-are served Family Style at long tables
-begin at 7pm.
-Cost $28.00 not including tax, gratuity and wine/beer

Evan uses the Thursday Night Dinners as a place to express culinary interests that go beyond the Angeli Menu. Come join us! To subscribe to our weekly email of upcoming menus and special events click here.

To reserve call: 323 936 9086

MOROCCAN FAMILY DINNER – JUNE 8 2006

Traditional and New Salads
Grated Carrot Salad
Pepper, Tomato, Onion Salad w/Preserved Lemons
Zucchini Salad
Grilled Corn Salad
Roasted Eggplant “Salad”
Beet SaladTagine or Stew of Highly Seasoned Lamb Meatballs in a Tomato-Butter Saffron Sauce
Fish Charmoula with Cilantro, Paprika, Saffron, Ginger
Couscous
Harissa
Dessert Bastilla
Mint Tea

THURSDAY, MAY 25

Olivi Fritti
Olives sauteed with tomatoes and herbs
Carrot and Cumin Salad with Cilantro
Hummus with Ground Lamb and Pine Nuts
Muhammara – Red Peppers, Walnuts, Wheat Crackers and Pomegranate Molasses
Fattoush – Salad of Greens and Pita Chips with Lemony Dressing
Lebne with Beets
Spiced Feta
Roasted Eggplant with Tarator Sauce (garlic-almond)
Lebanese Grilled Minted Beef Croquettes, tossed with Pomagranate Molasses-Balsamic onions
White Beans
Panzanella with Grilled Shrimp
Assorted Spanish Charcuterie from La Espanola

Turkish Apricots filled with Mascarpone

THURSDAY, MAY 18 - Vegetarian Antipasti for Grazing

Assorted Fritti
-eggplant croquettes
-suppli
-asparagus
Pizza topped with Fresh Mozzarella, Tomatoes, Arugula
Broiled Smoked Mozzarella sprinkled w/Oregano and Olive Oil
Grilled Asparagus w/Leek-Pine Nut Vinaigrette
Eggplant Stuffed with Tomatoes, Capers and Onions
Roasted Peppers with Mint, Breadcrumbs and Almonds
Fennel Salad
Roasted Onion Salad with Italian Tuna
Farro and Lettuce Salad
Lentils Salad with Walnuts
Spinach Souffle
FrittataFor Dessert
Meringues filled with Strawberries and Whipped Cream

THURSDAY, FEBRUARY 9 - SIMPLE AND DELICIOUS

Mushroom Bruschetta
Lobster Salad with Green Beans, Potatoes on bed of Baby Greens
Grilled Asparagus with Pine Nut Vinaigrette

Chuck Pot Roast with Oranges, Dates and Sherry Vinegar
Yam Puree
Braised Greens
Caesar Salad

Blintzes

THURSDAY, FEBRUARY 16 – 7pm - 16 WINE PETITE SIRAH SHOWCASE
$65 in advance - $75 if tickets remain
For reservations call…..310 451 7600 or Email TLC@LearnAboutWine.com

LearnAboutWine.com welcomes "PS I Love You" to Angeli Caffe
Chef Evan Kleiman from KCRW "Good Food" and Owner of Angeli Caffe
will cook and Dave Pramuk of Biale Vineyards (wow) will
host the dinner along with Ian Blackburn of LearnAboutWine

Menu
Tempura of Baby Eggplant filled with Burrata “straciatella”
served with arugola lightly wilted in a Baby Tomato Sauce.
Lamb Shanks braised w/Petite Sirah and Thyme served w/Flageolet Beans
and Veggie Filled Portabellas
Chocolate Chunk Bread Pudding

Petite Sirah Wine Line Up – Yep…all of them!
Concannon Vineyard
EOS Estate Winery
Foppiano
Guenoc
Judd's Hill
Marr Cellars
Mendocino Wine Company (Parducci)
Mettler Family Vineyards
Michael-David
Miro Cellars
Pedroncelli Winery
Rosenblum
Robert Biale - Dave Pramuk will host event
Silkwood
Trentadue
Victor Hugo

