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
