Having a party? Order hors d’ouvres or full dinners from our seasonal choices, or contact us to design a custom menu. We also have menus for barbecues and brunches, box lunches for wine touring, and special holiday menus. Click the links below to see our menus, then contact us to make all the arrangements.
We're taking a break from teaching classes to focus on the holidays. Watch this space in early 2017 to sign up for new courses in the new year.
Lean flank steak is butterflied and stuffed with a mixture of sautéed spinach, shallots, fresh bread crumbs & Gorgonzola. The steak in is rolled, tied and roasted. It is cut into pinwheel steak slices. Served with parsley potatoes.
This dish offers bright, Mediterranean flavors with orzo pasta mixed with olive oil, diced tomato, green onion, crumbled feta & lemon juice. It is topped with shrimp & basil. This entrée comes in a foil packet which you bake for 25 minutes. Enjoy the wonderful fragrance when you open the packet.
Pork shoulder is rubbed with my secret blend of spices and slowly roasted until tender. Shredded pork is mixed with homemade BBQ sauce. Served with coleslaw and rolls.
Skinless, bone-in chicken thighs are dipped in a mixture of buttermilk, Dijon, rosemary & honey, then dredged in dry breadcrumbs and Parmesan cheese and baked. Served with reserved mustard honey sauce and mashed potatoes.
Fresh strawberries are marinated in a dressing of pureed strawberry, balsamic vinegar, orange juice, sugar, oil and mint. You toss the berries with baby greens and goat cheese garnish which I supply.