THURSDAY, FEBRUARY 23 - Mexican
(with thanks to this week’s muse Nancy Zaslavsky)
Salted Peanuts with Garlic and Chile
Chips/Salsa/Guacamole
Jicama and Cucumber with Lime and Chile
Fontina-Portabella Quesadillas

Red Chile Enchiladas with Zucchini

Garnished with chopped onion, radishes and pickled jalapeno
Seared Pork Stew with Pasilla Honey Sauce
Green Rice
Pinto Beans
Chayote Salad

Chocolate Chile Mole Brownies with Dulce de Leche Ice Cream

THURSDAY, JANUARY 19 - TOO MUCH INDIAN
Popadums
Chutneys
Shrimp Vadas
Onion Pakoras
Tangy Chickpea Chaat

Saute of Cauliflower and Paneer
Shredded Carrot with Black Mustard Seed and Coconut Milk
Creamy Mushroom Shallot Curry
Evan’s Curry with Chicken and Greens
Basmati Rice

Dal
Mango Pachadi
Cucumber Radish Mint Raita
Fresh Date Coconut Banana Lime Chutney
Cilantro Mint Chutney

Saffron Ice Cream Sandwiches

THURSDAY, JANUARY 12 - CLASSIC ANGELI STRIKES AGAIN!
Minestrone with Red Lentils

Eggplant Croquettes
Burrata served with Fennel, Cucumber Salad
Bruschetta topped with Mushroom Saute

Grilled Pounded Chicken Breast topped with Fresh Tomato-Arugola
Lasagna Angeli
(a vegetarian dish)
Braised Greens
Mascarpone filled Poached Turkish Apricots

Thursday, January 5 -An Angeli Wedding Menu

Mixed Baby Greens, Sweet 100 Tomatoes, Shaved Parmesan and Light
Citrus Vinaigrette
-Zucchini agro dolce with fresh mint
-Roasted Mini Sweet Red and Yellow Peppers
-Borlotti Beans tossed with Tomato-Basil Sauce
-Grilled balsamic marinated Eggplant
-Burrata

Grilled Chicken Breasts with Balsamic Figs and Braised Shallots
Grilled Tenderloin of Beef with Arugula, Grilled Red Onions,
Shaved Parmesan
Beet-Ricotta Gnocchetti with Butter and Sage
Saute of Baby Artichokes, Leeks, Asparagus
Angeli Bread

Chocolate Chunk Bread Pudding

Thursday, December 29 - Chanuka
To Begin
A Selection of Mid-East “mezze” or appetizers
Leek Fritters – a Sephardic Favorite
Hummus
Spicy Red Pepper Walnut DipMain Course
Latkes with Homemade Applesauce and Sour cream
The Best Pot Roast in the World
That Angeli Classic – Lemon Rosemary Roast Chicken
Big Salad
Dessert
Cheese Blintzes

THURSDAY, DECEMBER 22 - Meal of the Seven Fishes

The traditional Italian Christmas Eve Dinner

Baccala Fritters
Calamari Fritti
Panzanella with Shrimp and Arugola

Mussels alla Puttanesca
Clams Stuffed with Spinach and Breadcrumbs
Pasta w/Anchovies, Capers, Olives, Breadcrumbs
Grilled Tuna bathed with “Sauce” of Lemon, Oil, Oregano
Pesce “in Carpione”
(sautéed whitefish marinated in a a shallot-mustard vinaigrette with caramelized onions)

Big Salad
Trifle made with Gingerbread, Lemon Curd, Berry Puree

THURSDAY, DECEMBER 8 - The Thunder from Down Under ...Price: $55.00 p/p

Wine dinner on Dec 8 will feature Wise Vineyards of Margaret River, Australia.

