Meals are prepared according to your personal tastes and preferences, using only the finest ingredients available with careful attention paid to food allergies and special dietary needs.
Here are some menu's that Chef Adenwala has prepared for his clients:
Event Celebrating "Washington Wines"
Hors d' Oeuvres
Crab Cakes w/ Onion Compote
Crostino w/ Duck Liver Pate'
Eggplant Rolls w/ Goat Cheese
(2005 De Lille Chaleur Estate Blanc)
First Course
Wild Mushroom Timbale, Fontina Cheese & Truffles Fondue
(2003 McCrea Cellars Sirocco)
Second Course
Malloreddus Pasta w/ Sausage & Sardinian Pecorino Cheese
(2004 L' Ecole Seven Hills Syrah)
Main Course
Pan Roasted Venison Loin w/ Black Mission Fig, Red Wine & Star Anise Sauce
(2003 Matthews Columbia Valley Red)
Dessert
Warm Chocolate Cake w/ Raspberry Sorbet & Assorted Cookies
(Hyatt Vineyards 2005 Black Muscat)
(This menu was served to 124 guests at a private wine tasting dinner evening )
Event Celebrating "A Taste Of New Orleans"
Hors d' Oeuvres
Florida Shrimp w/ Remoulade Sauce
Mini Muffaletta Sandwiches w/ Mixed Olive Tapenade served with Garlic Dill Potatoes
First Course
Summer Tomato Salad w/ Raspberry Vinaigrette
Second Course
Red Beans w/ Andouille Sausage & Shrimp served with Jasmine Rice
Main Course
Craw Fish & Jumbo Tiger Prawn Boil served with Corn & Baby Red Potatoes
Dessert
Bread Pudding served w/ Bourbon Sauce
Mini Pecan Tarts
Mini Fruit Tarts
(This menu was served to 60 guests for a private birthday party)
Event Celebrating "Going Down Under"
Hors d' Oeuvres
Herb Shrimp
Tuna Tartar on Potato Chip
Beef Carpaccio & Truffles on Toast
First Course
Black & White Lasagna w/ Crustacea Sauce
Second Course
Ahi Tuna Poached in Olive Oil served w/ Fennel Orange Salad w/ Yuza Dressing
Third Course
Pan Roasted Quail Stuffed w/ Prune & Foie Gras & served w/ Red Cabbage Confit
Main Course
Wild Boar Rack w/ Fig & Star Anise Sauce
Dessert
Sweet Ricotta filled Profiteroles served w/Mandarin Sauce
(This menu was served with wines hand picked by Chef Adenwala to 85 guests at a private country club dinner)
Aphrodisiac Dinner with "Amy Riley" Master of Gastronomy, Le Cordon Bleu Paris.
Hors d' Oeuvres
Prosecco Reception
Sourdough Cheese Straws
First Course
Savory Strawberry Trifle
(2005 Alois Lageder Zagrein Rose)
Second Course
Sashimi Classique
(2007 Little Black Dress Pino Grigio)
Main Course
Leg of Colorado Lamb, Seasonal Vegetables prepared to enhance natural flavors
(Orgy of Shiraz)
Dessert
Souffle of Cocoa with Spring Berries with Assorted Teas, Coffee and Chocolates
(This menu was served to 12 guests in a wine teaching party)
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Here are some additional examples of dishes by Chef Adenwala:
Soups
Consommé (various kinds)
Fresh Plantain & Conch Chowder
French Market Beef & Vegetable
Maryland Crab Cakes
Creamy Dreamy Tomato
Appetizers
Coconut Shrimp
Frittata Lorin
Caramelized Onion, Walnut & Roquefort Tarts
Smoked Salmon Mousse on Cucumber
Brie & Caramelized Apples in Phyllo Cups
Fillet on Brioche w/Quails Egg and Bernaise Sauce
First Courses
Chinese Noodle 5-Spice Salad
Three Cheese Lobster Macaroni
Sun-Dried Tomato Stuffed Chicken Breast
Sautéed Cajun Shrimp
Caribbean Chicken Skewers
Pan Seared Salmon w/Macadamia Cilantro Pesto
Main Courses
Chicken w/ Coconut & Lime
Chateaubriand
Sugar & Spice Salmon
Fig Stuffed Pork Chops in Garlic Sauce
Classic Coq au Vin
Desserts
Petite Fours
Traditional Bread Pudding
Mocha Cheesecake Bars
Crepes w/ Sweet Berries & Chocolate Sauce
A Variety of Cakes from around the world.
And
much,
much,
more...
We have been working on this for some time now but our downloadable PDF menus are finally finished.
** ALL MENUS **
** APPETIZERS **
** DESSERTS **
** DINNER MENUS**
** ENTREES **
** PASTAS **
** SIDES **
** SOUPS & SALADS **
** TRAY PASS **
Just click to view in PDF format or you can even download our menus right to your computer. Simply right click on the link and hit "Save As" to download.
Even though these are our main menus, Chef Adenwala is not limited to just these items and will be more than happy to prepare almost anything your heart could possibly desire.
