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Latest News

What Exactly is the Meaning of an Amuse-Bouche/Amuse-Gueule..Huum, Ever Wonder, Less Ever Hear That Term Before?

Hello fellow foodies.  Chef Dave here from The Laughing Pear Group in Park City.  Well,have I wanted to share something really cool with all of you.  This term you may Continue Reading →

What Exactly is Charcuterie/What is The Meaning of Charcuterie? Some Already Know, But Many Do Not, Let,s Learn

Hello Fellow Foodies.  I was going back and looking at a winter menu I did from last year.  I had an amazing display of Charcuterie on the menu and we Continue Reading →

We invite you to listen to KPCW Radio on the Randy Barton Show on 6/7/11 at 5:15pm

Well, 16 days to go and we have a really nice following thus far.  You can listen to me, Chef Dave, on KPCW at 5:15pm to dicsuss our awesome “Under Continue Reading →

Under Ground Dining Experience – The Laughing Pear “Supper Club”

What an exciting and fun culinary treat we are announcing.  This promises to be a 5 Star experience like no other.  This “Under Ground Dinner Society” will bring out the Continue Reading →

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“The Laughing Pear Group” Presents 
Our Winter Season Menu 2014/2015

Laughing Pear

We use organic ingredients where ever and when ever possible.
We use only the best and freshest of ingredients always!

Thank you for reviewing our Winter Season menu for 2014/2015.  Below is just a small sample of what we here at The Laughing Pear Group are capable of creating for you.   I, personally, would like you to remember we use organic ingredients when ever and where ever possible.  This does cost more, but we believe with the amount of harmful products placed in our food today it is worth it.  The flavor and textures of organic ingredients are second to none.  Please remember this when reviewing our menu.  

Winter 2014/2015
Beverage Service/Bread Service

_________________________

Exclusive 5 Star Water Service

Unlimited Pours of
Panna (Flat) & San Pellegrino (Sparkling)

$8 per Guest
_________________________


Exclusive 5 Star Coffee/Tea Service


Unlimited Pours of
Pete’s Coffee and Tazo Tea’s Offered

$7 per Guest
_________________________


Our Specialty Non-Alcoholic Drinks

Mango Spritzers with Lime Sherbet

Apple Cider Sodas

Espresso Floats with White chocolate Ice Cream

Lemonade Strawberry Floats

Root Beer Floats

Tangerine Creamsicle Sodas

$6.50 per Guest
A Minimum of 8 Must be Ordered Please
_________________________

All Sodas

$1.00 per can.

Hors d’ Oeuvres and/or Appetizer Selections
May be Offered as Individual Plated Appetizers,
Stationed Appetizer, or  Passed Hors d’ Oeuvres

~

Red and Gold Beet Risotto
Crispy Salt Pork ~ Mache ~ Cabernet Gastrique

Duck Confit with Confetti
Duck Jus ~ Crispy Wonton ~ Petit Crostini

Mongolian Seared Loin of “Berk Shire" Pork
Braised Red Cabbage ~ Shallot Roasted Crostini ~ Crème Fraiche with Grain Mustard

Butter Poached Lobster
Locatelli Crisp ~ Orzo Pasta with Micro Basil ~ Lemon and Lime Gastrique

Smoked Scottish Salmon Cakes
Fried Capers ~ Corn Couli ~ Cucumber and Radish Salad ~ Celery Root Crème Fraiche

“Parisians” of Winter Root Vegetables
Truffle Essence ~ Sage ~ Beurre Noir

Prime Tenderloin Kabobs
Horseradish Aioli ~ Tomato Jam ~ Crunchy Shallot Sticks

Spoons of Yukon Gold Puree with Truffles
Quall Cracklings ~ Ruby Port Gastrique ~ Micro Sage

Jumbo Lump Crab and Scallop Cake
Butternut Squash ~ Granny Smith Apple ~ Beet Slaw

