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Hors D’oeuvres


Vegetable Side Dishes


Pastas, Risotto and Paella


3-Course Menu Suggestions


Cold Entree Platters


Breakfast And Brunch


Mixed Green
Baby mixed greens with shaved ribbons of carrot and cucumber, minced shallots, herbed goat cheese, citrus vinaigrette

Romaine, home made garlic croutons, shaved parmesan

Roasted Beet
Roasted baby beets, herbed goat cheese, mixed greens, balsamic vinaigrette, sugared walnuts

Bistro Salad
Frisee, grapes, bacon lardons, julienne apple, pecans, poached egg, apple vinaigrette

Heirloom Tomato Salad
Heirloom tomatoes, burrata, prosciutto, arugula, olive oil, balsamic vinaigrette, garlic crostini

Endive Salad
Red and yellow endive, butter lettuce, arugula, peaches, shallots, blue cheese, almonds, peach vinaigrette

Winter Salad
Mixed greens, endive, roasted pears, St. Agur blue cheese, candied pecans, pomegranate seeds and pear vinaigrette

Duck and Mango Salad
Duck breast, frisee, mango, honey mustard dressing

Chinese Chicken Salad
Sliced chicken, napa cabbage, romaine, julienne of carrot and red cabbage, toasted almonds, fried wonton skins, orange-ginger dressing

Nicoise Salad
Seared tuna, mixed greens, haricot vert, red creamer potatoes, tomato, hard cooked egg, nicoise olives, capers, anchovies, sherry vinaigrette

Classic Cobb Salad
Cooked chicken, bacon, romaine, tomatoes, avocado, hard cooked egg, scallions, bleu cheese, blue cheese or ranch dressing