22, Mar, 2023
Menus for Private Parties/Corporate Events of 4- 8 People

Menus for Private Parties/Corporate Events of 4- 8 People

Most  hands-on classes/dinners 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 and will always be available.  The month of December and January will be reserved for private parties and corporate functions.  PLEASE register as early as possible, if you want December. as we could not accommodate everyone last year and had to move them into January.

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!


Our next culinary excursion will be the French Alps from September 24-30, 2023.  Call 412-362-0679 for more information. Limited to 10 people…5 spots currently available.

Dorothy  412-362-0679  chopwoktalk@msn.com


PRIVATE PARTY & CORPORATE EVENT MENU OPTIONS FROM MARCH-MAY 2023   (There are NO weekend dates available until June-September)


For parties of 4-8 people….Pricing does not include assistant’s gratuity.


Arancini  appetizer (fried stuffed rice balls) with mozzarella, peas and pancetta topped with a fresh tomato sauce
Breaded/not breaded and fried chicken in a lemon pan sauce topped with raisins, pine nuts and pink peppercorns
Spring pea and asparagus risotto
Lemon Caprese cake (GF) and gelato
Sip of limoncello and the recipe


2.  AMALFI COAST DINNER/$90/BYOB/ Pescatarian
Green apple and fennel slaw over Bibb lettuce and topped with toasted hazelnuts
Crispy salmon in a blood orange pan sauce
Homemade farfalle a la limone (lemon sauce with toasted bread crumbs)
Lemon panna cotta topped with blueberry compote
Sip of limoncello and the recipe



Bruschetta with pesto, whipped ricotta cheese, roasted red peppers and a balsamic drizzle
Citrus salad with fennel, olives and crushed  hazelnut brittle
Grilled  veal cutlet smothered with artichoke caponata (tomatoes, olives, pine nuts, celery and artichokes) over cheesy polenta
Torta al Limone (Amalfi style lemon cake) drizzled with lemon syrup and garnished with fresh seasonal berries
Sip of limoncello and the recipe



Marsala mushroom bruschetta/GF bread sprinkled with hazelnuts and blue cheese (optional)
Salad of mixed greens, a variety of herbs, olives and Parmesan frico chips
Pork scaloppini in a lemon almond pesto sauce with a side of homemade cheese ravioli/gnudies (ravioli without the pasta)
Chocolate Caprese cake (GF) with gelato
Sip of limoncello and the recipe


Bruschetta with pesto, whipped ricotta cheese, roasted red peppers and garnished with a balsamic drizzle
Green apple and fennel slaw over Bibb lettuce topped with toasted hazelnuts
Creamy rosy chicken piccata (cream, lemon, capers and tomatoes) over homemade fettuccine
Lemon mousse with delicious almond cookies
Sip of limoncello and the recipe


Open faced sandwich with grilled pork, avocados, arugula, roasted red peppers, green chimichurri sauce and fried egg (optional)
Grilled sirloin steak (reverse sear ) and grilled sausages with red chimichurri sauce
Mini Yukon gold potatoes baked, smashed, fried and tossed in a grilled lemon Dijon sauce
Crepes filled with sautéed bananas, topped with ice cream and Dulce de Leche  sauce



Chinese hot and sour soup
Shrimp and pork pad Thai with eggs, bok choy, sprouts, peanuts and pickled Fresno chilies
Thai green mango salad with sprouts, coconut, chilies and cashews in a spicy sauce
Vietnamese chicken banh mi sandwich with Asian mayo, pickled carrots  & apples, a variety of herbs, sliced cucumbers and sliced chilies
Plum tea will be served


Crab rangoons with a blackberry ginger sauce
Ground pork and shrimp eggrolls with an apricot sauce and a chili dipping sauce
Steamed chicken dumplings with a lime cilantro sauce
Scallion pancakes with a spicy dipping sauce
Plum tea will be served


