Cocktail Party Menus

LIBERATION SUPPER CLUB

Cocktail Party Menus

  • for 20 guests (Faculty, Research Associates & Graduate Students)
  • served in a private home, as a Private Chef
  • Each menu has 3-4 Beverages (Internationally-inspired cocktails, with at least 1 non-alcoholic option)
  • Each menu has 3-4 Appetizers (Omnivore buffet style, with at least 1 vegetarian option)

WINTRY RUSSIAN TEA HOUSE

January 27 2015 (its snowy out there)

SIBERIAN SIPS

Hot Tea . Russian Black . Star Anise . Sugar Cube

Pomegranate Kvass

Szarlotka Cocktail . Chamomile-infused Vodka . Local Apple Cider . Over Ice

Frosted Vodka . Belvedere

BABUSHKA BITES

Blinis : Farmer Ground Buckwheat Pancakes : Wild Alaskan Gravlax : Vermont Creamery Crème Fraiche : Dry Fig Confetti : Fresh Dill

Beet Borsht Shooter : Stick + Stone Farm Beets (Ruby, Chiogga, Golden) : Charred Fennel : Fresh Meyer Lemon : Fresh Dill

Knish : Sabol’s Farm Lamb : Humble Hill Farm Kabocha Pumpkin : Caraway Seed

New Pickles : Cucumbers : Stick & Stone Farm Watermelon Radish


MI CASA ES SU CASA

March 3 2015 (Need tropical salvation from the winter)

LIBATIONS

Mexican Hot Chocolate Cocoa . Ground Almonds . Cinnamon . Chili Pepper

Margarita de Lima . Avales Tequila Blanca . Prunier Orange Cognac . Fresh Squeezed Lime Juice . Agave Syrup . Sugar or Salt Rim . Crushed Ice

Michelada . Sol or Negra Modelo Beer . Fresh Squeezed Lime Juice .

Hot Sauce . Chili-Salt Rim . Ice

Sombra Mezcal Blanca from Oaxaca, distilled from 100% Pure Blue

Agave nectar, smokey aromatics, savor at room temperature.

ANTOJITOS (SNACKS)

Plantain Molotes Veracruzanos : Corn Masa & Plantain Dumpling : Refried Black Bean : Cotija Cheese : Purple Cabbage Shred

Chicken Tinga Tacos : Roasted Chicken with Chorizo Sausage on White Corn Tortilla : Pickled Red Onion : Pineapple Salsa

Roasted Tomatillo Chile Salsa : Handground & Dry Roasted Crushed Tomatillo, Tomato & Garlic : Smoked Chipotle Pepper : Cilantro : Blue Corn Tortilla and Plantain Chips

Jicama & Watermelon Sticks : Chili : Lime : Salt


GASTROPUB ST. PAT

March 17 2015 (St. Patrick’s Day)

GROG

Bailey’s Irish Coffee Black Coffee + Bailey’s Cream + Jameson Irish Whiskey + Whip cream + Nutmeg

Sparkling Shamrock Bartlett Pear-infused Vodka + St. Germain + Fresh Cucumber Juice + Lorina Sparkling Lemonade + Mint Leaves + Green Pear Swizzle Icicles

Guinness Stout Beer

Whiskey “Water of Life” Tasting

GASTRO GRUB

Bangers and Mash : The Piggery T-burg Grillers Sausage : Twice-baked Butterball Potatoes stuffed in their Skins : Chives

Guinness Beef Pie : Guinness Braised Beef : Green Peas : Celeriac : Carrots : Rough Puff Pastry Cup

Irish Cheese Board : Cheese Board: Irish Stout Dubliner, Irish Whiskey Cheddar, Irish Organic Mossfield Cheese, Brillat Savarin and French Brie : Apples, Pears & Roasted Cauliflower


LOST & FOUND AT SEA

April 7 2015 (When Spring is still at bay . . .)

