05, Jul, 2022
Menus for Private Parties of 4- 8 People

Menus for Private Parties of 4- 8 People

Most classes are 3  hours long with a few 4-hour classes.  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 in these uncertain times.  Hopefully this will be a temporary change and we will soon be back to “normal”…. hopefully by September.

IF interested  in our “hands-on ” classes 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!  



Dorothy  412-362-0679  chopwoktalk@msn.com



Prices are per person and gratuity for my assistant is NOT included.

For your convenience we have marked many dinners with GF, Vegetarian and Pescatarian.  This means we are able to tweak/modify the menu to accommodate dietary restrictions or allergies.


1.  AMALFI COAST DINNER /$90.00/BYOB/vegetarian/pescatarian
Grilled watermelon & cantaloupe salad with prosciutto and goat cheese
Chicken paillard/cod smothered in eggplant caponata (sweet & sour eggplant with other veggies, pine nuts & raisins accompanied by lemon risotto
Toasted almond torte with gelato
Sip of limoncello and the recipe


Baked ricotta with lemon, herbs and crostini for dipping
Caprese salad with tomatoes, basil, mozzarella, blackberries, strawberries basil and a balsamic drizzle
Southern Italian braciole layered with basil, roasted red peppers, mozzarella then rolled, braised in sauce and served over cheesy polenta
Tiramisu  trifle for dessert with a sip of limoncello and the recipe


3.  AMALFI COAST DINNER/$95.00/BYOB/GF, vegetarian/pescatarian
Arancini (stuffed rice balls) with sauce
Salad of tomatoes, melon, peaches and Burrata with a peach balsamic dressing
Grilled swordfish/cod /halibut with a lemon caper sauce with a side of baked polenta topped with roasted tomatoes
Rum panna cotta topped with salted caramel sauce for dessert with a sip of limoncello and the recipe


4.  Amalfi Coast Dinner/$95.00/BYOB /pescatarian
Peach Caprese salad with balsamic sweet cherries and a peach balsamic dressing
Seared Barrumundi/cod/mahi/mahi topped with an olive herb sauce
Ricotta ravioli with a lemon cream sauce
Ricotta orange cake with strawberries


Ciabatta sandwich with chicken, avocados, arugula, roasted red peppers and a green chimichurri sauce plus fried egg (optional)
Grilled sirloin steak and  sausages a green and red chimichurri
Argentinian potato salad with peas, carrots and apples
Dulce de leche ice cream sundaes with seasonal fruit, toasted almonds and whipped cream


Asian slaw with tricolored peppers, red & green cabbage mixed with Asian dressing and topped with fried wonton strips and peanuts (China)
Steamed mussels in a coconut lime lemongrass broth with Jasmine rice (Thailand)
Vietnamese banh mi sandwich loaded with grilled pork, Asian dressing, herbs, chilies, cucumber slices and pickled pears and carrots
Beef dumplings (Mandu) with a vinegar soy sauce (Korea)
Lemongrass tea will be served


Crazy Cajun nachos with andouille sausage and all the toppings
Fried green tomatoes with bacon jam and pimento cheese
Muffuletta sandwich with a variety of meats, cheese. and a pickled relish on Italian bread
Banana Foster beignets


1.  CHINESE DINNER/$90,00/BYOB/vegetarian/pescatarian
Szechuan peanut noodles with scallions, egg flowers and peanut sauce
General Tso’s shrimp with broccoli in a spicy sauce
Mandarin beef, snow pas and red peppers in a flavorful brown sauce
Pineapple fried rice with nuts, chilies, scallions, sprouts and red grapes
Plum tea will be served


Egg drop soup
Cockscomb dumplings with a cilantro lime dipping sauce
Honey hoisin ribs and green onion pies
Beef Chow Fun with rice noodles, bok choy, eggs & sprouts or Shanghai noodles with pork and bok choy
Plum tea will be served


Sizzling rice soup with shrimp, baby corn, mushrooms and water chestnuts
Spicy Kung Pao pork with water chestnuts, baby corn, red and green peppers and white rice
Lychee sweet an spicy chicken with snap peas, onions, fruit and white rice
Beef chow fun with wide rice noodles, Fresno chilis, sprouts, scallions and baby bok choy
Plum tea will be served


Crab rangoons with a fig ginger sauce
Mu shu pork and veggies wrapped  Mandarin pancakes with hoisin sauce
Vegetable spring rolls in rice paper with a lime cilantro dipping sauce
Shrimp and chicken sui mai (dumplings) with peanut sauce
Plum tea will be served