A bowl of beef pot stickers in a spicy sauce topped scallions
“Firebird” vegetarian lo mein (egg noodles)
Honey Hoisin ribs
Orange chicken with broccoli and vegetable fried rice
Plum tea will be served


2.  CHINESE DINNER/$95/BYOB/Pescatarian
Sichuan noodles with egg flowers, sprouts, scallions in a spicy peanut sauce
Crab rangoons with a blackberry ginger sauce
General Tso’s shrimp with broccoli
Pineapple fried rice with chilies, scallions, cashews and red grapes
Plum tea will be served


Steamed Chicken dumplings with a lime cilantro sauce
Mu shu pork wrapped in Mandarin pancakes with hoisin sauce
Hot pepper beef with cashews and steamed rice
Sweet and spicy mango shrimp with snow peas, onions and sweet red peppers and steamed rice



Arugula and pear salad topped with a fried goat cheese packet wrapped in prosciutto
Rosemary -panko crusted rack of lamb garnished with a red grape sauce
Butternut squash soufflé and Brussel sprouts in a cherry and apple vinaigrette
Pineapple upside down carrot cake topped with a bourbon pecan caramel sauce


Piada (Italian street food)  homemade grilled flatbread stuffed with a variety of meats, cheese, and roasted red peppers
Chicken Milanese (pounded, breaded and fried) then topped with a salad of fennel, parsley and radicchio in a lemon vinaigrette
Side dish of cacio e pepe (Parmesan sauce) buccatini
Chocolate hazelnut tart with gelato



Creamy porcini mushroom soup with sherry and thyme
Pork loin topped with pesto, wrapped in prosciutto and served with a sweet & spicy delicious sauce
Butternut squash and whipped potato casserole plus a side of asparagus  topped with goat cheese and hazelnuts
Olive oil cake topped with a red wine berry sauce and homemade whipped cream


Ricotta and goat cheese puff pastry tart topped with figs and walnuts accompanied by a Bibb lettuce and herb salad
Reverse seared rosemary crusted New York strip steaks topped with a Creole mustard sauce
Mushroom and onion bread pudding plus  charred rainbow carrots topped with honey, chili flakes and pistachios
Chocolate Kahlua soufflé for dessert



EASTER DINNER/$100.00/BYOB/ 4 hour class/ 6-8  people only)
Fresh cream of asparagus soup with a dollop of lemon cream
Grilled butterflied leg of lamb with rosemary salt and grilled lemons
Individual Easter bread rings with a died egg in the center (yeast bread)
Green beans Polonaise (topped with vinaigrette, toasted bread crumbs and crumbled hard boiled eggs)
Strawberries Arnaud (marinated in a port sauce with citrus slices and cinnamon) over vanilla ice cream and topped with whipped cream and a sprig of mint



Steamed mussels/shrimp in a white wine tomato and parsley butter sauce with French garlic bread
Mixed greens and  herb salad and a slice of gruyere quiche/crustless quiche
Butter and herb basted porterhouse pork chops (reverse sear method)
Roasted rainbow carrots topped with goat cheese, parsley and a hazelnut crumble
Chocolate lava cake for dessert


French Onion soup with Gruyere croutons
Mixed green salad with baked Brie drizzled with honey and pistachios, sliced apples and grilled crostini
Classic Coq au vin (chicken in wine with bacon, mushrooms, bay carrots, pearl onions) served over buttered egg noodles sprinkled with parsley
Flambeed crepe Suzettes with French vanilla ice cream


Fresh corn, bacon and cheese soufflé with a green salad
Rosemary roasted lamb chops with charred oranges and grilled asparagus
Gratin Dauphinois (potatoes cooked in cream and smothered with gruyere cheese)
Profiteroles (cream puffs) filled with ice cream and and drizzled with homemade chocolate sauce



Homemade Bavarian pretzels with a sweet mustard sauce
Pork loin with knodels (potato-bread balls similar to stuffing)
Red cabbage and homemade applesauce
Individual Black Forest brownie sundaes topped with a Kirsch cherry sauce and whipped cream



