Party Plates Menu

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PARTY PLATES MENU FALL-WINTER 2019-2020 4 Items (Recommended for Parties of 8PPL +) $120 Per Guest 5 Items (Recommended for Parties of 15PPL +) $130 Per Guest 6 Items (Recommended for Parties of 20PPL +) $150 Per Guest Price Set Minimums: Lunch- $1,375 & Dinner- $1,750 HolidAy SeAson (11/1 through 1/31) Price Set Minimums: Lunch- $1,650 & Dinner- $2,100 SmAll PlAtes Sweets SmAll PlAtes cont’d ● Broccoli Rabe, Cannellini Bean & RicottA Crostini ● ChocolAte LAvA Cake with Berry Coulis & Whipped V/GF ● Ceviche with Tortilla Chips GF Cream V/GF ● Mushrooms en Croute V/GF ● Pinchitos Morunos (Smokey SpAnish Pork ● ValenciA OrAnge Cake V/GF ● FlAtbreAd - Choice of Winter Squash & Skewers) GF ● Mini GrApe, Almond & Lemon Olive Oil CAkes V/GF Onion/Tomato Jam & Olives V/GF ● SpAnish TortillA (PotAtoes & Eggs) GF ● Butterscotch Pudding V/GF ● Socca (ChickpeA Crepe) with Confit TomAtoes & ● Carne AsAda TAcos with SAlsA FrescA V/GF ● ShortbreAd Cookies - Choice of PlAin/ChocolAte Olives V/GF ● Fish TAcos with ChArred SalsA Verde V/GF Dip V/GF ● Sweet PotAto Pierogies V/GF ● Thai Lettuce Cups with Mint and Thai Basil ● Almond FrAngipAne TArt V/GF ● KebAbs with Herbed Yogurt SAuce - Choice of - Choice of Veggies/Beef/Pork V/GF ● ChocolAte Cake with PecAns & Coconut V/GF Chicken/Veggie/$-Lamb/$-Beef V/GF ● VietnAmese Spring Rolls with Nước Mắm Sauce ● ChocolAte AvocAdo Mousse V/GF ● ClAssic Southern Fried Chicken Bites with - Choice of Tofu/ Chicken V/GF ● Carrot Cake with Buttercream V/GF HomemAde Aioli GF ● Korean Beef Sliders with Bulgogi JAlApenos & ● Coconut MAcAroon TArts with SeAsonAl Fruit V/GF ● AmericAn Beef Sliders with House Pickles & GoAt CheddAr Cheese V/GF Ketchup V/GF ● Potstickers with Soy ScAllion Dipping SAuce ● SeAsonAl VegetAble PakorAs V/GF - Choice of VegetAble/Pork & Shrimp V ● Pea And PomegrAnAte SAmosA with CilAntro ● SatAy with PeAnut Dipping Sauce - Choice of Chutney V/GF Tofu/Chicken/Beef V/GF ● Lentil ‘MeAtbAlls’ w Romesco SAuce over Butternut ● SzechuAn Wontons in Chili Oil V/GF SquAsh V/GF V: Vegetarian or a Vegetarian Option can be made available upon request; VegAn mAy be An option, please ask if desired GF: Gluten Free or A Gluten Free Option cAn be mAde AvAilAble upon request $: Higher priced proteins mAy incur An AdditionAl chArge bAsed on mArket price And guest count. We cAn AccommodAte most dietAry restrictions. PleAse specify Any known food Allergies or dietAry restrictions with our PrivAte Event MAnAger. We tAke greAt pride in purchAsing our ingredients from locAl businesses including; Berkeley Bowl, Monterey MArket, Tokyo Fish MArket, And MAgnAni’s Poultry. .

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Cooking School
stonewall kitchen COOKING SCHOOL um2016 demonstration classes 2 Stonewall Lane | York, ME 03909 | 877.899.8363 | stonewallkitchen.com/cookingschool SWK_CSBrochure_May-Aug2016.indd 1 3/10/16 3:24 PM armer weather means fresh garden produce, may •What Generous portions Expect? of each course picnics, cookouts and fun outdoor get-togethers and a complete recipe packet to recreate cookbook signing with family and friends! In keeping with the the meal at home! season we have lots of great summer classes • Complimentary water, coffee and tea Sunday | May 1 | 11:30am-1:00pm like “Hot Summer Night,” “Grillin’ and Chillin’” during class. Wine and beer may also Wand “Summer Temptations,” as well as many holiday-themed classes or be purchased. Guests 21 years and older. Brunch amazing international cuisine. In addition to our very talented staff chefs, No alcohol may be brought in from outside the school. danaat the moos & some very special guest chefs will be joining us including cookbook • Classroom seating is on a ﬁ rst-come, $55 author Edward Lee who is a three-time James Beard Foundation Award ﬁ rst-served basis, so please plan to arrive Former innkeeper, Dana Moos, shares her finalist for Best Chef and an Iron Chef America winner. Executive chef early in order to sit with companions. go-to brunch dishes. and owner of NYC-based restaurant, The Eddy, Brendan McHale Handicapped accessible seating is • Watermelon and Kiwi Salad with will be here as well as cookbook authors Dana Moos, Maureen Abood limited to four seats per class. The Coconut Lime Crème and Lime Zest and accomplished chef, cookbook author and James Beard Award classroom is air-conditioned and temperature may vary during the course • Poached Eggs over Crispy Potato Pancakes winner, Sanford D’Amato.
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