The weekly five-course dinners, hosted by chef Romeo Taus and his wife, Janice, in a private dining room, highlight a rotating selection from the regular menu at Romeo’s Euro Cafe in Gilbert.
May 7 “Taste of Romeo’s†menu:
- Portobellini: Grilled portobello mushroom with roasted peppers, basil pesto, garlic, and kasseri cheese.
- Mandarin Dijon Chicken Salad: Grilled chicken, black olives, mandarin oranges, peas, carrots, water chestnuts, pecans, hearts of palm, and pineapple with honey Dijon dressing.
- Salmon de Provance (pictured): Salmon filet baked in parchment paper with pea pods, scallions, red peppers, asparagus, and onions in a caper-tomato clam sauce.
- Vasco De Gama: SauteÌed chicken and gulf shrimp with carrots, mushrooms, green onions, sun-dried tomatoes and whole black peppercorns in a creamy curry sauce with bow tie pasta and pistachios.
- The Night Before: Dark chocolate souffle nestled on a bed of coconut macaroons and edged with pecans.
Dinner starts at 6:30 p.m.Cost is $27 per person plus tax and tip. Add five wine tastes for $10. RSVP:Â 480-962-4224.
Also see: Romeo Taus ‘engineers’ culinary success with Euro Cafe
