2010 Summer Menu Collection | Chef's Table

Celebrate summer 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.

Farmer's Market
A taste of this season’s stellar vegetables and fruits. You’ll learn new cooking techniques for unique and fresh Farmer’s Market finds like watermelon, tomatoes and hand crafted artisanal cheese.   

Hors d'oeuvres
Summer Lamb Skewers with Mint Chimichurri
Puree of Fava, Sweet Pea and Mascarpone with Garlicky Pita Chips
First Course
Salad of Watermelon, Ricotta Salata and Pine Nuts
Main Course
Chicken Breasts Stuffed with Artichokes, Capers, Shallots and Pecorino
Green Beans with Peaches and Toasted Almonds
Dessert *
Seasonal Fruit Potpies with Aunt Polly's Hot Cream Sauce
Or
Teeny-Bostini Cream Cakes with Chocolate Glaze and Fresh Strawberries**

*Pick one dessert
** Teeny-Bostini Cakes available for parties under 25 guests only

Indian Summer
Roll into summer with a little heat! With this Indian-inspired menu, you'll learn how to make vegetable samosas with a twist, as well as succulent spice-crusted fish filets and a cool yogurt raita sauce to take away the heat.

Hors d'oeuvres
Vegetable Samosas with Mint and Cilantro Sauce
Lamb Burgers with Red Bell Pepper Chutney
First Course
Pureed Carrot Soup with Garam Masala
Main Course
Curry-Dusted Sea Bass with Spiced Yogurt Raita
Basmati Rice Pilaf with Cardamom, Dates and Parsley
Dessert
Coconut Butter Cake with Mango-Blueberry Compote

Tantalizing Tuscany
An Italian feast that will have your taste buds singing that's amore! You'll learn to whip up a fettucine pasta and learn how to stuff a flank steak - just like in the Italian countryside.

Hors d'oeuvres
Crostini of Mascarpone and Orange-Braised Fennel with Honey
Pancetta-Wrapped Dried Plums Filled with Blue Cheese and Balsamic Glaze
First Course
Fettuccine with Arugula and Pistachio Pesto
Main Course
Grilled Flank Steak Pin Wheels Stuffed with Provolone and Basil
Broccolini with Crispy Lemon Bread Crumbs
Dessert
Hazelnut and Chocolate "Gianduja" Mousse with Frangelico Whipped Cream

Mambo Jambo
A fusion of Latin flavors old and new. You'll learn to make a fresh aioli for fish tacos, brine a pork tenderloin and create a sweet and savory bacon jam. Pork lovers, eat your heart out!

Hors d'oeuvres
Little Fish Tacos with Cucumber Salad and Chipotle-Lime Aioli
Crostini of Herbed Queso Fresco with Garlicky Chorizo and Sweet One Hundreds
First Course
Cornbread "Panzanella" with Avocado and Pumpkin Seeds
Main Course
Mexican Spice-Rubbed Pork Tenderloin with Bacon Jam*
Corn Pudding with Melted Monterrey Jack
Dessert **
Fiery Mexican Mocha Pudding with Cinnamon Whipped Cream
Or
Seasonal Fruit Dulce de Leche Crisp

* Can substitute NY Strip for an additional $10 per person.
** Select one dessert.

French Cut
A refined meal fit for Louis XIV. You'll award yourself a Michelin star after perfecting a red wine demi-glace and a towering chocolate souffle cake!

Hors d'oeuvres
Mussels with Herb and Smoked Paprika Croutons
Miniature Ham and Gruyere Croque Monsieur Sandwiches
First Course **
Butter Lettuce with Blackberries, Lardons and Tarragon Crème Fraîche Dressing
Main Course **
Parmesan and Herb-Crusted Filet Mignon with Red Wine Demi-Glace
Bacon, Creme Fraiche and Chive Mashed Potatoes
Or
Sear-Roasted Duck Breasts with Fig-Shallot Compote
Leek Gratin with Brioche Bread and Melted Gruyere
Dessert
Warm Chocolate Souffle Cake with Salted Caramel

* This menu is $10 extra per person.
** Select one first course, one main course and one side dish

Getting hungry? Find fresh recipe ideas in Parties That Cook's recipe library!

Other Choices