Cocktail Party Menus
- for 20 guests (Professional, Family and Friend Gatherings)
- 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 (its snowy out there)
SIBERIAN SIPS
Hot Tea . Russian Black, Star Anise Seed, Raw Sugar Cube
Pomegranate Kvass
Szarlotka Cocktail . Chamomile-infused Vodka, Local Apple Cider, 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 + Dill
Knish : Pastured Lamb, Humble Farm Kabocha Pumpkin, Caraway Seed
New Pickles Fresh brined Persian Cucumbers Watermelon Radish
MI CASA ES SU CASA
March 3 (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 (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 (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 (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 (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
Liberation Supper Club 