I am happiest when creating menus based on fresh produce from local farms, fish caught by fisherman friends that very day, meat from animals who were raised humanely and with dignity, and herbs and spices that evoke feelings of joy and rememberance.
Whether you are dreaming of an intimate summer dinner, planning a large birthday dinner party, throwing a brunch, or packing a picnic for the beach, I will help you realize a beautiful and delicious meal to share with family and friends.
In addition to vegetarian and vegan options, I am also an accomplished gluten-free baker and have years of experience cooking Paleo and Whole 30 menus.
Summer Pavlova with Nantucket Blackberry Ice Cream
Elegant Summer Dinner
Tuckernuck Sea Bass | Sauce Vert
Corn Flans | Tomato Corn Relish
Zucchini Ribbon Salad | Lemon, Parmesan & Pine nuts
Pavlova | Fresh Island Berry Ice Cream | Stone Fruit
Fall Dinner
Butternut Squash Risotto
Seared Scallops | Crispy Sage
Fall Kohlrabi Slaw
Salted Caramel Budino
Early September Lunch
Late Summer Soup Pistou | Crostini
Warm Lentil Salad | Baby Lettuces & Spanish Flavors
Quinoa Salad | Red Wine Vinaigrette
Grilled Peach | Fresh Ricotta & Mint.
French Dinner for 8
Pissaladière
Green Leaves | Champagne Vinaigrette
Ratatouille
Grilled Lamb | Sauce Vert
Duck Fat Roasted Fingerlings
Raspberry Tart
One Perfect Cheese
Quinoa Salad with Red Wine Vinaigrette
Tuna Tartare with Root Vegetable Chips
Family Buffet Dinner
Deviled Eggs | Smoked Salmon & Creme Fraiche
Tuna Tartare | Root Vegetable Chips
Nantucket Quahog Chowder
Lemony Red Cabbage Slaw
Swordfish Kebobs | Green Herb Marinade
Citrus Rice Salad
Blueberry Crumble | Homemade Vanilla Ice Cream
Winter Dinner from the Sea
Traditional Bouillabaisse | Toasts & Rouille
Butter Lettuces | Lemon Caper Dressing
Apple Tart Tatin | Creme Fraiche Whipped Cream