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Hors D’oeuvres


Vegetable Side Dishes


Pastas, Risotto and Paella


3-Course Menu Suggestions


Cold Entree Platters


Breakfast And Brunch

3-Course Menu Suggestions

Kabosha squash soup
Roasted duck with demi glace sauce
Wild mushroom risotto
Poached pear with creme anglaise and chocolate sauce

Cream of mushroom soup
Mustard crusted rack of lamb with port wine reduction
Roasted fingerling potatoes
Pear frangipane tart

Roasted pear and gorgonzola salad
Steak au poivre with pan sauce
Polenta, maple glazed heirloom carrots
Vanilla pot du creme with raspberry coulis

Butternut squash soup
Filet mignon with mushroom bordelaise
Sauteed baby carrots, brown butter pommes puree
Apple tart tatin

Bistro salad (frisee, julienne apples, candied pecans, apple dressing)
Pan roasted salmon with sauce fines herbes
Roasted garlic pommes puree, shaved carrots and zuccini, 
Blistered cherry tomatoes
Creme brulee with macerated berries

Heirloom tomato soup
Pan roasted halibut with mustard cream sauce
Summer succotash, pommes puree, corn pudding, 
Brown butter cherry tart with vanilla bean ice cream 

Corn chowder with avocado cream
Pan roasted Chilean sea bass
Rice pilaf, mango chutney, summer squash
Raspberry-lemon cheesecake with berry coulis

Mixed green salad with citrus vinaigrette
Brioche crusted cod
Roasted garlic pommes puree, oven roasted tomatoes, artichoke puree, baby artichokes
Valrhona chocolate mousse