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.
This is a classic Italian dish of cut-up chicken rubbed with lemon juice and salt. The chicken pieces and pancetta are sautéed. The chicken braises with onion, canned tomatoes, garlic, sage, thyme, white wine, mushrooms and black olives. Served with pasta.
This meatloaf includes ground beef, pork, minced onion, garlic, chopped mushrooms, bread, milk, egg, brown sugar & Worcestershire sauce. Served with mushroom gravy and mashed potatoes.
Lean flank steak is marinated in Dijon mustard, soy sauce, ginger, cream & thyme. It is grilled and thinly sliced. Served with a medley of spring vegetables (artichoke, carrots, snap peas, asparagus sautéed with butter and olive oil, dill and capers.
This is a colorful curry of potato cubes, cauliflower florets, chopped tomatoes, peas, green chili, garlic, ginger with cumin seeds & powder, turmeric, coriander & chili powder. Served with brown basmati rice.
Delicate Bibb lettuce & thinly sliced radishes garnished with toasted pine nuts with buttermilk-herb dressing.