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| Prosciutto-Wrapped Asparagus
crisped Prosciutto, tender spears |
Bacon-Wrapped Scallops
served in a puff pastry cup with spicy mayonnaise |
Fig and Goat Cheese Crostini savory/sweet fig compote melds with creamy chevre
|
Asian Meatballs basted in fresh ginger and garlic
skewered with snow peas |
Parisian Pups garlic sausage and Brie rolled in puff pastry
dipped in sweet Dijon creme
|
Sicillian Bruschetti Chickpea -- Ricotta with Anchovy - Caprese Crostini |
| Phyllo Wrapped Jumbo Shrimp
with sautéed |
Cassoulet in Toasted Bread Cups
twice- |
| spinach and apple wood smoked bacon |
Baked bean and sausage casserole in mini-bread cups |
Tapenade Pinwheels
zesty black olive pate twirled within puff pastry
|
Smoked Salmon Spirals
rolled with avocado and horseradish cream cheese |
Crabcake Amuse-Bouche
mini succulent crab cakes
with a Cajun remoulade
|
Cajun Tenderloin Bites
With a soy-butter sauce |
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H2o’s Harvest
organic greens, cranberries, bleu cheese and toasted walnuts
with an herb vinaigrette |
Isabella
organic greens, roasted pear, gorgonzola and spicy pecan pralines |
The Caesar!
an authentic version:
Romaine -- lemon -- egg -- Parmigiano |
Caprese
Beefsteak tomatoes, fresh buffalo mozzarella and fresh basil with aged balsamico and basil oil |
The Wedge
iceberg lettuce topped with bleu cheese dressing and dice tomatoes |
Taormina
arugula, oranges, red onion and cured black olives
tossed in a rosemary vinaigrette |
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Crab and Corn Chowder
with crisped pancetta lardons |
Carrot Jalapeno
garnished with bacon julienne |
The Eclipse
roasted butternut squash puree and black bean puree center with a roasted red pepper coulis |
Tuscan Minestrone
fresh seasonal vegetables meld with
Parmigiano Reggiano |
Classic French Onion Gratinee
|
Ginger Lemongrass Miso
a delicate Asian-inspired soup
Vegan |
Carrot Ginger
sweet roasted carrots creamed and
garnished with crystallized ginger |
Three Pea Soup
English -- Snap -- Snow
in a vegetable tofu-flecked broth
Vegan |
Italian Wedding Soup
swirled egg stracciatella with mini-meatballs |
Chilied Tortilla Soup
toasted pasillas add depth to this Mexican classic |
Roasted Tomato Bisque
slow roasted roma tomatoes with fresh thyme |
Roasted Corn Tomato Chowder
a luscious Vegetarian variation |
Oaxacan Black Bean
enriched with chorizo and shrimp |
Szechuan Hot and Sour
meatless and satisfying |
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Oysters Gratinee
plump oysters lightly baked with bacon, tomatoes and tarragon |
Provencal Tomato Tart
slow-roasted tomatoes on puff pastry,
with shaved Parmigiano-Reggiano |
Seared Scallops
nestled on truffled white bean puree
|
Rosemary Grilled Shrimp
marinated in home-made limoncello and grilled on rosemary skewers |
Gnocchi Gorgonzola
hand-made "pillows" bathed in creamy gorgonzola sauce |
Caprese H2o
luscious buffalo mozzarella layered with pesto,
slow-roasted tomatoes and toasted pine nuts |
Tortelloni Bolognese
hand-made pasta, stuffed with sauteed chicken, mortadella and parmesan,
bathed in a rich chicken brodo |
Golden Beet Salad
roasted golden beets tossed in shallot vinaigrette and
served in treviso "boats"
Vegan |
Pumpkin Raviolli with Sage Sauce
hand-made pasta "hats" stuffed with
squash and Parmigiano-Reggiano
|
Seviche Tostaditas
marinated scallops, shrimp, Baby octopus and snapper on mini tostadas |
Spaghetti alla Carbonara
in authentic Roman fashion -- without heavy cream |
Braised Leeks
in a wild mushroom vinaigrette -- an elegant Parisian bistro classic
Vegan |
Mango and Brie Quesadilla
with a lime and green chile dipping sauce |
Asparagus Risotto with Crispy Garlic
asparagus puree adds silken smoothness
Vegan |
Bistro Artichoke
stuffed with piquant French cheese,
drizzled with wine-shallot reduction |
Warm Pancetta-Wrapped Pears
served with melting gorgonzola and drizzled with sage honey |
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| whole organic chicken roasted with rosemary, lemon and garlic,
accompanied with a garlic-wine sauce on the side |
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| a rich "surf-n-turf" - a rock shrimp cream sauce
ladled over roasted chicken breast |
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| whole roasted organic chicken with a spicy
mustard and chili-oil sauce |
|
stuffed with sausage-rice pilaf
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| slices of organic chicken and fresh vegetables
in a savory gravy enrobed in puff pastry |
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| chicken drumsticks, shrimp, chorizo and fresh peas
simmered and baked in saffron rice |
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| stuffed with pancetta, sausage and orange,
roasted with a sweet-savory orange-sage glaze |
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duck legs slow-simmered then crisped under the broiler
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duck replaces sausage in a sophisticated take
on the New Orleans classic
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a country French classic -- perfect for a winter's night!
