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Private Cooking Class Menus
For groups with 10-14 guests, see our:
"Private Cooking Class Menus
For groups with 15 or more guests, see our:
"Grande Private Cooking Class Menus"
For groups with 8-9 guests, see our:
"Petite Private Cooking Class Menus"
Private Cooking Class Menus
(For groups with 10-14 guests)
+++
Carneros
Andouille and Shrimp Crostini
Baby Lettuce Salad with Asparagus, Peas and Prosciutto
Herbed Garlic Rolled Pork Tenderloin with Basil
Creamy Thyme Polenta
Grilled Summer Vegetables
Individual Chocolate Truffle Cakes
Suggested wines:
Sauvignon Republic, Sauvignon Blanc
Saintsbury, Pinot Noir
Wellington, Port
+++
Tuscan
Marjoram and Mint-Marinated Grilled Shrimp Skewers
Spring Pea Soup with Mint and Parmesan Twists
Grilled Stuffed Chicken Breast with Prosciutto and Taleggio
Garlic Creme Fraiche Mashed Potatoes
Broccolini with Tomatoes
Olive Oil Cake with Fresh Strawberries
Suggested wines:
J, Pinot Gris
Sebastiani, Merlot
+++
Russian River
($10 surcharge per person)
Crab Cakes with Lemon Aioli
Chopped Salad with Green Goddess Dressing
Herbed Salt-Crusted New York Strip with Brandy-Peppercorn Sauce
Balsamic Roasted Potatoes witj Cipollini Onions
Green Beans with Rosemary Gremolata
Vanilla Bean Creme Brulee
Suggested wines:
Iron Horse, Chardonnay
Jordan, Cabernet Sauvignon
Benziger, Muscat Canelli
+++
Sonoma Valley
Crispy Shrimp Cakes with Romesco Sauce
Baby Spinach Salad with Strawberries and Candied Pecans
Chicken Piccata
Roasted Rosemary Fingerling Potatoes
Spring Vegetable Saute
Chocolate Pots de Creme with Chocolate Chip Shortbread
Suggested wines:
Kunde, Sauvignon Blanc
Castle, Zinfandel
+++
Dry Creek
Chicken Satay with Peanut Dipping Sauce
Baby Spinach Salad with Grilled Eggplant and Miso Dressing
Pacific Rim Fish in Parchment
Sauteed Spring Greens
Southeast Asian Risotto
Classic Tarte Tatin
Suggested wines:
Jordan,Chardonnay
Leveroni, Pinot Noir
Benziger, Muscat Canelli
+++
Valley of the Moon
($10 surcharge per person)
Fresh Corn Cakes with Smoked Salmon and Dill Creme Fraiche
Classic Caesar Salad with Parmesan Crisps
Beef Tenderloin with Mushroom Stuffing and Red Wine Reduction
Potatoes Boulangere
Grilled Asparagus Bundles
New York-Style Cheesecake with Berries
Suggested wines:
Gloria Ferrer, Chardonnay
B.R.Cohn, Cabernet Sauvignon
+++
Rev. April 30, 2008
Please contact us to discuss menu substitutions,
dietary requirements and other custom services.
Click Here to see our
Wine List
Click Here to return to
main
Team-Building and
Private Cooking Class site
Grande Private Cooking Class Menus
(For groups with 15 or more guests)
+++
Carneros Grande
Shrimp and Andouille Crostini
Wild Mushroom Quesadillas with Smoked Poblano Pesto
Baby Lettuce Salad with Asparagus, Peas and Prosciutto
Herbed Garlic Rolled Pork Tenderloin with Basil
Creamy Mascarpone and Thyme Polenta
Grilled Spring Vegetables
Individual Chocolate Truffle Cakes
Suggested wines:
Sauvignon Republic, Sauvignon Blanc
Saintsbury, Pinot Noir
Wellington, Port
+++
Tuscan Grande
Marjoram and Mint-Marinated Grilled Shrimp Skewers
Phyllo Triangles with Ricotta and Spinach
Spring Pea Soup with Mint and Parmesan Twists
Grilled Stuffed Chicken Breast with Prosciutto and Taleggio
Garlic Mashed Potatoes with Creme Fraiche
Broccolini with Tomatoes
Olive Oil Cake with Fresh Strawberries
Suggested wines:
J, Pinot Gris
Sebastiani, Merlot
Wellington, Port
+++
Russian River Grande
($10 surcharge per person)
Crab Cakes with Lemon Aioli
Caramelized Onion Tart (Pissaladeira)
Chopped Salad with Green Goddess Dressing
Herbed Salt-Crusted New York Strip with Brandy-Peppercorn Sauce
Balsamic Roasted Potatoes and Cipollini Onions
Green Beans with Rosemary Gremolata
Vanilla Bean Creme Brulee
Suggested wines:
Iron Horse, Chardonnay
Jordan, Cabernet Sauvignon
Benziger, Muscat Canelli
+++
Sonoma Valley Grande
Crispy Shrimp Cakes with Romesco Sauce
Spinach Frittata Bites
Baby Spinach Salad with Strawberries and Candied Pecans
Chicken Piccata
Roasted Rosemary Fingerling Potatoes
Spring Vegetable Sauté
Chocolate Pots de Crème with Chocolate Chip Shortbread
Suggested wines:
Kunde, Sauvignon Blanc
Castle, Zinfandel
+++
Dry Creek Grande
Chicken Satay with Peanut Dipping Sauce
Shiitake Spring Rolls
Baby Spinach Salad with Grilled Eggplant and Miso Dressing
Pacific Rim Fish in Parchment
Sauteed Spring Greens
Southeast Asian Risotto
Classic Tarte Tatin
Suggested wines:
Jordan,Chardonnay
Leveroni, Pinot Noir
Benziger, Muscat Canelli
+++
Valley of the Moon Grande
($10 surcharge per person)
Smoked Salmon on Warm Blinis with Dill Creme Fraiche
Artichoke Caponata with Grilled Crostini
Classic Caesar Salad with Parmesan Crisps
Beef Tenderloin with Mushroom Stuffing and Red Wine Reduction
Potatoes Boulangere
Grilled Asparagus Bundles
New York-Style Cheesecake with Berries
Suggested wines:
Gloria Ferrer, Chardonnay
B.R. Cohn, Cabernet Sauvignon
+++
Rev. April 30, 2008
Please contact us to discuss menu substitutions,
dietary requirements and other custom services.