Price: $55.00 p/p

Smokey Paprika Grilled Shrimp Salad with Farro and Hearts of Palm
2004 Classic White – Semillon/Sauvignon Blanc

Ahi Tuna Poke
Raw Sashimi Quality Ahi Tuna, Seaweed, Green Onions, Daikon, Sesame Oil, Soy
2004 Unwooded Chardonnay

Curried Seafood Stew with Coconut Rice
2002 Single Vineyard Chardonnay

Portabella and Cremini Tart with Polenta Pastry
2003 Shiraz/Cabernet Sauvignon

Lamb Chops with Sour Cherry Sauce
2002 Shiraz Eagle Bay

Chocolate Chunk Bread Pudding

"Among Australia's Best Producers of Chardonnay" - Robert Parker

THURSDAY, NOVEMBER 17 - HOT HOT HOT

Bolivian Quinoa Fritters
Smoked Whitefish Sweet Potato Patty with Nigerian Ata Sauce
Malay Gado Gado (veggie salad with Peanut Butter)
Peruvian Potatoes with Creamy Cheese Sauce (and chiles)Evan’s Fiery Roasted Chipotle Chicken
Gujarati “Blistering” Shrimp with Tomatoes
Rice – havn’t decided which kind yet
Yogurt Salad for Cooling
Coconut Flan

THURSDAY, NOVEMBER 24 - THANKSGIVING DINNER
Two Seatings - 3:30pm and 6:30pm - reservations essential
$40 per person

Menu
Heritage Turkey and Giblet Gravy
Dried Fruit Stuffing – out of this world!
Fresh Orange - Cranberry Sauce
Baked Yams with Ginger Molasses Butter and Fresh Limes
Swiss Chard Casserole
Too Rich Mashed Potatoes
Farro Salad with Braised Shallots
Insalata Forte with Garlicky Parmesan Dressing

Double Crust Traditional Apple Pie
Espresso Chocolate Pecan Tart
Sweet Potato Pie

PAST MENUS

THURSDAY, NOVEMBER 10- Comforting Italian

Warming Red Lentil Soup
Antipasti Misti

Heritage Pork Chops with Sage and Fennel Pollen Rub
Butternut Squash – Fontina Lasagne
Braised Chard with Pine Nuts and Raisins

“Lightened” lightly sweetened Ricotta with Vino Cotto and Biscotti

THURSDAY, NOVEMBER 3 – TRUFFLE AND WINE DINNER FROM UMBRIA
Please note the new starting time for our Thursday dinners…..7:30pm

Angeli will host two young (handsome) Italian chefs who will ply us with a special Truffle dinner featuring the food and wine of Umbria. Umbria is the gorgeous region sometimes called the “green heart” of Italy. I’ve traveled there often on my own and with groups and am always happy to experience the rustic, simple elegance of the food.
Because this meal will include large amounts of Black Truffles and Wine the cost is $65.

For reservations call 323 936 9086

MENU

Stuzzicherie al tartufo
Finger food with truffle mousse
+more from Evan

Insalata di cereali dell’Umbria con uovo in camicia al tartufo nero di Norcia
Traditional Umbrian legumes with poached egg and black truffle from Norcia

Frascarelli freschi saltati al sedano e tartufo nero
“Frascarelli” home-made pasta with Celery and Black Truffle

Filetto di maiale al tartufo nero di Norcia con patate alla fornaia
Pork Loin Medallion with Truffle sauce served with Roasted Potatoes

Mousse di Tiramisù al tartufo nero
Black Truffle Tiramisù

Umbrian Wines for each Course

Caffettiera di caffè
Moka Coffee

THURSDAY, OCTOBER 27 - MEXICAN

Quesadillas with Fontina and Garlic Portabella Saute
Salsas
Chips

Tortilla Soup

Pork Ribs in Braised in Salsa Verde
Cheese Enchiladas with Red Chile Sauce
Refried Black Beans
Rice
Watercress Jicama Salad with Lime Vinaigrette

Banana-Rum Bread Pudding

“Soju” Mojitos
Soju is a traditional korean liquor distilled from rice, barley and sweet potato. soju has a light, crisp and clean taste similar to vodka. there are several types of soju each with a distinct flavour and, like all alcohol, pack a punch

THURSDAY, OCTOBER 20- ANGELI FEAST!
Havn't had Angeli food in awhile? Well, here's your chance to catch up!