Potato pancake appetizer with sour cream and homemade applesauce
Pork schnitzel (pounded thin, breaded, fried in butter and topped with a squeeze of lemon)
Buttered spätzle and red cabbage
Individual apple strudels topped with ice cream



Beer cheese soup with rye croutons
Jager schnitzel (breaded and fried pork cutlets topped with a creamy mushroom sauce)
Warm German potato salad and homemade applesauce
German plum cake topped with homemade whipped cream


Appetizer of honey-thyme Feta dredged in Panko, fried and served with cherry tomatoes, Kalamata olives and grilled crostini
Spanakopita with a lemon sauce
Spiced lamb pie with apricots and raisins baked in phyllo dough and topped tzatziki sauce
Greek panzanella salad  with feta, olives, trio of sweet peppers and homemade croutons
Baklava for dessert



Saganaki appetizer (flaming Greek cheese with grilled bread)
Avgolemono soup with orzo
Greek salad with tomatoes, red onion, green peppers, Kalamata olives and feta cheese
Pastitsio (Greek lasagna with layered with ground beef, ziti, tomato sauce and topped with a béchamel sauce
Kataifi (shredded phyllo dough) rollups filled with almonds and walnuts then drenched in a honey lemon syrup



GREEK BAKING CLASS WITH LUNCH/$100/BYOB/limited to 6 people/ bring a container to take home  goodies
Baklava with walnuts and an orange syrup
Galaktoboureko (custard rolled in phyllo dough
Galatopia (pie with a baklava crust and custard filling)
Kataifi (shredded phyllo dough stuffed with nuts, rolled, baked and drenched in a honey lemon syrup)
Spanakopita and salad will be served for lunch as well as a sampling of the goodies


Indian spiced tomato soup with homemade cheesy naan
Chicken pistachio Korma (curry) with naan, pear chutney and cucumber riata
Saffron rice topped with nuts, apricots and diced apples
Apple halwa for dessert
Chai will be served



Tortilla soup with chicken and topped with cilantro, corn, tomatoes, avocados and fried tortilla strips
Street corn nachos
Puffy shrimp tacos with pineapple salsa
Chorizo huevos rancheros (crispy taco topped with black beans, chorizo, fried egg, salsa and avocado
Sopapilla cheesecake pie for dessert with Mexican hot chocolate


Chicken b’stilla  (sweet chicken and nut pie in phyllo dough)
Salad of mixed greens with ruby grapefruit, olives, parsley, hazelnuts and avocado
Tagine (stew) of lamb with honey, apricots and yogurt sauce accompanied by couscous with a variety of fresh herbs
Kanafeh with Kaitifi dough (phyllo dough layered with pastry cream and topped with condensed milk and almonds for dessert
Mint tea and Moroccan coffee will be served



Homemade cavatelli with burst tomatoes, corn and shrimp sauce
Homemade meat cannelloni with crepes and a red and white sauce
Caesar salad with homemade dressing and homemade croutons
Fettuccine carbonara (eggs and pancetta)
A sip of limoncello and the recipe


Potato gnocchi with spring peas, mushrooms and pancetta
Pici (hand rolled spaghetti) with mascarpone, lemon, fresh spinach and hazelnuts
Panzanella salad with homemade croutons and seasonal vegetables
Fettuccine Alfredo with shrimp
A sip of limoncello and the recipe


Raviolo (large ricotta ravioli with an egg yolk) in a  Meyer lemon sauce
Cavatelli in a Marsala mushroom cream sauce
Antipasti salad with a variety of meat, cheese, beans, tomatoes, olives, sugared walnuts topped with a balsamic drizzle
Alla Famiglia’s Bolognese sauce over homemade pappardelle


