We are proud to present our Annual Halloween Dinner. Join us for this 4-Course Spooky Themed Comfort Food Menu, part of the Culinary Dinner Club series at Bistro Etc. Bistro Etc is committed to bring you some of Port Washington’s finest and most unique dining experiences.
Halloween Costumes are Optional
Our Staff will be in full costume
Introducing Bill Louden Science
Part scientist and part entertainer, “Brainy Bill” Louden 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. – Check out more about Brainy Bill Here
Join Brainy Bill and Chef Karen 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.
The quasi-culinary science demonstrations are at 6pm / 7pm / 8pm
Between 1st – 3rd Courses
Annual Halloween Dinner Menu
The Execution is not Always as it Seems
For the Table: Brimstone Bread served with Ghoulish Butter
First Course: Deviled Goblin Eggs (Deviled Eggs)
Smoked Salmon Deviled Eggs ~ Caviar ~ Roasted Pepper 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 roasted peppers combined with a splash of lemon for zing is drizzled on top.
Second Course: Jack O’ Lantern (Duck Pot Pie)
Seasonal Vegetables ~ Crisp Pastry Crust
Preparation: Oven roasted Free Range ducks are basted until golden brown, shredded and mixed with seasonal market vegetables and herbs, then added to a slow cooked broth. Topped with a light and airy puff pastry and baked until golden brown and bubbly.
Third Course: Worms & Eyeballs (Linguine & Meatballs)
Fresh Black Pasta ~ Shrimp & Scallop Meatballs ~ Spicy Marinara Sauce
Preparation: Fresh squid ink linguine is gently tossed in a rich marinara sauce with a touch of chile flake. The shrimp and scallop meatballs are as light as mousse, gently braised to keep their shape and garnished on top of the pasta.
Fourth Course: Skull & Crossbones (Citrus Sponge Cake)
Apple Pie Gelato ~ Fresh Raspberry & Dark Chocolate Sauce
Preparation: A light and fluffy cake with essence of lemon and orange is filled with smooth and creamy Autumn Apple Pie Gelato and drizzled with fresh raspberry sauce and warm dark chocolate.