Click Here to see our
Wine List
Click Here to return to
main
Team-Building and
Private Cooking Class site
Petite Private Cooking Class Menus
(For groups with 8-9 guests)
+++
Carneros Petite
Shrimp and Andouille Crostini
Baby Lettuce Salad with Asparagus, Peas and Prosciutto
Herbed Garlic Rolled Pork Tenderloin with Basil
Creamy Mascarpone and Thyme Polenta
Individual Chocolate Truffle Cakes
Suggested wines:
Sauvignon Republic, Sauvignon Blanc
Saintsbury, Pinot Noir
Wellington, Port +++
Valley of the Moon Petite
($10 surcharge per person)
Smoked Salmon with Warm Blinis and Dill Crème Fraiche
Classic Caesar Salad with Parmesan Crisps
Beef Tenderloin with Mushroom Stuffing and Red Wine Reduction
Potatoes Boulangere
New York-Style Cheesecake with Berries
Suggested wines:
Gloria Ferrer, Chardonnay
B.R. Cohn, Cabernet Sauvignon
+++
Russian River Petite
($10 surcharge per person)
Crab Cakes with Lemon Aioli
Chopped Salad with Green Goddess Dressing
Herbed Salt-Crusted New York Strip with Brandy-Peppercorn Sauce
Balsamic Roasted Potatoes and Cipollini Onions
Vanilla Creme Brulee
Suggested wines:
Iron Horse, Chardonnay
Jordan, Cabernet Sauvignon
Benziger, Muscat Canelli
+++
Sonoma Valley Petite
Crispy Shrimp Cakes with Romesco Sauce
Spinach Salad with Strawberries and Candied Pecans
Chicken Piccata
Roasted Rosemary Fingerling Potatoes
Chocolate Pots de Creme with Chocolate Chip Shortbread
Suggested wines:
Kunde, Sauvignon Blanc
Castle, Zinfandel
+++
Dry Creek Petite
Chicken Satay with Peanut Dipping Sauce
Baby Spinach Salad with Grilled Eggplant and Miso Dressing
Pacific Rim Fish in Parchment
Southeast Asian Risotto
Classic Tarte Tatin
Suggested wines:
Jordan,Chardonnay
Leveroni, Pinot Noir
Benziger, Muscat Canelli
+++
Tuscan Petite
Marjoram and Mint-Marinated Grilled Shrimp Skewers
Spring Pea Soup with Mint and Parmesan Twist
Grilled Stuffed Chicken Breast with Prosciutto and Taleggio
Garlic Creme Fraiche Mashed Potatoes
Olive Oil Cake with Fresh Strawberries
Suggested wines:
J, Pinot Gris
Sebastiani, Merlot
+++
Rev. April 30,2008
Please contact us to discuss menu substitutions,
dietary requirements and other custom services.
Team Building and Private Cooking Class
Wine List
(Clients are charged per bottle, based on consumption.)
Sparkling Wine
Gloria Ferrer, Blanc de Noirs, NV, Carneros--$28.00
White Wines
Iron Horse, Rosato di Sangiovese, Alexander Valley--$22.00
Kenwood, White Table Wine, California--$20.00
Sauvignon Republic, Sauvignon Blanc, Russian River Valley--$25.00
Kunde, Sauvignon Blanc, Magnolia Lane, Sonoma Valley--$24.00
J, Pinot Gris, Russian River Valley--$30.00
Gloria Ferrer, Chardonnay, Carneros--$28.00
Iron Horse, Chardonnay(un-oaked), Green Valley--$36.00
Jordan, Chardonnay, Russian River Valley--$40.00
Red Wines
Laurel Glen, REDS, California Table Wine, Lodi--$22.00
Leveroni, Pinot Noir, Sonoma Valley--$28.00
Sainstbury, Pinot Noir, Carneros--$39.00
Benziger, Syrah, North Coast--$28.00
Castle, Zinfandel, Sonoma Valley--$30.00
Sebastiani, Merlot, Sonoma County--$32.00
B.R. Cohn, Cabernet Sauvignon, North Coast--$30.00
Jordan, Cabernet Sauvignon, Sonoma County--$62.00
Dessert Wines
Benziger, Muscat Canelli, Lake County--$32.00
Wellington, Old Vines Port 2002 Vintage (500ml)--$32.00
Other
Corkage (for each bottle brought by client and served)--$15.00
Beer (Lagunitas IPA, Corona, Bud, Bud Lite)--$3.50
Soda (Coke, Diet Coke, Sprite)--$2.00
Revised April 2008
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Team-Building and
Private Cooking Class site
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