Cooking Party Menus
- SMALLER GATHERINGS
- LARGER PARTIES
TO START
Crispy Goat Cheese Salad with Honey Dijon Vinaigrette
MAIN
Pan Seared Rib Eye Steak with Cognac-Mustard Pan Sauce
EXTRAS
Haricots Verts with Herb Butter
Pommes Purees
DESSERT
Rich Dark Chocolate Mousse and Palmiers
TO START
Crispy Goat Cheese Salad with Honey Dijon Vinaigrette
MAIN
Basque Fish Stew with Cod and Shrimp served with Aioli on Crouton
EXTRAS
Butternut Squash and Cheese Flan
DESSERT
Rich Dark Chocolate Mousse and Palmiers
TO START
Caramelized Garlic and Balsamic Tart (A puff pastry quiche with goat cheese, Manchego, crème fraîche and garlic poached in balsamic and scented with rosemary)
MAIN
Mejadra (Rice and lentils with crispy fried onions)
EXTRAS
Roasted Eggplant Stuffed with
Ground Lamb (or beef) and Pine Nuts served with Yogurt Sauce
Labne with Grapes, Sumac and
Endive
DESSERT
Kunafe (a traditional Levantine dessert of shredded filo dough called kataifi filled with mascarpone and ricotta and sweetened with a syrup of sugar and orange blossom water)
TO START
Onion or Mushroom Gratinate (winter) Tomato and Ricotta Salata Bruschetta (summer),
MAIN
Chicken Saltimbocca
EXTRAS
Shaved
Fennel and Arugula Salad
Fresh Egg Pasta
DESSERT
Hazelnut Praline Semi-Freddo
TO START
Hazelnut Profiteroles with Cheese and Grapes
MAIN
Butternut Squash and Rice Soup with Za’atar Croutons
EXTRAS
Stuffed Crimini Mushrooms with Sun-Dried
Tomatoes and Taleggio Cheese
Herbed Flat Bread with Figs (Apples in Winter), Caramelized Onions,
Fontina and Gruyere Cheese
DESSERT
Caramel Cake with Brown Butter Buttercream Frosting
TO START
Fried Goat Cheese with Honey, Coca de cebolla con pimientos
MAIN
Chorizo Stuffed Mushrooms, Paella Valencia
EXTRAS
anchoas y queso Manchego (Catalan flatbread with caramelized onions, piquillo peppers, anchovies and Manchego cheese)
DESSERT
Chocolate Covered Almond Cake
TO START
Mexican Chopped Salad with Honey-Lime Dressing
MAIN
Chicken Enchiladas, Mexican Rice
EXTRAS
Stuffed Poblano Peppers with Cream Cheese Sauce
DESSERT
Mexican Chocolate Cake with Ancho Chili Whipped Cream
TO START
Baby Greens with Fennel, Blue Cheese
MAIN
Sweet Potatoes with Ginger and Apple Cider, Green Beans with Mustard Vinaigrette
EXTRAS
Red Onion with Balsamic Vinaigrette
Bacon wrapped
Stuffed Pork Loin with Cider and Applejack Sauce
DESSERT
Maple Gingerbread Layer Cake with Salted Maple Caramel Sauce
TO START
Thai Lettuce Wraps, Cabbage Salad with Spicy Peanut Dressing
MAIN
Soy-Marinated Salmon with Steamed Jasmine Rice
EXTRAS
Stir Fried Bok Choy with Soy Ginger Sauce
DESSERT
Ma Lai Gao: Steamed orange cake served with Pineapple Ginger Sauce , Shredded Coconut and Crystallized Ginger
TO START
Goat Cheese Mini Puffs
MAIN
Seared Duck Breast with Cherry Sauce
EXTRAS
Celeriac Puree with Black Truffle Oil and Wild Mushrooms
Roasted
Asparagus with Arugula and Shallot Vinaigrette
DESSERT
Chocolate Soufflé Tart with White Chocolate Sauce and Grand Marnier Cream
TO START
Mushroom Vol-Au-Vents with Madeira Cream Sauce
MAIN
Poulet aux Quarante Gousses d'Ail (Chicken with 40 cloves of garlic)
EXTRAS
Spinach, Radish and Mint Salad with Shallot
Vinaigrette
Green Beans and Zucchini with Sauce Vert
DESSERT
Crunchy Almond Pear Cake with Poire William Cream
TO START
Spanakopita – light and flaky filo dough filled with spinach, dill, feta and scallion
MAIN
Chicken Souvlaki with Tzatziki Sauce (Cucumber and Yogurt) and Horiataki (Greek Salad) served in warm pita bread
EXTRAS
Moussaka – The
Greek version of lasagna!