LIMONCELLO,  ITALIAN DESSERTS & LUNCH/$100.00/BYOB/ 4 hour class/ bring a container to take home goodies
Fried bombolini  (little donuts…yeast dough) stuffed with Nutella
Lemon zabaglione (warm Marsala custard) with seasonal berries ( will be eaten with lunch)
Olive oil cake
Cannoli tart with a pistachio crust
Rum panna cotta with salted caramel sauce and hazelnut brittle ( will be packaged in individual containers to take home)
A taste of limoncello, a demonstration and the recipe
Lunch:  participants will make the flatbread dough, and assemble Piada sandwiches (grilled homemade Italian sandwiches with a variety of Italian meats and cheeses plus zabaglione for dessert)



POLISH FAVORITES/ $90.00/BYOB (6 people max)
Porcini mushroom soup
Perogies with cheese, potatoes & sauerkraut slathered with caramelized onions
Stuffed cabbage in a red sauce
Haluski (cabbage and noodles)



Mac and cheese soup
Fried chicken (using a reverse dredge) with rosemary honey
Buttermilk biscuits and braised greens
Peach cobbler with ice cream
Sweet tea will be served



TAPAS  & PAELLA  DINNER/$100,00/BYOB/4 hour class/Pescatarian
Warm marinated olives
Goat cheese croquettes with membrillo paste (a quince jam of sorts)
Tortilla (potato and onion omelet) topped with piquillo relish (roasted red peppers & olives)
Grilled vegetables with Romesco sauce (bread, tomatoes and almonds)
Paella with huge shrimp and mussels in a tomato saffron rice with peas
Churros with dulce de leche and chocolate sauce


Chicken and lemongrass dumplings with a spicy sauce
Shrimp salad with napa cabbage, green beans, lemongrass, peanuts and coconut in a spicy lemongrass dressing
Pork pad kee mao (drunken noodles) with rice noodles,  tomatoes, boy choy, sweet red peppers, eggs, chili peppers, scallions in a spicy sauce
Chicken in red curry with green beans, peas, pineapple, Fresno chilis and basil over jasmine rice


2. THAI DINNER/$90.00/BYOB (Pescatarian)
Point Brugge red curry mussels with grilled bread
Fried corn fritters topped with a cucumber peanut sauce in a delicious sauce
Green mango salad
Pad see ew (fresh rice noodles) with bok choy, eggs, beef and chilies


Tom yum shrimp soup
Crispy pork and peanut baskets
Asian pear slaw with Napa cabbage, carrots, and sprouts in a lime basil dressing
Pad Thai with rice noodles, shrimp, eggs, scallions sprouts and topped with pickled Fresno chilies


Thai lemongrass mussels in a coconut broth with charred bread
Sesame crusted Thai tuna steaks over a warm peanut noodles and vegetable salad
Vietnamese grilled lemongrass beef bahn mi sandwich with a variety of herbs, pickled carrots,  cucumbers, chilies and an spicy Asian dressing
Bananas stuffed with Nutella, fried and flambeed with rum with cold Vietnamese coffee



Restaurant style salad rolls with noodles, carrots,  sprouts, cucumber and lettuce in rice papers dipped in a peanut sauce
Grilled lemongrass beef banh mi sandwiches with lettuce, cilantro, mint, pickled carrots and jalapenos on a toasted baguette
Vietnamese  noodle bowl with grilled pork, vegetables, variety of herbs and drizzled with nuoc cham and Sriracha sauce
Sticky rice topped with rum soaked pineapple accompanied by cold Vietnamese coffee


Beans and greens
Panzanella salad with homemade croutons and a variety of fresh vegetables, tomatoes and capers
Pork Milanese (breaded and fried) with a lemon basil butter sauce with  a slice of baked cacio e pepe pasta pie
Chocolate expresso mousse for dessert and almond cookies
A sip of limoncello and the recipe



2. TUSCAN DINNER/$85.00.00/BYOB (Vegetarian and GF)
Salad of mixed greens, olives, artichokes and a variety of herbs with pan fried Parmesan crisps (frico chips)
Mushroom ragout in a red wine and tomato sauce topped with a dollop if ricotta and herbs and served over polenta
Zabaglione for dessert (a warm egg custard with Marsala wine and fresh seasonal berries)
A sip of limoncello and the recipe



