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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.

Couscous with Lobster and Fried Sage

Pasta, Pesto, Wilted Arugula, Baby Tomato


Peach and Burrata Salad with Toasted Hazelnuts

Homemade Gravlax with Gin and Dill
Lobster, Mango and Avocado Ceviche


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



Goat Feta Rosemary Salted Balls rolled in Pistachios
Sample Cheese Boards

Vegetarian Entree on Basil Oli and lemon Burrata

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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