Private Dining, Saturday April 28th 2012

A Mediterranean inspired Ladies Luncheon for 24

Appetizers:

Warm Lump Crab Stuffed Mushrooms with Spinach Gremolata
Roasted Yellow & Shaved Red Beets with Herbed Chevre
Harissa Deviled Eggs

Lunch:

Citrus Seared Yellowfin Tuna with Sicilian White & Green Bean Salad
tuna dusted with sea salt, black pepper, lemon & orange zests
white & green bean salad with sliced olives, parsley, grilled red onion, & red wine – caper vinaigrette

Pimenton Grilled Chicken Breast with Marinated Lacinato Kale Salad
chicken marinated with garlic, thyme, smoked paprika, lemon & olive oil
kale salad with roasted peppers, mixed raisins, mercona almonds, & roasted garlic – sherry vinaigrette

Tabouleh of Multicolored Quinoa with Feta & Avocado
steamed quinoa with parsley, cilantro, Heirloom cherry & grape tomatoes, Persian cucumber, feta, hass avocado, & lemon – olive oil citronette

Mixed Baby Romaine, Arugula & Spring Greens with Assorted Dressings
Artisan Baked Olive & Muesli Breads

Dessert:

Lemon Cupcakes
Honey – Cream Cheese Frosting

Spring Strawberry, Kiwifruit & Mixed Orange Salad
Minted Greek Yogurt

***

Private Dining, March 31, 2012

A Basque inspired early spring menu for 7.

Appetizers
Chilled Piquillos Rellenos with Lemon & Herb Poached Seafood Salad
South Mountain Dairy & Baby Artichoke Gratin with Moroccan Olive Tapanade
Fresh Baguette

First
Soft Poached Lori’s Farm Egg, Roasted Asparagus & Arugula Salad
Spanish Cured Pork Loin & Pimenton Garlic Croutons

Entree
Pan Roasted Shepard’s Rack of Lamb
Baby Yellow Beets, Sugar Snaps, & Roasted Romero Farms New Potatoes
Mixed Herb, Romano & Pecan Pesto

Dessert
Strawberry – Rhubarb Parfait:
Macerated Strawberries, Rhubarb Conserve, Poppy Seed – Cream Cheese Shortbread, Vanilla Chantilly Cream & White Chocolate – Poppy Lace Cookie

 

***

 

Private Dining, March 10, 2012

A casual, locally inspired wedding reception luncheon for 40.

Braised Shepherd’s Lamb, Baby Artichoke, & Ricotta Florentine “Lasagnettes” with Fennel & Green Olive Marinara
Herbed Fritatta with Smoked Salmon, Grilled Asparagus, & Raw Swiss
Melange of Spring Pea & White Bean Salad with Lemon – Caramelized Shallot “Citronette”
Roasted & Marinated Tricolor Beets with South Mountain Dairy Goat Cheese
Mixed Greens with choice of Herbed Yogurt dressing or Balsamic Dijon Vinaigrette
Sage Bakehouse Kalamata Olive Bread
Gluten Free Double Chocolate Cherry Almond Brownies
Lemon Curd Crostatas with Flaky Poppy Seed Crust

***

 

Private Dining, January 26, 2012

This was a lovely late winter dinner for 8.

Appetizers:
Marinated Olives, Flat Bread, Baked Kale Chips & Warm Goat Cheese Gratin with Spinach, Caramelized Onion & Peppadew Peppers

First Course:
Warm Winter Vegetable Salad: Roasted Cauliflower, Butternut Squash, Wilted Leeks, Arugula and Walnut – Dijon Vinaigrette

Entrée:
Pan Roasted Venison with Garlic & Lemon Braised Baby Artichokes & Swiss Chard, Puree of Turnip & Rutabaga, & Herbed Venison Jus

Dessert:
Chocolate, Citrus & Almond Trifle: Dark Chocolate Wafer Crumbles, Tangerine Curd, Almond Chantilly Cream, Fresh Citrus Supremes, Toasted Almonds, & Shaved Bittersweet Chocolate