Dinner Party Sample Menu Selections

Appetizers Vietnamese garden rolls with mango, basil, cilantro, carrot and rice noodles served with a slightly sweet Thai red pepper dipping sauce Smoked trout served on a baked parmesan chip Crispy Swiss chard and feta dumplings with sun dried tomatoes served with a smoked red pepper sauce Salad Cured and smoked warm duck breast served with an Asian cole slaw with a ginger and sesame vinaigrette Braised artichokes served with asparagus, applewood smoked bacon and Parmesan black pepper vinaigrette Romaine and spinach salad with peach, grape tomato, mozzarella and pickled red onions complimented with balsamic and Dijon honey vinaigrette                                                                                            Soup Roasted butternut squash soup with caramelized apple Gazpacho with lime and basil Hot and sour soup with tofu and shitake mushrooms  Main Courses Pan seared halibut served with mushroom risotto and finished with a Champagne sauce Veal Milanese with sage, lemon and white wine served with an heirloom tomato and arugula salad complimented with a balsamic and Dijon honey vinaigrette Poached lobster tail served with baby bok choy and garnished with a light Tai red curry coconut sauce Beef tenderloin served with porcini mushroom spaetzel and wilted spinach complimented with a bordelaise sauce Dessert Warm chocolate truffle cake with vanilla ice cream Individual carrot cakes with cream cheese frosting Kahula flan with cocoa powder

For more information contact Paul at: Email: paul@chefpaulcooks.com Phone: 703-298-4455