2010 Dinner Club Menus
Winter Fundue
Chorizo Stuffed Dates with Bacon
Classic Swiss Fondue
Tip: Add one loaf of rustic bread, cubed, and tart apples and pears, sliced.
Coq Au Vin Fondue
Tip: Add diced carrots, celery and herbs (rosemary, etc.); strain before serving.
Fondue Bourguignon
Equal parts peanut oil (or grapeseed oil) and clarified butter.
Marinades:
Rest cubed chicken, filet, shrimp and scallops in any of the marinades below. Cube zucchini, brussel sprouts and asparagus.
Chimichurri Sauce
Ginger-Chile Marinade
Roasted Garlic and Balsamic Marinade
Dipping Sauces:
Roasted Red Pepper and White Bean
Green Goddess
Peanut-Sesame Sauce
Teriyaki Sauce
Classic Swiss Chocolate Fondue
Tip: Add a touch of Grand Marnier. Dip strawberries, sliced bananas, cubed pound cake, cubed brownies, graham crackers, marshmallows, etc.
Classic Swiss Fondue
Tip: Add one loaf of rustic bread, cubed, and tart apples and pears, sliced.
Coq Au Vin Fondue
Tip: Add diced carrots, celery and herbs (rosemary, etc.); strain before serving.
Fondue Bourguignon
Equal parts peanut oil (or grapeseed oil) and clarified butter.
Marinades:
Rest cubed chicken, filet, shrimp and scallops in any of the marinades below. Cube zucchini, brussel sprouts and asparagus.
Chimichurri Sauce
Ginger-Chile Marinade
Roasted Garlic and Balsamic Marinade
Dipping Sauces:
Roasted Red Pepper and White Bean
Green Goddess
Peanut-Sesame Sauce
Teriyaki Sauce
Classic Swiss Chocolate Fondue
Tip: Add a touch of Grand Marnier. Dip strawberries, sliced bananas, cubed pound cake, cubed brownies, graham crackers, marshmallows, etc.
Itza Italian Dinner Club-a!
Caprese Bruschetta
Fresh mozzerella, diced heirloom tomatoes, fresh basil and Kalamata olives in vinaigrette on garlic crostini.
Seared Steak Bruschetta
Seared filet, gorgonzola dolce, arugula, fennel, charred tomato, parmigiano-reggiano shavings and balsamic reduction drizzle.
Wild Mushroom Bruschetta
Herbed ricotta spread, wild mushrooms sauteed in sweet Marsala, topped with fresh parsley and carmelized shallots.
Baked Eggplant Rolls
Tip: Eggplant rolls can be made up to 24 hours in advance. Refrigerate over night.
Potato Gnocchi with Pesto
Braised Short Ribs
Tip: Serve on risotto cakes. Form leftover risotto into cakes, pat with Panko bread crumbs and bake for 30 minutes at 375 degrees.
Onion Focaccia Bread
Chilled Limoncello
Panna Cotta with Fresh Berries
Fresh mozzerella, diced heirloom tomatoes, fresh basil and Kalamata olives in vinaigrette on garlic crostini.
Seared Steak Bruschetta
Seared filet, gorgonzola dolce, arugula, fennel, charred tomato, parmigiano-reggiano shavings and balsamic reduction drizzle.
Wild Mushroom Bruschetta
Herbed ricotta spread, wild mushrooms sauteed in sweet Marsala, topped with fresh parsley and carmelized shallots.
Baked Eggplant Rolls
Tip: Eggplant rolls can be made up to 24 hours in advance. Refrigerate over night.
Potato Gnocchi with Pesto
Braised Short Ribs
Tip: Serve on risotto cakes. Form leftover risotto into cakes, pat with Panko bread crumbs and bake for 30 minutes at 375 degrees.
Onion Focaccia Bread
Chilled Limoncello
Panna Cotta with Fresh Berries
Dinner Club Takes A Pool Day
Margaritas and Non-Alcoholic Margaritas
Grilled Steak Fajitas
Chopped Salad
Greek Salad
Fresh Fruit Salad
Spumoni Sundaes with Espresso Hot Fudge Sauce
Grilled Steak Fajitas
Chopped Salad
Greek Salad
Fresh Fruit Salad
Spumoni Sundaes with Espresso Hot Fudge Sauce
French a l'Automne
Baked Brie with Blackberry Brandy and Toasted Hazelnuts
*Recipe available.
Olive & Fig Tapenade
Serve baked brie and tapenade with baguette. Slice diagonally, rub with fresh herbs (tarragon, rosemary and thyme), drizzle with olive oil and toast lightly under broiler.
Endive, Pear and Roquefort Salad
Beef Bourguignon
Assorted French Cheeses
Lemon Pavlovas with Berries
Chocolate and Cheese Danish
Honey-Almond Madeleines
*Recipe available.
Olive & Fig Tapenade
Serve baked brie and tapenade with baguette. Slice diagonally, rub with fresh herbs (tarragon, rosemary and thyme), drizzle with olive oil and toast lightly under broiler.
Endive, Pear and Roquefort Salad
Beef Bourguignon
Assorted French Cheeses
Lemon Pavlovas with Berries
Chocolate and Cheese Danish
Honey-Almond Madeleines