Valentine's Weekend Package
Published on 02/04/12 10:23AM by Sue MurphyReserve now for a romantic 4 course dinner with your special Valentine. We will set the mood with the lights dimmed, wine one the table and my dinner specials. Our package will be served February 11 thru February 14. It's sure to sell out!
Reserve your spot today!
- Valentines Prix Fixe Dinner for TWO only $59.99
- Choice of Soup or Salad-Dinner Entree-Dessert
- Entrees include: Rack of Lamb, Tenderloin, Swordfish, Quail and Jambalaya.
Chef Rob
Go Patriots!
Published on 02/04/12 10:14AM by Sue MurphyCome join us for a Pre-Super Bowl Party Sunday all day.
Our Traditional Pizzas for only $5.99.(dine in only).
Celebrate $20.12 with us this weekend!
Published on 01/13/12 10:40AM by Sue MurphyHello all,
I have been busy getting ready for this holiday weekend. We have put together some great PRIX FIXE Dinner Specials for only $20.12. Dinner Specials include: Choice of Soup or Salad, Dinner Entree, Chef Choice Dessert and Coffee or Tea.
- Featuring:
- Slow Roasted Prime Rib
- 16 oz sea salt and lavender crusted ribeye slow roasted carved to order served with au jus, herb roasted potatoes and chef's vegetables.
- Chicken Saltimbocca
- Pan seared chicken breast layed with prosciutto da parma, fontina cheese and garden fresh sage finished in a madeira demi glace served with rice pilaf and roasted tomatoes.
- Shrimp Carbonara
- Pan seared large shrimp with applewood bacon, green peas and green onions simmered in a Pecorino romano alfredo with elephant garlic and sweet shallots set over linguini.
- Center Cut Pork Chop
- Herb crusted pork loin chop pan seared till golden brown then simmered in a Tuscan tomato fumet served with potato gnocchi aglio e olio.
Chef Rob
New Year's Eve Menu
Published on 12/28/11 01:50PM by Sue MurphyHappy New Year!
New Year's Eve Menu
Monchego and Apple Wood Stuffed Filet Mignon
Spanish Monchego and Applewood smoked bacon stuffed tenderloin set over three onion gorgonzola polenta topped with roasted elephant garlic.
$30.95
Prosciutto and Gremolata Stuffed Chicken Oscar
Prosciutto da Parma and gremolata stuffed statler chicken breast set over lobster raviolis and two colored asparagus drizzled gremolata with a Charon sauce.
$27.95
Char Grilled Lamb Sirloin
Marinated lamb sirloin set over apple and sweet potato gratin served with a potato leeks nage over roasted crazy tomatoes.
$35.95
Pan Seared Jumbo Day Boat Scallops
Jumbo day boat scallops pan seared served in smoked shrimp gazpacho garnished with a garlic Pecorino knot.
$32.95
Pan Seared Duck Breast
10 oz. duck breast pan seared served over a duck confit risotto topped with a tomato ginger crudo drizzled with pomegranate reduction.
$31.95
Club Cut Rib Eye
14 oz. club cut rib eye steak char grilled served with garlic whipped potatoes and a button mushrooms cheddar mornay.
$31.95
Pork Chop
10 oz. cinnamon oat crusted pork loin chop pan seared till golden brown set over roasted sweet potatoes topped with an apple amaretto nage served with blanched green beans.
$25.95
Saffron Shrimp
Pan seared jumbo shrimp sautéed in saffron cream sauce served with spinach tortellini garnished with chifonade grilled leeks garnished with twin lobster claws.
$29.95
Dessert
Chef’s choice of desserts
We wish you a happy and healthy New Year,
Chef Rob
Thanksgiving Cooking Class
Published on 11/21/11 09:45AM by Sue MurphyI have a few spaces left for my Thanksgiving Cooking Class on Tuesday, November 22 from 5 to 10.
Join me and I will help you prepare an incredible Thanksgiving Feast for your family. Fun Night of preparing, tasting, socializing and leave with a complete meal.
12-14 lb Turkey, Stuffing, Gravy, Butternut Squash, Whipped Potatoes and Homemade Cranberry Sauce.
We will dress the Turkey and have it ready to cook at your house along with all the fixings!
$150 Feeds 10 to 12 people.
Reseravations a must, spaces limited.
Call today 508-760-1500
Happy Thanksgiving!
Chef Rob
Traditional Thanksgiving Feast
Published on 11/16/11 10:26AM by Sue MurphyTraditional Thanksgiving Feast
Yarmouth Location Only
with All the fixings
$16.95 Adults • $8.95 Children (12 and Under)
Seatings Noon to 5pm
Or Allow Ardeo to do all the work for you!
Order your full Thanksgiving meal from
us and we will have everything prepared
and ready for you to take home.
Whether it’s for 1 person or 101
Place your order in Advance 508-760-1500
Dine Around the Mediterranean Menu
Published on 11/13/11 10:58PM by Sue MurphyThe Jamiel Family invites you to our VIP reception:
- Dine Around the Mediterranean
- Food and Wine Stations from country's of the Mediterranean
November 17, 2011
6:00 to 8:00 PM - $34.95 per person
Station I French
Coq Au Vin
Chateau Brion
Olives
Breads and Dips
Hensed Potatoes
Station II Spanish
Pailla
Olives
Little Necks and Potatoes
Station III Italian
Chicken Cacciatori
Meatball AlForno
Roasted Garlic
Station IV Greek
Cheese, Olives and Breads
Carved Rack of Lamb
Leg of Lamb
Mezza - Please RSVP seating is limited 508-760-1500
Looking forward to seeing you,
Chef Rob
November 10,2011 Menu 11/11
Published on 11/10/11 01:29PM by Sue MurphySalads $1.11
Caesar Salad
Freshly cut romaine lettuce tossed in our house made Caesar dressing with parmesan croutons
Garden Salad
Freshly cut iceberg lettuce with cucumbers, shredded carrots and tomato.
