Sample Menus

Our focus is food and we create culinary experiences that entice the senses of our guests by utilizing fresh, locally-grown, seasonal ingredients. We are committed to using only those elements that are at their best, so our menu evolves as we move through the changing seasons.

Sample Menu #1

Curried Roasted Fall Vegetable Soup
Roasted Butternut Squash, Turnips, and Carrots simmered in a Vegetable Broth with a touch of Curry

Spinach and Orange Salad
Fresh Orange slices tossed with a light orange Vinaigrette and Coconut and served over a bed of Fresh Spinach

Rosemary Roasted Chicken
Seared Breast of Chicken blended with Fresh Rosemary, Garlic and Olive Oil

Braised Carved Beef
Skillet Braised Beef with Fresh Vegetables simmered in a Tomato Au Jus

Herbed Potatoes
A Duo of Red and Gold Potatoes tossed in Italian seasonings and slow Roasted

Sauté Zucchini with Tomatoes
Fresh Green Zucchini Sauté with Diced Roma Tomatoes with a Tarragon Butter

Tiramisu Cake


Sample Menu #2

Texas Vegetable Chile Soup
Blend of Roasted vegetables, Zucchini, Eggplant, Onions, Mushrooms, and Tomatoes simmered together with Blend of Chile and Spices

Baby Greens with Balsamic Vinaigrette
A Blend Baby Greens, Julienne Carrots, Cucumbers, Grape Tomatoes accompanied with a Balsamic Vinaigrette

Roasted Pork Loin with dried fruit Demi Glaze
Herbed Roasted Pork Loin served with a blend of Dried Fruits, Cranberries, Figs, Raisins, Apricots, in a Rosemary Demi Glaze

Salmon Fillet with Lemon Sauce
Seared Salmon Fillet Drizzled with a Lemon Juice, and a White Wine Buerre Blanc

Wild Rice Pilaf
Wild and Long Grain Rice simmered in spices

Seasonal Vegetable Medley
A Blend of Gold Zucchini, Carrots, Tri-Color Bell Peppers, and Snow Peas

Fresh Hawaiian Cake


Sample Menu #3

Cream of Harvest Vegetable Soup
A Medley of Vegetables simmered in a Pesto Infused Tomato Cream

Broccoli and Red Onion Salad
Steamed and Chilled Broccoli tossed with Julienne Red Onions , Cherry Tomatoes over Mixed Greens and Drizzled with a Walnut oil Vinaigrette

Herbed Roast Beef with Au Jus
Rosemary and Garlic marinated Beef slow Roasted and served with a Red wine Au Jus

Basil Breast of Chicken
Breast of Chicken Coated with Basil, Olive Oil and Shredded Parmesan Cheese and Grilled

Mashed Garlic Potatoes
Fresh Whipped Potatoes with Roasted Garlic Butter and Fresh Cream

Buttered Carrots with Spinach
Sauté Carrots and Fresh Spinach with a Dill Orange Butter

Chocolate Cake

For reservations call
or Request for Proposal

Pepperdine University