PRIVATE PARTY MENU CHOICES FROM JUNE-AUGUST, 2021
(for 4-8 participants/ prices are per person)
GIFT CERTIFICATES ALWAYS AVAILABLE….CALL 412-362-0679
4 Spots available on our CULINARY TRIP TO THE ISLAND OF POROS IN GREECE. May 14-21, 2022. Call for pricing and a complete itinerary..412-362-0679
Most classes are 3 hours long with a few 4-hour classes indicated by an *. All safety and sanitation measures are in place. All that we ask is please do not come if you have any Covid symptoms or have been near someone who has tested positive/has Covid. Masks required if you are not vaccinated. The private party scenario has become extremely popular and will always continue. In fact, the month of December will be dedicated to private parties and corporate functions ONLY.
IF interested please call for a list of available dates, let us know of allergies/dietary restrictions, choose a menu and come hungry!! BTW, all classes are BYOB!
You deserve a night out!!!,
Enjoy your summer and thank you for your business,
Dorothy 412-362-0679 chopwoktalk@msn.com
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JUNE-AUGUST MENU OPTIONS:
AMALFI COAST DINNER (#1) /$85.00/BYOB:
Pesto Zucchini fritters with a tomato basil topping
Caprese salad with a variety of tomatoes, mozzarella, basil, strawberries, melon, and a balsamic drizzle
Swordfish over a mound of homemade spinach pasta and drizzled with an agro dolce (sweet and sour sauce)
Cassatelle (sweet fried ricotta ravioli) dusted with powdered sugar for dessert
Frozen limoncello ‘flute’ for dessert plus a demonstration and the limoncello recipe
AMALFI COAST DINNER (#2)/$85.00/BYOB:
Bruschetta with pesto, whipped ricotta and roasted red peppers
Peach & mozzarella Caprese salad with Balsamic Cherries
Chicken drenched in basil and cherry tomato vinaigrette with a side of cacio pepe fettuccine
Almond cake with fresh whipped cream and berries
A frozen limoncello ‘flute’ for dessert and the recipe to make limoncello at home
AMALFI COAST DINNER (#3)/$85.00/BYOB:
Appetizer of grilled eggplant topped with hot sausage, mozzarella and served with a fresh tomato sauce
Peach and arugula salad with crispy pancetta, gorganzola and crostini topped with fig preserves
Chicken paillard topped with lemon-almond pesto over fettuccine alfredo
Homemade chocolate hazelnut cannoli dusted with powdered sugar
A frozen limoncello ‘flute’ and the recipe to make limoncello at home
APPETIZERS AROUND THE WORLD/$80.00/BYOB:.
Fried green tomatoes with pimento cheese and bacon-onion jam (Southern USA)
Puffy tacos with shrimp and pineapple salsa (Mexico)
Fried pork spring rolls with a sweet & spicy sauce (Thailand)
Pan fried pork pot stickers with a chili sauce (China)
BRUNCH, LUNCH or DINNER/$80.00/BYOB:
Cold peach soup
Crab cake Benedict over a Johnnycake and drenched in hollandaise sauce
Side of steamed asparagus
Melon wedge wrapped in prosciutto and a squeeze of lime
Blueberry lemon crepes in a brown butter sauce for dessert
CAJUN-CREOLE FAVORITES/$85.00/BYOB:
Fried green tomatoes topped with pimento cheese and bacon jam
Shrimp and cheesy grits
Muffeletta sandwich with a variety of meats, cheese, and homemade relish
Banana Foster beignets flambeed in rum
CHINESE DINNER (#1)/$80.00/BYOB:
Shrimp sizzling rice soup
Pork potstickers with a chili dipping sauce
Beef chow fun with rice noodles
Stir fry of chicken with mango, sweet red peppers and snow peas in a spicy sweet and sour sauce over rice
CHINESE DINNER (#2)/$80.00/BYOB:
Egg drop soup
Pork sates with pineapple and a spicy peanut sauce
Asian crunchy slaw (red and green cabbage, tri-colored sweet peppers and scallions) with Asian dressing, fried wontons and roasted peanuts
Pineapple- ginger chicken topped with almonds and served with broccoli and fried rice
Fried rice in a pineapple boat (BBQ pork, shrimp, scallions, cucumbers, tomatoes and pineapple)
CHINESE NOODLE PULLING & DOUGH CLASS/$85.00/BYOB
Szechuan spicy peanut noodles with scallions, sprouts and egg flowers
Golden baked buns with pork and apricots
Golden scallion hand pies
Shanghai soup dumplings
DATE NIGHT DINING (#1)/$90.00/BYOB:
Brie baked with a raspberry rum walnut topping and served with crostini and apple slices
Tomato-cucumber-watermelon salad with a peach dressing
Pistachio crusted ‘lollipop’ lamb chops drizzle with a cherry port wine sauce over a farro pilaf