Antipasto salad with tomatoes, olives, cheese, beans, salami and caramelized walnuts  then drizzled with a balsamic glaze
Chicken with artichokes in a cream sauce
Homemade focaccia stuffed with Asiago cheese
Cantucci (biscotti from the Tuscan region) with hazelnuts and almonds and a scoop of gelato
A sip of limoncello and the recipe



Tuscan spring soup with pancetta, fregola pasta and a variety of fresh herbs
Caesar Salad with homemade croutons and homemade dressing
Roasted pork loin (reverse sear) with a mostarda  (variety of  cooked seasonal fruit in a mustard sauce) with a side of baked polenta
Lemon mousse for dessert with delicious almond cookies
A sip of limoncello and the recipe



Piada (homemade grilled flatbread stuffed with Italian meats, cheese, and Calabrian roasted red peppers
Roasted chicken casserole over cheesy polenta squares, topped with fresh cherry tomatoes and bruleed mozzarella slices
Baked zucchini stuffed with pancetta and caramelized onions and a Panko-parmesan topping
Orange ricotta cake with seasonal berries and a mascarpone whipped cream
A sip of limoncello and the recipe






Tomato  bruschetta topped  with  a balsamic drizzle
Creamy lemony Parmesan chicken with olives and herbs
Spring pea and asparagus risotto
Lemon mousse with  delicious almond cookies
A sip of limoncello and the recipe


Shrimp panzanella salad  (homemade croutons, a variety of seasonal veggies, capers, olives, fennel and shrimp)
Grill swordfish with an agrodolce sauce (sweet & sour sauce with shallots, raisins and pine nuts)
Cacio e pepe baked spaghetti pie garnished with a fresh cherry tomatoes
Torta al Limone (Amalfi style lemon cake) drizzled with lemon syrup and garnished with fresh seasonal berries
A sip of limoncello and the recipe
Marsala mushroom bruschetta sprinkled with hazelnuts and blue cheese(optional)
Veal loin chop topped with artichoke caponata (pine nuts, tomatoes, raisins, celery, olives and artichokes in a sweet and sour sauce)
Side dish of baked polenta Romano
Kahlua tiramisu for dessert
A sip of limoncello and the recipe


Grilled watermelon and cantaloupe salad topped with blue/goat cheese and a balsamic drizzle
Grilled  marinated flank steak topped with an olive, herb and tomato salad
Homemade focaccia with sea salt and chopped rosemary
Cannoli pie in a pistachio crust and topped with gelato
A sip of limoncello and the recipe
Provoleta (crusty bread smeared with grilled provolone cheese, arugula salad, chorizo and topped with a fried egg)
Flanken cut (Korean style) beef ribs topped with green chimichurri
Argentian  style potato salad and grilled corn
Dulce de leche sundaes topped with fried bananas, toasted almonds and whipped cream


Egg drop soup….Chinese
Beef pad see ew with fresh rice noodles ,eggs, peppers and baby bok choy in a mildly spicy sauce…..Thai
Banh mi sandwich with pork, picked carrots and pears, variety of herbs, pickled Fresno chilies and Asian mayo…..Vietnamese
Scallion, zucchini and carrot pancakes with a chili dipping sauce…..Korean
Plum tea will be served


Crab rangoons with a blackberry dipping sauce
Fresh vegetarian  rice paper wraps with a lime cilantro sauce
Honey hoisin BBQ ribs
Szechwan cold peanut noodles with eggs, scallions and sprouts
Pork potstickers with a spicy sauce
Steamed chicken dumplings with lime cilantro sauce
Mu shu pork wrapped in Mandarin pancakes with hoisin sauce
Mango shrimp with snap peas, onions, red peppers and a sweet and sour sauce
Vegetarian fried rice
Plum tea will be served
Piada (italian street food) made with homemade grilled flatbread stuffed with a variety of Italuan meats, cheese, and a pickled vegetables
Caesar salad with homemade croutons and dressing
Neapolitan “no fry” eggplant casserole with a side of  baked cacio e pepe pasta pie topped with fresh tomatoes
Italian almond torte with gelato
A sip of limoncello and the recipe



