful sticky rice balls filled with caramelized beef and ginger (Japanese)

• Sushi- California Rolls: nori (seaweed) with rice, avocado, krab, and cucumber (no raw fish in this sushi)

• Sweet and Sour Cucumber Salad

• Steamed Pork Buns

• Thai Fried Pineapple- a refreshing dessert of pineapple slices caramelized in sugar and lime juice, topped with shredded coconut and sweetened yogurt

Italian

• Individual Vegetarian Lasagnas

• Tourte Milanese- a beautiful dish with layers of herbed eggs, roasted red peppers, sautéed spinach, Swiss cheese and ham all wrapped in a puff pastry crust.  This can be made in advance and served cold

• Potato Gnocchi

• Panzanella- bread salad

• Tiramisu

• Panna Cotta

British

• Leg of Lamb- with rosemary and garlic, served with rosemary gravy

• Beef Wellington

• Toad in the Hole- a funny name for a dish of sausages, spinach, and red peppers cooked in a Yorkshire pudding-like batter

• Scotch Eggs- hard boiled eggs, wrapped in sausage, breaded and fried.  Beautiful presentation when they are cut in half

• Spicy Crab and Avocado Salad- avocado halves filled with crab seasoned with chilies and mint, served on a bed of watercress

• English Trifle

French

• Salmon Coulibiac

• Duck Breast on a Pear Tart Tatin with Port Wine Sauce- red wine marinated duck breast, served on a slice of pear tart tatin and drizzled with a port wine reduction sauce

• Buckwheat Crepes with Spinach, Mushrooms, Tomatoes, and Cheese

• Coquilles St. Jacques- a classic mushroom and scallop dish with a white wine and cream sauce, served on a scallop shell

• Salad with Chévre Croutons- this salad with goat cheese croutons was my favorite at the French restaurant in Barcelona where I did an internshi

• Molten Chocolate Lava Cakes

• Crepes Suzette- an excuse to flambé!  Crepes sautéed in an orange sauce and flambéed with brandy and an orange liqueur to finish.

German

• German Meatballs- ground beef, grated potatoes and lemon zest poached in a beef and caraway gravy.

• Hannah’s Rothkohl– my friend’s mom’s amazing red cabbage and apple braise, flavored with cloves.

• Spätzle- these are described as dumplings but they remind me more of a free-form pasta.

• Individual Apple Strudels- classic apple strudels made smaller.  Filo filled with apples, pecans and spices.

Ethiopian

• Injera- classic Ethiopian bread made with Teff flour- like a thick cre

• Doro Wat- chicken stew cooked with hard boiled eggs, spiced butter and Berbere powder

• Curried Beef Stew- a dry beef stew with tomatoes, spices and chili

• Collard Greens with Cottage Cheese- collards stewed with ginger and onion, and served with cottage cheese to cool the palate

Appetizers

• Brie en Croute with Caramelized Pecans and Cayenne

• Roasted Red Pepper and Pesto Strudel

• Hot Smoked Salmon spread

• Mushroom Pate

• Mediterranean Deviled Eggs

Brunch

• Eggs Benedict with Crab Cakes and Citrus Hollandaise

• Pesto, Prosciutto and Tomato Strata

• Chiles Rellenos Casserole

• Cheesecake Pancakes with Strawberry Sauce and Sweetened Sour Cream

• Basic Ebelskivers- a good place to start learning how to use an ebelskiver pan

• Cheese Blintzes

Testimonials

Kim, 

Thank you for making our day special. The food and presentation was excellent. I am very happy to have gotten to know you.  We will be seeing more of each other.

--Sandy and Don

P.S. Everyone loved the food

P.P.S. Thank Emilee for her help too.

Hi Kim, Just wanted you to know how much we all enjoyed the wonderful food. It was all amazing and the comments were not only is it good it also was different. A huge hit!

--Donna Wallace

Kim, thank you for your hard work and talents as the official caterer of Tiki Kon for the past two years. The food was amazing and perfectly fit our theme, and I've gotten nothing but positive feedback from our guests. I can't tell you how much I appreciate your professionalism and the quality of your food, and I look forward to working with you for many more years to come.

--Greg Clapp, Executive Producer, Tiki Kon