Thrive menu design is guided by the principles of seasonality, cultural affinities and balance of healthful food elements.  Custom menu creation with the client’s  specific needs, tastes and food sensitivities in mind is one of Thrive’s advantages. 

Examples of some client favorites…


“Cream” of tomato soup with miso

Arugula and roasted butternut squash salad with pine nuts and pecorino cheese

Roasted beet, raspberry, chevre and pecan salad

Handmade Pasta with Mushroom Sugo

Chicken Almond Mole

Warm salad of roasted portabella and shiitake mushrooms with paprika dusted chevre

Mixed greens salad,  julienne vegetables, pomegranate vinaigrette

Lamb Kofta, fig and herb stuffed, harissa sauce

Cider and rosemary braised squash


Soy and Maple glazed delicata squash 

Orange and shaved fennel salad

Miso Caramel glazed pork tenderloin, apple yuzu sauce

Chick pea or lamb tagine with warm Moroccan spices

Salad of greens, orange, black olive, walnut and pickled red onion

Whole wheat cous-cous pilaf with almonds and currants

Broiled Salmon with Citrus Salsa

Braised Puy green lentils Provencal style

Nantes Carrot braise with light curry infusion

Bison Bolognaise

Lemon and bacon braised fennel bulb

Winter salad greens with three vinegar vinaigrette


Fresh green pea soup with dill and lemon

Steamed asparagus with aged balsamic vinegar, extra virgin olive oil and sea salt

Lamb meatballs,  Sicilian tomato sauce, long pasta

Halibut with artichoke tapenade


Watermelon, tomato salad with mixed greens, Aleppo pepper, mint, basil, feta, black olive and simple lime vinaigrette

Toasted coconut shrimp curry Goan style

Broiled fish, apricot rosemary white wine sauce

Salad Nicoise, Waldorf Salad

Pistou of cannellini beans and mixed vegetables

Broiled fish with watermelon curry

Sautéed walleye with teriyaki sauce

Citrus vinaigrette for beet, citrus and greens salad

Canapes for Catering 

Mette Nielsen

Thrive excels in the canapés dept. after having served over a 6 year stint as the collaborating chef to Mixed Precipitation theatre collaborative.

  • Smoked Salmon Pate, Cucumber Cups
  • Rhubarb Chutney, Chevre, Crostini
  • Sauer Kraut Crackers (Zelnike), Pate, Cornichon
  • Focaccia w/ Hummus, Red Pepper pate, etc..
  • Tart Apple, Sorrel, Gjetost cheese
  • Melon Mint Coconut Shooters
  • Cherry Apricot Chutney, Brie, crostini
  • Herbed Gougeres
  • Salumi wrapped wax bean pickle
  • Smoked Salmon Lox, basil, honeydew melon
  • Pate, crostini, cornichon
  • Pork Rilletes, crostini
  • Focaccia, sweet cream butter, radish, Maldon salt
  • Belgian Endive, Prosciutto, Melon & Radish
  • Smoked Chicken quesadillas
  • Dates stuffed with almond butter cardamom
  • Caprese
  • Watermelon, feta, mint, Aleppo, sea salt
  • Spiced lamb stuffed Apricots, curry sugo