Get your party started with Bistro 7 Catering at our place or yours.

Choose from a wide selection of foods and services.  If you don’t see exactly what you’re looking for in this menu or you have a specific budget please inquire as we can accommodate most requests. We also offer Business Lunch,  Breakfast/Brunch, Boxed Lunch To Go and Lunch menus.

 Need space for your party? We offer buyouts of the entire restaurant as well as private and semi-private spaces or we can bring the features of a restaurant to you with professional servers, bartenders and chef’s, to ensure your party’s success.

APPETIZERS

Premium

Pizza wood fired, thin crust, app size slices $12-$15

Stuffed Mushrooms with herb ricotta $30/dozen

Bruschetta with choice of topping: tomato-basil, tomato-goat cheese, wild mushroom, or walnut-gorgonzola-arugula $30/dozen

Crispy Fried Green Beans with stone ground mustard sauce, serves 10, $28/order

Mini Meatballs with marinara dipping sauce  $25/dozen

Vegetable Crudite with Dip

Small Basket-Serves up to 15                                                            $40

Large Basket-Serves up to 30                                                            $85

Fruit & Cheese Platter with Flatbread standard selection or premium selection

13” platter-serves 8-12                                                                      $55/$95

16” platter-serves 15-24                                                                    $85/$125

Deviled Eggs $32/dozen

Hummus with Feta Cheese, Tomatoes, Olives and Flatbread, serves 10, $28/order

Prosciutto Wrapped Asparagus $36/dozen

Tempura Steak & Lobster Roll, 6 pieces per roll,  $12/roll

Wood Oven Flatbread with ricotta herb cheese spread $24/dozen

Tenderloin of Beef Carpaccio dijon mustard, capers, parmesan, serves 10, $45

Superior

Grilled Baby Lamb Chops with mint chimmichurri $55/dozen

Mini Crab Cakes with lime dijon aioli $42/dozen

Grilled Shrimp with Pea Pesto on Garlic Crostini $42/dozen

Ahi Tuna “Poke Style” on wonton crisp with wasabi mayo $42/dozen

Chicken Satay with peanut sauce $36/dozen

Seared Beef Tenderloin with Trio of Sauces on Crostini $45/dozen

Braised Pork & Manchego Cheese “Spanish Nacho” with Tomato Pico $42/dozen

Biscuit with Sliced Pork & Apple Chutney $42/dozen

Classic Shrimp Cocktail with dipping sauce $20/dozen

Spicy Thai Shrimp Cocktail chiles, basil, garlic $28/dozen

PIZZA

Pizza Margherita fresh mozzarella, vine ripened tomatoes, basil pesto $12

4 Cheese mozzarella gruyere, provolone, Parmigiano Reggiano $12

House Made Italian Sausage fennel seed, roasted red bell pepper $14

Shrimp Scampi roasted garlic, fresh mozzarella, Parmigiano Reggiano $15

Spinach Feta Mozzarella garlic white sauce $12

Greek feta cheese, sun dried tomatoes, kalamata olives $12

Italian pepperoni, salami, sausage, capicola ham $14

Truffle Chicken Sausage potato & pear $14

Forest wild mushrooms, fresh pesto, truffle essence $14

Roasted Chicken feta, red onion, roasted red bells, basil pesto & red sauce $12

Classic Cheese or Pepperoni $12

DINNER MENU CHOICES

SOUPS

B7 Onion with French bread crouton and melted swiss

Tomato Brie

SALADS

Caesar garlic croutons, parmesan cheese

BLT Wedge iceberg, blue cheese dressing, bacon, tomato

CHICKEN & FOWL

Cornish Game Hens with sage rub and cranberry cornbread stuffing

Chicken Picata chicken breast, lemon butter, capers, over pasta

Pesto Chicken chicken breast, pesto, sliced tomato, melted mozzarella, wilted spinach

PORK

Rosemary Crusted Pork Chops

Stuffed Pork Tenderloin with creamy mustard sauce

SEAFOOD

Salmon wood oven roasted with basil pesto crust

B7 Signature Seabass parmesan crusted with beurre rouge sauce

Wood Fired Jumbo Shrimp with lemon, garlic, scampi sauce

Ahi Tuna miso glazed with a coriander crust

BEEF

Steak Frites top sirloin with bearnaise sauce and crispy fries

New York Strip with chianti peppercorn butter

Filet Mignon cabernet reduction sauce and bleu cheese crumbles

Rib Eye seasoned and flame grilled

VEGETARIAN

Pasta Primavera

Vegetable Lasagna

Spinach Cheese Ravioli with garlic cream sauce and wilted spinach

Vegetable Risotto with fried goat cheese garnish

DESSERTS

Bread Pudding with Bourbon Caramel Sauce

Apple Pear Cinnamon Galette

Apple Crisp

Chocolate Fix rich chocolate cake

Olive Oil Cake with rosemary syrup

Cookie Tray

Red Velvet Cake Parfait

SPECIALTY Sushi Station, The Mashed Potato Bar, Martini Bar, Dessert & Coffee Bar 

Bistro 7 Menu Suggestions and Pricing

*Substitutions, changes or additions to these menus may result in a price change.

