Dietze & DeLuca

An Exclusive Dining Experience

Below are our past menus. We can re-do any past menu for a  party of ten. However, seasonal availability of some items may require substitutes . If you would like to book a night to enjoy one of our past menus, please contact us at 908-379-3450 or at info@dietzeanddeluca.com

Menus


MENU I

First Course

Smoked Paprika Quail Egg

Pan-fired quail egg over chorizo and roasted tomato

Second Course

Crespelle

Italian-style crepes filled with La Tur cheese and mixed mushrooms

Third Course

Braised Pork Belly

 Slow braised “fresh bacon” with red cabbage and spätzle

Dessert

Apple Crostata


MENU II

First Course

Goat Cheese & Tomato Tart

Tartelette of goat cheese, roasted tomatoes & olives

Second Course

Gnocchi Parisienne

Baked gnocchi with gruyere & butter

Third Course

Beef Bourguignon

Beef stewed in red wine with bacon, carrots, onions, mushrooms & potato puree

Dessert

Vacherin

Meringue with vanilla ice cream, raspberry sorbet, whipped cream  berries


MENU III

First Course

Elk Sausage

Grilled elk sausage stuffed with apples & pears over lentils, caramelized onions & spinach

Second Course

Pappardelle with Rabbit Ragu

Wide fettucine-like pasta, slow cooked rabbit ragu with root vegetables & sage

Third Course

Venison Loin

Roasted venison loin

 coated with wild mushroom powder, parsnip puree, Brussel sprouts, cherry sauce

Dessert

Pear in a Bath

Red wine poached pear filled with pastry cream in a dark chocolate sauce


MENU IV

First Course

Beets & Goat Cheese

Wedges of roasted beets atop goat cheese sauce with sunflower seeds

Second Course

Linguine with Shrimp

Linguine in a creamy shrimp sauce with basil

Third Course

Beef Short Rib

 Braised short rib with white bean puree and roasted carrots

Dessert

Trio

Mini crème brulee, chocolate mousse and berry cobbler


MENU V

First Course

Scallop Purse

Diced scallops & truffles in a beggar’s purse of phyllo pastry with a white wine sauce

Second Course

Chestnut Soup

Creamy chestnut soup with duck confit, pears and crème fraiche

Third Course

Chicken “Ballontine”

Prosciutto wrapped chicken breast stuffed with mushrooms and Brie accompanied by asparagus tips and celery root puree

Dessert

Maple Walnut Soufflé


MENU VI

First Course

Chilled Pea Soup with Anise Cream

Chilled soup of peas, fennel-flavored cream, microgreens

Second Course

Pea & Pesto Risotto

Risotto with fresh peas, pesto, prosciutto and Parmesan

Third Course

Vanilla Poach Lobster Tail

Lobster tail poached in vanilla butter with a pea puree, fava beans, mushrooms

Dessert

…and Qs

Quince Jelly and a Trio of Cheeses: Manchego, Humboldt Fog & Mt Tam



MENU VII

First Course

Caponata

Sweet & sour relish of eggplant, celery, onions, tomatoes, olives, capers, raisins, basil and pine nuts

Second Course

Spaghetti con Melanzane

Spaghetti wrapped in eggplant with prosciutto, peas and mozzarella

Third Course

Involtini di Pesce Spada

Grilled rolls of swordfish filled with breadcrumbs, garlic, parmesan with fennel-orange salad & grilled potatoes

Dessert

Homemade Cannoli

Ricotta filled fried pastry shells with orange zest & chocolate


MENU VIII

First Course

Goat Cheese & Tomato Tart

Tartelette of goat cheese, roasted tomatoes & olives

Second Course

Gnocchi Parisienne

Baked gnocchi with gruyere & butter

Third Course

Beef Bourguignon

Beef stewed in red wine with bacon, carrots, onions, mushrooms & potato puree

Dessert

Vacherin

Meringue with vanilla ice cream, raspberry sorbet, whipped cream & berries


MENU IX

First Course

Mushroom Napoléon

Puff pastry topped with a medley of sautéed mushrooms in a beurre blanc sauce

Second Course

Cavatelli with Braised Short Ribs

Ricotta pasta in a rich sauce of beef short ribs, tomatoes, onions and porcini mushrooms

Third Course

Black Sea Bass

 Pan roasted sea bass fillet over Brussel sprouts and bacon with a cider sauce

Dessert

Chocolate Panna Cotta


MENU X

First Course

Tapas

Jamon Serrano, Olives, Aged Manchego

Second Course

Potaje de Garbanzos

Richly flavored soup of chickpeas, chorizo and spinach

Third Course

Cochinillo Asado

Roast suckling pig with potatoes

Dessert

Flan

Classic Spanish custard with caramelized sugar

 

MENU XI

First Course

White Asparagus

White asparagus, roasted shallots, ham, hazelnuts, yogurt cream

Second Course

Garlic Soufflé

Garlic, Comte cheese, thyme, saffron cream

Third Course

Lamb Tenderloin

 Pistachio crusted lamb, pearl couscous, onions, artichokes,

 lavender, lamb jus

Dessert

Coconut-Pineapple

Coconut-pineapple cake with white chocolate granita and passion fruit sauce

 

MENU XII

First Course

Peas & Zucchini

Salad of peas, zucchini, ricotta salata & mint

Second Course

Seafood Cannelloni

Flounder, squid, white beans, tomato & shrimp bisque foam

Third Course

Daniel’s Chicken

Fricassee of chicken with new potatoes, shallots, garlic, fava beans & morels

Dessert

Raspberry Green Tea Tartelette

 
Menu XIII

First Course

Corn Salad

Grilled corn, zucchini, chickpeas, tomatoes with a citrus vinaigrette

Second Course

Grilled Chicken Sausage

Chicken sausage with apples & cranberries, couscous, carrots, leeks, pecans & spiced crème fraiche

Third Course

Barbecued Wild Boar Ribs

Wild boar ribs, mango barbecue sauce, swiss chard, spicy cornbread

Dessert

Key Lime Cups

Key lime custard, graham crackers, whipped cream

 

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