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.
Pieces of cut-up chicken are basted with a mixture of Dijon mustard and white wine then pressed with panko crumb mixture with lemon zest, thyme, olive oil and melted butter. The chicken is baked until browned and crispy. Served with asparagus-bacon salad.
Top round roast is rubbed with garlic powder, salt, pepper and rosemary and “marinates” overnight. The beef is seared and roasted to medium-rare. Served with gravy and root vegetable mash with horseradish (potato, parsnip, turnip).
Smoked picnic ham is with seasoned with a garlic-fennel seed rub with olive oil & lemon juice, then slowly roasted. Served with au Gratin potatoes.
Roasted cubes of butternut squash are tossed with sage, penne pasta & marsala cream sauce. Garnished with chives & Parmesan Cheese.
Chopped hearts of romaine, hearts of palm, and artichoke hearts with shredded Asiago cheese and balsamic dressing.