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HAPA CATERING
by Chef Bobby
FARM-TO-TABLE INTIMATE DINNER PARTY
20Â Guests
Served Buffet Style:
Shaved Brussel Sprout Ceasar Salad served with a Parmesean Crisp
Tomato and Peach Salad, Crispy Garlic and Ginger with Lime Viniagrette
Mexican Street Corn, Roasted Poblano, Queso Fresco
Grilled Carrots, Romesco, Yogurt
Roasted Potatoes and Grilled Sweet Potatoes, Dill, Creme
Jamaican Jerk Chicken with Cilantro and Orange Dressing
Hanger Steak with Chimichurri Sauce
Farm to Table Dinner Party: Recipes
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