Cooking with Friends

PRICING:
8 people minimum

3-course meal: $95.00 per person
4-course meal: 125.00 per person
 

(Please note, the pricing does not include alcoholic beverages and gratuity)


Class & lunch or dinner runs approximately 4 hours
$250.00 deposit to reserve date

Once you have chosen a date and number of courses, we can start the menu planning. Please choose your menu selections from the following lunch & dinner menus.

 

 

COOKING WITH FRIENDS

MENU OPTIONS:

 

STARTERS

 

ANTIPASTO PLATTER

Marinated Mushrooms, Artichoke Hearts & Olives

Tomato, Mozzarella & Basil Bruschetta

Assorted Grilled Vegetables

Italian Cured Meats

Italian Artisanal Cheeses

Stuffed Campari Tomatoes with Mozzarella Cheese

Pickled Onions & Garlic

 

TABLE SPREADS SERVED WITH OLIVE OIL CROSTINI

– Choose 3:

 

Roasted Shallot, Fig & Black Olive

Black Olive Tapenade

Sun Dried Tomatoes with Feta Cheese

Mediterranean Chickpea Hummus with Toasted Pita

Goat Cheese Rolled In Fin Herbs with Extra Virgin Olive Oil and Balsamic

Artichoke, Lemon & Caper 

Roasted Garlic White Bean & Rosemary Puree 

House-made Boursin Cheese

 

 BRUSCHETTA

 choice of:

 

Fresh Tomato, Basil & Mozzarella

 Sautéed Wild Mushroom

Tri-colored Pepper & Feta Cheese

Goat Cheese & Dark Cherry Confit

 Cajun Crab & Artichoke Soufflé – Accompanied by a Roasted Red Bell Pepper Coulis

 

PROVENCAL TARTS

 

choice of:

 

 Roasted Shallot, Fig & Black Olive

 Prosciutto, Caramelized Onion & Gorgonzola

 Fresh Tomato, Basil & Mozzarella

Shrimp & Broccoli Alfredo

Sun Dried Tomato & Feta Cheese
 

PLATED APPETIZERS

 

Espresso-crusted pork tenderloin with Dark Cherry Confit

 Stuffed Shrimp wrapped in Prosciutto with Hazelnut Pesto

 Vegetarian Thai Spring Rolls with Sweet Pepper Soy Sauce

Cilantro Chicken Bites with Sweet Red Pepper Glaze

 

SOUPS

 

 Thai Chicken,Eggplant, Coconut & Sweet Basil Soup

 

 Chilled Seafood Gazpacho with Native Maine Shrimp & Crab Meat

New England Fish, Baby Clam or Seafood Chowder

 Sweet Corn & Crab Bisque with Fresh Basil

 

Ale House Crab & Cheddar Bisque

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VEGETARIAN SOUPS

 Oven Roasted Vegetable Soup

 Wild Mushroom Cappuccino Bisque with Cocoa Cream

 Sweet Potato, Pumpkin or Butternut Squash Bisque with Cinnamon Apple Chips and Crème Fraiche

 

 Cream of Carrot & Ginger Bisque with Maple Syrup

 

 Chestnut Bisque with Shiitake Mushrooms & Gingered Cream

 

 Cold Peach with Toasted Pistachios and Fresh Mint

 

 Roasted Red Bell Pepper Bisque with Pesto Crème Fraiche

Apple Parsnip Bisque

 

 

SALADS

 

 Classic Caesar – crisp romaine lettuce tossed in a homemade Caesar dressing garnished with

roasted grape tomatoes, pickled onions, cucumbers & a Boursin cheese croustade

 Green Goddess – crisp romaine lettuce tossed in a creamy spinach & chive vinaigrette

and garnished with grape tomatoes, olives and pumpernickel croutons

Framboise – mixed greens tossed in a red wine vinaigrette,

garnished with toasted pecans, fresh raspberries and gorgonzola cheese

 French Country – Mixed baby greens tossed in a champagne vinaigrette,

garnished with pickled onions, radishes, orange segments and Boursin cheese spread

 Fresh Baby Spinach – with strawberries, orange segments, pickled onions,

tossed in a sweet & sour poppy seed dressing

 Wilted Baby Spinach – with dried cranberries, pickles onions, toasted pecans and gorgonzola cheese

tossed in a warm Dijon bacon vinaigrette

 Heirloom Tomato Salad – served over baby greens in a parmesan cheese crisp and

garnished with fresh basil and orange balsamic syrup

 Marinated Shrimp & Avocado – served over Boston Bibb lettuce with chipotle dressing and ruby red grapefruit

