Karen’s dinners
I simply like to cook and create dinner menus. Bring your friends and be my guest in my Portland home! Each 5-course dinner starts with a glass of sparkling with an hors d’Œurve in the salon. Once everyone has arrived and enjoyed conversing for a little while, I’ll invite yo to sit down at the table for the entrée.
I‘ll cook four dinners total this winter
Plus, I’m limiting the number of guests to eight, and no less than six.
Sample Menus
Following are sample menus of what I can cook for you and your family or friends.
Prices will depend on the food, but expect a donation of $60-$100 per person. I will have one glass of sparkling, and water at the table. You provide your own wine.
Duck DINNER MENU
HORS D’ŒURVRE
sparkling cocktail
cheese with lavandar honey, proscuitto, nuts and dried fruit
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ENTRÉE - FIRST COURSE
cream of fennel soup with herbed oil
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LE PLAT - MAIN COURSE
duck breast with mirabelle glaze
beet purée
lemon kale
- or -
slow roasted duck with demi-glace
carrot purée
green beans
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GREEN SALAD
fresh green with lemon vinaigrette
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LA DESSERT - DESSERT
mousse with fruit
BEEF dinner Menu
hors d’œurvre
sparkling cocktail
mussels on the half shell with cilantro-shallot mignonette
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entrée - First Course
celery leek velouté
fresh herbed ricotta
micro-greens
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le plat - Main course
roasted beef with crème demi-glace
duck fat roasted potatoes
caramelized carrots
-or-
boeuf bourguignon on parsnip/potato purée
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green salad
fresh greens with a local cheese
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la dessert - Dessert
chocolate mousse
Chicken confit DINNER MENU
HORS D’ŒURVRE
sparkling cocktail
parmigiano-reggiano crisps with goat cheese mousse
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ENTRÉE - FIRST COURSE
celery leek velouté
with crème fraîche, herbed oil and a scallop
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LE PLAT - MAIN COURSE
mirabelle glazed chicken confit
served on top of black rice and with a mirabelle sauce
- or -
roasted chicken
potato au-gratin
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GREEN SALAD
fresh green with lemon vinaigrette
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LA DESSERT - DESSERT
apple cake
Quail DINNER MENU
HORS D’ŒURVRE
sparkling cocktail
parmesan crisps with goat cheese mousse
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ENTREE - FIRST COURSE
cured salmon
endive radish salad
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LE PLAT - MAIN COURSE
quail stuffed with quinoa and wild mushrooms
currant sauce
lemon kale
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FROMAGE - GREEN SALAD AND CHEESE
green salad and cheese
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LA DESSERT - DESSERT
macarons and truffles
Fish Dinner Menu
HORS D’ŒURVRE
cream of fennel soup
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ENTRÉE - FIRST COURSE
pea farce agnolotti in a butter wine sauce
with parmesan crisp
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LE PLAT - MAIN COURSE
crispy skin salmon (or similar fish) on top of
Cannellini beans with gremolata
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GREEN SALAD
simple green salad with a slice of cheese
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LA DESSERT - DESSERT
meringue with fruit
