I will prepare a customized menu to suite your specific taste and that is sure to satisfy your guests. Multi-course meals are based upon your choice of any domestic meat, fish, or poultry. For more adventurous meals, I encourage you to choose wild game courses such as Venison, Elk, Caribou, Wild Boar, Quail, Duck, Pheasant, or Rabbit. Below are a few sample menus for a typical dinner. I will provide wine and liquor paring recommendations with every menu.

Appetizer: Cinnamon Dried Cherry Braised Rabbit Rillette over Toasted Crostini with Whole Grain Mustard
First Course: Corn Bisque with Sherry and Sauteed Crab
Intermezzo: Lemon Sorbet with Crème Fraiche
Entrée: Peppered Elk Loin Chop with Huckleberry Port Demi-Glace Spring Onion Mashed Potatoes and Braised Carrots
Dessert: Chocolate Amaretto Heart Marquis with Chambord Sauce and Raspberry Sorbet or Vanilla Bean Ice Cream

First Course: Field Greens Macadamia Nut Crusted Brie with Balsamic Reduction and Fresh Cherries
Second Course: Cream of Cashew Soup with Armangac and Puff Pastry Dome
Intermezzo: Blood Orange Sorbet with Crème Fraiche
Entrée: Raisin Stuffed Quail with Cardamom Roasted Pear Nest Spaghetti Squash Haricot Vert and Pear Brandy Duck Demi-Glace
Dessert: Farina Walnut Tower with Amaretto Mascarpone Mousse Vanilla Bean Crème Anglaise Bruleed Bananas

"Bobbie is a true Gem!!! Her cuisine is exquisite and her presentation is flawless. Her set ups are elegant and sophisticated, with an attention to detail in her food and decor that create such a fun, comfortable and beautiful experience. Her dishes are as mouthwatering and delightful as they are pretty to look at. Thank you Bobbie, for being so talented and introducing me to a broader world of delicious food, you are a pleasure to work with and a fabulous and creative Chef!"
– Tami Silva, Realtor, Ventura Barnett Properties, www.TamiSilva.com