Posts Tagged ‘Weekend Guests’

Menu for Weekend Guests

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Hi All! As we mentioned we are swamped this week as our clients are hosting guests for the weekend and want to feed their guests a taste of California. Below are the menus we have designed for the weekend. Thought you might enjoy a peek.

xo,

SL and LEH

Malibu postcard

Menus for the Weekend

Friday, November 19th

Breakfast

From the buffet:

Pecan sticky buns, assorted fresh bagels, smoked salmon platter with cream cheese, tomato, cucumbers, red onion and capers, fresh fruit plate.

Cooked-to-order:

Oatmeal with cinnamon-spiced apples

Vegetable and egg strata, choice of bacon or sausage and hash brown potatoes

Buttermilk Belgian waffles with maple syrup and brown sugar bananas

Lunch

Chicken enchiladas in tomatillo sauce

Southwestern quinoa salad (vegetarian) plus option of seared Ahi tuna topping

Corn Chips, Salsa and Guacamole

Espresso Brownies

Saturday, November 20th

Breakfast

From the counter:

Currant scones with jam and clotted cream, Honey-vanilla Greek yogurt with homemade granola

Fresh fruit platter

Cooked to order:

Oatmeal with pear and brown sugar topping

Baked French toast with praline topping

Eggs served any style with toast

Choice of sausage or bacon

Saturday Lunch

From the counter:

Pre-made sandwich lunch including:

Pastrami, Swiss and mustard on rye

Roast turkey breast, sprouts and avocado on whole-grain

Tomato, mozzarella and fresh basil on ciabbata rolls

Mixed greens with balsamic vinaigrette

Seasonal Crudités and potato chips with caramelized onion dip

Chocolate Chip Cookies

BBQ Dinner on the Deck

Butternut squash and apple soup (served)

Warm bread and soft butter

From the Buffet:

Grass-fed grilled rib eye steaks

Barbecued pork ribs

Baked Salmon with Homemade BBQ sauce

Maple Baked Beans

Tri-colored potato salad with fresh herbs and shallot vinaigrette

Romaine salad with sliced pears, pomegranate seeds, spiced pecans and champagne vinaigrette

Dessert

Warm apple walnut crumble with vanilla bean ice cream (served)

Coffee and tea

Sunday, November 21st

Brunch

From the kitchen counter:

Pecan sticky buns, banana bread

Fresh fruit platter

Cooked to Order:

Oatmeal granola and fruit topping

Breakfast bread pudding with apples and raisins

Eggs Benedict

Made to Order Omelettes with fresh toast

Choice of bacon or sausage with breakfast potatoes

Lunch

Arugula and shaved Parmesan salad with Lemon Vinaigrette

Sliced grilled Chicken and shaved grilled Steak (for topping salad)

Roasted Vegetable Pasta Salad with fresh basil

Fresh Ciabbata Bread

Marinated Olives

Peach Iced Tea

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By Sarah Lagrotteria

This recipe is our go-to for clients who love iced tea but want to go easy on the sugar.  I always have a pitcher ready when I’m expecting weekend guests.  It’s also great for an afternoon alone with with my favorite cookbooks.

Peach Iced Tea

Peach Iced Tea

Makes 8 cups

4 bags peach tea (we like Celestial Seasoning Country Peach Passion)

2 bags black tea (We like P.G. Tips)

Agave syrup to taste

Lemon slices for serving

Bring 4 cups water to a boil.  Pour over the tea bags in a large heat-proof mixing bowl.  Let steep 6 minutes before removing the tea bags.  While the tea is still hot, add a squirt or two of the agave.  I usually squirt into a small figure 8 two times and that is the perfect amount for lightly sweet tea.  Add four cups cold water.  When the tea is cool enough to handle, pour into your pitcher of choice and chill.  Add lemon slices just before serving and, if you remember, pop your serving glasses in the freezer for a few minutes just before pouring.  A chilled glass makes all the difference.

xoxosl