Category Archives: Events

Valentine’s Menu 2015

Valentine’s Dinner Menu 2015

$75/couple (does not include beverages, tax or gratuity)

Appetizer (choose one to split)

Fonduta di Formaggio

Fontina cheese fondue

with crostini, fresh apple and turnips

Ktzitzot Dagim

Lebanese seafood fritters with roasted pepper tahini sauce and pickled cucumber

 

Salad

Mixed greens with toasted pine nuts, Kalamata olives,

 Pomegranate molasses sherry vinaigrette and crumbled goat cheese

Entrée (choose one per person)

Papardelle con Ragú

Rich slow cooked Willamette Valley Lamb with root vegetables, tomato and a touch of cream, tossed with fresh wide pasta

Poulet a l’Orange

Petite boneless half chicken pan roasted with and finished with a tarragon orange glaze, served with savory squash bread pudding

Manzo Brasato

Beef brisket braised with sherry wine served with potato gnocchi tossed in a portabella mushroom sauce

Vegetable Tagine

Zucchini, onion, sweet potato, tomato and chick peas braised with Moroccan spices and served over steamed red pepper couscous

 

Dessert

Chocolate Budino Hearts

With amaretto cookies and raspberry purée

Champagne Cocktail ~ $6

Champagne with pomegranate, ginger and rose water

 

Wine and beer available by the bottle or glass

New Years Eve Menu for 2014

New Year’s Eve 2014

$40/person (does not include beverages, tax or gratuity)

Appetizer (choose one to split)

Fonduta di Formaggio

Fontina and Gorgonzola Dolce fondue

with crostini, fresh apple and turnips

Ceviche

Lime and salt cured fish and shellfish with Spanish onion and fresh coriander

Served with harissa pepper paste and toasted Portuguese sweet dough bread

Salad

Mixed greens with toasted pine nuts, Kalamata olives,

 Pomegranate molasses sherry vinaigrette and crumbled goat cheese

Entrée (choose one per person)

Papardelle con Ragú

Rich slow cooked Willamette Valley Lamb with root vegetables, tomato and a touch of cream, tossed with handmade rosemary pasta

Poulet a l’Orange

Petite boneless half chicken pan roasted with tarragon and finished with an orange glaze, served with savory squash bread pudding

Manzo Brasato

Beef brisket braised with red wine served with potato gnocchi tossed in a porcini mushroom sauce

Vegetable Tagine

Zucchini, onion, sweet potato, tomato and chick peas braised with Moroccan spices and served over steamed red pepper couscous

Dessert

Tiramisu

Champagne Cocktail

Champagne with pomegranate, ginger and rose water

$7

Wine and beer available by the bottle or glass

Spanish Food Cooking Class

Thursday, January 16th, 6:00-8:30pm I-5 South
Boccata – A Taste of Spain
Instructor: Chef Darin Harris, owner and chef, Boccata Restaurant, Centralia, WA

Chef Darin has spent 10 years as owner and chef of charming Boccata, an eclectically Mediterranean restaurant in the heart of Centralia. This evening he’ll explore the intriguing cuisine of Spain, starting off his menu with a Spanish Tortilla, the well-known torte made from potatoes, eggs and onion. A refreshing Orange and Tomato Salad, which also includes fennel, onions and pomegranate vinaigrette precedes Chicken with Catalan Picada Sauce, chicken breasts pan-roasted with spices, finished with an almond-chocolate sauce, served with saffron rice Boccata Restaurantand braised greens.Pecajoes, Spanish pancakes stuffed with Catalan cream is the memorable sweet finish to the meal.

 

 

http://www.bayviewschoolofcooking.com/jan2014.html

New Year’s Eve ~ Join Us For Dinner

New Year’s Eve 2013

Service for two people $60

(beverages, tax and gratuity not included)

Appetizer

(choose one to split)

Fontina and Artichoke Fondue

          Flash Sautéed Garlic Calamari and Breaded Mussels

Salad

(choose one per person)

Classic Caesar or Greek Green Salad

Entrées

(choose one per person)

Yellowfin Tuna and Prawns

Grilled tuna steak and prawns served garlic smashed gold potatoes, green beans and a caper white wine butter sauce

Stuffed Chicken

Chicken breast stuffed with prosciutto and goat cheese served with roasted spinach polenta and a tarragon cream reduction

Flat Iron Steak

Marinated with cracked pepper and rosemary, grilled and served with frizzled onions, green beans and garlic smashed gold potatoes

Mushroom Pasta

Penne tossed with Chanterelles, leeks and hazelnuts in a light sherry cream sauce

Dessert ~ Tiramisu

Friday Night Plans?

If you haven’t had a chance to see our new dinner menu yet you can view it here on our website. Just click the menu link at the top of the website home page. Take a look and then come down tonight to experience it in person. This is a great Friday to do it. We have Tristian on the piano tonight playing some nice jazz tunes. The 11th annual  ARTrails opening Gala is this evening starting at 4pm at the Historic Train Depot in downtown Centralia. Head downtown and make a night of it!