Elk and Buffalo Ballotine
Tarragon White Butter ~ Ruby Port Gastrique ~ Croissant Crisp

Classic Shrimp Cocktail
Fresh Lemon ~ Classic Cocktail Sauce ~ Cajun Remuolade

Chef David Kratky Signature
Artesian Cheese Display

Array of Nuts, Berries, Flat Breads, and Crackers
$9 up sell per guest

 

Charcuterie Selections
~
Rabbit (Farmers) Pâté
Peppercorn Mousse Terrine
Venison Pâté
Duck A L’ Orange with Grand Marnier

~
Complete Charcuterie Display
 “A tasting of Various Pâtés, Terrines and Cured Meats”
Market price addition

Salad Selections

~

Salad of Arugula with Smoked Apples and Pears
Toasted Walnuts ~ Puff Pastry “Rondelles” ~ Champagne Vinaigrette with Gorgonzola Crumbles

Slivered Radish Salad
Black, Red, and French Breakfast Radish ~ Micro Greens ~ Italian Parsley Vinaigrette ~ Crispy Garlic Bread

Red and Gold Beet Terrine
Salad of Citrus with Watercress ~ Horseradish Vinaigrette ~ Toasted Pecans ~ Balsamic Syrup

Salad of Field Greens Inez
“Brunoise” of Winter Vegetables ~ Caramelized Walnuts ~ Root Vegetable Chips ~ Raspberry Vinaigrette

Warm Jumbo Lump Crab Salad
Radicchio de Treviso ~ Limestone Lettuce ~ Toasted Pine Nuts ~ Basil Vinaigrette Infused with Lime

Soup Selections

~

French Onion Soup
Five Onion ~ Roasted Crostini ~ Gruyere, Raclette, and Swiss Cheeses

Lobster Bisque
Butter Poached Lobster ~ “Petit” Croutons ~ Cognac Crème Fraiche $5 up sell per guest

Winter Squash Bisque
Mélange of Roasted Winter Squash ~ Maple Crème Fraîche ~ Mint Oil

Potato, Leek, and Watercress Soup
Carrot Couli ~ Sour Cream Infused with Roasted Garlic

Carrot Ginger Bisque
Croissant Croutons ~ Basil Oil

Entrée Selections

~

Organic Breast of Chicken “Carciofo”
Garlic and Shallot Roasted Artichoke Hearts
Fresh Gnocchi with Fondue of Capers, Tomato, and Kalamata Olives                                                                                        
Malbec Reduction

Whole Roasted Organic “Air Chilled” Chickens
 “Batonnet” of Winter Vegetables ~ Roasted Fingerling Potatoes
Natural Pan Drippings Infused with Thyme & Meyer Lemon

Peppered “Prime” Tenderloin of Beef Medallions 
Caramelized Onion and Mushroom Paint ~ Potato Soufflé
Quenelle of Maytag Blue Cheese atop Baby Spinach
Beer Battered Onion Rings ~ Marchands de Vin

Pecan and Pine Nut Encrusted Rack of Utah Lamb
Napoleon of Eggplant ~ Sweet Potato Puree
Broiled Mushroom Cap with Leek Fondue
Mint Gastrique $7 up Sell per Guest

Molasses and Soy Braised “Prime” Short Rib

Horseradish Demi Glace ~ Braised Miripoix in Natural Pan Jus
Yukon Gold Potato Puree with Caramelized Onions 
“Julienne” of Crispy Leeks

or try

Molasses and Soy Braised Breast of Morgan Valley Lamb
Horseradish Demi Glace ~ Braised Miripoix in Natural Pan Jus
Yukon Gold Potato Puree with Caramelized Onions
“Julienne” of Crispy Leeks

Beef Bourguignon
Pearl Onions ~ Petit Button Mushrooms ~ Cabernet Wine
Rosemary Spaetzle ~ Shallot Crisps ~ Crème Fraiche

