Costumes Are Welcomed
Our Staff will be in full costume
We are proud to present our 2nd Annual Halloween Dinner. Join us for this 4-Course Spooky Themed Dinner and Show, part of the Culinary Dinner Club series at Bistro Etc. The Bistro is committed to bring you some of Port Washington’s finest and most unique dining experiences.
Thursday October 31st | Reservations Required | $65pp
7:00 pm and 8:00 pm Showtimes
Join Chef Karen and Brainy Bill for an evening of spooky “experimental” New American Cuisine and some quasi-culinary science demonstrations including bubbling cocktails, rainbow-colored flames, and glowing champagne glasses.
We welcome back Bill Louden Science – Science Edutainment for All Ages.
Part scientist and part entertainer, “Brainy Bill” has made a career of edutaining crowds all over New York City and beyond. His credits include repeat performances at the USS Intrepid, the New York Botanical Gardens, and the World Science Festival’s City of Science.
The Execution is not Always as it Seems
For the table: Black like my Soul Bread ~ served with Ghoulish Butter
First Course: Deviled Goblin Eggs (Deviled Eggs)
Smoked Salmon Deviled Eggs ~ Caviar ~ Cauldron Sauce
Preparation: Eggs filled with a creamy mixture of the yolks, cornichons, Dijon and spices layered on slices of lightly smoked salmon topped off with a spoonful of caviar. A sauce of pureed herbs combined with a splash of lemon for zing is drizzled on top.
Second Course: Needle to the Head (Stromboli)
Roasted Vegetables ~ Italian Meats & Cheeses
Preparation: A light and airy pastry is filled and baked until golden brown and bubbly. Served with a smooth tomato basil sauce.
Third Course: Stuffed Bat Wings & Vampires Blood (Fresh Spring Rolls)
Thin Rice Paper ~ Shrimp ~ Julienne Vegetables & Herbs ~ Chile Sauce
Preparation: Fresh rice paper sheets are gently filled with cold poached shrimp, julienne cucumbers, radish, green onion, mint & basil. A drizzle of chile sauce to give it a kick.
Fourth Course: The Graveyard (Chef’s Surprise)
A devilish mixture of different mediums to tantalize the palate.