sample menus

“Wok Around Grill Graze” Party Menu

Sample Hors d'Hoeuvres

Two Sample “Small Plates” Menus

A Summer Menu

THE CELEBRATION CAKE

The Wok Around “Grill” Graze Party...
The theatrics of cooking within view of the guests intensify…
...the experience of a movable feast...

Imagine...

Minced squab toss fried in front of the guests, served flaming hot as it comes off the fire.  As the guests help themselves to the crisp lettuce cups, filling them with the steaming mixture, the sound of rice noodles exploding in hot oil, offers the finishing touch to the savory wraps.

Steamed spotted shrimps accentuated by minced garlic and rice wine, habitually alluring, in the subtlety of their sweet repose.

Crisp salad of Asian cucumbers, hand picked bean sprouts, infused with the snappy flavors of pickled white ginger, tossed with thin slices of blanched geoduck clam, offers a moment's reprieve.

Wok seared tender morsels of lamb permeates the air with the pungent aromas, reminiscent of the Pacific Rim.

Thin egg noodles, quickly stir fried to golden perfection, topped with a sauce of slivered duck meat, wild mushrooms, and sweet sugar peas refreshed with a delicate sauce of ginger, white garlic chives, and rice wine.

Succulent Cherry Stone clams popped open on a hot mesquite fire.

Maine lobsters steaming from their native broth, hasten to be savored with a warm lemon mayonnaise, hot garlic butter or fresh ginger mignonette.

The savory broth, seasoned with fresh herbs, tomato concasse and saffron, plays host to wok seared scallops, tender fish filets and delicate strands of hand-pressed pasta.

The fragrance of well seasoned wood, refined in smoldering embers, whispers softly to the glowing scent of delicate herbs and eloquent spices; dissolves articulately into the essence of the meal…

Imbues the senses...creates lingering images and...imgaine...

Confetti of intense flavors that announces… “the start of the celebration…” We welcome the opportunity to create dishes exclusively for you. A few of our all-time favorites…

Crab Cakes
Hand picked Dungeness crab meat blended with a lemon thyme aioli, shaved gruyere, fresh herbs and spices; kept moist by a thin crisp crust of ground almond and panko.  Properly adorned with a dollop of crème fraiche and roasted red pepper.

Stuffed Asian Pears
Mousseline of fresh scallops, garlic chives and cilantro; duets with a spicy mustard of lavender honey.

Crispy Spring Rolls
Crab meat, slivered chicken, shiitake mushrooms frolicked in a mélange of crisp vegetables, eliciting an exuberant dip into a shallow bowl of lemongrass, chili and peanut infusion.

Braised Morel Mushrooms
Plump with mousseline of veal and shallots, indulged in red wine and Madeira .

Grilled Baby Rack of Lamb
Infused with the playful tanginess of cassis and blood oranges; keep their eyes on the confits of onions, with black currants and zesty orange peels.

Sample “Small Plates” Menu One

Carpacio of Hamachi
with Olives and Green Apples & Rhubarb
     Micro Greens

Rock Shrimp & Wild  Mushrooms Raviolis
with White Truffles

Maine Lobster
with Warm Fresh Herb s & Gin Mayonnaise in Pastry Cups
Honeydew Melons & Sauteed  Cherry Tomatoes

Salad of Globe Artichokes & Pink Grapefruits
     Grapefruit scented Olive Oil

Rosemary Skewered Pomegranate lamb Tenderloin
with Caramelized Shallots

Crepe-Wrapped Roasted Eggplants, Roasted Peppers
and Goat Cheese Green Onion Glue
     (Kinda like Italian Mushu)

Ballontine of Guinea Hens
with Wild Mushrooms
     (& the ubiquitous Buck Wheat Risotto)

Cold Chocolate Souffle
with Raspberry Coulis, Strawberries & Creme Anglaise

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“Small Plates” Menu Two

Checker Board Ahi & Hamachi Tuna
w/ Maripoire of Roasted Beets, Blood Oranges & Rhubard, Orange Oil

Fresh Lobster Napolean
with Juniper Hollandaise,
Honeydew Melon and Cherry Tomatoes

Chille Rellenos with Fresh Dungeness Crab
w/ Fresh Tomato & Roasted Corn Coulis

Salad of Artichokes & Grapefruit

Roulade of Tangerine Glazed Tenderloin of Beef 
with Anoki Mushrooms and Roasted Asparagus
Meatless Spring Rolls with Plum Sauce

Sonoma Spring Lamb Rib Chops
with Grilled Belgium Endives & Fingerling Potatoes

Grilled Squab
with Mixed Asian Mushrooms, Buckwheat & Water chestnuts

Strawberry Short Cake in  a Martini Glass
Chocolate Pate Garnish

Passed/Tabled Antipasti
Stuffed Olives
Beef Carpaccio on Garlic Croustinis
Vitello Tonato
Prosciutto di Parma on a Stick
Deep Fried Frog Legs w/ Dipping Sauce
Chanterelle & Smoked Mozzarella Spring Rolls
*
Plated passed -
Seafood Trio
Crab Stuffed Squash Blossoms - Roasted Pepper and Tomato Coulis, Grilled Sea Scallops
Jumbo Prawn with Scampi Sauce
Sheep Feta, Leeks, & Spinach Raviolis
Chardonnay
*
Served Yourself -
Spit Roasted Spring Lamb
Fire Grilled Pizza topped with Tomato, Cheese & Fresh Basil
Grilled Radicchio, Grilled Spring Onions, Vegetables of the Season,
White Bean Salad, Hummus with Eggplant, Red Onion Relish
Sangiovese
*
Plated Passed -
Assorted Tartlets, Chocolate Truffles

Seafood Wontons
Sweet & Sour Tamarind Broth

Scallop & Shrimp stuffed Asian Pear
Panko Sesame Crust
Sweet & Spicy Pepper & Mustard Sauce

Grilled Maine Lobster
on Muscat Infused Peach Halves
Mango & Fresh Herb Spring Roll
Multicolored Pepper Coulis w/ Summer Aromatics

Intermezzo…

Grilled Duck
Sautéed Baby Red Onions, Black Mission Figs & Radicchio
Sweet Potato & Pears Cakes w/ Walnut Crust

Filet of Venison or Emu
Maple Infused Braising Greens
Cassis & Bitter Chocolate Ganache and Essence of Babera

Dark Chocolate Tuxedo
Chocolate Mousse Rolled in Chocolate Soufflé & Ganache Frangelico
Hazelnut Truffles & Raspberries

The Chocolate Icon

The Celebration Cake was first created by chef Mabel Bialson in the early 1980's. Her iconic “present cakes” and chocolate flowers set the standard for bakeries around the country, and the Celebration Cake was in demand at the finest weddings and birthday parties alike.

The cake base is genoise, flavored with rum syrup and raspberry preserve. Layers are bound with a rich chocolate ganache, then rolled into varying sizes appropriate for each occasion. When cut, the cake reveals vertical layers, giving it a distinctive look and an evenly distributed ratio of cake to frosting in each serving.

The cake is then wrapped in sheets of chocolate ribbons or chocolate fondant. The adaptable nature of the fondant allows us to sculpt an innumerable list of designs, from chocolate roses to a castle with drawbridge and gold-gilded horse-drawn carriage. The possibilities are infinite.

The Celebration Cake was the original, but other flavors are available. Just ask!