St. Valentine's Dinner - Feb 2024

Appetizers

• Chicken Liver Pâté on Herbed Crostini
• Gruyere Gougères with Rouille Sauce
• Caramelized Baked Brie with Fresh Fruit and Crackers
• Parmesan Cheese Straws entwined with Sun-Dried Tomato Pesto
• Blinis with Smoked Salmon, Crème Fraiche and Lemon
• Bistro Escargots en Croute (Snails with Garlic Butter in Puff Pastry Shells)

Salad

• Butter Lettuce, Shaved Asparagus, Soft Boiled Egg and Bleu Cheese with Dijon Vinaigrette

Main Course

• Coq au Vin with Baby Carrots, Pearl Onions, Red Wine and Herbs
• Roasted Balsamic Glazed Brussel Sprouts
• Rustic Truffle Mashed Potatoes
• Vegetarian Cassoulet (White Beans, Caramelized Fennel, Tomatoes, Roasted Garlic and Thyme with Lemon-Parsley Gremolata)
• Crusty French Bread Rolls

Dessert

• Gold dusted Croquembouche (Towering Caramelized Pyramid of Cream Puffs filled with Chocolate and Vanilla Pastry Cream, served with Raspberry Sauce and Chocolate Sauce)
• Assorted Homemade Saint Valentine’s Day Cookies

Meet the Chef : Daniel Mattrocce

• 25 years of professional catering experience makes Danial Mattrocce one of the most distinguished Chefs in New York City
• Formal training in Paris, Vienna, and Lucerne
• Pastry Chef at the Plaza Hotel, New York City
• Started his own company,  DM Cuisine, in 1982
• Reinvented the corporate dining room for Bear Stearns and Company
• Estee Lauder Companies, Martha Stewart Omnimedia, Wachtell, Lipton & Katz, New York Ballet are repeat clients
• 2001-In House catering for Christie's Auction House - 10 years
• Featured in New York Magazine, Brides, W Magazine, and NBC's Today Show