marjoram-scented corn, sauteed onions and fontina cheese in phyllo trianges
Crab Cakes
lump crab cakes served on mixed greens with a citrus wasabi vinaigrette
Mushroom & Goat Cheese Strudel
wild mushrooms, goat cheese & herbs wrapped in a buttery phyllo crust
Cheesecake
ask for the week's freshest selections
Seared Foie Gras
artisanal seared foie gras served on a bed of arugula
Entree Salads
Asian Beef & Vegetable Noodle Salad
sliced marinated beef, roasted peanuts, slivered carrots, tomatoes, cucumbers & bean sprouts top a bed of rice noodles, tossed with a zesty peanut dressing
Asian Chopped Salad
chopped salad with lettuce, napa and red cabbage, shredded carrots, slivered almonds, julienne peppers & mandarin oranges dressed in a sesame vinaigrette
Asparagus-red Potato Salad
roasted asparagus & baby red potatoes in a roasted red pepper mayo dressing
Bespoke Caesar Salad ( Upon Request)
with pancetta, roasted tomatoes & garlic herb croutons in freshly made classic dressing
Chicken Nicoise Salad ( Upon Request)
grilled chicken breast with potatoes, green beans, tomatoes & kalamata olives dressed with a balsamic-herb vinaigrette
Sandwiches
Sandwiches
All Sandwiches Served On Assorted Fresh Breads; Wraps Can Be Used Upon Request. Condiments Are Used In Preparation Unless Requested To Be Served On The Side. Assumes 2 Halves/pieces Per Person.
Black Forest Ham & Swiss
with dijon-mustard and cornichon spread
Garden Tuna Salad
with lots of vegetables & pickles
Grilled Portabello Mushroom
with monterey jack cheese and balsamic-herb drizzle
Roast Beef & Cheddar
with caramelized red onion & horseradish-cream spread
Roasted Vegetable
with creamy goat cheese spread
Patas / Vegetarian
Artichoke & Feta Pasta (v)
with fresh tomatoes, artichokes & feta cheese in a zesty tomato sauce
Artichoke & Pancetta Pasta (v Upon Request)
artichokes, peas and pancetta sauteed in garlic & white wine and tossed with bowtie pasta
Making a career change from the corporate world, Kim pursued a life-long passion and received her culinary training from Kendall College in Evanston. In her previous life she was Vice President of Operations at closerlook, Inc., a new media firm, and held numerous executive positions with the National Association of Realtors and other professional associations. She also holds BA and master's degrees in Education, and puts that training and experience to work at Bespoke's popular cooking parties.