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.
Ricotta and spinach stuffed pasta shells baked with Colleen’s marinara and topped with mozzarella and Parmesan cheeses.
Pieces of cut-up chicken are seasoned with cumin and paprika, then browned. The chicken is cooked with onion, garlic, cubes of eggplant, black olives, chicken stock and fresh tarragon. Served with couscous.
Country-style ribs are slowly braised in a mixture of orange juice, soy sauce, sugar, garlic and ginger until tender. The cooking liquid is reduced to a glaze with is brushed on the ribs. Served with fried rice.
Tri-tip is marinated in tequila, lime juice and zest, cilantro, soy sauce, olive oil, garlic with cumin and oregano. The meat is grilled and thinly slices. Served with sautéed corn kernels and chopped red bell pepper.
Crisp romaine lettuce with Parmesan, croutons and Colleen’s garlicky Caesar dressing.