1.  DATE NIGHT DINING/$95.00/BYOB for groups of 8 people ONLY/
Cedar plank grilled brie with berries, roasted salted almonds and crostini
Heirloom tomato salad drizzled with a red wine vinaigrette and topped with fried onions, roasted pine nuts and a chiffonade of basil
Salt crusted sirloin tip roast with garlic mashed potatoes and  ‘crispy’ portabella mushrooms
Warm peach cobbler with  bourbon caramel sauce and ice cream


2.  DATE NIGHT DINING/$95.00 BYOB/GF/pescatarian
Summer corn chowder with  a large piece of grilled Tuscan bread on the side
Bibb lettuce salad with tomato, cucumber, watermelon and a peach vinaigrette
Grilled day boat scallops in a spicy mango sauce with Jasmine rice
Molten chocolate cake with caramel filling


3.  DATE NIGHT DINING/$90.00/BYOB/pescatarian
Ramen noodle bowl (soup) with red curry, mushrooms, bok choy, chilies, basil, cilantro and peanuts
Crab rangoons with a blackberry sauce
Seared sesame crusted Ahi tuna steaks over julienne vegetables and noodles in a peanut sauce
Bangkok baklava drenched in a sweet lemongrass syrup


4.  DATE NIGHT DINING/$85.oo/BYOB/pescatarian
Mexican street corn nachos
Hot & crunchy chicken/talapia with a spicy mango salsa and chipotle scalloped potatoes
Jicama, melon and strawberry salad
Sopapilla cheesecake pie for dessert


Tomato lemon tart with mixed greens and herbs with a lemon Balsamic drizzle
Peppered flank steak topped with a sour cherry brandy sauce
Salt and vinegar smashed new potatoes  with ‘burnt ends’ zucchini skewers
Lemon blueberry cheesecake parfaits


Fried zucchini planks with marinara, horseradish sauce or lemon wedges
Pork chop Milanese (breaded and fried) and topped with a salad
Homemade focaccia with Calabrian chili dipping oil
Corn panna cotta (custard) with a blueberry topping


Warm scallop salad with corn, nectarines and basil
Saucy French chicken with peaches
White rice and blanched asparagus with mousseline sauce
Goat cheese cakes with rosemary and honey for dessert


Tomato. leek and goat cheese crostata
Spatchcocked Cornish hens over juice soaked croutons
Asparagus and mushrooms with a tarragon sauce
Crepe Suzettes, flambeed


Arugula and frisee salad with bacon lardons and a poached egg (optional)
Strip steak au poivre with a brandy cream sauce
French onion soup potato gratin and French green beans
Lemon almond soufflé


Grilled peach salad with whipped goat cheese, arugula, tasted almonds and a white wine and honey vinaigrette
Grilled lamb chops marinated in herbs de Provence and garlic
Butternut squash Dauphinoise (cooked with heavy cream and gruyere cheese)  plus sugar & salt snap peas
Dessert crepes filled with a triple citrus mousse


Homemade Bavarian pretzels with a sweet mustard sauce
Weiner schnitzel a la Holstein topped with a caper sauce and fried egg
Warm German potato salad and  homemade applesauce
Apple strudel with ice cream


Avgolemono soup with pastina (lemon chicken soup)
Phyllo appetizers of pork and apricots topped with tzatziki sauce
Pastitsio  (Greek lasagna with ground beef)
Greek panzanella salad with homemade croutons, tomatoes, peppers and feta cheese
Galatopita Greek  custard pie in phyllo dough (a layer of nut filling on the bottom and a velvety custard on top)


Saganaki appetizer (flaming Greek cheese) with roasted stem tomatoes nd crostini
Traditional Greek salad
Moussaka (eggplant casserole with ground meat and tomato sauce and topped with a white sauce)
Semolina cake soaked with orange blossom syrup, sprinkled with powdered sugar, a cinnamon diamond pattern and toasted walnuts around the sides


GREEK PASTRY CLASS & LUNCH/$95.00/BYOB/vegetarian……class limited to 6 people/4 hours.  Bring two containers to take home your goodies
Baklava with walnuts and a lemon – orange syrup
Galaktoboureko (custard roll-ups)
Kataifi pastries made with shredded phyllo dough filled with almonds and drenched in a honey lemon syrup
Spanakopita will be prepared for lunch
Galatopita Greek custard pie with a layer of Baklava filling on the bottom
Students will prepare spanakopita and a Greek panzanella salad for lunch plus a sampling of baked goodies.


