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Food & Drink

Team Favorites for Fall

By Samantha on Oct 11, 2018

Take a look at some of the Café Natalie Team’s Favorites and why we love these dishes for the Holiday Season

Café Natalie’s Famous Brussel Sprouts

At Café Natalie, our favorite way to eat brussel sprouts is fried till crispy and then coated in our signature sweet and tangy chili sauce. A unique take on any classic roasted Brussel sprout dish, Café Natalie’s Brussels sprouts will surprise even the most adamant brussel sprout haters with a candy like sauce that masks any bitterness.


Gambas al Ajillo

Gambas al Ajillo is a classic Spanish dish consisting of shrimp simply sautéed with fresh garlic. Café Natalie’s Gambas al Ajillo is made with large fresh gulf shrimp which we marinate in olive oil,garlic and our own special seasoning mix. We then sauté the shrimp in a hot skillet till pink with plenty of butter, rough chopped garlic, and finish it with fresh herbs. Served with lemon, this dish fills a room with the flagrant smell of cooked garlic and any excess pan drippings can be perfectly soaked up with a piece of toasted French bread.

Cornish Game Hen with Honey Soy Glaze

Café Natalie’s Cornish game hen is one of our favorite dishes for seated dinner style service. These small hens plate beautifully as individual servings and are a great option for any formal dinner this holiday season.

 

See below a recipe for our honey soy glaze:

 

Honey Soy Glaze:

1 cup Soy Sauce

½  cup Honey

¼ cup butter

1Tbs fresh grated ginger

2 cloves chopped garlic

Crushed Red Pepper

 

Roasted game hen with honey soy glaze


Acorn Squash stuffed with Kale and Quinoa served with Pomegranate Vinaigrette

Although not technically on our menu, we are loving anything cooked with or in seasonal squash (or pumpkins) this holiday season.

See below a recipe for the perfect and healthy weeknight meal.

Ingredients:

2 medium acorn squash, halved down the middle, seeds removed

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 teaspoons olive oil, divided

1 large shallot chopped

2 cloves garlic, finely chopped

4 cups tightly packed torn kale

1/3 cup reduced-sodium chicken broth

2 tablespoons grated fresh Parmesan

1 cup cooked quinoa

Fresh Rosemary, Thyme or Sage

Directions:

Heat oven to 375°. Cut a thin slice off round side of each squash half to create astable base. Drizzle squash with olive oil and sprinkle with salt and pepper; Place squash flesh side down on a baking sheet lined with aluminum foil. Bake about30 minutes or until golden and tender. Remove from oven and set aside

In a large nonstick pan over medium heat sautéed shallots and garlic until tender.Add kale, chicken broth, fresh herbs and pre-cooked quinoa and transfer to a bowl.

Divide kale and quinoa filling among squash. In a bowl, combine parmesan and panko;sprinkle evenly over squash bowls and coat with a little cooking spray. Broil until panko is golden about 2 minutes.

Seasonal Stuffed Squash


 

 

 

 

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Spanish Shrimp Gambas al Ajillo