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Keeping it Clean, Organic and As Close To its Natural State as Possible

WE PREFER TO USE ONLY ORGANIC, THE FRESHEST FARM TO TABLE INGREDIENTS AND HIGH-QUALITY PROTEINS AS POSSIBLE.

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Couscous with Lobster and Fried Sage

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Pasta, Pesto, Wilted Arugula, Baby Tomato

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Peach and Burrata Salad with Toasted Hazelnuts

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Homemade Gravlax with Gin and Dill

Lobster, Mango and Avocado Ceviche

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Salmon Char- with fresh freens and edibl

Roast Salmon topped with Greens and edible flowers

Asparagus, Macadamia Nut, Goat Cheese

VEGAN CHEESE & CHARCUTERIE BOARD

On the right is an all vegan and Gluten Free Vegan Cheese and Vegan Charcuterie Board with fruits, GF crackers and Gluten Free Vegan Mini Baked Churros with coconut maple yogurt dip.

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NOTE- CAN BE ALSO MADE WITH REAL CHEESE AND MEATS

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Goat Feta Rosemary Salted Balls rolled in Pistachios

Sample Cheese Boards

Truffled Burrata with roasted pepitas, roasted zucchini, watercress and yellow tomato

Vegetarian Entree on Basil Oli and lemon Burrata

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Homead Ricotta Lemon Cake with Lavendar and Lemon Whipped Cream

Check out my new website for weekly recipes from
my new cookbook

THE THOUGHTFUL CHEF
at
LISASTALVEYCOOKBOOKS.COM

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