Past Menus

Provided here is a brief listing of some of our favorite past menu items

ITALIAN FEAST / MENU TWO

FIRST ROUND OF PASSED APPETIZERS

Ricotta & Sopressatta Puff Pastry Rounds

with Green Olives & Roasted Garlic

"Twice Baked" Stuffed Fingerling Potatoes

With Crab Meat & Chives

Drizzled with White Truffle Oil

SECOND ROUND OF PASSED APPETIZERS

Sausage Stuffed Cremini Mushrooms

with Spinach & Pecorino Romano Cheese

Topped with Herb Bread Crumbs

Bruscetta

Grilled Toasts with White Beans & Sage

Roasted Red Potatoes

Filled with Fresh Mozzarella Cheese & Sun Dried Tomatoes

STATIONARY APPETIZERS

Roasted Eggplant & Pasta Timbale

with Parmigiano-Reggiano, San Marzano Tomatoes & Herbs

Gratineed Caledonian Blue Shrimp

with Tocai Friulano & Bread Stuffing, Parmigiano-Reggiano and Garlic

Assembled Antipasti Platter

with Italian Cheeses, Olives, Pickled Peppers, Smoked Meats & Sausages

Served with Organic Rosemary Crackers, Flatbreads & Roasted Garlic

"Tagliata di Manzo"

Grilled & Sliced Beef Tenderloin with Rosemary & Garlic

Mussels & Clams "Puttanesca"

Steamed Mussels & Clams with Olives, Capers, Tomatoes & Garlic

Served XVOO Grilled Ciabatta Bread Toasts

Stuffed Artichokes

with Pine Nuts, Braised Chard & Gorgonzola

A Trio of Olive Tapenades

Green Olive & Ginger, Calamata Olive with Anchovy & Capers,

and Oil Cured Moroccan with Rosemary

Served with Organic Italian Crackers

Savory Spinach & Gorgonzola Pate

with Organic Rosemary Crostinis

PREPARED FRESH & SERVED BY THE CHEF IN THE KITCHEN

Spinach & Ricotta Dumplings

with Pesto Butter & Pecorino Nero Cheese

DESSERT

Tiramisu

Ladyfingers , Coffee Liqueur & Mascarpone

Garnished with Holly, Pine Boughs & Mint

PRICE PER PERSON:  $105

ITALIAN HOLIDAY FEAST / MENU ONE

FIRST ROUND OF PASSED APPETIZERS

Oregano Marinated Grilled Shrimp Served in Individual Artichoke Leaves

with Basil & Chili Flakes

Grilled Beef Tenderloin Crostinis

with Black Olive & Anchovy Paste

Served on Crispy Garlic Toasts

Parmesan Frico Crisps

Filled with Artichoke Puree, Braised Swiss Chard & Capers

SECOND ROUND OF PASSED APPETIZERS

Crostinis

Liver Pate on Little Toasts with Capers & Fresh Mozzarella

Prosecco Braised Asparagus Toasts di Tartufo

with White Truffle & Sheep's Milk Cheese

Yellow & White Polenta Canapes

with Black Olives Tapenade & Basil Pesto

STATIONARY APPETIZERS

Grilled Proscuitto Wrapped Asparagus, Zucchini & Yellow Squash

Served with Warm Fontina & Smoked Gouda Cheese Fonduta

Assembled Genoese Fish & Vegetable Bread "Salad"

Caledonian Blue Shrimp, Clams, Mussels & Cod

with Pine Nuts, Hard Boiled Eggs, Pesto & Capers

Marinated Mushrooms, Cauliflower & Green Beans

and XVOO Grilled Ciabatta Bread Toasts

Espresso Rubbed Grilled Beef Tenderloin

with Gorgonzola Cream & Toasted Walnuts

Fried Risotto Cakes

with Spinach, Smoked Salmon & Parmigiano-Reggiano

with San Marzano Tomato Sauce & Basil

Creamed Fennel Gratin

In Individual Ramekin Dishes with Herbs & Parmesan

Potato "Gatto Napoletano"