Multi-colored carrots with a dollop of whipped ricotta, honey, marcona almonds and a sage brown butter
Chocolate souffle for dessert
DATE NIGHT DINING (#2)/$90.00/BYOB:
Fried zucchini planks serve with lemon wedges, marinara sauce, or a lemon basil aioli
Peach, tomato and cucumber salad topped with burrata and a balsamic reduction
Brined Porterhouse pork chops topped with a fennel gremolata and a side of grape mostarda
Lemon risotto with peas and asparagus
Rum panna cotta with a salted caramel sauce
Sip of limoncello and the recipe
DIM SUM/$80.00/BYOB:
Crunchy slaw with tri-colored sweet peppers, red and green cabbage, scallions, fried wonton strips, roasted peanuts and an Asian dressing
Crispy shrimp swallows with a cherry lemon dipping sauce
Steamed chicken dumplings with a lime-cilantro dipping sauce
Scallion pancakes with a spicy sauce
Crab puffs with a blackberry ginger sauce
*FATHER’S DAY DINNER/$90.00/BYOB: (available for 6-8 people only)
Fried zucchini planks with a variety of dipping sauces
Grilled cantaloupe topped with grilled asparagus and ricotta salata
Prime rib roast au jus
Mashed potato casserole with mascarpone and gouda cheese
Sweet and salty sugar snap peas
Chocolate lava cake with a raspberry center
4TH OF JULY SEAFOOD STOVETOP CLAMBAKE/$90.00/BYOB:
Fried green tomatoes topped with pimento cheese and a bacon jam
Stovetop clambake with corn, potatoes, sausage, clams and shrimp
Grilled confetti coleslaw
Blueberry cobbler with ice cream
FRENCH DINNER (#1)/$85.00/BYOB:
Cup of chilled strawberry soup with a dollop of whipped cream and a sprig of mint
Bibb lettuce topped with peaches, lavender syrup, gorgonzola (optional) and candied pecans
Lemon honey spatchcocked Cornish hen over croutons with a side of asparagus
Lemon-almond souffles dusted with powdered sugar
FRENCH DINNER (#2)/$85.00/BYOB:
Baked brie wedges topped with honey, pistachios and served with crostini
Chicken paillard seasoned with herbs de Provence and topped with salad
Asparagus and mushrooms with a tarragon sauce
Individual raspberry topped chocolate tart with a pecan crust
GERMAN DINNER/$85.00/BYOB
Chilled sour cherry soup with wine
Veal Holstein schnitzel (fried breaded veal topped with a fried egg and caper sauce)
Warm German potato salad
Red cabbage
German chocolate cake sundae
GREEK DINNER (#1)/$85.00/BYOB:
Pork and apricot phyllo appetizers topped with tzatziki sauce
Grilled lamb skewers with seasonal vegetables over orzo
Mini tomato and feta tarts accompanied by a side salad with Greek dressing
Fried baklava logs drizzled with a sugary orange syrup and a scoop of ice cream
GREEK DINNER (#2)/$85.00/BYOB:
Spanakopita appetizers with lemon sauce
Lamb gyro dumplings served with tzatziki sauce
Shrimp Saganaki (tomatoes, olives & feta) over orzo
Deep fried baklava logs with ice cream and drizzled with syrup and a scoop of ice cream
HAWAIIAN DINNER $85.00/BYOB:
Citrus-avocado poke made with sushi grade tuna
Salad of beets, tomatoes, and cucumber topped with goat cheese
Spicy grilled Hawaiian chicken
Coconut fried rice
Hawaiian cheesecake bars for dessert
INDIAN DINNER/$85.00/BYOB:
Spicy beef lettuce wraps
Butter chicken with naan
Basmati rice with apricots, apples, almonds and rose water
Cucumber riata and tomato date chutney
Phirni for dessert (rice pudding with pistachios, almonds and pineapple)
KOREAN DINNER/$85.00/BYOB:
Korean “hot” wings
Scallion and zucchini pancakes with a spicy dipping sauce
Korean BBQ beef ribs
Korean rice noodle stir fry with mushrooms, carrots, and bok choy
MEXICAN DINNER/$8500/BYOB:
Tortilla soup
Pastel Azteca (Mexican lasagna with chicken, tortillas and salsa verde)
Grilled watermelon salad with peached, pickled jalapenos, cotija cheese and drizzled with crema
Corn esquites (fried corn with chilies, crema and queso)
Sopapilla cheesecake pie
MEXICAN DINNER/$85.00/BYOB:
Street corn nachos
Beef flautas with avocado crema
Chimichurri grilled shrimp over Mexican rice
Grilled watermelon salad with peaches, pickled jalapenos, cotija cheese and drizzled with crema
Peach empanadas with ice cream
MOROCCAN DINNER/$85.00/BYOB:
Appetizer of lamb and veggie kebabs with a date glaze
Moroccan flatbread
Tagine of chicken, artichokes and lemon
Couscous with a variety of herbs
Moroccan almond cigars in phyllo with a drizzle of sweet syrup for dessert
Moroccan coffee and mint tea
PASTA GRANNIES (#1)/$85.00/BYOB:
Pici with almonds, jalapenos, and pesto sauce
Panzanella bread salad with a variety of tomatoes, cucumber, olives, sweet multi-colored peppers and fennel
Farfalle with fresh burst tomatoes, charred corn & shrimp
Fettuccine with red sauce and meatballs
A frozen limoncello ‘flute’ for dessert and the limoncello recipe to make at home
PASTA GRANNIES (#2)/$85.00/BYOB
Potato gnocchi with a pistachio & herb pesto
Cavatelli in a shiitaki cream sauce, bacon and topped with a poached egg and a sprinkling of chives
Caesar salad with homemade dressing and homemade croutons
Canelloni made with crepes, homemade red sauce and topped with a white béchamel sauce
Sip of limoncello and Italian almond cookies for dessert
*PEROGIES AND POLISH FAVORITES/$85.00/BYOB:
Perogies with bacon, cheddar, onion & potatoes
Perogies with potato, sauerkraut and cheese
Haluski (fried cabbage & noodles)
Holubky (stuffed cabbage in a tomato sauce)
Chrusciki pastries (fried dough dusted with powdered sugar)
*PIE & TART CLASS WITH LUNCH/$90.00/BYOB:
Rum raisin apple pie with a double crust
Lemon meringue pie
Key lime tarts
Peach pie with lattice crust
* Emphasis on an easy flaky pie dough, double crust, prebaked shell, lattice work, and meringues
You will be taking home the lemon & peach pie plus key lime tarts
Pie dough and apples will be supplied so you can assemble your apple pie at home.
A sandwich and salad will be served towards the beginning of class.
Please bring a nice size box to transport your desserts!
*PIZZA, PASTRIES & LIMONCELLO CLASSES WILL BE AVAILABLE OCTOBER THROUGH APRIL ONLY
SOUTHERN DINNER/$85.00/BYOB:
Summer corn soup
Peach and tomato salad with a sweet dressing, pecans & farmer’s cheese
Hot & crunchy fried chicken with a bourbon peach sauce
Green chili spoonbread
Key lime tarts topped with fresh whipped cream
TAPAS OF MADRID/$90.00/BYOB:
Hot olives with crostini
Mussels with chorizo
Spanish flatbread with roasted red peppers, marinated artichokes and serrano ham
Potato croquettes with membrillo (quince) sauce
Shrimp with Romesco sauce
Leek and goat cheese potato tortilla
Crostini topped with pork tenderloin in a mild blue cheese sauce
Pineapple flambeed in rum and topped with ice cream for dessert
THAI DINNER (#1)/$80.00/BYOB:
Crab rangoons with a blackberry ginger sauce
Pad see ew with rice noodles, beef, and bok choy
Grilled shrimp and pineapple salad with a variety of herbs, coconut dressing and sprinkled with Thai chilies
Red curry pork with peanuts and a variety of seasonal vegetables over jasmine rice
Lemongrass tea
THAI DINNER(#2) /$80.00/BYOB:
Chicken lettuce wrap platter with Thai basil, butterhead lettuce leaves, mango, radishes, shredded carrots and peanut sauce
Salmon topped with cilantro-basil pesto and sweet and spicy cherry sauce
Green mango salad with sprouts, chilies and cashews in a Thai dressing
Thai fried rice with pineapple, chilies, grapes and nuts
Coconut flan with Thai banana sauce
THAI & VIETNAMESE FAVORITES/$80.00/BYOB:
Kao soi (Chiang Mai curry noodle soup)
Pork Banh mi sandwich with Asian mayo, pear slaw, a variety of herbs and cucumbers on grilled bread
Beef Drunken noodles with onions, red peppers, bok choy, chilies and a flavorful sauce
Sticky rice with mangoes
VIETNAMESE DINNER/$80.00/BYOB:
Meatball lettuce wraps with cucumbers, pineapple, mint with a peanut dipping sauce
Beef banh mi sandwich topped with an Asian mayo, herbs, cucumbers, pickled veggies and chilies
Saigon rice noodle stir fry with shrimp, pork, chicken, asparagus, boy choy, bamboo shoots, and chilies
Vietnamese coffee sundae (2 scoops of vanilla ice cream layered with homemade crushed peanut brittle and Vietnamese coffee syrup)
TUSCAN DINNER (#1)/$85.00/BYOB:
Pici (hand rolled spaghetti) in a spicy wine-butter-lemon sauce with caramelized onions and toasted bread crumbs
Caesar salad with homemade dressing and croutons
Cannelloni made with crepes, beef filling, red sauce and topped with bechamel (white) sauce
Lemon mousse with Italian almond cookies
Sip of limoncello
TUSCAN DINNER (#2)/$85.00/BYOB:
Potato gnocchi with a pistachio and herb pesto
Florentine butter chicken in a fresh burst tomato pan sauce plus homemade focaccia for mopping up the sauce
Tomato, peach, honeydew and burrata salad over arugula with a balsamic dressing
Lemon ricotta cake topped with gelato and seasonal berries
Sip of limoncello