Sage Seared Buffalo Tenderloin

Salad of Grape, Apple and Pear ~ Fried Micro Sage
Winter Greens “Beurre Noir” ~ Sweet Yam Hash
Black Berry Demi Glace $7 up Sell per Guest

Roasted “Berk Shire” Pork Tenders
New Potato Gratin ~ Roasted Apples with Braised Red Cabbage
Wild Mushrooms with a Sherry Wine Demi Glace

Citrus Seared ‘Wild” Salmon
Roasted Red and Gold Beets ~ Sautéed Asparagus
TLPG Signature Potatoes ~ Grain Mustard Beurre Blanc

  Lobster Pasta with Truffles
Fettuccini Pasta ~ “Brunoise” of Fall Vegetables ~ Black Truffles
Lobster Fume ~ Ruby Port Reduction $7 up Sell per Guest

“Please ask Chef Dave about the fish of the week.”

Grilled Vegetable Pave
Grilled Vegetables Stacked with Fresh Herbs in a Sauce Pomodoro
Fresh Mozzarella ~ Chiffonade of Field Greens with Balsamic Vinaigrette

Dessert Selection

~

Cinnamon “French Toast”
Caramelized Pears with Toffee and Berry Compote
Frangelico Ice Cream

The Laughing Pears Signature “Apple Cobbler”
Toffee Rolled Vanilla Bean Ice Cream ~ Fresh Mixed Berries
Maple Whipped Cream

Bananas Fosters
Fresh Bananas ~ “House Made” Cinnamon Ice Cream ~ Buttered Rum Sauce with Grand Marier

Triple Chocolate Valley
Chocolate Chip Ice Cream ~ Chocolate Brownie ~ Chocolate Espresso Sauce

”Callabaut” Chocolate Crème Brule
Burnt Bananas ~ Bailey’s Whipped Cream

Warm Molten Chocolate Cake
Cinnamon Crème Auglaize ~ Coffee Enriched Milk Shake

You will notice too, that some items do have a small up sell as these products are very, very expensive and we still would like to offer them to you than not offer them at all.   It is always an honor and a privilege for my team and I to create a menu for any guest when requested to do so.  If, on the other hand, it is not requested that we custom write a menu for you, we will always ask, with the utmost of honor and pleasure!

Simply put, my team and I have a true passion for the culinary arts; some say we even have a love for what we do.  The only way to truly see this is in our food and service, i.e. our final product that we pass on to you.  Please remember we consider ourselves to serve foods that are beyond “Restaurant quality” and to offer service that exceeds the restaurant industry standards at all times. When reviewing our menu, please keep in mind we make as much as we can from scratch and use nothing but the finest of ingredients.  As well, we try to purchase organic products whenever and where ever possible.  We like to keep the tradition of the culinary arts alive, by considering what cooking is truly meant to be, an ART. 

 

 

 

 

Latest News

What Exactly is the Meaning of an Amuse-Bouche/Amuse-Gueule..Huum, Ever Wonder, Less Ever Hear That Term Before?

Hello fellow foodies.  Chef Dave here from The Laughing Pear Group in Park City.  Well,have I wanted to share something really cool with all of you.  This term you may Continue Reading →

What Exactly is Charcuterie/What is The Meaning of Charcuterie? Some Already Know, But Many Do Not, Let,s Learn

Hello Fellow Foodies.  I was going back and looking at a winter menu I did from last year.  I had an amazing display of Charcuterie on the menu and we Continue Reading →

We invite you to listen to KPCW Radio on the Randy Barton Show on 6/7/11 at 5:15pm

Well, 16 days to go and we have a really nice following thus far.  You can listen to me, Chef Dave, on KPCW at 5:15pm to dicsuss our awesome “Under Continue Reading →

Under Ground Dining Experience – The Laughing Pear “Supper Club”

What an exciting and fun culinary treat we are announcing.  This promises to be a 5 Star experience like no other.  This “Under Ground Dinner Society” will bring out the Continue Reading →