Eggplant Croquettes
Heirloom Caprese
Seafood Salad
Pizza with Goat Cheese and Sun Dried Tomatoes

Almond Ricotta Gnocchi
Roast Chicken with Garlic, Lemon, Rosemary
Thin pounded and herb marinated Beef Fillet
with Grilled Red Onion on Arugola with Vino Cotto
Mini Pumpkins baked with Butter and Parmesan
Braised Greens
Angeli Bread

Our fabulous Chocolate Chunk Bread Pudding

THURSDAY, OCTOBER 13 - TRADITIONAL BREAK FAST DINNER
It's a dairy festival for the traditional Post Yom Kippur Break Fast Dinner

Eggplant Salad
Hummus
Whitefish Salad
Lox
Zucchini Frittata
Spinach Sformato
Kasha Salad
Sweet Noodle Kugel
Heirloom Tomatoes
Red Onions
Persian Cucumbers
Bagels
Challah
Flatbread
Cheese Blintzes with Caramelized Apples

WEDNESDAY, SEPTEMBER 21 - SPANISH WINE DINNER

CELEBRITY CHEF AND COOKBOOK AUTHOR JOYCE GOLDSTEIN AND MASTER SOMMELIER EVAN GOLDSTEIN INVITE GUESTS TO JOIN THEM ON AN EPICUREAN TOUR OF SPAIN AT ANGELI CAFFE

(August 25, 2005—Healdsburg, CA)—On September 21 at 7:00 p.m., Angeli Caffe, located at 7274 Melrose Avenue in Los Angeles, will present a not-to-be-missed Spanish food and wine dinner. Hosted by James Beard Award-Winning Chef and Cookbook Author Joyce Goldstein, and her son, Master Sommelier Evan Goldstein, the five-course dinner will take guests on an epicurean tour of Spain. The mouthwatering menu is a collaboration between Angeli's Chef/Owner Evan Kleiman and Joyce Goldstein. From the food-friendly La Ina Sherry of Jerez de La Frontera paired with tapas, to the elegant 1996 vintage of Marquez de Arienzo in Rioja with stuffed Piquillo peppers, the night will prove to be educational as well as delicious, as the hosts present a historical view of Spanish food and wine.

The dinner price is $65—all inclusive per person. Seating is limited. Reservations can be made by calling Angeli Caffe at 323.936.9086.

The sumptuous menu includes:
Appetizer Course
La Ina—Fino Sherry from Jerez de la Frontera
Almendras-Fried Almonds
Grilled Shrimp with Romesco
Tortilla with Potatoes, Onions, and Smoked Aged Ham
Mushrooms with Piment?n, Sherry and Garlic
Second Course
2004 Aura Verdejo from the Rueda region
Suquet-Catalan Fish Stew with Garlic, Parsley,Piment?n and Potatoes
Third Course
2000 Campo Viejo Reserva from Rioja
1996 Marquez de Arienzo Gran Reserva from Rioja
Dos Piquillos rellenos - Piquillo peppers two ways:
stuffed with chorizo and stuffed with tuna
Fourth Course
Ysios 1999 Vendimia Seleccionada Tempranillo
Lomo de Cerdo Adobado—Pork Loin with piment?n and garlic
Dessert
Empanadas of Fresh Goat Cheese and Membrillo

THURSDAY, SEPTEMBER 1st - unbelievable!