Fresh corn chowder with crusty bread
Tomato, melon  and a burrata salad
Lamb chops with a pistachio crust and a cherry port sauce
Farro (ancient grain) and pearl couscous pilaf with  a variety of herbs, lemon and nuts
Rum panna cotta (custard) topped with salted caramel sauce for dessert



3. Date Night Dining
Tomato cobbler appetizer drizzled with a balsamic reduction
Pan roasted salmon with a lemon sauce topped with a fennel, radicchio, celery and parsley salad
Goat cheese smashed potatoes
Key lime pie with whipped cream


4. Date Night Dining
Grilled romaine halves topped with crispy bacon. cherry tomatoes, olives, homemade croutons and homemade buttermilk ranch dressing
Grilled New York strip steaks topped with a jalapeno cream sauce
Twice baked loaded potato casserole


1. French Dinner
Steamed mussels/shrimp in a white wine tomato parsley butter sauce with pan seared French garlic toast
Mixed greens and herb salad with a slice of gruyere quiche
Butter and herb basted porterhouse pork chops (reverse sear method)
Roasted rainbow carrots topped goar cheese, parsley and a hazelnut crumble
Chocolate lava cake for dessert


























AMALFI:  augula salad with white balsamic soaked peaches, burrata, prosciutto  and mint



no fry Neapolitan eggplant casserole


creamy lemon shrimp pasta

pan roasted salmon in an orange sauce  topped with a celery leaf, radicchio and fennel salad

Amalfi #5

peach and arugula with crispy pancetta and gorganzola

prosciutto and melon salad with cantaloupe vinaigrette

braciole, cioppino

chicken & caponata

fregola with clams and mussels

gnocchi with butter, bacon AND ONION

tomato, melon and burrata

caprese salad

shrimp panzanella

Grilled watermelon & cantaloupe salad with goiat/bue cheese and balsamic

cannoli pie pastachio crust

choc hzlnut tart, lemon mousse, lemon ricotta cake, ricotta orange with strawberries


marinated grilled veggies

DATE NIGHT:  spinach quiche with arugula salad

blanched asparagus with mousseline sauce

Chicken wellington with bordelaise sauce

funnel cakes

potatoes with sauce gribiche

lamb chops with a cherry mint sauce

peach, tomato, burrata and fried farro salad

fresh summer corn chowder with toasted baguette

lemony roasted salmon with white wine couscous

Fresh herb basted porterhouse pork chops

Goat cheese crostini topped with fig compote



FRENCH:  potato leek soup


GREEK:  grilled halloumi cheese with spicy sweet peppers

Sauteed panko coated honey thyme feta with roasted cherry tomatoes and olives

Saganaki (flaming Greek cheese


THAI:    spicy ramen bowls with red curry and mushrooms

crab rangoon soup with water chestnuts


TUSCAN:  Peach, tomato, mozzarella, prosciutto panzanella salad

roasted and marinated veggies served cold

cannellini bean, escarole  and sausage soup

Herb crusted flank steak topped with cherry tomato and olive salad

Tuscan #1

Tuscan #4 change saladand roasted pork chops with reverse sear

shrimp Fra Diavolo over pasta

veal scaloppini, veal saltimbocca



pasta rollatini with spinach and ricotta and red sauce

pici cherry tomato sauce and prosciutto

almond cookies, almond torte,

wedding sup

spring herb with fregola

beans and freens

eggplant rollatini

summer tomato and olive tart



VIETNAMESE:  Bahn mi rice bowls

lemongrass scented rice pudding