Clara Cakes
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catering

Yellow Springs, Ohio at Antioch College

the menu:

Creamy Miso Leek Soup
w/ sourdough garlic beet parmesan toast

Braised Cabbage and Pancetta
w/ fresh ricotta, carrot pancetta

Butternut Mushroom Bolognese Linguine
butternut ricotta sauce, linguine, mushroom bolognese

Tiramisu
cinnamon sponge cake, espresso soak, chocolate mascarpone whipped cream, date caramel

 

El Club Detroit

the menu:

Potato, Mushroom, and Fried Onion Pierogi pan fried in brown butter and white cornmeal. Topped with sour cream and fried onions. 

Roasted Eggplant and Pepper soup topped with eggplant croutons and garlic crema

Citrus, asparagus salad topped with toasted walnuts and ricotta

Chocolate Ricotta Cheesecake on a pine nut and cornmeal crust, topped with pine nut caramel

Summer Italian Dinner Party

the menu:

Watermelon, white peach, heirloom tomato, onion, basil, and italian parsley gazpacho. Topped with fresh croutons, arugula, and white peach

Summer Arancini. Fried risotto, corn, and shallots with a balsamic vinegar, corn, pesto sauce

Fresh heirloom tomato stuffed with an asparagus, mushroom, summer squash risotto topped with homemade ricotta and parmesan

Classic cannoli filled with homemade nut based ricotta on a fresh strawberry sauce

Las Vegas at Vegenation

the menu:

Chickpea farro soup topped with smoked mushrooms and basil

 Arancini with marinara sauce

Lunch: Mac and Cheese Waffle Sandwich

Tiramisu French Toast

Brunch at Thank You For Coming 

menu: 

Blood Orange Strawberry Pancakes

Toad in the Hole Savory French Toast