

Sarah Goff
Sarah Goff
Life's a Party- Enjoy It!
Life's a Party- Enjoy It!
Specializing in Farm to Table, Plant Forward, Fresh, Seasonal and Locally Sourced
Creating memorable meals for 1-100 guests.
Special Diets, Allergy and Dietary Restrictions easily accommodated. Vegetarian, Vegan, Gluten Free, Paleo, Whole 30

Sample Spring Menu
Sample Spring Menu
Arugula salad with shaved carrots, roasted beets, toasted pine nuts, orange segments, citrus vinaigrette
Spring Lamb Loin on creamy polenta with roasted asparagus,
spring peas in parsley mint pesto
Veg Option: Spinach and Ricotta Cannelloni with roasted cauliflower creamy herb sauce
Molten Chocolate Orange Budinos, Grand Marnier Whipped Cream,
Candied Orange Confetti

Sample Summer Menu
Sample Summer Menu
Heirloom tomato, cucumber salad with arugula and fresh mozzarella,
balsamic vinaigrette
Meyer Lemon & Thyme Seared Salmon on mashed potatoes, summer squash, lemon thyme jus
Veg Option: Mushroom, Onion, and Summer Squash Succotash on Brown Rice and Quinoa with Mushroom Jus
Macerated Fresh Strawberry's on a Candied Ginger Shortcake with Vanilla Bean Whipped Cream

Sample Fall Menu
Sample Fall Menu
Mixed Green Salad with candied pecans, persimmon, shaved parmesan, white balsamic vinaigrette
Roasted Pork Loin on wilted greens, fingerling potatoes, apple and pear mostarda
Veg Option: Mushroom Risotto with Roasted Winter Squash and Wilted Greens
Warm Pumpkin Spice Cake with Caramel sauce, candied pecans and Whipped Crème Fraiche

Sample Breakfast Options
Sample Breakfast Options
Breakfast Charcuterie Platter: Smoked Salmon, Black Forest Ham, Sliced Hard Eggs, Gouda, Brie, Cream Cheese, Roasted Strawberries with Tarragon, Avocado Mash, pickled onions, marinated cherry tomatoes, cucumber, olives, fresh berries, local honey, nuts, mini bagels, local artisan toast
Savory Bread Pudding: Pork breakfast sausage, caramelized fennel, onion, spinach choice of country gravy, hollandaise or béchamel sauce
Cheese Blintz Soufflé with
Blueberry Compote
Spring Vegetable Frittata
Ham, Swiss, Spinach and Onion Quiche
Roasted Asparagus with Meyer Lemon Vinaigrette
Red Potato, Onion, Bell Pepper Hash
Seasonal Fruit Salad

Sample Appetizers
Sample Appetizers
Cheese and Charcuterie Board
Crudites with roasted beet hummus and green goddess dipping sauces
Oysters on the Half Shell (raw or broiled) Mignonette, Rockefeller
Creamed Kale and Artichoke Cup
Gorgonzola with Honey Pecans in Filo
Mushroom and Goat Cheese in Puff
5 Spice Duck Rillette on Potato
Apple Chutney and Whipped Goat Cheese in Filo Cup
Prosciutto and Fig with Balsamic Drizzle
Smoked Salmon 'Tartare’ with Creme Fraiche and Caviar on Brioche Toast
Lamb Loin with Mint ‘Pesto’ on Crostini Brie and Blackberry Pizzettas with arugula and herb salad
Asparagus and Mint salad on lemon ricotta in filo cup
Spring Pea and Quinoa Fritters with lemon aioli and radish salad
Melted leeks, artichoke and goat cheese “Spanakopita”
Crab and artichoke bruschetta

Sample Petite Sweets
Sample Petite Sweets
Caramel and Chocolate Ganache Tartlet
Fresh Raspberry Tart Topped with Chambord Ganache
Lemon Meringue Tartlets
Pumpkin Cheesecake Bites
Banana Fosters Pudding Pie
Warm Pumpkin Spice Cake with Pecan Caramel and Whipped Creme Fraiche
Warm Pear and Apple Crumble with Vanilla Ice Cream
Warm Chocolate Chunk Bread Pudding with Bourbon Caramel
Vanilla Bean Panna Cotta with Roasted Plum Compote
Tiramisu
Lemon Angel Food Cake with meyer lemon curd and fresh blueberries
Seasonal Fruit Pavlova with chantilly cream
Cinnamon Orange Polenta cake with whipped creme fraiche and candied citrus
Flourless Chocolate Oblivion with fresh raspberry sauce
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