 Mediterranean Tomato & Feta Cheese – mixed baby greens tossed in a red wine vinaigrette,

garnished with oven roasted tomatoes, Sicilian olives & herb baked feta cheese

 Beet & Arugula Salad –  Sliced golden and red beets with fresh baby arugula

tossed in a lemon sherry, caraway & Fennel seed vinaigrette

topped with crumbled feta cheese & an orange balsamic drizzle

 

 BLT Salad: With grilled romaine lettuce, apple-smoked bacon

 roasted grape tomatoes, gorgonzola cheese & red wine vinaigrette

 

 Assorted melon ball salad with artisanal lettuce and fresh herbs

 

 Watermelon salad with feta cheese, artisanal lettuce and balsamic vinaigrette

 

ENTREES:

 

Beef:

 

 Grilled Flat Iron Steak with Red Wine Demi Glace

​

Pan Seared Steak Au Poirve with a Brandy Cream

​

Marinated London Broil with a Rosemary Au Jus

 

​

Pork:

 

 Espresso Rubbed Pork Tenderloin – with dark cherry confit, Kahlua cream or Dijon mustard cream

 

 Apple cider brined double thick pork chops with peach chutney

 

 Oven Roasted Pork Tenderloin Roulade – with sun dried tomato pesto and a horseradish crème fraiche

Roast Pork Florentine – with a spinach & cheese stuffing and Pinot Noir demi-glace

Oven Roasted Stuffed Pork Loin – with cranberry-apricot bread stuffing & fresh sage and apple cider gravy

 

Poultry:

 

 Chicken Cordon Bleu – stuffed with smoked Gouda and rosemary ham,

breaded and baked topped with a sherry cream

 

 Mediterranean Chicken Oreganata – with capers, tomatoes and olives served

over a lemon, spinach & feta orzo with roasted tomato coulis

 

 Princess Chicken – rolled with fresh asparagus, prosciutto ham & Boursin cheese

 Chicken Ballotine – rolled with a fresh vegetable filling, served over a Dijon cream

 

 Baked Stuffed chicken Breast with cranberry apricot stuffing & apple sage pan gravy

 

Seafood:

 

 Pan Roasted Salmon – served with a  cranberry mustard glaze

 

 Macadamia Nut Encrusted Mahi Mahi – served over grilled pineapple, with wilted spinach, and a mango rum glaze

 

 Baked Stuffed Filet of Sole with baby shrimp & vegetable stuffing finished with a lemon cream sauce

 

Seafood Lasagna with crab, shrimp, white fish & mozzarella cheese in a Sherry Newburg Sauce

​

Shrimp and Artichoke Risotto

​

Shrimp Scampi Provencal

​

Pan Roasted Citrus Salmon

 

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Optional Sides:

Starches:

 

 Mashed Potatoes

 Baked Stuffed Potatoes

 Duchesse Potatoes

 Potatoes Anna

 Potato Au Gratin

 Russet Potato Fans

Potato, Goat Cheese & Chive Custard

 Oven-roasted Rosemary Potatoes

Pan-fried Wild Rice Cakes

Rice Pilaf or Wild Rice Pilaf

 Lemon, Spinach & Feta Orzo

 Penne Pasta

 

Vegetables:

 

Green Bean Bundles

 Grilled or Steamed Asparagus

 Steamed Broccoli

 Wilted Spinach

Oven-roasted Root Vegetables

Tomato Provencal

 Seasonal Vegetable Medley

Stir-fry Vegetable Medley

 

DESSERTS:

 

 Chocolate Bread Pudding with Rum Raisin Sauce

 Chocolate Mousse Cake with Raspberry Coulis

 Chocolate Mousse L ‘Orange with fresh mint

 Crème Caramel with fresh seasonal berries

 Flourless Chocolate Torte with raspberry coulis

Ginger Ice Cream with grilled pineapple, mango and kiwi, served with chipotle pepper peanut brittle

 Warm Gingerbread Cake with banana ice cream and fresh strawberries

 Lemon Curd Tart with blueberries fresh whipped cream

 Poached Pear Custard Tart with apricot glaze

 Icky Sticky Rum Raisin Pudding with coconut rum glaze

 Phyllo Baked Pear with a chocolate Ganache filling

 Salted Caramel Pot de Crème