Dinner Party Menus

HOW IT WORKS

FIRST, CHOOSE YOUR EXPERIENCE

Dinner Party – decide upon the number of guests, invite them over and leave the responsibility of creating the menu, grocery shopping, prepping and cooking to me.

Custom Menu – if you are planning another type of event, such as a cocktail party, brunch or lunch, send me the details and I’ll prepare a customized proposal based on number of guests, type of service, and menu preferences.

Cooking Class – if you want to learn some new skills in the kitchen, or create new dishes, book a date with me and I’ll come to your home to teach you innovative recipes and techniques.

WINTER 2020 MENUS

$75.00/per person = 3 COURSES

Dinner for 2 – $425.00 minimum; 4 – $500.00 minimum

18% service charge for parties over 8 (includes additional staff to service event)

SELECT (FIRST COURSE + MAIN + TWO SIDES + DESSERT)

APPETIZERS

$13 Supplement per person (choose one)

Shrimp Scampi – large sauteed shrimp, garlic, parsley, lemon, butter sauce with toasted bread

Spinach Artichoke Cups –  creamy artichokes, spinach, onion, garlic & vegan cheese baked in mini phyllo crusts (Vegan, Vegetarian)

Meze Party-Platter – baba gannoush (roasted eggplant dip), carrot-tahini dip, olives, roasted red peppers with crudites & pita bread (Vegan, Vegetarian, * GF)

Asian-Ginger Meatballs – pork meatballs simmered in a ginger-chile-garlic hoisin sauce with scallions & sesame seeds

Deviled eggs with crab – creamy deviled eggs with a dijon-mustard filling, topped with fresh crabmeat

Cheese & Charcuterie Party-Platter – 3 cheeses, 2 types of charcuterie, breads/crackers, stuffed green & Kalamata olives, grapes & berries (Vegetarian, * Vegan, *GF)

Tuna Ceviche – avocado, mango, cucumber, jalapeno, red onion, lime, spicy tortilla chips

Cheesy Mushroom Tartlets – creamy mixed mushrooms with Sherry wine, onion, chives, thyme & Fontina cheese in a mini puff pastry tart (Vegetarian)

Fig, Pear & Brie Bruschetta – sliced pear, figs, Brie cheese, thyme, olive oil drizzle on toasted bread (Vegetarian)

Pacific Salmon Spread on Crostini – salmon, creme fraiche, lemon, dill, toasted baguette

Lemon-Tomato Tart – puff pastry tart filled with tangy lemon slices, heirloom tomatoes, basil and drizzled with olive oil

Teriyaki Meatballs – ground beef and pork, scallions, asian spicy sauce, sesame seeds

FIRST COURSES

Creamy Onion Soup with Bacon Nut Crumble – onions, potatoes, cream, bacon, walnuts, parsley

Cauliflower Soup with Thyme & Bread Cubes – cauliflower, vegetable broth, garlic, onion, thyme, toasted bread cubes with thyme olive oil drizzle (Vegan, Vegetarian, * GF)

Mixed Greens with Choice of Dressing – mixed green lettuces, radishes, cucumbers, green olives, tomatoes drizzled with Italian Vinaigrette (Vegan, Vegetarian, GF) or Creamy Italian Dressing

Rustic Greek Salad – romaine lettuce, tomatoes, cucumbers, red onion, green pepper, fresh oregano, Feta cheese crumbles in a red wine vinaigrette (Vegetarian, GF, *Vegan)

Roasted Rainbow Carrot Salad – carrots, coriander, avocado, orange, toasted pumpkin seeds, parsley lemon-tahini sauce (Vegan, Vegetarian, GF)

Shredded Brussels Sprout Salad – brussels sprouts, apple, pomegranate seeds, toasted walnuts, sherry vinaigrette (Vegan, Vegetarian, GF)

Spinach Strawberry Salad with Almonds – fresh spinach leaves, strawberry slices, red onion, toasted almonds, strawberry vinaigrette (Vegan, Vegetarian, GF)

MAIN COURSES

Chicken Picatta – sauteed organic chicken breast, capers, garlic, lemon, white wine butter sauce 

Salmon Picatta – seared and roasted salmon filet, capers, garlic, lemon, white wine butter sauce

Cabernet Braised Beef Short Ribs – beef ribs cooked in a wine-based tomato, carrot, onion, garlic sauce

Ginger-Garlic Swordfish Steaks –  seared and roasted swordfish steaks, butter, garlic, lemon sauce (GF)

Veal Scallopini in Brandy Cream Sauce – veal cutlets, mixed mushrooms, white wine, brandy, cream, Italian parsley (GF)

