Sample seasonal menus

Our menus are inspired by the seasons. Each season brings different and delicious flavors, colors and textures to your dining experience. We also create elegant dining that's vegetarian, vegan, gluten free and Paleo. 

Seasonally Inspired Menus

At Exuberance, we take our inspiration from nature. Fresh, locally-sourced food offers the best flavor, nutrition and is simply delicious. Our dinner menus change with the seasons. Here are some examples for your next dinner party!


FABULOUS FALL FEAST

Starter course: Smoked salmon mousse with crudite' and baguette. 

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Soup course: Butternut squash and apple soup with fried sage.

Entrée course: Chicken Marsala with Willamette Valley mushrooms, accompanied by roasted potatoes and green beans almandine 

Salad Course: Almond apple quinoa salad 

Dessert Course: Port and spice poached pears with bleu cheese mascarpone 

 

WINTER WARMERS

Starter Course: French Brie baked in puff pastry, topped with scratch-made cranberry chutney, served with baguette. 

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Soup Course: Lentil soup with parmesan.  

Entrée Course: Roast pork loin with tarragon cream. Accompanied by  and roasted apples with caramelized onion. 

Salad Course: Gourmet greens with dried cranberries, bleu cheese and candied walnuts, served with champagne vinaigrette. 

Dessert Course: Grand Marniere Chocolate mousse 

 

SPRING BOUNTY

 Individual Asparagus Timable - stunning and deliciuos starter!

Individual Asparagus Timable - stunning and deliciuos starter!

Starter Course: Asparagus timbale with hollandaise 

Soup Course: Curried carrot soup with tarragon oil 

Entrée Course: Braised lamb shanks with creamy polenta and spring peas 

Salad Course: Sugar Snap salad with radishes and feta 

Dessert Course: Panna cotta with fresh strawberries 

 

SUMMER SUPPER

Starter Course: Watermelon Feta bites with basil and balsamic glaze 

Soup Course: Chilled cucumber yogurt soup 

Entrée Course: Citrus salmon (wild caught) with mango salsa, served with fried plantains and bacon-braised string beans 

Salad Course: Roasted beet salad with chevre dressing 

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Dessert Course: Peach and blackberry cobbler