Parties That Cook 2008 Spring Cooking Party Menu Collection | Chef's Table
Trattoria Italiano
Hors d’oeuvres
Salt-Roasted Prawns with Basil Pesto
Crostini “Caprese” with Tomatoes, Mozzarella and Chocolate Balsamic Reduction
First Course
Fresh Ravioli of Sweet Peas and Asparagus with Lemon Cream Sauce
Main Course
Crispy Prosciutto-Wrapped Chicken Stuffed with Fontina and Basil
Green Beans with Almonds and Apricots
Dessert
Hazelnut and Chocolate “Gianduja” Mousse with Frangelico Whipped Cream
Mambo Jambo
Hors d’oeuvres
Juan’s Cornmeal “Hush Puppies” with Jalapeno Marmalade
Scallop and Shrimp Tostadas with Tequila, Lime and Garlic
First Course
Salad of Arugula, Papaya and Queso Fresco
Main Course
Spice-Crusted Pork Tenderloin with Chimichurri Sauce*
Smoky Corn Pudding with Melted Monterrey Jack
Dessert
Boca Negra: Chocolate Chipotle Cakes with Sweet Tomatillo Sauce
*Can be made with Chicken or Skirt Steak
French Cut
Hors d’oeuvres
Miniature Smoked Salmon Croque Monsieur Sandwiches
Rosemary-Dusted Peppery Beef Brochettes with Orange Aioli
First Course
Sweet Pea Bisque with Minted Crème Fraîche
Main Course
Sear-Roasted Duck Breasts with Blackberry Compote*
Roasted Potatoes with Bacon and Leeks
Dessert
Banana Soufflé with Salted Caramel Sauce
*This menu has a $10 surcharge or can be made with chicken for no surcharge
Now and Zen
Hors d’oeuvres
Grilled Chicken Skewers with Spicy Peanut Sauce
Panko-Crusted Shrimp with Tamarind-Honey Sauce
First Course
Salad of Roasted Asparagus, Tangerines and Cashews with Miso-Mirin Dressing
Main Course
Salmon with Red Curry Sauce*
Pan-Fried Garlic Noodles with Caramelized Shallots
Dessert
Forbidden Rice Pudding with Mango and Coconut Milk
*Can be made with chicken
Greek on the Grill*
Hors d’oeuvres
Grape Leaves Stuffed with Rice, Pine Nuts and Apricots
Roasted Eggplant and Pomegranate Molasses Dip with Cumin Pita Chip
First Course
Greek Salad with Grilled Halloumi Cheese and Black Olives
Main Course
Grilled Lamb Skewers with Yogurt, Cucumber and Dill Sauce
Orzo with Preserved Lemons, Parsley and Tomatoes
Dessert
Orange Infused Olive Oil Cake and Orange Flower Syrup
*This menu can be modified to accommodate vegetarians and vegans
Farmer’s Market in SF
Hors d’oeuvres
Crostini of Goat Cheese, Avocado and Lemon
Zucchini Pancakes with Feta, Capers and Mint
First Course
Roasted Asparagus Bundles with Fontina and Prosciutto
Main Course
Grilled Sea Bass with Tomato Chutney*
Lemony Saffron Rice
Dessert
Seasonal Fruit Potpies with Homemade Spice Ice Cream
*Can substitute flank steak, chicken or vegetables (to accommodate vegetarians and vegans)
|