Pepper-Crusted Filet of Beef – roasted filet of beef coated in a peppercorn crust served with horseradish cream  ($10 per person supplement) (GF)

Carrot Osso Bucco – slow roasted carrots, porcini mushrooms in a Cabernet Sauvignon wine sauce (Vegetarian, Vegan, GF)

Honey-Roasted Filet of Salmon – roasted filet of salmon with honey glaze and a squeeze of lemon (GF)

Chicken, Vegetable or Seafood Paella – saffron-flavored aboroio rice dish, served with sauteed chicken, Spanish chorizo sausage, and/or clams, mussels and shrimp. A variety of vegetables (red peppers, artichokes, green beans, peas, Spanish olives, onions, garlic, lemons, and/or garbanzo beans) depending upon which paella version you choose.

Roasted Boneless Dry-Rubbed BBQ Pork Loin – boneless pork tenderloin with BBQ rub, slow roasted with cherry BBQ sauce (GF)

Linguini with Bolognese Sauce – slow simmered pork & beef sauce made with San Marzano tomatoes, tossed over Italian imported semolina linguini and sprinkled with Pecorino-Romano cheese

Butter-roasted aubergines, roasted tomatoes with freekeh and koch-kocha –  Mediterranean eggplant, tomatoes, garlic, freekeh, green peppers, chiles, lime, cardamom (Vegan, Vegetarian, GF)

Baked Ham with Brown Sugar Orange Citrus Glaze – ham roasted with an orange marmalade glaze, black pepper (GF)

Pork Roast with Sweet-Onion Pumpkin Seed Relish – bone-in rib pork roast, sweet onions, rosemary, thyme, pumpkin seeds (GF)

Butternut Squash Roast – butternut squash, green lentils, red onion, garlic, cranberries, rosemary, thyme, spinach & pistachios (Vegan, Vegetarian, GF)

Chicken Tagine – braised chicken, onions, garlic, saffron, Castelvetrano olives, preserved lemons 

SIDES

Cheesy Scalloped Potatoes – baked yukon gold potato slices, onion, Cheddar cheese, Fontina cheese, cream, butter, toasted bread crumbs (Vegetarian)

Italian Polenta – creamy polenta, butter, Parmesan cheese (Vegetarian, GF)

Creamy Garlic Mashed Potatoes – sour cream, cream, garlic, butter, parsley (Vegetarian)

Israeli Couscous – saffron, marcona almonds, blood orange oil drizzle (Vegan, Vegetarian, GF)

Orecchiette – Italian imported semolina pasta, broccoli rabe, pancetta, calabrian chilis, Parmesan cheese (Vegetarian)

Roasted Rosemary Red and White Baby Potatoes – garlic, olive oil, rosemary (Vegan, Vegetarian, GF)

Wild Rice Pilaf – cashews, shiitake mushrooms, brown butter, Arizona dates, shallots, lacinato kale (Vegetarian, GF)

Roasted Butternut Squash – sage, brown butter, toasted hazelnuts (Vegetarian, GF)

Charred Broccolini – Calabrian chili paste, oregano, toasted almonds, garlic bread crumbs, pecorino romano (Vegan, Vegetarian, *GF)

Roasted Brussels Sprouts – sauteed mixed mushrooms, Manchego cheese, sherry vinegariette (Vegetarian, GF)

French Green Beans – steamed green beans, toasted almonds, extra virgin olive oil (Vegan, Vegetarian, GF)

Crisp Zucchini, Eggplant & Tomato Bread Gratin – Baked veggies with oregano, basil and crusty bread crumbs (Vegan, Vegetarian, Can be GF)

DESSERTS

Chocolate-Vanilla Panna Cotta Tart – individual chocolate crust, vanilla panna cotta, balsamic strawberries in a tart shell (Vegetarian)

Flourless Chocolate Tart – decadent dark chocolate tart slice, raspberry sauce, whipped cream & raspberries (Vegetarian, GF)

Creamy Lemon Bars – tart citrus filling over a cookie crumb crust (Vegetarian, Vegan, GF)

Buttery Bread Budding with Brandy Cream Sauce – soft local bread, raisins, cream, cinnamon, nutmeg, butter, creamy brandy sauce (Vegetarian)

Orange Seville Almond Cake – olive oil, oranges, light powdered sugar frosting (Vegetarian)

Apricot-Almond Biscotti with White Chocolate Drizzle and Vanilla Bean Ice Cream (Vegetarian)

*Item may be adjusted to accommodate this diet preference.