with Smoked Garlic Sausage & Pecorino Romano

Sausage & Cranberry Bean Soup

Served in Little Espresso Cups with Fried Sage

Fig & Pecan Tapenade with Pecans & Honey

with Ricotta & Herb Croutons

Roasted Garlic & Almond Pate'

with Organic Rosemary Crackers

PREPARED FRESH & SERVED BY THE CHEF IN THE KITCHEN

Hand Made Spinach Raviolis with Lobster and Roasted Red Bell Pepper Sauce

with Pomegranate Seeds & Oregano

DESSERT

Assorted Holiday Desserts Cookies, Bars & Sweets To Include:

Mini Pecan Pies, Chocolate Truffles, Lemon Bites,

Strawberries Dipped & Drizzled with White & Dark Chocolate & Mini Brownies

Garnished with Holly, Pine Boughs & Mint

PRICE PER PERSON:  $125

LATIN FEAST

"Spring Rolls Latino con el Pollo, Pimientas y Avacado"

Latin Spring Rolls with Smoked Peppers & Avacado Salsa

"Ensalada de Mariscos y Garbanzos"

Savory Chick Pea & Seafood Salad

"Pollo Borracho con Sofrito Caliente"

Drunken Chicken in a Rum & Hot Pepper Sauce

served with Fresh Corn Tortillas

"Paella Tortas con Arroz Saffron el Camarón, el Chorizo y  Pollo"

Fried "Paella" Risotto Cakes with Saffron Rice, Shrimp, Chorizo & Chicken"

"Quesos Españoles"

Assorted Spanish Cheeses with Green Olives,

with Grilled Sweet Peppers & Flatbread Crackers

"Empanadas con Jamon"

Crescent Pastries Filled with Ham

"Un Trío de Salsas con la Tortilla Fresca"

A Trio of Salsas with Fresh Fried Corn Chips

Mango & Papaya, Smoked Onion & Garlic,

and Tomato with Cilantro

"Frutas Tropical con Coco Pelo"

Assorted Tropical Fruits with Coconut Curls

"Fondue de Chocolate con los Plátanos"

