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my creations

Click on any of the sample menu titles below to see the complete menu, or use the "Expand All" link below to view all.

sample brunch

Freshly baked muffins, scones and Danishes

Fresh fruit salad
Tossed with raspberry yogurt dressing and granola

Quiche Lorraine
With pancetta and Fontina cheese

Carrot-Ginger-Orange Soup
With candied ginger and orange zest

Sun-dried Tomato Pesto and whipped Mascapone Cheese
On garlic scented crustini

Tomato Confit, Organic Basil and Fresh Boccocini
With extra virgin olive oil and balsamic syrup

Pasta Puttenesca
With Nicoise olives, anchovies and capers

Red Pears, marinated fennel and candied pecans
on field greens with sherry-dijon vinaigrette

Five Cheese Tortellini
With a rustic Tuscan red sauce

Grilled Atlantic King Salmon
on a bed of sautéed spinach with honey-mustard peach sauce

Shrimp Scampi-style with Fine Herbs
And fresh Cappellini pasta

Broth steamed vegetables
Assortment of rolls

Candied Cranberry and Orange Tart
New York Style Cheesecake

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sample cooking class

First Course

Napoleon of Seared Ahi Tuna Tataki
with Avocado, Wonton Crisps, Fine Julienne of Bell Peppers,
Endive and Yuzu-Soy Dressing

Main Course

Grilled Prime New York Strip Steak
In Korean-style Marinade with Sautéed Baby Bok Choy,
Miso-glazed Haricot Verts and Thyme-Scented
Red and Gold Baby Fingerling Potatoes


Dark Chocolate Pot de Crème
with Hand-whipped Cream
and fresh Organic Raspberries

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sample dinner

First Course

Dungeness Crab Cakes with Saffron Aioli
Heirloom Mâche Salad with Kumquat Vinaigrette

Second Course

Seared Chilean Sea Bass à la Provençal
Organic Ratatouille and Lemon-Thyme Brown Butter

Third Course

Vietnamese White Shrimp Scampi Style
Fresh Hand-cut Linguine in Vine-ripened
Tomatoes and Garden Fresh Basil

Fourth Course

Petite New Zealand Prime Filet Mignon
Roasted Organic Asparagus Tips and
Baby Carrots with Pomegranate-Merlot Glacé


Chocolate Molten "Lava" Cake
Homemade Vanilla Ice Cream
And Raspberry Coulis

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sample party menu

Hors d'oeuvre Menu

Dungeness Crab Cake Bouchée
with Jalapeño Tartar Sauce

Seared Chicken Curry Saté
with Spicy Peanut Sauce

Organic Vegetable Brochette
with Fig Balsamic Glaze
and Courtier Goat Cheese Fondue

Bok Choy and Shiitake Mushroom Dumplings
with Garlic Chili Spiced Soy

Wild Mushroom Tartlets
with Oyster, Shiitake, Crimini
and White Button Mushrooms

Farmstead Cheeses and Artisan Breads
with Candied Pecans, Port Macerated Cherries
and Sherry Poached Apricots

Smoked Salmon Canapés
With American Caviar and Créme Fraîche
on a Taro Root Chip

Organic Baby Field Green Salad
with Roasted Asparagus Tips, Toasted Cashews,
Roasted Red Anjou Pears and Shiitake Mushrooms,
and Sesame-Ginger Vinaigrette

Organic Crudités Platter

Fresh Fruit Salad with Basil Syrup

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sample tapas menu

Ensalada Mista
Mixed greens, marinated artichokes hearts,
Sweet grape tomatoes, asparagus tips,
Organic hard-boiled egg, sweet roasted
Red bell peppers and sherry balsamic vinaigrette

Jamon De Serrano
Spanish proscuitto accompanied by
Fresh cantaloupe and honeydew melon balls

Vine Ripe Tomato Bruschetta
Organic red, orange and yellow vine tomatoes,
Garden fresh chiffonade of basil, garlic-scented
Crustini and Fleur de Sel

Patatas A La Bravas
Crispy, roasted potatoes with a spicy tomato sauce
Garnished with bacon lardons

Chorizo Al Vino
Spicy Spanish sausage braised in Rioja Wine

Champinones Rellenos
Large button mushrooms stuffed with
Spanish chorizo

Gambas Al Ajillo
Rock shrimp sautéed with Spanish extra virgin
Olive oil, fresh garlic and spicy red chili

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