Private dining at the Blue House
		A "must do" evening... The parlour café originated from the renovation of a 1925 farmhouse near downtown Grapevine.  Three rooms were converted into individual dining rooms.  The wine dinners are the highlight of our month.  We can't decide what we look forward to most:  the food, Rena and her team, or meeting and visiting with other guests.  Rena makes each person feel like they are a guest in her home!      Jill Ritzer
A four course, fixed price menu is served by reservation only the first Saturday night of each month.  We can accommodate parties of any size.  We offer non-alcoholic beverages but guests are invited to bring your favorite bottle of wine.  Reservations can be made by calling 817-488-0896 or by the Contact Us form.  Book early as these evenings sell out quickly.    The August 4th dinner was a treat for all the guest:

Past Menus

November 18, 2006 APPETIZER Sea Bass with Piquillo Pepper Sauce and Garden Greens SOUP/SALAD Sweet Potato Soup with Crispy Pancetta and Rosemary Croutons or Mache with Dried Cranberries, Sweet and Spicy Pecans tossed in a White Balsamic Vinaigrette ENTREES Mini Beef Wellingtons with Gorgonzola and Mushroom Saute Chicken Marsala Tri-color Couscous with Sundried Tomatoes and Pinenuts   Parmesan Rolls DESSERT Teeny Weeny Banana Splits Baby Coconut Cakes Famous Butterfinger Cookies

November 4, 2006 APPETIZER Seared Scallops on Leeks with Balsamic Reduction SOUP/SALAD Butternut Squash Bisque with Cider Cream or Arugula with Manchego, Apples and Candied Walnuts ENTREES Baked Tilapia Filet Mignon with Red Wine Horseradish Sauce Maple Glazed Autumn Vegetables   Parmesan Rolls DESSERT Italian Cream Cake Apple Pie with Cheddar Crust Dried Cherry and Ginger Cannoli

October 2006 APPETIZER Jumbo Ravioli with Portobello Mushroom Cream Sauce SOUP/SALAD Sweet Potato with Nutmeg and Maple Syrup or Arugula with Shaved Parmesan, Crisp Pancetta tossed in a Lemon Vinaigrette ENTREES Pork Tenderloin with Cranberry Balsamic Sauce Ginger Glazed Salmon Polenta with Rosemary and Fontina Cheese Bacon Wrapped Green Bean Bundles Parmesan Rolls DESSERT Fall Spice Cake with Bourbon Vanilla Praline Sauce Creme Brulee Pie Milky Way Tart BEVERAGES Iced Tea and Coffee

September 2006 APPETIZER Scallop on Creamed Sweet Corn SOUP/SALAD Ginger Carrot Bisque Soup or Arugula with Baked Goat Cheese ENTREES Chicken Saltimbocca Filet Mignon with Onion Bourbon Sauce Porcini Risotto Parmesan Rolls DESSERT Three Ginger Gingerbread with Brown Sugar Whipped Cream Apple Butter Swirl Ice Cream Pie with Maple Apples White Chocolate, Almon and Apricot Roulade BEVERAGES Iced Tea and Coffee

April 2006   APPETIZERS Grilled Lamb Chops with Garlic, Olive Oil, Fresh Thyme and Grilled Lemons   SALAD/SOUP Carrot Soup with Sesame Seeds and Chives or Heirloom Tomato Salad with Caper Berries, Kalamata Olives, Bleu Cheese, Hearts of Palm and Balsamic Vinaigrette   Parmesan Rolls                                                 ENTREES Toasted Spice Ham drizzled in Honey Mustard and Coriander Chicken Breast with a Basil Lemon Vinaigrette Haricot Verts with Goat Cheese and Warm Bacon Dressing DESSERTS Strawberries with a Caramel Balsamic Sauce served over Haagendaaz Vanilla Bean Ice Cream Chocolate Espresso Pots de Creme Hazelnut Praline Cheesecake   BEVERAGES Iced Tea and Coffee

February 2006   APPETIZERS Crab, Shrimp and Cheese in Puff Pastry   SALAD/SOUP Fire Roasted Tomato Soup or Romaine with Manchego, Green Olives, Pine Nuts and a Fresh Lemon Vinaigrette   Parmesan Rolls                                                 ENTREES Herb Roasted Filet Mignon with Horseradish Sauce Chicken Wellington Green Beans with Applewood Smoked Bacon and Caramelized Shallots DESSERTS Fresh Strawberry Cobbler Chocolate Mousse Cake Lemon Meringue PIe   BEVERAGES Iced Tea and Coffee

January 2006 APPETIZERS Marinated Shrimp with a Champagne Beurre Blanc SALADS/SOUP Cream of Celery Root with Thyme Croutons or Rocket Greens with Caramalized Pear and Maytag Bleu Cheese with a Honey Pear Vinaigrette Parmesan Rolls ENTREE Beef Tenderloin with Balsamic Red Onions and Portobello Mushroom Panini Chicken stuffed with Fresh Mozzarella and Basil Roasted Sweet Potato with Garlic, Shallot, and Serrano Chile DESSERTS Butterscotch Chiffon Pie Chocolate Souffle Cake with an Orange-Caramel Sauce Champagne Gelatin with Fresh Berries BEVERAGES Iced Tea and Coffee