Ardeo’s Classic Entrees for $11.00
Shrimp & Pasta
Large shrimp sautéed with garlic, sun-dried tomatoes and kalamata olives in white wine lemon butter sauce atop linguine with feta cheese
Sicilian Bolognese
Ground Angus beef and sweet Italian sausage in a chunky plum tomato sauce with elephant garlic, fresh herbs and sweet onions tossed with papardelle garnished with shaved Pecorino Romano.
Eggplant Rollatini
Flash fried thinly sliced eggplant stuffed with garlic, basil, spinach, ricotta, and Pecorino Romano cheese, fire roasted, served atop a creamy pomodoro sauce with sautéed onions and spinach, topped with marinated sun-dried tomatoes.
Short Ribs
Day long braised boneless short ribs in a burgundy fumet with mir poix and garden fresh herbs served with roasted potatoes and grilled asparagus.
Fire Roasted Italian Chicken
Italian herb half chicken fire roasted in our stone oven with roasted potatoes and seasonal vegetables
Salmon Provencal
Fresh salmon fillet char-grilled and set on a mixture of sautéed spinach, caramelized onions and kalamata olives drizzled with balsamic syrup and served with pan fried potatoes.
Peppered Beef Tender
Cracked black pepper crusted shoulder tender with sundried Vidalia onion pan roasted with button mushrooms in a creamy cognac demi glaze served with spaghetti squash and roasted red skin potatoes.
Cranberry Sage Crusted Chicken Breast
Sundried cranberries and fresh sage crusted chicken breast finished with sweet Marsala butter served over butternut squash raviolis.
Pork Frangelico
Pan seared pork tenderloin with dried figs finished in a Frangelico nage set over apple whipped sweet potatoes topped with candied walnut and cheese.
Sole Crustini
Pan seared sole filets set over boursin and gemolata crustini with pan roasted tomatoes topped with basil garlic butter and caramelized leeks.
Roasted Beef Tenderloin
Beef tenderloin served with wild mushroom mashed potatoes with Borolleaise sauce
Haddock Francias
Egg washed haddock with capers in a lemon butter sauce served with rice and house vegetables.
Chicken Marsala
Chicken tenders and mushrooms served with Marsala wine over angel hair pasta
Wine $11.00
Pinot Grigio
Maison Nicolas
Vino Rosso
Tavernello
Vino Bianco
Tavernello
Mediterranean Red
Elios
Desserts $1.11
Strawberry Short Cake
Mini Cannoli
Middle East Pastries
Chef Rob's Seasonal Specials
Published on 10/28/11 10:11AM by Sue MurphyPeppered Beef Tender
Cracked black pepper crusted shoulder tender with sundried Vidalia onion pan roasted with button mushrooms in a
creamy cognac demi glaze served with spaghetti squash and roasted red skin potatoes.
Cranberry Sage Crusted Chicken Breast
Sundried cranberries and fresh sage crusted chicken breast finished with sweet Marsala butter served over butternut squash raviolis.
Pork Frangelico
Pan seared pork tenderloin with dried figs finished in a Frangelico nage set over apple whipped sweet potatoes topped
with candied walnut crusted goat cheese.
Sole Crustini
Pan seared sole filets set over boursin and gemolata crustini with pan roasted tomatoes topped with
basil garlic butter and caramelized leeks.
More info on cooking classes and Thanksgiving dinner
Published on 10/25/11 12:24PM by Sue MurphyHello,
Cooking classes will start November 10th with a general "everyone can go" the cost is $35 per person for singles, couples and everything up to 15 people. If a person or persons can get 15 people for a class the price is $28.95 pp.
Classes will be capped off at 25 people unless we discuss with the client a separate class setting.
The first class will be "Cooking 101" this class will include: simple grilling, sautéing, vegetable preparation, knife skills and producing a simple salmon dinner: mustard seed crusted salmon with fennel spaetzle and grilled asparagus with a horseradish cream.
Dates are as follow:
Corporate Dates (groups of 15 or more or the equivalent of $425 to block a date for groups of 1-15) will be November 3rd and 16th
Public Dates: November 10th and 22nd and 30th
The 22nd will be a "Thanksgiving" course .......this course covers ....... "Cook your Thanksgiving dinner with Ardeo" they will receive a 12-14# turkey with stuffing, gravy, butternut squash, whipped potato and cranberry sauce price is $150 per meal......they receive food to take home that will feed up to 12 people
All cooperate classes or classes that exceed 15 by one parties will be discussed with the organizer as to what to topic they want to cover.
Classes are filling up fast call today to reserve your space 508-760-1500 .
Chef Rob
Chef Rob's Cooking Classes
Published on 10/17/11 04:56PM by Sue MurphyChef Rob’s Cooking Classes
Group gets hands on experience
Some choices of classes are:
“How to Cut” (Knives Skills)
“How to sautée and grill”
“Appetizer Party”
Learn how to make 6 Appetizers (easy to make at home)
“Seafood Preparation”
How to butcher and produce an entrée
“Meat Fabrication”
How to butcher and produce an entrée
Enjoy the fruits of our labor • Mingle and enjoy food and drinks
Booking every Wednesday • Cost is $28.95 per person
Call for details 508-760-1500 • Minimum 15 person per class
Fall Specials
Published on 10/05/11 08:12AM by Sue MurphyHello,
I am working on some great Fall Seasonal Specials!
Chef Rob
