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Menus are seasonal and subject to change

Sample Menus

 
 
 
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Hors D’ Oeuvres Menu I

Seasonal appetizers

Tray passed, or as part of a large stationary display, these bites are guaranteed crowd pleasers and as beautiful as they are flavorful.

  • Line caught spicy tuna tartare, on crispy wonton with ponzu and black sesame

  • Garlic hummus with grape tomato and persian cucumber salad, with chickpeas, and herbs

  • Seasonal market crudité with turmeric spiced hummus and garlic chips

  • Crostini with smoked gouda, gruyere and grilled nectarine, with saba  

  • Tartine of Crab salad with smoked butter and sumac 

  • Warm marinated olives with citrus and rosemary

  • Blistered feta with za’atar and tomato confit  

  • Marinated prawn with Nuoc cham and candied peanuts 

Hors D’ Oeuvres Menu II

Year round appetizers

Tray passed, or as part of a large stationary display, these bites are guaranteed crowd pleasers and as beautiful as they are flavorful.

  • Smoked salmon on pumpernickel crostini 

  • Buratta and fig crostini with jam 

  • Tarragon chicken salad in endive 

  • Yellowfin tuna, green olive, & tarragon tartine

  • Pecan, apricot and goat cheese endive boat

  • Wesier farms melon and prosciutto pick 

  • Miso devilled egg

  • House made focaccia with green olive tapenade, shaved parmesan

 
 
 

Luncheon

Whether it’s a corporate lunch, or friends get together, this menu is a perfect balance for a variety of diets, featuring fresh seasonal produce and delicious main courses

  • A ‘grazing board’ of cheese and charcuterie selections, with a variety of fresh and dried fruit, seasonal crudité, nuts, and jam/honey

  • Little gems salad with green goddess dressing, purple radish, garlic bread crumbs *vegetarian

  • Scottish salmon, roasted with fennel and elderflower vinaigrette

    *non dairy/gluten free

  • Goat cheese and grilled spring onion tartine with olives and mint *vegetarian

  • Charred broccolini, cashew butter and miso bagna cauda, fried olives *vegan/gluten free

Brunch

Brunch is the most important [fun] meal of the day, after all

  • Dark cherry swirled cinnamon coffee cake

    *gluten free

  • Seasonal fresh fruit platter

    *vegan

  • Roasted market vegetable bowls, with poached eggs, fresh herbs, and chile verde salsa *gluten free/vegetarian

  • Thick cut, maple glazed bacon, or fennel chicken sausage

  • Lemon ricotta griddlecakes, with fresh blueberries and maple syrup *can be made gluten free

 
 
 

Dinner

A beautiful and seasonally inspired menu to be enjoyed family style

  • Arugula & kale salad with lemon shallot vinaigrette, toasted pine nuts, and golden raisins, with pecorino

    *can be made vegan/gluten free

  • Grass fed hanger steak, with weiser farms peewee butter potatoes, with harissa romesco   

    *non dairy/gluten free

  • Confit Ora King salmon with pickled shallots, meyer lemon and dill

    *non dairy/gluten free

  • Snap peas with ginger soy vinaigrette, black sesame, mandarins, and fresno chiles 

    *vegan

  • Rainbow carrots with tamarind vinaigrette, labneh, and mint 

    *vegetarian, can be made vegan/gluten free

  • Quinoa salad with roasted beets, sunflower seeds, arugula, balsamic honey vinaigrette, and ricotta salata

    *vegan optional/ gluten free

  • Dark chocolate halva & tahini brownies

Vegetarian Dinner

This flavorful menu utilizes California’s greatest bounty of produce, as well as local cheeses, and accouterments

  • Seasonal crudité platter with roasted garlic hummus, celery leaf salad and garlic oil

  • Warm marinated olives with citrus and rosemary, served with Bub & Grandma’s house sourdough

  • Grilled romaine caesar, with lemon caesar dressing, house made garlic croutons, roasted tomatoes, fried capers and aged parmesan

    *yes, it’s anchovy free

  • Goat cheese and grilled spring onion tartine with olives and mint

  • Harissa roasted baby butter potatoes, with lemony garlic aioli 

  • Quinoa salad with sorrel yogurt, oven dried tomatoes, pinenuts, charred onions, crispy chickpeas

  • Charred broccolini, cashew butter and miso bagna cauda, fried olives

  • Lemon bars with lavender shortbread 

 
 
 
 
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Becky Reams Creative
7358 Oak Park Ave,
Lake Balboa,
United States
913-669-2209 beckyreams@gmail.com
Hours
Mon 8am-9pm
Tue 8am-9pm
Wed 8am-9pm
Thu 8am-9pm
Fri 8am-9pm
Sat 8am-9pm
Sun 8am-9pm
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