DINNER PARTY MENUS
$75 - $100 per person
Price vary with menu selection
VALENTINE'S BISTRO
First Course
Roasted Parsnip Soup Topped with Prosciutto Chips
or
Arugula Salad with Oven Dried Grape Tomatoes
& Parmiggiano
Second Course
Osso Bucco (Braised Veal Shank)
served with Garlic Mash & Roasted Rosemary Carrots
or
Coq Au Vin
served with Garlic Mash & Roasted Rosemary Carrots
or
Roast Atlantic Salmon with Lemon Dill Beurre Blanc
served on a Bed of du Puy Lentils
Third Course
Chocolate Pot with Fresh Fruit
or
Blueberry Crumble
A NIGHT IN PARIS
First Course
Baby Spinach with Roasted Butternut Squash, Chevre
and a White Wine Vinaigrette
or
Mushroom Soup with Garlic Toast
Second Course
Beef Bourguignon
or
Coq au Vin
or
Ratatouille
Sides:
Garlic & Chive Mashed Potatoes
&
Roasted Rosemary Carrots
Third Course
Creme Caramel
or
Lemon Tart
A NIGHT IN BARCELONA
First Course
Butternut Squash & Jambon Soup with Smoked Paprika & Manchego Crouton
or Chick Pea, Oven Dried Tomatoes & Roasted Red Pepper Salad
Second Course
Rioja Braised Lamb Shank
With Saffron Rice & Green Beans
or
Roasted Chicken with Chorizo & Olives
With Saffron Rice & Green Beans
or
Lasana: Baked Pasta with Parsnips & Portobello Mushrooms and a Bechamel Sauce
Desert
Rum Dulce de Leche
SUMMER BBQ
(extra rental equipment charges maybe necessary)
First Course
Antipasto Salad:
Arugula & Radicchio topped with Grilled Portobello Mushroom,
Shaved Parmigiano, Sun-dried Tomato, and Grilled Fennel
Second Course
Bistecca Fiorentina
Our version of the Popular Florence Steak
A 10 oz Rib Steak rubbed with Rosemary, Chilli, Garlic, and Lemon
Grilled to your liking.
or
Pollo All Diavolo
Grilled Free Range Half Chicken served with a Parsley Tarragon Gremolata
or
Grilled Ahi Tuna
Served with a Tomato, Olive, and Caper Sauce
Sides:
Roasted Yukon Potatoes with Rosemary
Eggplant Caponata
Dessert
Strawberry Shortcake
A NIGHT IN SANTORINI
First Course
Mezzes Platter
Dolmades:Stuffed Vine Leaves with Rice
Spanakopita: Phyllo Pastry with Spinach & Feta
Tzaziki (Pressed Yogurt, Lemon, Cucumber, Garlic, Dill)
Melitzanosalata (Roasted Eggplant)
Marinated Olives
Served with Warm Pita
Second Course
Chicken Stew with Garbonzo Beans
or
Pork Chops with Olives and Lemon
or
Vegetable Moussaka
Sides
Village Salad
Greek Feta, Tomatoes, Onions & Fresh Oregano,
Drizzled with Greek Extra Virgin Olive Oil
Lemon & Dill Potatoes
Dessert
Saragli: Nut Pastry Pinwheels