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.
Boneless, skinless chicken is poached in wine, then marinated overnight in balsamic vinegar, olive oil, sprigs of fresh tarragon, lemon zest and raisins. It is sliced and served at room temperature. Served with Yukon Gold and Herbed Potato Salad.
Roasting tomatoes brings out their sweetness and intensity. Tomatoes pair with wedges of farm market pattypan squash sautéed with garlic, shallot ,olive oil with white wine. The pasta is tossed with the tomatoes and squash mixture, with toasted pine nuts and parmesan cheese. Garnished with Garlic bread crumbs.
Cubes of sirloin steak are marinated in red wine, olive oil, finely chopped onion, thyme with peppercorns. The meat is skewered and grilled (let me know if you wish to grill it yourself). Served with a refreshing tabbouleh salad of bulgur, diced cucumbers, parsley, mint, scallion, red onion, tomato, olive oil and lemon juice.
Long slices of pork tenderloin are marinated in lime juice, brown sugar, soy, garlic and lemongrass. The meat is thread on skewers and grilled. Served peanut dipping sauce with jasmine rice.
Roasted beets are pureed with garlic, olive oil, chicken broth, honey, orange juice, red wine vinegar. Garnish with horseradish sour cream and dill.