A Food Sampler

A small selection of what we offer, the creativity and knowledge of our chefs is limitless, we can always create customized menus for your event. (All menus can be modified for food allergies, blood type or chemical/mineral supplemental needs.)

Personal Chef/Catering Sample “Macrobiotic” Menu

First Meal Menu (Breakfast)

• Soft Rice cereal with Umeboshi Plum and Scallions
• Buckwheat pancakes with raw Blueberry puree
• Toasted Soft Millet and Hokkaido Squash porridge
• Whole Oats with Dried Fruit Compote and shredded Carrot
• Sprouted Wheat and Raisin Cereal
• Steamed Kale with mustard-tahini-leek sauce
• Simmered Five Grain Conji with ginger and Gomacio
• Medley of cooked Vegetables with scratch made Condiments
• Steamed Mixed Greens with Hijiki, Black Sesame and Braggs
• Skillet toasted Mochi with Daikon and Nori Slivers

Second Meal Menu (Lunch)

• Udon Noodle with fresh Gremolata and Roasted Tofu
• Adzuki Beans with Kombu and Squash
• Sesame and Nutritional Yeast dusted Tofu Cutlets with steamed
• Mélange of Asian Cabbages
• Millet Croquettes, Rice-bran Pickles and Stir Fried Vegetables
• Grilled Sole on a bed of Marinated Greens with Ginger,
• Tamari and Scallions
• Steamed Fresh Water Trout with Shredded Daikon Sesame Salad
• Parsley Walnut Pesto stuffed Flounder on bed of Braised Wild Mushrooms and Shallots
• Tamari Seared Halibut with Sautéed Burdock and Carrots
• Grilled Trout with Lentil Sprouts, Split Chick Peas, and Tamari Almonds, topped with Micro Kale and Raw Garlic-Tahini Sauce

Third Meal Menu (Dinner)

• Barley Risotto flavored with Flat Leaf Parsley, Scallions and Ginger. Served with Steamed Vegetables and Pickled Umeboshi
• Brown Rice and Chick Peas with Broccoli Rabe-Roasted Corn Salsa. Served with Couscous Cake and Pear Sauce.
• Brown Rice and Lentil Pilaf. Served with Quickly Boiled Watercress and Carrots with Umeboshi Scallion Dressing
• Almond Rice Patties stuffed with Flavored Tofu. Served with Tempura Vegetable and Daikon Sushi
• Grain Polenta Three Ways. Served with Jumbo Buckwheat Shell stuffed with Butternut Squash, Caramelized Sweet Onion and Tofu
• Vegetable Hyderabadi Biryani with Seitan Kofta. Served with Cooked Vegetables and Pickled Turnip
• Sweet and Sour Tempeh served over Tamari Flavored Brown and Forbidden Rice Pilaf and Nishime Vegetables
• Stir-fried Seaweed and Onions over Three Grains. Served with Pickled Ginger and Lentil Sprout Salad

Soup Menus

Miso Soups

• Adzuki Bean Soup with Celery Leaves and Sesame Rice Balls
• Hearty Mushroom and Seaweed
• Vegetable Pot-au-feu with Toasted Tofu
• Broccoli Garlic and Ginger with Toasted Barley
• Sprouted Lentil and Chick Pea
• White Miso Soup with Dulse and Ginger
• Miso broth with Buckwheat Pasta Ravioli stuffed with
• Garlic Tofu and Scallions

Grain and Vegetable Soup

• Lentil Soup with Kale and Tamari soaked Barley
• Yellow Split Pea Soup with Green Pea Garnish
• Orange and Chipotle kissed Butternut Squash Bisque
• Cool Cucumber Cilantro Soup with Pickled Ginger and Lemon Grass
• Barley Soup with Porcinis and Dill
• Tuscan Spelt and Toasted Tempeh Soup with Parsley
• Udon Noodle Hot and Sour Soup with Shiitake and Seaweed

Vegan and light Macro Desert Menu

• Tangerine and Raspberry Pie
• Blueberry and Walnut Whole Grain Bread Pudding. Served with
• Blackberry Soy Ice Cream
• Carrot Gingerbread Cake
• Asian Pear tart with Toasted Almond Crust and Orange-Ginger Glaze
• Sorbets

Mediterranean Buffet Menu

• Bread tray
• Hummus & Flat bread tray 
• Baba ganoush & Flat bread tray
• Mediterranean Olive, Cheese and Grilled Veggie tray
• Lentil Dahl
• Fatouche Salad
• Raita Salad (cucumber and tomato in mint yoghurt) 
• Mujadarah Lentils and Rice
• Moussaka (veggy, vegan or meat)
• Veggie Kabob 
• Kufti Kabob (Ky. Ground Lamb) 
• Chicken Kabob w/ veggie (Ash free chicken)
• Beef Kabob w/ veggie (Ky. Beef) 
• Mediterranean Pastry tray 

Cookout Menu

• Stone Cross Farms beef or pork Hot Dogs (non-local veggie option)
• Assorted Kentucky Sausages 
• Rib Eye, Sirloin, Filet or your choice steaks on the grill
• Pork, Briskut, Chicken, Sausage or Mutton, Smoked, your choice of Dry or Wet BBQ
• Assorted Mini Hamburgers (Ky. Beef) (non-local veggie option)
• Grilled Pike Valley Chicken (many marinades available) 
• Baked Beans (made from scratch, veggie, vegan or meat)
• Assorted Corn Bread, Texas Toast or Yeast Rolls
• Assorted Fruit salads
• Assorted Lettuce/Romaine/Spinach salads and Chefs Dressings
• Pasta salad 
• Potato salad with or without Stone Cross Farms Bacon

Personal Chef Sample Vegetarian Fusion Summer Menu

Dinner One

• Field Green Salad with Ancho Chili Orange Dressing
• Pepper Rasam Soup with Curry Leaf Garnish
• Roasted Eggplant Curry with Basmati Rice
• Wheat Free Flat Bread
• Baked Bombay Pears

Dinner Two

• Wilted Spinach and Goat Cheese Salad
• Fire Roasted Poblano Chili served with “Dirty” Couscous
• Corn Bread
• Grilled Peach “Concha” Pastry

Dinner Three

• Carrot and Beet Salad with Golden Raisins
• Island Onion Soup with Coriander
• Caribbean Bean Cake served with Spicy Quinoa and Pineapple Cashew Salsa
• Mint Mango Salad

Dinner Four

• Sesame Sicilian Salad
• Spicy Sprouted Lentil and Cauliflower Soup
• Baked Grilled Veggie Manicotti
• Seasonal Fruit Sorbet 

Dinner Five

• Sautéed Leek and Mushroom Salad atop Lime Ginger tossed Frisse
• Baked Egg Roll
• Asian Veggie Miso Soup
• Crispy Tofu Chop Suey served with Soba Noodles