white bean casserole with duck confit, garlic sausage and pork loin |
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individual-size beef tenderloins layered
with mushroom duxelles and wrapped in puff pastry*
(*pate may be requested instead of the mushroom duxelles) |
|
fresh-grated horseradish and lemon zest complement
fall-off-the-bone ribs
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served with a Madeira jus*
(*can also be prepared with a buffalo rib roast) |
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rolled and roasted with fresh sage and prosciutto
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| pounded thin, sauteed in clarified butter and lemon
served on a bed of arugula and tomato |
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with melting gorgonzola butter
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|
braised beef brisket ravioli sauced with chicken liver Toscani
sophisticated and memorable |
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| seared and served with port-infused cranberries
in a demi-glace butter sauce |
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| sauteed with butter and shallots then sauced
with a balsamic reduction atop celery-root pear puree |
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| roast boneless leg of lamb
savory with garlic, rosemary and anchovy |
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| succulent lamb shank braised with
lemon, white wine and cured black olives |
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| grilled and sliced like flank steak
drizzled with rosemary chimichurri |
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| perfect for a chilly winter night
savory pork in a rich pastry crust |
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| served atop Bourbon-Sweet Potato Mash |
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| with caramelized apples and onions
drizzled with Bordelaise |
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| slow-roasted, juicy and succulent,
infused with cumin, lime and garlic |
|
rich, full-flavored
with a caramelized winter fruit compote
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| flash-sautéed then dressed with a sweet garlic puree
and slow-roasted tomatoes and thyme |
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| mushrooms, dill and crème cheese filling,
encrusted in puff pastry |
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| Sauteed in a lemon-butter sauce with fresh thyme |
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| seared ahi crusted with green peppercorns |
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seared Ahi tuna on grilled pineapple and drizzled with ponzu sauce Served with wakame and wasabi |
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| luscious in a tomato butter sauce,
served over Yukon Gold and celeriac mash |
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bathed in a tomato-caper butter sauce
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| slow-roasted in clarified butter and lemon -
meltingly moist, not oily |
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| slathered with Tarragon Butter |
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| baked in a cashew-garlic butter |
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| lobster meat, new potatoes and haricots verts
domed in individual puff pastries |
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baked and served with an old bay aioli
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roasted seasonal organic vegetables filling a
whole sweet dumpling squash
Vegan |
|
slow-roasted tomatoes on puff pastry,
with shaved Parmigiano-Reggiano
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home-made lasagna noodles layered with
crisp-tender asparagus and bechamel |
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| melange of cremini, shitake and porcini in a savory pastry crust |
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|
eggplant, tofu ricotta and marinara,
garnished with roasted pumpkin seed pesto
Vegan |
|
a light version with a mellow sauce of spinach, green chiles and cilantro
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asparagus puree adds silken smoothness
Vegan
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Chef Rich’s special recipe adds tomatoes and four cheese
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soy milk replaces the cream in this rich and earthy variation
Vegan |
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| emerald green spears dressed with black pepper zabaglione
and shaved pecorino |
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| crisped with horseradish crumb topping |
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| Red Bliss potatoes and Rome apples layered
with Gruyere cheese |
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| parsnips -- carrots -- beets -- whole garlic cloves |
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| with toasted almonds and pecorino shavings |
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| chocolate pastry with bittersweet and milk chocolates
swirled over fresh raspberries |
|
rich chocolate cake with raspberry filling with a kiss of cognac,
covered in dark chocolate |
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| traditional upside-down apple tart on puff pastry |
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| toasted coconut crust - dark chocolate filling --
almond praline topping |
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| coconut crème brulee flecked with semi-sweet chocolate |
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| coconut crème brulee flecked with semi-sweet chocolate |
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| There are several ways to structure the pricing for your personalized menus. Since H2o Dining is able to prepare so many styles of cuisines, pricing may vary depending on the availability of organic seasonal produce and meats and the freshest wild-caught fish and shellfish. |
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| Every party is unique, and so we don't believe that all cost the same. Depending on how many guests you have and which menu selections you choose, we price your event accordingly. All inclusive with every event are Chef Richard’s menu consultation, grocery shopping, food preparation
and cooking, service and clean-up. We would be happy to offer wine selections to pair with your menu, but the cost of the wine is not included in the total pricing, and sales tax is not applied. |
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Please contact Chef Rich at or at (630) 886-8350 to discuss in detail the pricing for your particular event. Denise Morgan is the event coordinator and she can be reached at or at (630) 788-7307 |
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| Chef Rich will create memorable amuse-bouches for a cocktail party of any number of people. We have a personable staff to graciously serve each of your guests. All final preparations of the hors d'oeuvres are completed in your kitchen, so clean-up after the event is included in the price. |
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| Pricing will vary according to which hors d'oeuvres you select; please call Chef Rich at (630) 886-8350 to start planning your party. |
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The price for a party of 20 people or more is dependent on menu selections, the overall cost of the food, the time needed to prepare and how many servers you would like to attend to your guests.
Call Chef Rich at (630) 886-8350 to discuss the particulars of your party or function. |
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| The following pricing formats include an entree and a side dish. All goods and services are included. Sales tax is not charged. |
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Three meals per week for two persons to enjoy: $240
Five meals per week for two persons to enjoy: $275. |
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Three meals per week for three persons to enjoy: $290
Five meals per week for three persons to enjoy: $375 |
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Three meals per week for four persons to enjoy: $345
Five meals per week for four persons to enjoy: $420 |
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All meals may be upgraded to specialty meats (filet mignon or game) and fish or shellfish (lobster,
Copper River salmon, soft shell crabs -- in season)
Add-ons also include:
Distinctive Soups
Elegant Salads
Cheese Course
Desserts |
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You may also choose a complete Fresh Serve menu -- freshly prepared meals (not frozen) for three
days per week.
For more information, please Contact Us. |
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