We specialize in hosting small dinner parties with 8 to 24 guests. We cook from the garden so the menus vary depending on season. Expect the unexpected and expect to be wowed.
Call us for a one of a kind experience
.A Taste of Summer
Mouth Opener
Seared zucchini roasted with fresh mozzarella, tomato, basil, and oil cured olives
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Raw Salad
Of cabbage, kohlrabi, watermelon diakon, beets, lemon cucumber. Lime-cilantro vinaigrette
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Soup
Chilled soups of Armenian cucumber with sorrel
heirloom tomato and thyme
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Delicate Curried Lamb Stew
Baby vegetables and potatoes
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Trio of Ice creams
Lemon verbena, basil ice cream,
watermelon sorbet with spiced shortbread
July 2nd 2005
Dinner at George and Cookie’s
Turnip and sweet onion soup with watermelon diakon
Herb and roast garlic cracker
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Garden lettuces with marinated beets, goat cheese crouton and
Candied pecans
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Seared lamb loin with tender baby vegetables
Garlic scape salsa
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Herb whole grain rolls
Home made butter
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Fennel goat milk ice cream
Strawberry and blueberry sauces
Dinner at the Newman’s
Chard, sweet onion and fresh goat cheese tart with
Buckwheat crust
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Mixed garden lettuces with kohlrabi, asparagus, country eggs,
White truffle oil
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Green ravioli with braised ox tail, nameko mushrooms, first of the season baby carrots and red Russian kale
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Cauliflower cornbread
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Lemon Verbena goat milk ice cream
Lavender short bread
Strawberry soup
La Societe de Warthog
Tulsa Zoo and Living Museum
Lotus root chips
Bento - Temakizushi, Nori roll with local delicate vegetables. Kim chi - Lacto fermented spicy cabbage, sweet and sour eggplant
Mung Bean and Mitaki mushroom salad
Suimono - Clear broth steeped with Lemon verbena
Pecan crusted halibut, spaghetti squash cake, garlic long beans, green curry and coconut sauce
Ginger pear sorbet with 5 spice short bread cookies
Green tea
Chocolate Truffles
Curry butternut squash soup with cilantro cream
Arugula salad with candied pecans, caramelized pears with tarragon vinaigrette
Seared beef tenderloin with oyster mushrooms sweet potato mash.