Chocolate Fondue with Banana

SUMMER HAWAIIAN LUAU

Whole Roasted Suckling Pig

Glazed with Brown Sugar, Spices & Meyers' Rum

Stuffed with Citrus & Onions

Hawaiian Macadamia Nut & Ginger Stuffing

with Orange, Sausage & Water Chestnuts

BBQ Chicken & Pineapple Skewers with Tomatoes & Green Pepper

Basted with Tamarind & Ginger BBQ Sauce

Served with Spicy Chili Pepper Water

Grilled Jumbo Coconut Shrimp

Garnished with Banana Flowers

Roasted Potato Salad with Crab & Red Snapper with Avocado and Lime Vinaigrette

Spinach & Watercress Salad with Red Onions,

Orange Vinaigrette & Grilled Red Peppers

Tropical Fruit Skewers with Papaya, Pineapple & Strawberries

Garnished with Fresh Shaved Coconut Curls,

Baby Bananas & Violets

Fried Plantains Served with Sweet Mango Salsa

Banana Pecan Bread

Banana - Macadamia Nut Bread

with White Chocolate

FAMILY STYLE WEDDING FEAST

SEPTEMBER 2006

JAMES J HILL LIBRARY

PASSED APPETIZERS

Served on the Terrace Facing Rice Park

Stickney Hills Chevre Cheese Crostinis with Honey Crisp Apples

and Bayfield County Single Source Honey

Fillo "Spring Rolls" Filled with Wild Mushrooms & Leeks

Roasted & Stuffed Baby Pattipan & Sunburst Squash

with Ricotta Cheese, Rosemary Bread Crumbs & Arugula Pesto

FAMILY STYLE DINNER

FIRST COURSE

Monet Inspired "Water Lilies" Salad

Organic Greens with Nasturtium "Lily Pads" & Nasturtium Flowers

White & Green Asparagus, Blueberries, and Lavender Flowers

with Raspberry-Creme Fraiche Vinaigrette

Summer Salad Caprese with Heirloom Tomatoes, Fresh Mozzarella,

Extra Virgin Olive Oil & Fresh Basil

MAIN COURSE

Grilled Mahi Mahi with Garlic Sauteed Kale & Escarole

with Sage & Walnuts and Roasted Butternut Squash Sauce

A Trio of Roasted Potatoes

Ruby Crescent Fingerling, Yukon Gold & Peruvian Purple

with Basil Pesto Butter & Pecorino Nero Cheese

Roasted Vegetable & Quinoa Hash with Cumin Scented Pinot Grigio Vinaigrette,

Grilled Sweet Peppers and Baby Spinach

Portabella Mushroom & Polenta "Tamales"

with Gouda Cheese, Roasted Portabella Mushrooms and Fresh Sweet Corn

Whole Baguettes & Bread Sticks with Herb Butter

DESSERT

"Chocolate Fountain"

with Strawberries, Baby Bananas, Pretzels, Rice Krispie Treats & Marshmallows

MID SUMMER GARDEN PARTY
Lake of the Isles, 2001

PASSED APPETIZERS

Garlic Crostinis with Rare Seared Beef Tenderloin with Horseradish Cream and
Watercress
Fresh Mission Figs Wrapped in Proscuitto with Pecans and Goat Cheese
Puff Pastry Rounds Filled with Basil Pesto, Roasted Red Peppers and Pine
Nuts

GARDEN APPETIZER STATION

Marinated Beef Satays with Spicy Thai Peanut Sauce
Green Chile and Chipotle Queso Served Hot with Fresh Fried Corn Chips
Oven Baked Crab Cakes with Sweet Corn and Mango Salsa

JAPANESE INSPIRED APPETIZER STATION

Tempura Fried Shrimp and Tofu Parcels
Wrapped in Nori with Shaved Bonito Dipping Sauce

California Rolls with Crab, Avocado and Tobiko Caviar
with Pickled Ginger and Wasabi ­ Tamari Sauce

Edamame with Sea Salt and Soy

DESSERT STATION

Vanilla Pound Cake with Toasted Almond Whipped Cream, Violets and Mint
Served with Strawberries Drizzled and Dipped in White and Dark Chocolate

A Trio of Chocolate Truffles

$48 Per Person

SPRING VEGETARIAN WEDDING CELEBRATION
Wirth Park, May 2001

PASSED APPETIZERS

Crispy Polenta Canapés
with Asparagus Pesto, Parmigiano-Reggiano and Roasted Red Peppers

Avocado and Potato Spirals in Filo
with Lemon and Canadian Black Diamond Cheddar

Roasted Potato Rounds
with Spinach and Marinated Feta Cheese

DINNER BUFFET

Composed Summer Salad Caprese
with Sweet Basil, Golden and Red Tomatoes and Treccione di Bufala

Field Greens with Marinated Asparagus

Assembly of Grilled, Roasted and Raw Summer Vegetables
with Roasted Fennel Aioli

Eggplant and Pasta Timbales
with Roasted Eggplant, Tomato, Basil, and Parmesan

Spinach Fettuccine
with Basil Pesto and Pine Nuts

$36 Per Person

SUMMER WEDDING CELEBRATION
Rinelander, WI August 2001

Whole Roasted Hog Stuffed with Roasted Garlic & Citrus and Smoked with
Meyer¹s Run Soaked Mesquite Chips
An Assembly of Grilled, Roasted & Raw Summer Vegetables with Roasted Fennel
Aioli
Organic Greens Salad with Red WIne Vinaigrette
Fresh Sweet Corn with a Trio of Flavor Infused Drawn Butter
$26 Per Person

WEDDING RECEPTION
Cathedral Hill, St Paul August, 2000

APPETIZERS

Steamed Asian Dumplings with Chicken & Cilantro
Spinach & Feta Pinwheels with Basil
Smoked Trout Pate with Dill on Carr¹s Water Crackers
Polenta Canapés¹ with Summer Herb Pesto

