CHRISTMAS DINNER PARTY
Appetizers
Bacon wrapped stuffed jalepenos
Pan-fried potstickers, dipping sauce
Blue cheese and leek phyllo pockets
Tempura shrimps, asparagus, and mushrooms
Entrees
NY strip loin w/ wild mushrooms, gravy
Fresh Taglietelli pasta w/ langostinos, tomato, olive, basil, garlic, XVO
Cauliflower au gratin
Roasted carrots with sesame and cilantro, cumin yogurt
Arrugala salad w roasted beets, oranges, ricotta salata
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Desserts
Christmas cookies and ice cream bar
Caramel fountain w apples, bananas, strawberries,
Pretzels, graham crackers, profiteroles, walnuts
EASTER DINNER
Appetizer
Chive and olive deviled eggs
Fried eggplant rounds with goat cheese
Shrimp and ginger cakes
Smoked fish, antipasto, crudite platter
Salad
Crisp romaine hearts with tomato bacon dressing
Entree
Roast rack of lamb with honey hazelnut crust
Gruyere and spinach au gratin stuffed artichoke hearts
Spring vegetables, tourne root vegetables
Dessert
Blueberry /lemon bread pudding with white chocolate sauce
SUMMER DINNER PARTY
Passed Appetizers
Carpaccio of elk tenderloin* w hot pepper jelly (or parmesan, smoked sea salt, truffle oil)
Roquefort and leek phyllo pockets ( or spicy fig and Spanish Manchego)
Pan fried pork potstickers w/ dipping sauce (or bacon wrapped stuffed jalapenos)
Mandarin orange segments w ginger cream
Sausage stuffed mushrooms
Vietnamese (fresh) spring rolls with Nuoc Cham dipping sauce
Entrees
Grilled Terriyaki boneless short rib steak
Herb and sea salt roasted tenderloin w/ wild mushrooms
Colorado Dijon crusted rack of lamb
Smoked, Moroccan spice-rubbed rack of lamb
Chicken Cordon Bleu (Emanthaler and prosciutto)
Chicken parmesan with smoked mozzarella
Sausage and parmesan stuffed chicken breasts
Roasted pork loin with apple chutney
Sides
Marscarpone vanilla honey spaghetti squash
Pesto spaghetti squash
Medley of fresh vegetables – golden beets, red beets, asparagus, baby carrots
Boursin broccolini
Grilled asparagus with fresh oregano, XVO and lemon
Swiss chards with granny smith apple and bacon
Sauteed spinach with shiitaki mushrooms
Salads
Lucinato Kale salad with dry ricotta, shallots and XVO/lemon dressing
Arrugala salad with pink grapefruit, blue cheese and toasted almonds
Spinach salad with fuji apple, bacon, and Grana Padano. Cider vinaigrette
“Super greens” Kale slaw with dried cranberry and pepitas
Desserts
Pumpkin chiffon pie with gingersnap pecan crust
Buttermilk custard apple pie with streudel topping
White chocolate mousse with blackberries
Brandied plum croissant bread pudding (bundt shape)
Lemon curd tart
Mexican chocolate chili tart with spiced pecans
*These items mat be served raw or undercooked, or contain raw or undercooked items.
*Additional written information is available upon request