HIGH TEA/ $95.00/4 hour class
Peach Bellini and a variety of teas will be served
Homemade scones with clotted cream and jam
Tea sandwiches:  cucumber & mint, deviled ham & pecan plus egg salad in cream puffs
Chocolate dipped strawberries and seasonal fresh fruit
Sweets:  lemon bars, almond cookies, & fudge ripple turtle brownies


Kashmiri chicken kebabs plus naan  and mango chutney
Chicken pistachio Korma & naan
Cucumber riata
Lemon rice with chilies, ginger and cashews
Apple halwa for dessert


Korean egg rolls with dipping sauce
Korean BBQ ribs and kimchi fried rice
Scallion  pancakes with dipping sauce
Korean  whipped coffee (Dalgona)


B’Stilla ( sweet chicken and nut pie in phyllo dough)
Romaine lettuce, orange and date salad
T”faya chicken & couscous with sweet onion, raisin and apricots
Kanafe made with kaitaifi dough (custard dessert in phyllo dough)
Mint tea will be served and spiced Moroccan coffee will be served


1.  PASTA  CLASS/$85.00/BYOB
Cavatelli with basil-bacon pesto
Pici (hand rolled spaghetti) with a with burst tomato, shrimp and charred corn sauce
Caesar salad with warm croutons
Alla Famiglia’s Bolognese sauce with homemade pappardelle pasta
Sip of limoncello and the recipe


2.  PASTA CLASS/$85.00/BYOB/vegetarian/pescatarian
Raviolo (one large ravioli with ricotta cheese, topped with an egg yolk and cooked in a brown butter sauce)
Peach, tomato, and watermelon  salad with Burrata
Potato gnocchi with homemade red sauce
Fettuccine with a white wine butter sauce and polpettes (meatballs)
A sip of limoncello and the recipe


3.  PASTA CLASS/$85.00/BYOB/vegetarian/pescatarian
Raviolo (one large ravioli with ricotta cheese, an egg yolk on top, and then cooked in a brown butter sauce)
Stuffed pasta rosettes (ricotta, prosciutto, cheese) with a white sauce
Panzanella salad with homemade croutons and a variety of vegetables
Fettuccine with a vodka sauce
A sip of limoncello and the recipe



Hush puppies with tomato jam
Clambake:  clams, shrimp, sausage, potatoes, and corn in a flavorful broth
Mac & cheese casserole
Watermelon and sweet tea
Homemade peach cobbler with ice cream



Fried green tomatoes with bacon jam and homemade pimento cheese
Hot, crunchy and spicy chicken  over a waffle drizzled with a spicy butter rum sauce
Individual peach cobbler with ice cream
Southern sweet tea will be served


Hot olive appetizer with crostini
Morcilla’s Restaurant serrano wrapped tortilla (potato pie) topped with a piquillo pepper and olive relish
Grilled sweet onions topped with blue cheese, roasted almonds, chives and a balsamic drizzle
Crostini with goat cheese spread topped with flank steak and chutney
Shrimp in a garlic wine sauce with crusty bread for dipping
Grilled zucchini with salsa verde
Churro sundae with chocolate sauce and dulce de leche sauce


Corn fritters with a spicy cucumber-peanut sauce
Fried pork spring rolls with green mango salad
Green curry with pork, peanuts, spinach and bamboo shoots over jasmine rice
Lemongrass scented rice pudding for dessert


Point Brugge red curry mussels with charred bread
Grilled chicken skewers with an Asian pear salad
Beef Pad see ew with fresh rice noodles and baby bok choy
Red curry seafood with peanuts, scallions and fruit


Thai spicy Ramen bowl with chicken, mushrooms, bok choy, red curry and peanuts (soup)
Thai pork tacos with peanut sauce
Vietnamese vegetable rice paper rolls with a lime dipping sauce
Vietnamese Nutella stuffed bananas wrapped in spring roll wrappers, fried and flambeed with rum
Cold Vietnamese coffee will ne served


1.  TUSCAN DINNER/$90.00/BYOB/vegetarian
Bruschetta with pesto, ricotta cheese, roasted red peppers and a balsamic drizzle
Herb marinated flank steak/grilled polenta,  topped with a cherry tomato and olive salad
Stuffed pasta rosettes (ricotta, prosciutto, basil &  cheese) topped with a white sauce
Cantucci (biscotti) with affogato (cold coffee with ice cream)


Eggplant rollatini stuffed ricotta and smothered in red sauce with mozzarella cheese
Fried chicken paillard topped with salad
Homemade focaccia topped with sea salt, black pepper and chopped rosemary
Hazelnut and Frangelico brownie trifle layered with a mascarpone filling and sprinkled with powdered sugar


Wedding soup
Caesar salad with warm croutons and homemade dressing
Veal scaloppini in a Marsala mushroom sauce over homemade pappardelle
Tiramisu trifle (layered in a glass) and topped with a lady finger crumble


4.  TUSCAN DINNER/$85.00/BYOB/vegetarian/pescatarian
Fried zucchini with lemon wedges and marinara sauce
Fettuccini Alfredo with fresh pasta
Breaded and fried  beef/fish Milanese topped with a  salad
Zeppole (mini donuts) with nutella dipping sauce