MENUS
Blue Door Kitchen specializes in Breakfast, Brunch, Lunch, and smaller dinner parties. The following menus have been created to showcase the incredible bounty of our Valley, rich in farm fresh, seasonal vegetables and fruit. We strive to provide rich flavors and healthy methods of preparation. Contact us to discuss our menus, or we can create one of your own special design!
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BREAKFAST:
Fresh Seasonal Fruit, Granola, and Greek Yogurt
Bread board of Grape or Classic Focaccia, Muffins, or Sweet Breads
Oven-Roasted Diced Potatoes with Fresh Herbs
Breakfast Meat Platter of Smoked Applewood Bacon, Italian Sausage, or Ham
Eggs, Fresh Herbs, and Jack Cheese Frittata
Spinach and Mushroom Quiche
Scrambled eggs with Chives and Shaved Parmesan
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BRUNCH:
Smoked Salmon with Neufcahtel Cheese, Capers, Red Onion on Mini-Bagels
Shrimp Cocktail with Cilantro-Lime Dressing
French Bread French Toast with Seasonal Berries, Whipped Cream and Real Maple Syrup
Italian Sausage, Smoked Applewood Bacon, or Ham
Classic, Herb or Dried Fruit Focaccia
Frittata of Eggs, Fresh Herbs, Cheese and Seasonal Vegetables
Crustless Quiche of Eggs, Cheese, Leeks, and Swiss Chard
Individual Pizzas of Feta Cheese, Sundried Tomatoes, and Olives
Green Bean Salad with Snowpeas, Hazelnuts, and Oranges
LUNCH:
Chilled Grilled Salmon served on a bed of Mixed Salad Greens with a Vinaigrette of Lemon, Olive Oil, fresh Herbs, and Capers; Herb Focaccia
Pasta Primavera Salad with Scallops and Shrimp, served with a Basil Cream Sauce
Wedges of Caramelized Endive and Serrano Ham served with Green Salad and Classic Focaccia
Roast Chicken with Saffron, Hazelnuts and Honey, served with Roasted Potatoes and a Seasonal Green Vegetable; Classic Focaccia
Chicken Breasts with Spinach/Cream Cheese stuffing Wrapped in Bacon; wilted Kale and Red Peppers, Brown Rice Pilaf, Classic Foccacia
Chilled Red Pepper Soup with Sour Cream, Minted Lentils and Goat Cheese Salad, and Herb Focaccia
Mushroom Lasagna with Bechemal Sauce, Herb Salad with Toasted Almonds, and Classic Focaccia
Wild Mushrooms Marsala served over Polenta with Parmesan and Cream; Green Salad, and Classic Focaccia
SWEETS:
Italian Almond Cake
Vanilla- Nutmeg Cupcakes with Buttercream Frosting
Blue Door Kitchen Delights (a special version of the chocolate chip cookie)
HORS D’ OEUVRES :
Artisan Cheese Board with a selection of Gourmet Cheeses, Nuts and Fresh or Dried Fruit
Bite-size Spinach and Feta Torta
Dolmathes---Grape Leaves Stuffed and Rolled with Lamb, Beef and Rice
Lamb and Beef Meatballs served with Tzaziki Sauce---Meatballs are enhanced with Apricots, Kalamata Olives, Herbs and Spices for an exotic bite. Tzaziki--- a Yogurt- Cucumber Dip
Brie and Apple Mini Quiches
Shrimp Salad Cups with Cilantro-Lime Dressing
Bruschetta with 3 toppings: Salmon and Asparagus( in season); Canellini Spread with Red Roasted Peppers and Herbs; Brie, Bacon, and Honey
Bacon Wrapped Medjool Dates with a Pecan Stuffing
Pate Choux Puffs Stuffed with Crab or Shrimp Salad
Spinach and Mushroom Pies---Finger-Food size Turnovers in a Flakey Puff Pastry
Cheese and Herb Gougeres-- Pate Choux Cheese and Herb Puffs
Burrata Mozzarella marinated with Fresh Herbs and Olive Oil
Smoked Salmon, Red Onion, Capers and Neufchatel Cheese on Crackers
Dried Apricot filled with Whipped Gorgonzola and Pecans
Fresh-baked Focaccia served with local Olive Oil and aged Balsamic Vinegar