Meditteranean Summer Grazing Menu - Part Six

Zucchini Fritters
Pappa al Pomodoro
Simple Ricotta Gnocchi with Roasted Heirloom Tomato Sauce
Grilled Marinated Pounded Chicken Thighs topped with Heirloom Tomatoes and Arugola
Two Reds…Beets and Heirlooms with Toasted Pistachios and Pistachio Oil
Short Pasta with Green Beans, Gremolata, Olives

Roasted Figs with Vanilla Ice Cream and Huckleberry Sauce

Thursday, August 11
Meditteranean Summer Grazing Menu – Part Four
Pizza with Garlic, Onions, Fontina, Zucchini
Grilled Marinated Eggplant rolled with Goat Cheese
Salad of Roasted Peppers, Olives, Caramelized Garlic, Arugola, Roasted Tomatoes
Tomato - Basil Risotto with Mascarpone
Seared Heritage Berkshire Pork Chops with Sherry Garlic Sauce
Savory Corn Pudding
Heirloom Tomato Salad with Dijon Vinaigrette
Dessert to be Decided

Thursday, August 11
Meditteranean Summer Grazing Menu – Part Three
Pizza Puttanesca
Broiled Smoked Mozzarella topped with Heirloom Tomatoes and Oregano
Catalonion Little Shrimp in Garlic-Saffron Tomato Sauce with Saffron and Hazelnuts on Bruschetta
Thick Grilled Eggplant Slices topped with an Onion-Garlic Compote and Bulgur
Chickpea Salad with Nepitella and Mint
Raw Zucchini Salad with Lemon
Beets with Yogurt
Linguini with Crab
Chocolate - Espresso Semi Freddo


Thursday, August 4 - Italian Summer Grazing Menu – Part Two
Shrimp- Zucchini Fritter
Melon Soup with Ginger and Mint
Garlic Pizza topped with Heirloom Tomatoes, Arugola, Feta, Olives
Grilled Eggplant with Nepitella and Grilled Onions
Roasted Sweet Peppers with Burrata
Mussels in a Saffron Tomato Broth
Linguine alla Norma (heirloom sauce, eggplant sauté, ricotta salata)
Baked Nectarines filled with Biscotti and Chocolate

Thursday, July 28- Luau Esque

Beef Teriyaki Sticks
Ginger Marinated Seared Ahi with Ponzu Vinaigrette
Kahlua Pork, served shredded to eat in lettuce cups
Baked Whole Fish in Tai Leaves with Coconut Milk, Ginger, Cilantro
Soba Noodles w/Spicy Cilantro-Mint Pesto
Mango Rice Salad
Grilled Asparagus with Goma (black sesame seeds)Dessert
Grilled Pineapple with Brown Sugar – Coconut Milk Syrup

Thursday, July 20- Italian Summer Market
Pesto Pizza
Corn-Zucchini Fritter
Shrimp Salad with Pesto Vinaigrette
Heirloom Tomato Salad with Goat Cheese
Roasted Beet Salad with Hazelnuts
Eggplant Timbale with Fresh Tomato Sauce
Zucchini Frittata
Ricotta Gnocchi with Mixed Baby Tomato Checca
Figs Poached in Red Wine filled with Mascarpone

Morocco

Twice Cooked Eggplant Salad
Grilled Pepper Salad
Tomato, Onion Salad
Chickpea Salad with Spearmint
______
Cashew - Egg Bastilla
______
Moroccan Grilled Lamb
served w/shallot-parsley relish
Seared Tuna with Charmoula Vinaigrette
Harissa
______
Turkish Apricots filled w/Mascarpone
Honey Puffs

Thursday, June 30 - All American Dinner

Caesar Salad with Avocado

Beer Braised then Roasted Baby Back Ribs with Kathy’s Special Sauce
Buttermilk Fried Chicken
Fresh Summer Corn Niblet Saute
Potato Salad
Cole Slaw

Nectarine - Cherry Pie with Vanilla Ice Cream

Thursday, June 16 - Puerto Rico – You Lovely Island
Gazpacho
Guava Paste and Goat Cheese Empanadas

Pernil
Succulent Roast Pork Butt made with Berkshire Pork from Heritage Foods USA
Tostones
Fried green plaintains
Maduros
Fried Ripe Plantains
Arroz con Gandules
Rice Cooked with Pigeon Peas and Soffrito
Habichuelas
Pink Beans
Salad of Lettuce, Hearts of Palm, Tomatoes