DINNER BUFFET

Roasted Vegetable Tortas with Gouda Cheese
Crab Cakes with Jalapeno Aioli
Green Curry Chicken Skewers with Thai Peanut Sauce
Summer Salad Caprese
Arugula Salad with Chevre Croutons & Champagne Vinaigrette
Rare Roasted Beef Tenderloin
Chipotle Marinated Pork Loin
Organic Filed Greens with Green Olive Vinaigrette
Roasted Garlic Mashed Potatoes

$55 Per Person

CAJUN WEDDING CELEBRATION
North Shore of Lake Superior
August 2000

Louisiana Crawfish Boil
with Fresh Sweet Corn and Boiled Potatoes
Served with Drawn Garlic Butter, Classic Cocktail Sauce, Remoulade Sauce &
Chipotle Sour Cream

An Assembly of Farm house Cheese Selections with Fresh Made Breads
Herb Marinated Beef & Chicken Skewers
A Variety of Asian Dumplings
Arugula Green Salad with Walnut Crusted Chevre
Chilled Tortellini Salad with Provolone Cheese & Tomato

Late Night After Dinner Snacks: Warm Cheddar & Green Chile Queso with a
Trio of Salsas and Fresh Fried Corn Chips

$46 Per Person

HALLOWEEN MASQUERADE & WEDDING
Nicollet Island, 1999

A ³Witches Pot² of Beef Chili Served Steaming Over Dry Ice
Vegetarian Chipotle Chili
A Trio Of Salsas and Fresh Fried Corn Chips
All The Fixings
Organic Green Salad with Cumin ­ Lime Vinaigrette
Fresh Breads with Herb Butter
Popcorn Balls
Caramel Apples

$19 Per Person

WINE TASTINGS

Christmas Eve
St Paul, MN 2000

FIRST COURSE
Butternut Squash & Gorgonzola Roulades with Maple Glazed Walnuts
Roasted Oyster Mushrooms in the Half Shell with Truffled Parsley Butter
Lime Cured Scallops with Nori & Wasabi Aioli Garnished with Lumpfish Caviar
Prawn & New Zealand Green Lipped Mussel Skewers with Baby Zucchini & Cherry
Tomatoes
ROEDERER ESTATE BRUT PREMIERE
TRIMBACH RESERVE PINOT GRIS OE98

SECOND COURSE
Roasted Winter Vegetable Timbale
with Chioga Beets, Yukon Gold Potatoes, Yams, Yellow Squash & Aged Manchego
Cheese
Served with Parsnip Cream & Sweet Rosemary Oil
CHATEAU VIEUX GAUBERT GRAVES BORDEAUX BLANC OE98

THIRD COURSE
Bitter Greens Salad with Duck Leg Confit, Braised Shallots, Asian Pears and
Vanilla Bean ­ Apple Cider Vinaigrette
ALLEGRINI PALAZZO DELLA TORRE OE97

MAIN COURSE
Bacon Wrapped Beef Tenderloin with Fried Gold Potatoes and Herb Demi Glace
RAVENSWOOD ³LODI² ZINFANDEL OE97

DESSERT
Black Satin Cake with Cappuccino Mouse Filling, Hazelnut Butter Cream &
Champagne Sabayon
FONSECA TAWNY PORT
$75 Per Person

CALIFORNIA WINE TASTING
Kenwood, February 2001

FIRST COURSE
Crab Stuffed Fingerling Potatoes with Chives & White Truffle Oil
Roasted Butternut Squash with Amish Blue Cheese in Filo
KORNELL CHAMPAGNE BRUT
KORNELL CHAMPAGNE ROUGE

SECOND COURSE
Goat Cheese Bruscetta with Fig & Pecan Tapenade on Toasted Baguette Rounds
with Baby Spinach
TREFETHEN DRY RIESLING

THIRD COURSE
Home Smoked Tiger Shrimp on Bamboo Skewers with Sage Butter
KALI HART CHARDONNAY
BERNARDUS RESERVE CHARDONNAY
TOM CAT CHARDONNAY
MAGNIFICAT CHARDONNAY

