Chefs Table Menu

2012 Spring Menu Collection | Chef's Table

Embrace the season with sumptuous meals that embark on culinary excursions around the globe. Each four-course menu explores the flavors of a unique regional or ethnic cuisine. Learn the latest cooking techniques, experiment with exotic ingredients, and satisfy your palate with an unforgettable feast enhanced by the finest seasonal ingredients. We are glad to provide for special dietary needs – please let us know. Some menu ingredients are subject to change due to market availability.

That’s Amore
Take a trip to Il Bel Paese, and learn cooking techniques like how to steam clams, make hand crafted burrata cheese, and tricks behind the perfect dessert! With dishes inspired by classic Italian flavors, it will be hard not to fall in love with this menu.

Hors d’oeuvres
Steamed Littleneck Clams with Spicy Italian Sausage, White Wine and Garlic
Homemade Burrata with Grilled Bread, Slivered Basil and Sea Salt

First Course
Fettuccine with Sweet Peas, Fava Beans and Lemon Cream Sauce

Main Course
Grilled New York Strip Steak with Ricotta Salata Salsa Verde
Served alongside Roasted Asparagus Bundles with Fontina and Proscuitto*
Vegetarian alternative:
Grilled Portobello Mushroom with Ricotta Salata Salsa Verde
Served alongside Roasted Asparagus Bundles with Fontina

Dessert
Warm Chocolate Budino with Salted Caramel
Or
Baby Polenta Cakes with Raspberry Coulis and Amaretto Cream

*Can be made without Prociutto
This menu is $10 extra per person for New York steak.
Can substitute skirt steak or chicken breast for no additional cost.

Culture Club
Exotic flavors dance throughout this menu. Not only will you learn new cooking techniques, but you’ll also leave with an understanding of, and appreciation for, unique flavors and pairings.

Hors d’oeuvres
Curried Flatbread with Mango Currant Chutney
Open Face Rock Shrimp Sliders with Lotus Root Pickles and Rainbow Micro Greens

First Course
Cool Slaw and Panzanella Bread Salad with Toasted Pumpkin Seeds and Avocado

Main Course
Cumin Spiced Center Cut Pork Loin Chop with Sweet and Savory Bacon Jam
Served alongside Toasted Quinoa with Tear Drop Tomatoes and Cilantro Scallion Pesto
Vegetarian alternative:
Marinated and Grilled Zucchini and Eggplant Skewers
Served alongside Toasted Quinoa with Tear Drop Tomatoes and Cilantro Scallion Pesto

Dessert
Individual Almond Butter Cakes with Coconut Cream Frosting and Glazed Almonds

This menu can also be made with chicken breast.

Spring Farmer’s Market
A taste of the season’s stellar vegetables and fruits. You’ll hone your cooking skills as you work with Farmer’s Market finds to put new spins on old favorites…and yes, cook with a brick and a preserved lemon. It’s our signature dish!

Hors d’oeuvres
Sweet Pea Galettes with Prosciutto and Sour Cream
Roasted Red Bell Pepper Puree with Toasted Walnuts and Baked Pita “Fries”

First Course
Creamy Artichoke Soup with Basil Pesto

Main Course
Chicken Cooked Under a Brick with Preserved Lemons and Green Olives
Served alongside Sautéed Green Beans with Fresh Apricots and Toasted Almonds
Vegetarian alternative:
Toasted Quinoa with Pecorino, Preserved Lemons and Green Olives.
Served alongside Sautéed Green Beans with Apricots & Almonds

Dessert
Strawberry and Rhubarb Empanadas with Brown Sugar Whipped Crème Fraiche

America’s Cup Café
Whip up a gourmet meal featuring some of the latest food trends in the country as we anticipate and celebrate the 2013 Americas Cup in our own San Francisco. These recipes will guide you to greatness as you learn the best way to work with exceptional ingredients including Dino Kale, Halloumi and Sand Dabs.

Hors d’oeuvres
Salt Roasted Prawns with Garlicky Romesco Sauce
Crispy Bacon Wrapped Marble Potatoes with Caperberry Remoulade*

First Course
Marinated Calamari and Dinosaur Kale Caesar Salad*
Or
Greek Salad with Grilled Halloumi Cheese, Kalamata Olives and Smoked Olive Oil Dressing*

Main Course
Pan Fried Sand Dabs with Watercress, White Balsamic Reduction and Sea Salt
Served alongside Toasted Fideo Pasta and White Rice with Preserved Lemons and Parsley
Vegetarian alternative:
Pan Fried Eggplant with Watercress, White Balsamic Reduction and Sea Salt.
Served alongside Toasted Fideo Pasta and White Rice with Preserved Lemons and Parsley

Or

Grilled Spring Lamb Sirloin Steaks with Pistachio Mint Tapenade
Served alongside Toasted Fideo Pasta and White Rice with Preserved Lemons and Parsley
Vegetarian alternative:
Grilled Eggplant with Pistachio Mint Tapenade
Served alongside Toasted Fideos and White Rice with Preserved Lemons and Parsley

Dessert
Chocolate Nut Pies with Graham Cracker Crust, Soft Chantilly Cream and Raspberries

This menu is $10 extra per person.
We aim to please so ask your event planner for menu substitutions to avoid the additional cost.