POTIONS

Water Lily Créme de Violette + Bombay Sapphire Gin + Domaine de Canton Liquer + Lemon Juice + Orange Blossom Water + Cava

Walk the Plank-tini Smoked Salmon-infused Vodka + Dry Vermouth + Keta Salmon Candy + Green Olive

Hot Buttered Rum Kraken Spiced Rum + Butter Patty + Hot Toasted Barley Tea + Brown Sugar Cube + Star Anise

Message in a Bottle Sparkling Water + Fresh Squeezed Orange Juice + Cucumber Plank + Sugar Cane Swizzle Stick Waving with Pirate Flag “Mis-Fortunes”

SHIPS FARE

Bundled Trees :  Brocollini : Orange-Miso Glaze : Piggery Bacon Sash : Kumquat Slice

Firecracker Shrimp :  Pineapple-Chili Marinated Shrimp Skewers

Rainbow’s End Crudites :  Crunchy, Colorful Veggies with Spicy Peanut Bagne Caude (Hot Bath) Dipping Sauce

Salty Dog B’aaaark : Dark Chocolate : Caramel : Pecans : Pretzels Sticks : Smoked Sea Salt


PEACE IN THE MIDDLE EAST

April 21 2015 (On the week of Israeli Independence Day, we recognize the Israeli, Palestinian and Libyan Culinary Culture in the motherland.)

TOAST TO PEACE

Olive Branch Hindricks Gin + Cynar + Orange Bitters + Rosemary Sprig, Kalamata Olives on Woodpick + Over Ice

Sunblossom Cardamom-infused Honey Syrup + Mineral Water + Orange Blossom Water + Candied Peel Orangettes

Ksarak Arak (Lebanon) Anise-flavored Liqueur + bloomed with Mineral Water + Ice

Selection of four red wines from the middle east Selected from a tasting, by Beverage Director Shoshana Perrey

MEZZE

M’sakhan (Palestine) Roast Herbed Organic Chicken + Caramelized Onion + Sumac Flatbread

Lamb Kabobs Pickled Turnips + Shallots + Yogurt-marinated Lamb + Rosemary Sprigs

Tabouleh (Israel) Mint + Parsley + Bulgar Wheat + served with Matzoh Cracker in a cocktail glass

Ka’ak bil Ma’amoul (Palestine) Anise Cookies + Dates & Almond filling + Cardamom Honey + Powdered Sugar


CINCO DE MAYO

May 5 2015 (Celebrating the Batalla de Puebla & Mexican Liberation from France)

BEBIDAS (drinks)

Margarita de Lima Avales Tequila Blanca + Prunier Orange Cognac + Fresh Squeezed Lime Juice + Agave Syrup + Sugar-Salt Rim + Ice

Piña Colada Pitaya Pineapple Juice + Coconut Milk + Bacardi Rum + Pitaya (Purple Cactus Fruit) + Blended Ice + Pitaya

Watermelon Mint Agua Fresca Fresh pressed Watermelon Juice + Mint-infused Syrup + Lime Juice + Sparkling Water + Mint

Sombra Mezcal Blanca from Oaxaca, distilled from 100% Pure Blue Agave nectar, savor at room temperature.

ANTOJITOS (snacks)

Chiles en Nogada

~ traditional dish for Cinco de Mayo ~

Stuffed Poblano Peppers : Spiced Chicken Filling : Walnut Créma Drizzle : Pomegranate Seeds : Parsley

Carnitas Tacos

Shredded, Slow-roasted Piggery Pork with Orange Peel & Cola : Pickled Red Onion : Cotija Cheese : Pico de Gallo Salsa : Avocado : White Corn Tortilla

Roasted Chile Salsa & Tortilla & Plantain Chips

Dry Roasted Tomatillo, Serrano + Jalapeno Chilis : Assorted Tortilla + Plantain Chips

Jicama & Mango Sticks

Chili : Lime : Salt