Coconut Flan

Thursday, June 16- Italian Summer Grazing

Italian Summer Grazing Menu
Fried Pizza Dough w/Pancetta
Served w/Pesto for Dipping
Bruschetta all’aglio
Bruschetta Piccante
Eggplant Croquettes
Olive Salad
White Anchovies w/Olio Santo
Seafood Salad
Intensified Cherry Tomatoes w/Caramelized Garlic and Herbs alla Panzanella
Sweet Onion Salad
Savory Ricotta Tart
Mozzarella, Walnut, Celery Salad
Sun Dried Tomato “Panini filled with Goat Cheese
Roasted Sweet Peppers
Minted Zucchini
SOME GNOCCHI OR PASTA

Espresso Flan for Dessert

Late Spring in the Northwest
Wild Salmon “Poke” on Crouton

Oyster Stew
Just milk, cream, oysters and seasoning

Butter Sauteed Soft Shell Crabs w/Herb Tomato Vinaigrette
Baked Stuffed Chard with Garlic Potatoes and Goat Cheese
Corn Pudding
Asparagus with Spring Onion Vinaigrette and Shaved Parmesan

Berry Lemon Buckle

Parisian Home Cooking

Eggplant and Goat Cheese “Caviar”
Black Olive Tapanade with Baguettes

Arugula and Frisee Salad
with warm shallot vinaigretteSeven Hour Slow Roasted Leg of Lamb
French Flageolets Beans with Greens
Fennel and Onions baked in Vermouth

Flourless Chocolate Cake

Mexican Feast

Chips, Guacamole and Salsas
Nancy’s Spicy Garlicky Peanuts
Quesadillas with Fontina and Mushrooms

The Feast
Carne Asada (Grilled Rib Eye Steak)
Lobster Tails baked with Mojo de Ajo Mayonnaise
Duck Roasted with Adobo Marinade
Rajas, Calabaza y Flores con Crema
(Strips of roasted pasilla chiles, sautéed with zucchini, potatoes, onion and a touch of cream)
Enchiladas estilo de Michoacan (no meat)
Salad of Jicama and Greens with Lime Vinaigrette
Corn and Flour Tortillas
Rice
Black Beans cooked with Chipotle and Piloncillo

For Dessert
Banana Rum Brown Sugar Bread Pudding

Tapas

The Founder of La Espanola Dona Juana will be with us to share her story.

SLOWLA AND ANGELI DOES TAPAS
7pm family style seating $30 slows/$40 non-slows
(does not include wine, tax, gratuity - A portion of proceeds to go to the local Slowfood Convivium

This week we are thrilled to present a very special dinner as a collaboration of Angeli and Slowfood LA. In keeping with the Slow mission to support local artisans and their products we will feature the local Spanish charcuterie La Espanola. They make what is probably the best locally produced charcuterie in Southern California. To show off their products Evan and her chef Kathy Ternay will create a varied Tapas menu that focuses on La Espanola products and local produce and fish bought at the Santa Monica Farmers’ Market.

For more information about About Dona Juana and La Espanola go to their website at

https://www.keysecure.com/laespanolameats.com/frame.html

MENU
Assorted La Espanola Charcuterie
Fried Almonds
Marinated Olives
Batter Fried Caperberries
Shrimp and Garlic from Granada
Grilled Riojano Chorizo with Grilled Onions and Red Peppers
Lomo – Cured Pork Loin
Escalivada - Roasted Veggies with Romesco Sauce
Manchego con membrillo - Manchego Cheese with Quince Paste
Tortilla Espanola – Potato “Frittata”
Piquillo Peppers filled with Tuna
Mussels Vinaigrette – Mejillones a la vinagreta
Mushrooms with Sherry-Bittersweet Paprika Marinade – Setas al Jerez
Patatas Bravas - Potatoes with Piquant Tomato Sauce and Allioli
Stewed Garbanzos with Spinach

Thursday, March 31 - INDIA
Poppadums/Samosas/Onion Pakoras
Bhelpuri
Assorted Chutneys
________________
Stuffed Eggplant Poriyal
New Zealand Green Lipped Mussels in Coconut Milk
Hot Sour Goa Calamari
Kerala Aromatic Lamb
Spicy Dhal and Shallot Stew
Mango Pulisheri
Basmati Rice
Dessert
To be decided

