Four Course, Family Style Dinner Recipe
Available for parties of 6-8 guests, we allow 3 hours dining for these bookings.
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Ingredients
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Starter — House Mixed Greens & Herb Vinaigrette (Family Style)
Second Course — Family-Style Roasted Chicken with Lemon & Herbs, and Seasonal Vegetables
Third Course — Family-Style Creamy Mushroom Risotto
Fourth Course — Shared Dessert Platter (Assorted)
Method
Starter — House Mixed Greens & Herb Vinaigrette (Family Style)
- 1
Prepare the vinaigrette
In a medium bowl or jar, combine red wine vinegar, Dijon mustard, honey, chopped parsley, chopped chives, salt and pepper. Whisk while slowly streaming in 3/4 cup extra-virgin olive oil until emulsified. Taste and adjust salt, pepper, or honey. Keep chilled until ready to serve.
- 2
Assemble the salad family-style
Toss the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion in a large serving bowl. Crumble the feta over the top and sprinkle toasted walnuts. Just before serving, drizzle vinaigrette to taste (start with 1/2 cup for entire bowl and add more if needed), toss gently on the table so guests share family-style.
Second Course — Family-Style Roasted Chicken with Lemon & Herbs, and Seasonal Vegetables
- 3
Preheat and prep
Preheat oven to 425°F (220°C). Spatchcock the chickens (remove backbone and press flat) or ask your butcher to do this. Pat chickens dry with paper towels. In a small bowl, combine softened butter, minced garlic, lemon zest, lemon juice from 2 lemons, chopped rosemary, thyme, 2 tsp kosher salt and 1 tsp black pepper to make an herb butter.
- 4
- 5
Prepare vegetables
In a large roasting pan, toss halved baby potatoes, carrots and shallots with a pinch of salt, pepper and a tablespoon of olive oil. Arrange vegetables in an even layer so they can roast and caramelize.
- 6
Roast
Place the spatchcocked chickens on top of the vegetables, skin side up. Roast in the preheated oven for 35–45 minutes, or until skin is deep golden and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). If one pan is crowded, roast in two pans and rotate halfway through cooking.
- 7
Rest and finish
Remove chickens from oven and let rest 10–15 minutes so juices redistribute. Toss vegetables with lemon juice from the remaining lemons, adjust seasoning, and sprinkle chopped parsley. Carve chickens into portions (breasts, thighs, wings) and transfer to large family-style platters with the roasted vegetables.
Third Course — Family-Style Creamy Mushroom Risotto
- 8
Prepare stock and mushrooms
Keep the chicken/vegetable stock warm in a saucepan over low heat. In a wide, heavy-bottomed pan, heat 1 tablespoon olive oil and 2 tablespoons butter over medium-high heat. Add sliced mushrooms and cook until golden and any liquid has evaporated, about 6–8 minutes. Season with a pinch of salt and remove mushrooms to a bowl; reserve.
- 9
Start the risotto base
Lower heat to medium, add remaining 2 tablespoons butter and 1 tablespoon olive oil to the pan. Add diced onion and cook until translucent but not brown, about 4–5 minutes. Add minced garlic and cook 30 seconds. Add Arborio rice and toast, stirring, for 2 minutes until edges are translucent.
- 10
Deglaze and simmer
Pour in the dry white wine and stir until mostly absorbed. Begin adding hot stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18–22 minutes total, until the rice is al dente and the risotto is creamy.
- 11
Finish risotto
Stir the cooked mushrooms back into the risotto along with grated Parmesan, chopped thyme, salt and pepper. Turn heat off and stir in remaining 2 tablespoons butter for extra creaminess. Taste and adjust seasoning. If risotto tightens while resting, add a splash of warm stock to loosen.
- 12
Serve family-style
Transfer risotto to a warmed shallow serving bowl or platter. Garnish with extra Parmesan and a few thyme leaves. Serve immediately so guests can share family-style.
Fourth Course — Shared Dessert Platter (Assorted)
- 13
Assemble platter
Arrange pre-sliced lemon tart slices and chocolate mousse cups on a large serving platter. Fill in gaps with fresh berries. Dust tart slices very lightly with powdered sugar and tuck mint leaves among the desserts for color.
- 14
