Private Home Dinners
Let me do the cooking while you enjoy your guests
Seasonal Dinner Menu Suggestions
These ideas will get us started. I will work with you to plan your customized menu.
I do not provide bartending services but am happy to recommend wines for dinner courses
and create a pre dinner libation of your choice.
$60 per person for all below menus.  Wine and gratuity not included.
Cozy Winter Gathering

Pre Dinner Libations
Hot Spiced Cider with Rum, Cinnamon and Vanilla Sticks
Home Made Egg Nog with Whiskey
Warm Zinfandel with Candied Orange Zest


Soups
Roasted Butternut Squash
Onion Soup with Fontina and French Bread
Hearty Beef Stew

Salads
Tender Kale, Roasted Pecans, Crisp Bacon Crumbles
Red and Golden Beets, Stilton Cheese, Candied Walnuts
Lettuce Wedge with Blue Cheese Dressing

Entrees
Classic Prime Rib Au Jus
Osso Bucco with Gremolata (garlic lemon zest garnish)
Broiled Codfish with Zinfandel-Cherry Glaze
Chicken Marengo, tomato, garlic, mushrooms, black olives
Acorn Squash Stuffed with Brown Rice Pilaf


Starches
Risotto with Garlic and Herbs
Creamy Polenta
Butternut Squash with Honey Butter
Millet with Spice Infused Olive Oil
Rosemary Garlic Potatoes (Mashed or Roasted)


Vegetables
Roasted Root Veggies (Carrots, Parsnips, Golden Beets)
Red Cabbage with Apples, Wine Vinegar, Currant Jelly
Pearl Onions in Nutmeg Cream
Cauliflower with Spiced Butter Sauce


Desserts
3 Chocolate Torte with Dark Cherry Glaze
Coconut Snow Cake
Caramel Custards
Spring Celebration

Pre Dinner Libations
Prosecco with Sugared Raspberries
Mint Juleps
White Wine Ginger Beer Spritzers


Soups
Cold Gaspacho
Cold Potato Leek
Warm Tomato Basil


Salads
Classic Spinach,Blue Cheese, Egg, Mushrooms, Bacon
Mesclun Greens, Avocado, Mandarin Oranges, Feta
Kale, Julienne Apples, Asiago, Raspberry Vinaigrette


Entrees
Broiled Snapper with Teriyaki Glaze or Papaya Salsa
Rack of Lamb with Rosemary Mint Relish
Braised Chicken Breast with White Wine Beurre Blanc and Garden Herbs
Beef Medallions with Cabernet Reduction
Vegetarian Stir Fry with Tofu or Tempeh


Starches
Jasmine or Brown Rice with Olive Oil Butter
Creamy Risotto with Lemon Zest
Bulgur with Honey Roasted Almonds and Allspice
Heirloom New Potatoes Roasted with Olive
Oil

Vegetables
Roasted Baby Zucchini, Red and Yellow Peppers
Spring Leeks and Fennel in Cream Reduction
Steamed Broccoli with Rice Vinegar
Baby Carrots with Orange Glaze


Desserts
Mango Sorbet with Berry Medley
Dipped Strawberries with Chocolate Mousse
Fresh Fruit Tart with Frangipane’
Summer Breezes

Pre Dinner Libations
Raspberry Lemonade Iced Tea  (Bourbon optional)
Pellegrino Limonata over Crushed Mint
Wine and Berry Spritzers


Soups
Cold Cucumber Yogurt
Cold Melon
Split Green Pea with Smoked Ham


Salads
Watermelon, Arugula, Mesclun Greens, Feta
Spinach, Avocado, Craisins, Mandarins, Almonds


Entrees
Cold or Warm Poached Salmon in White Wine and Herbs
Greek Style Broiled Chicken, Olive Oil, Lemon and Herbs
Angus Burgers with Your Favorite Fixin’s
Curried Veggie Burgers on Multi-Grain Flatbread


Starches
Jasmine or Brown Rice
Garden Vegetable Risotto
Cous-Cous Pilaf
Rosemary Olive Oil Roasted New Potatoes


Vegetables
Roasted Baby Zucchini, Red and Yellow Peppers
Braised Fennel in Vegetable or Chicken Stock
Steamed Broccoli
Okra and Tomato Stew
Corn on the Cob


Desserts
Lemon Curd Froth with, Fressh Berries
Shaved Ice with Fruit Syrups and Ladyfingers
Watermelon with Mint Tea
Baked Alaska Minis

 
Autumn Harvest Dinner

Pre Dinner Libations
Cranberry Spiced Cider (Rum optional)
Red Wine Sangria
Pumpkin Ale


Soups
Ginger Carrot
Butternut Squash
Consomme’ with Chicken Quenelles


Salads
Frisse’, Roquefort, Blanched Pears, Roasted Hazlenuts
Butternut Lettuce Leaf, Apple/Pecan/Cranberry Salad


Entrees
Beef Bourguignon with Fall Vegetables
Boned Cornish Hen, with Wild Rice, Cranberries, Pecans
Halibut or Sea Bass with Miso Ginger Reduction
Braised Pork Loin with Dried Fruits
Quinoa, with Medley of Fava, Northern Beans, Lentils


Starches
Egg Noodles for Beef Bourguignon
Smashed or Baked Idaho Potatoes
Rice Noodles
Wild and Brown Rice Pilaf
Polenta Cakes with Mushroom Saute'


Vegetables
Grilled Portobello Mushrooms with Balsamic Marinade
Acorn Squash with Honey Butter
Rutabaga and Parsnip Casserole
Stir Fry of Snow Peas, Bok Choy and Red Peppers


Desserts
Intense Glazed Lemon Cake
Puff Pastry Cremes
Apple or Pear Tart with Red Currant Glaze


 

#MarthaConnertonDancingChef

Tel: 704-338-1533 |  Email: marthacon2@aol.com

 

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