Sample Menus

Baked casserole dish topped with green herbs, placed on a wooden board, with side salad, eggs, and a glass of water on a gray surface.
Papaya Salad with carrots and mint
Two white oval plates with colorful salads and rice, on a black tiled table.

Summer In The Valley

Fresh and cooling foods to keep you nourished in the heat.

  • Asparagus and Goat Cheese Frittata

  • Overnight Oats with Berries, Yogurt and Honey

  • Vietnamese Papaya Salad with Shrimp, Fresh Herbs, and Nước Chấm Vinaigrette

  • Heirloom Tomato Gazpacho with Herbs and Olive Oil

  • Babaganoush with Sliced Vegetables

  • Chicken Tinga Tacos with Fresh Tortillas, Spicy Coleslaw and Avocado Puree

  • Greek Lamb Kofte with Tzatziki Sauce and Cauliflower Salad

  • Hawaiian Style Poke with Ahi Tuna, Salmon, Sticky Rice and Fresh Produce

Close-up of a bowl of steamed mixed vegetables including broccoli, green beans, bamboo shoots, and a slice of red chili, in a yellow sauce. In the background, another bowl of Asian noodle salad is partially visible.
A plate with a slice of quiche and a side salad with mixed greens on a light wooden table.
Baked eggplant topped with fresh herbs and tomato sauce on a white plate.
A glass bowl of chia seed pudding topped with mixed berries and berry syrup, with a flower and green leaves beside it on a white wooden surface.

Vegetarian

Plant based with occasional dairy and eggs for adequate nutrients.

  • Broccoli and Gruyere Egg Bites

  • Coconut Chia Seed Pudding with Fruit and Toasted Almonds

  • Tofu Eggless Salad Sandwiches with Lettuce, Tomato and Onion

  • West African Groundnut Stew with Sweet Potatoes and Greens

  • Indian Chickpea and Vegetable Salad with Pita

  • White Bean, Corn and Sun-Dried Tomato Burgers

  • Thai Style Coconut Green Curry with Tofu and Vegetables

  • Eggplant Parmesan with Crispy Breadcrumbs and Caesar Salad

Roast chicken in a black skillet garnished with cilantro, on a rustic wooden table with a striped cloth napkin and a jar of tomato sauce, and a cup of cream or sauce in the background.
A plate of Caesar salad with romaine lettuce, grilled chicken strips, croutons, and Parmesan cheese.
Close-up of freshly baked blueberry crumb muffins on a dark surface, with some whole blueberries scattered around.

Feed Me Your Favorites

  • Sausage and Vegetable Hash with Fried Eggs

  • Blueberry Lemon Muffins with Honey Butter

  • Chopped Vegetable Salad with Grilled Beef and Green Goddess Dressing

  • Creamy Hummus with Tabbouli and Vegetables

  • Grilled Chicken and Black Garlic Caesar Salad Wraps

  • Chile Crusted Cod with Green Rice and Herb Aioli

  • Keema Aloo (Masala Spiced Beef) with Yukon Potatoes and Pita

  • Greek Style Roasted Chicken with Roasted Garlic Mashed Potatoes and Seasonal Vegetables

  • "Chef Todd Griffith is a talented chef, anxious to accommodate and please his clients. He listens, suggests and questions to ensure he is capturing what his clients want for their meals or event. He is attentive to detail, and does a great job of leaving the kitchen the same way he found it. I highly recommend him for your next gathering."

    - Ina Manaster

  • “I never had any worries when Chef Todd was behind the stove!!!”

    - Chef Michael DeMaria

  • “…This was a birthday celebration for us, and we couldn’t have asked for a more special evening. Chef Todd far exceeded expectations. Each course had amazing flavors and was prepared to perfection!!! I would have given a rating of 10 stars if possible.”

    - Josie W.