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.
Classic French cut up chicken with blanched garlic cloves that become soft, sweet and mellow when cooked with cognac, white wine, thyme & cream. Served with mashed potatoes.
To keep the chops moist, first they are brined in salt water. Slow braising is another to ensure tenderness. The chops are braised with thinly sliced onions, garlic, thyme, bay leaf, orange zest, allspice, red wine, pork, a touch of red wine vinegar, chicken broth & parsley. Served with Parsnip, Mushroom & Leek Gratin.
Beef in dark, silky gravy with reduced stout, onions, garlic, carrots, celery, and mushrooms. The stew is garnished with grated Cheddar and topped with an all-butter crust. It is baked until golden.
Roasted cubes of butternut squash are center stage in this “creamy” risotto with olive oil, Colleen’s vegetable stock, butter, shallots, Arborio rice, white wine, saffron & Parmesan cheese.
Bibb Lettuce with a rich blue cheese dressing. Garnished is roasted cherry tomatoes.