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.
April 2 “Taste of Romeo’s†menu:
- Baked Bleu Tomatoes: Layers of fresh tomatoes and crumbled bleu cheese. Baked and served with an Italian roll.
- Shredded Rainbow Kale Salad: With fresh lemon juice, fresh garlic, red pepper flakes, toasted panko breadcrumbs, and Romano and parmesan cheeses.
- Chicken Astoria: Chicken breast with Canadian bacon, baby corn, asparagus, artichokes, pea pods, mushrooms, and almonds sauteed in marsala cream sauce with kasseri cheese over linguini.
- Pork AgroDolce: Blackened pork tenderloin, smashed crispy potatoes, squash ribbons, grape tomatoes, roasted garlic, balsamic cipollini onions, and marionberry agrogolce.
- Cherry Cordial Tart: Amarena cherries and dark chocolate granache in sweet pastry tart shell.
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
