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!

 

 

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

 

 

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