Eggplant, potato and onions are layered with a ground lamb and tomato
sauce and it is covered in a sauce of yogurt and cheese and baked
DESSERT
Ricotta Loukamades (Greek version of donuts) dipped in thyme scented honey. OPA!
TO START
Black Truffle Polenta Fries with White Truffle Aioli
MAIN
Spinach and Cheese Cannelloni
EXTRAS
Italian Tossed Salad
Herb Focaccia
DESSERT
Chocolate Dipped Cannoli
TO START
Spicy Coconut Squash Soup
MAIN
Braised Eggplant with Tofu in Garlic Sauce over Rice
EXTRAS
Fresh Spring Rolls with Tamarind Dipping Sauce
Green Bean Stir-Fry with Thai Basil
DESSERT
Dark Chocolate Truffle Tart
TO START
Poached Eggs Florentine with Crispy Prosciutto
MAIN
Home Fries with Roasted Tomato Aioli, Belgian Waffles with Homemade Cinnamon Butter and Sautéed Cider Apples
EXTRAS
Fresh Fruit Salad with honey Lime and Mint Syrup
DESSERT
Mini Blueberry-Lemon Muffins
TO START
Spicy Stuffed Cremini Mushrooms
MAIN
Chicken in a Sherry Cream Sauce with Cheddar-Thyme Biscuits
EXTRAS
Roquefort and Pear Salad with Grapes and Spiced Pecans with Apple-Walnut Vinaigrette
DESSERT
Caramel Apple Upside Down Spice Cake
TO START
Belgrade Maine Crab Cakes with Remoulade Sauce
MAIN
Sherry Braised Apple Stuffed Chicken Breasts, Cut Green Beans with Rosemary, Scalloped Potatoes
EXTRAS
Honey-Roasted Pear Salad with Thyme Verjus Dressing
DESSERT
Lemon Cornmeal Cake with Lemon Glaze and Crushed Blueberry Sauce
TO START
Pakora (Vegetable Chickpea Fritters)
MAIN
Chana Masala (Chickpea masala), Saag Paneer, Kashmiri Chicken, Pulao (Basmati Rice scented with bay leaf)
EXTRAS
Raita(cooling yogurt with fresh herbs), CilantroMint Chutney
DESSERT
Mango Lassi, Malpura (Ricotta pancakes in Cardamom saffron Syrup)
DISHES
GOZLEME
Turkish pastry called Yufka, filled with mildly spiced lamb and served with a yogurt and preserved lemon sauce
ROMESCO DIP
Served with roasted baby potatoes
KABAK MUCVERI
Turkish fritters made with zucchini, dill, mint and feta. Served with a lemon and garlic yogurt sauce
PEA HUMMUS
Served with focaccia toasts
CHORIZO AND MANCHEGO GRILLED CHEESE
Toast bites spread with membrillo (quince paste) or red pepper jelly and topped with Manchego and chorizo
SCAMPI BUZARA
Shrimp tossed in a garlic and wine sauce with a hint of tomato paste, fresh bread crumbs and showered with fresh parsley. Served with bread
PORTOBELLO MUSHROOMS
Braised and filled with seasoned pearl barley and preserved lemon
CHICKEN SOUVLAKI
Served with Tzatziki, Horiatiki Salad, and warm pita
PAELLA Choose one
MIXED SEAFOOD
With mussels, squid, and shrimp
VALENCIA TRADITIONAL
with chicken, chorizo, artichoke hearts, and rosemary
DESSERT
BROWNIES
With Tahini and Halva
KUNEFE
Shredded phyllo filled with sweetened cheese, drizzled with orange blossom, and sprinkled with pistachios
DISHES
Arancini
Stuffed rice balls, Roman Style with marinara dipping sauce: Risotto balls stuffed with mozzarella cheese, breaded and fried and served with marinara sauce.
