Sample Classes

Private Class Menus are created by Chef Laura. Here are examples of different offerings.

Continental Dinner

Salad: Arugula Salad with Tomatoes, Navel Oranges and Tarragon
Entrée: Pork Saltimbocca with Marsala Wine Sauce
Side: Orzo Pasta with Sautéed Zucchini, Red Onion and Bell Peppers
Dessert: Vanilla Ice Cream with Bittersweet Chocolate Sauce and Almond Tuiles

Italian Summer

Anitpasto: Bruschetta al Pomodoro
Insalate: Earthy Cabbage Salad With Avocado and Pine Nuts, Drops Of Olio Di Tartufo
Pasta: Handmade Semolina Pasta – Sauce Of Extra Virgin Olive Oil, Garlic, Vine-Ripened Tomatoes, and Basil
Dessert: Kahlua Tiramisu Parfaits

Très Français

Salad of Baby Greens, Port Poached Fruit, Goat Cheese and Candied Walnuts
Classic Coq au Vin
Roasted Fennel and Radicchio with Gorgonzola and Grapes
Apple Galette

Delightfully Light

Roasted Eggplant Parmesan
Romano Crusted Chicken Breasts with Spaghetti Squash
Roasted Vegetable Salad
Riesling Poached Pears

Gourmet Group Decadence

Asian Shrimp in Spicy Chili Tomato Glaze
Steak au Poivre with Brandy Cream Sauce
Prosciutto Wrapped Asparagus Bundles
Purple Peruvian Potatoes in Garlic Oil
Butter Roasted Pears in White Chocolate Zabaglione

Gourmet Group Decadence Part Deux

Savory Wild Mushroom and Crab Cheesecakes
Salad: Classic Italian Panzanella
Filet of Beef with Madeira Wine Reduction and Caramelized Shallots
Polenta Towers : White, Sun Dried Tomato, Basil Pesto
White Chocolate Zabaglione with Roasted Pears

Mediterranean Halibut

Salad: Mediterranean Couscous Salad
Plat du jour: Halibut over Braised Fennel in Spicy Tomato Sauce
Dessert: Riesling Poached Pears

Southwestern Swordfish

Jicama and Mango Salad
Swordfish with Cucumber-Jalapeno Salsa
Chocolate Chili Bites

Vegetarian Soups

Roasted Fennel Soup with Stilton Toasts
Butternut Squash Soup
Jamaican Black Bean Soup
Red Lentil and Onion Soup

Easy Asia

Edamame Purée on Wonton Crisps with Wasabi Tobiko
Spicy Peanut Noodles with Shrimp
Negimaki Salad – Japanese Beef, Scallions, Bell Peppers and Daikon on Mixed Greens with Asian Vinaigrette
Roasted Pineapple with Ginger Crème Anglaise and Caramel Dust

Amuse Bouches (Little Bites)

Bacon Wrapped Scallops with Citrus Reduction
Panko Crusted Crab Cakes with Roasted Red Pepper Aioli
Spicy Gazpacho Shooters
Papaya and Brie Quesadillas

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