Thursday, March 17 - Irish Dinner
Irish Cheeseboard
Smoked Irish Salmon
On Oatmeal Pancakes with Cucumber Dill Sauce
Cockles and Mussels in Stout
________________
Beef Braised in Guinness
Poached Wild Salmon with Watercress Sauce
Scallion Champ
mashed potatoes w/scallion infused milk
Grilled Young Asparagus
Irish Soda Breads/Oat Cakes
________________
Strawberries, Lemon Curd, and Cream
Served with Scones
Soda Breads
An Assortment of excellent Brews will be available
To accompany dinner
(No they won’t be green)

Past Menus
Bulgur and Lentil Soup with Red Peppers and Mint
Green Olive, Walnut and Pomegranate Salad
Muhammara
Roasted Eggplant and Chile Salad
Roasted Red Peppers with Garlic and Vinegar
Long-cooked Green Beans with Tomato and Oil
Crispy Fried Squid with Garlic – Vinegar Sauce
Filo Cheese Rolls
Circassian Chicken in Paprika-Laced Walnut Sauce
Meat Dolmas (I”ve yet to decide on the vehicle)
Mussel Brochettes with Walnut Tarator
Small Eggplants stuffed with garlic and tomatoes
Lentil and Bulgur Salad
Semolina Cake with Vanilla Bean Syrup and Mascarpone

Morrocco
Moroccan “Crostini” with Goat Cheese and Pepper Salad
Chakchouka
Onions, tomatoes, peppers, harissa
Zucchini Salad with Mint
Moroccan Carrots
Carrot Salad
Eggplant Salad
Cashew - Egg Bastilla
Garlic Beef with Cracked Green Olives
or
Lamb Tagine
Baked Fish with a charmoula
Couscous
Harissa
Loqma - Orange Honey Puffs
Mint Tea

Mardi Gras Feast
Oysters Rockefeller
Corn Fritters
Mardi Gras Gumbo with Chicken and Andouille
Gumbo Z’Herbes – mixed Greens Gumbo
Shrimp (or Crawfish) Etoufee
Red Beans and Rice
Eggplant Casserole
Stuffed Mirlitons (chayote)

King Cake

Spanish Regional
Setas con Migas
Mushrooms with Garlic Bread Bits

Trigueros Almendrados
Asparagus in Almond Sauce

Patatas Majaelrayo
Potatoes and Peppers

Chorizo cooked in Red Wine

Arroz con Pato
Rice with Duck, Sausage and Chickpeas

Salad of Baby Spinach, Oranges, Red Onion, Almonds Raisins

Frozen Almond Cream with Dulce de Leche
 
Aioli Monstre (from France)
The stars of the evening are the traditional Provencal Sauces
Aioli (garlic mayonnaise) and Pistou (a tomato, basil pesto)

Accompanying these sauces and used as the vehicle for transporting the sauce from the bowl to your mouth are a large assortment of seasonal market veggies as well as
Poached Chicken, Grilled Tuna, Large Mussels

To Begin
Lentil Salad
Goat Cheese Baked with Tomato Sauce and Olives
Shrimp-Zucchini Fritters with Red Pepper Puree

To Finish
Vanilla – Orange Scented Strawberries

Mexican Menu
Chips
Guaamole
Salsas

Seafood Sopes

The Feast
Carne Asada (Grilled Rib Eye Steak)
Camarones al Mojo de Ajo (Shrimp Sauteed with Garlic Confit, Lime, Cilantro)
Mega Spicy Chicken Rubbed with Chipotle Chiles and Garlic
Rajas, Calabaza y Flores con Crema
(Strips of roasted pasilla chiles, sautéed with zucchini, potatoes, onion and a touch of cream)
Garlicky Greens with Seared Onion and Fresh Cheese
Corn and Flour Tortillas
Rice
Black Beans cooked with Chipotle and Piloncillo
Dessert
Fresh Mango and Lime