Janet Ebright CEC

Menu Samples

Restaurant dining in your home:

This service is designed for private dinner parties in your home for up to 16 guests.

All menus are custom made for your event and will reflect your personal style.  My services include an on site complementary one hour consultation to discuss your vision and food choices.  I will then customize your menu to fit your tastes and preferences.  Prices will fluctuate depending on your menu choices and number of courses, but all menus will be priced to include food, preparation, production, service and clean-up.  The following menus are a sampling of what you may expect at your next dinner party.

Menu One
Tray of amusements passed upon arrival
Petite quail eggs with caviar and crème fraiche
Sour dough crostini with walnuts, triple cream brie and wild flower honey drizzle
Almond stuffed dates wrapped with apple wood smoked bacon

First Course
White onion soup with Dungeness crab and chive oil

Second Course
Petite spinach leaves with Maytag bleu, candied pecans and tart cherry vinaigrette

Entrée
Coffee and cocoa rubbed filet of beef with wild mushroom demi-glace
Potato pave and sautéed asparagus tips

Dessert
Biscuits and berries

Menu Two
Tabled hors d’ oeuvres
Classic gruyere fondue station with mushrooms,
 sour dough bread and other assorted dipping items

Fresh oyster shooters with avocado, lime and a touch of Grey Goose vodka

First Course
Fresh corn puree with a lobster and poblano chile
Finished with a drizzle of basil oil and frisee lettuce

Second Course
Refreshingly crisp hearts of romaine with green goddess and gorgonzola

Entrée
Rack of spring lamb with Moroccan spice rub and preserved lemon salsa
Served over sweet pea risotto with a touch of feta cheese

Dessert
A trio of sweets:
Mini raspberry crème brulee, chocolate pistachio pate and tuxedo strawberry

 Menu Three

Tray passed amusements
Sweet jumbo shrimp grilled with smoked bacon and raspberry compote
Pizzetas with caramelized onion and creamy chevre

First Course
Warm Escargot Salad
Seared mushrooms and escargot bathed in
a garlic butter broth and served with lemony greens 

Second Course
Carrot and orange soup with chive and seared citrus diver scallop

Entrée

Served with garlic potatoes and ratatouille

Dessert
Crème Brulee Napoleon

 Menu Four
International cheeses with black olive crostini
Ahi tuna tartar on Parmigiano-reggiano crisps

First Course
Strawberry gazpacho with grilled shrimp and avocado

Second Course
Bistro salad with warm egg, bacon rashers and escarole

Entrée
Stroganoff of beef tenderloin with leeks, beets and cornichons
Served over buttered noodles with a whole grain mustard sauce and café de Paris butter

Dessert
Classic apple tart tatin with caramel sauce and vanilla bean whipped cream