FOURTH COURSE
Roasted Chicken. Proscuitto & Fontina Cheese on Pan Fried Polenta Rounds
with Parmigiano ­ Reggiano
LOGAN PINOT NOIR

FIFTH COURSE
Pepper Crusted Beef Tenderloin with Savory Rosemary Rolls & Gorgonzola
Butter
MERRYVALE CABERNET SAUVIGNON

SIXTH COURSE
Blue Castello Cheese with Water Crackers
White & Dark Chocolate Fondue with Strawberries & Vanilla Pound Cake
PRESTON MOSCATO CURIOSO
ASSORTED PORTS AND SHERRY
$54 Per Person (Food Only)

BABY NAMING CELEBRATION BRUNCH
LINDEN HILLS, 2001

Miniature Filo Quiches
Filled with Gorgonzola and Butternut Squash or Spinach and Cheddar

Rosemary Roasted Potatoes
Served with Horseradish-Dill Sour Cream

Ducktrap Smoked Salmon with Capers. and Lemon Aioli
Served with Cream Cheese, Fresh Bagels and Croissants

Assembly of Seasonal Fruit and Berries

Farmhouse Cheese Selections with Assorted Fresh Breads
Served with Mustards,Herb Butter, and Basil Pesto Crowned Brie

Carrot Cake with Rosemary-Cream Frosting

BEVERAGES

Champagne and Mimosas
Fresh Squeezed Orange, Grapefruit and Apple Juices
Organic Hot Apple Cider
Premium Regular and Decaf Coffee

Price Per Person: $36

WELCOME HOME CELEBRATION MEAL
Minneapolis, October 2001

An Assembly of Spanish Imported Cheeses
with Green Olives, Grilled Sweet Peppers and Flat Bread Crackers

Organic Field Greens Salad with Marinated Asparagus
with Fresh Raspberry Vinaigrette and Toasted Hazelnuts

Country Style Paella
with Chorizo, Chicken, Saffron Rice and an Assortment of Shellfish

Country Style Paella
with Chorizo, Chicken and Saffron Rice

Fresh Baguette with Paprika-Cilantro Butter

$48 Per Person

RETIREMENT PARTY
Lake of the Isles, June, 2001

PASSED APPETIZERS

Roasted Potato Rounds with Herbs and Marinated Feta Cheese

Crab and Sweet Corn Stuffed Cherry Tomatoes
with Chilies, Cilantro and Lime

Puff Pastry Rounds Toasted with Spicy Italian Sausage
with Basil Pesto, Fontina Cheese and Grilled Sweet Peppers

DINNER BUFFET

Rare Roasted Beef Tenderloin with Fresh Herbs and Natural Juices

Chicken Roulades with Wild Mushrooms and Gorgonzola
with a Butter- Chardonnay Pan Sauce

Organic Field Greens with Champagne Vinaigrette
with Tomato and Toasted Pine Nuts

Roasted Summer Vegetables
To Include Garlic and Rosemary Baby Potatoes, Asparagus and Broccoli
tossed with Lemon and Olive Oil with Shaved Parmigiano-Reggiano

DESSERT

Margaret's Hand Made Chocolate Ice Cream Sandwiches
with Milk Chocolate Macadamia Nut Cookies
Chilled Over Dry Ice

$42 Per Person

CHRISTMAS CELEBRATION
Kenwood, 2002

Crimini Mushrooms Stuffed with Italian Sausage and Fontina Cheese
Home Smoked Shrimp with Sage Butter
Curried Chicken in Crispy Won Ton Cups
Miniature Bacon and Cheddar Quiche with a Filo Crust

DINNER BUFFET

Minnesota Wild Rice Salad with Oranges, Thyme and Pecans
Baby Spinach Salad with Roasted Beets and Chevre
Rare Roasted Beef Tenderloin with Roasted Garlic and Horseradish Butter
Grilled Whole Turkey Breasts with Oregano and Capers
White Beans with Garlic and Sage
Yukon Gold Potato Gratin with Cambozola Cheese and Herb Bread Crumbs
Assorted Bite Sized Sweets, Bars, Cookies and Tarts

$46 Per Person