Roasted Grapes, Herb and Ricotta Crostini
an unexpected, but delicious combination! Fennel, Arugula and Orange Salad
Black Polenta Truffle Fries with White Truffle aioli
Cheese Tortellini with Pesto Sauce
Fresh pasta dough, filled with 3 cheeses and served with a pesto sauce.
Creamy Sausage Stuffed Mushrooms
Crimini mushrooms are filled with crumbled Italian sausage, cream cheese and Asiago and baked until bubbly.
SCAMPI BUZARA
Istrian version of shrimp scampi. Shrimp are tossed in a garlic and wine sauce with a hint of tomato paste, fresh bread crumbs and showered with fresh parsley. Served with bread to soak up the sauce.
Meatball Parmesan Sliders
Homemade meatballs topped with Mozzarella cheese, basil and fresh marinara sauce served in a soft mini roll.
DESSERT
Mini Cannoli
Mini cannoli shells filled and dipped with toppings of your choice
Nutella and Salted Caramel stuffed Cookies
Chocolate cookies are filled with melting, oozing Nutella and Dulce de Leche. Amazing.
DISHES
Chili Oil Wontons
Sichuan favorite. Fresh Wontons made with ground pork and seasonings are tossed in a traditional red chili oil sauce with Sichuan Peppercorns.
Crab Rangoon
Not actually ‘Chinese’ but started at Trader Vic’s in California in the 1950’s. You’ve had them, but we’ll make them with real crabmeat.
Kimchi Waffles
Savory waffles with kimchi and scallions. Add some of that Twice fried Korean chicken below and you have a mean chicken and waffles.
Twice Fried Korean Chicken
Otherwise known as the ORIGINAL KFC (Think a lip smacking, sticky, spicy, KFC)
Vietnamese Chicken Wings
Crispy baked Chicken Wings are tossed in a lip-smacking sauce of lime juice, fish sauce and fresh herbs. You can’t eat just one, or two, or three.
Chinese Pastries with Hoisin Chicken
puff pastry filled with hoisin spiked chicken
Vietnamese Pork Sandwiches (Banh Mi)
Pork Tenderloin is marinated and pan seared. It’s served in a crusty roll with pickled daikon and carrot, and then fresh cucumber, jalapeno and cilantro. Ah-Mazing.
Thai Shrimp Cakes with Sweet Chili Sauce
(a riff on Tod Mun): Ground shrimp, mixed with red curry paste and cilantro. Pan seared and served with a Thai Sweet Chili Sauce.
Teriyaki Meatballs
Turkey teriyaki meatballs, beats Swedish meatballs hands down.
Dan Dan Noodles
One of the most famous Sichuan street foods. Noodles are tossed with ground pork, preserved vegetable and scallions. I can hear the dan dan man coming now. Vietnamese Noodle Salad with Lemongrass Chicken: Cellophane noodles tossed with a bright dressing of lime, ginger, garlic, and fish sauce, shredded lemongrass chicken and quick pickled vegetables.
DESSERT
Vietnamese Coffee Cupcakes with Condensed Milk Frosting
take the best flavors from Vietnamese Coffee and turn them into a moist cupcake with a killer frosting.