NIBBLES & BITES   Cocktail Party Food $35++ per person

Choose 6 hors d’oeuvres from the Premium list.

LIGHTER FARE   Dinner $40++ per person

2 appetizers from the Premium options list

Wood oven flatbread with ricotta herb cheese spread

Soup or Salad, see options list

Entrees:

Steak Frìtes

Choice of Chicken, see options list

Risotto/Pasta, see options list

O.O. Cake lightly sweet and savory olive oil cake with rosemary syrup and whip cream

TASTE OF THE BISTRO   Dinner $45++per person

3 appetizers from the Premium options list

Wood oven flatbread with ricotta herb cheese spread

Soup or Salad, see options list

Entrees: see options list

Choice of Seafood; Salmon, Ahi or Shrimp

Choice of Chicken

Choice of Pork

Choice of Risotto or Pasta

Choice of Dessert

THE GOURMET  Dinner $55++per person

4 appetizers from Premium or Superior list

Wood oven flatbread with ricotta herb cheese spread

See options list and select your choice of:

soup

salad

entrees, any four selections

dessert

&

Proprietor Marilyn Nitz of

CARREFOUR VINEYARDS

Welcome you to an evening of elegant cuisine and fine wines.

***

Passed appetizer

Grilled shrimp on olive oil crostini with basil pesto

 Sparkling: Cava

 *

First Course

Baby spinach salad with warm honey bacon dressing

 2007 Sauvignon Blanc

 *

Second Course

Spice crusted salmon with black rice & Tahi red chile cream

 2006 Pinot Noir

 *

Third Course

Homemade chocolate tagliatelle pasta with a wild boar ragout

 2006 Cabernet Franc

 *

Main Course

Grilled green peppercorn crusted NY steak with herb roasted red potatoes

2006 Cabernet Sauvignon

 *

Dessert

Dual homemade fresh fruit sorbets

September 21st   6:00pm    $55+

&

Proprietor Barry Waitte From

TAMBER BEY VINEYARDS

Welcome you to an evening of elegant cuisine and fine wines.

***

Passed appetizer

Ahi poke style on won ton crisps

 Sparkling: Cava Naveran

 *

First Course

Heirloom Tomato Caprese Salad

 Chardonnay: 2008 Deux Chevaux Vineyard

 *

Second Course

Citrus Glazed Seared Scallop with Corn Salsa

 Cabernet Sauvignon: 2008 Deux Chevaux Vineyard

 *

Third Course

Veal Scaloppini Marsala with roasted garlic angel hair

 Rabicano: 2008 Deux Chevaux Vineyard

 *

Main Course

Grilled Kobe NY with shallot sherry butter, truffle mashed potatoes and grilled asparagus

Cabernet Sauvignon: 2008 Tamber Bey Oakville

 *

Dessert

Fresh Berry compote tartlet with Grand mariner whipped cream

 Moscato D’Asti: Tre Donne, Italy

* 

Favorite Southern Recipes

Shrimp  & Grits with Red Bean Salsa

YIELD: 6 servings

Ingredients

3 cups water

3 fish bouillon cubes

3/4 cup regular grits

1/4 cup butter or margarine

1/2 pound cooked large shrimp, peeled, deveined, and chopped

1/8 pound chorizo sausage, cooked and chopped

1/4 pound grated Manchego or Parmesan cheese

Salt and Pepper

30 large shrimp, cooked, peeled (leaving tails intact), and deveined

Garnishes: fried plantain slices, drops of chili olive oil and saffron olive oil, fresh thyme sprigs

Preparation

Bring 3 cups water to a boil in a large saucepan; add bouillon cubes, stirring until dissolved. Gradually stir in grits; cover, reduce heat, and cook 15 minutes. Remove mixture from heat.

Stir in butter and next 3 ingredients, and add salt and pepper to taste. Spoon into 6 (6-ounce) lightly greased ramekins; cool slightly.

Unmold grits onto individual serving plates; spoon Red Bean Salsa on top of grits. Arrange 5 cooked shrimp around grits. Garnish, if desired.

Note: To make plantain slices for garnish, cut 1 large plantain into very thin slices; fry in hot oil (350°) for 1 minute or until crisp.

Ingredients for Red Bean Salsa

1 (16-ounce) can dark red kidney beans, rinsed and drained

2 serrano chile peppers, seeded and chopped

2 green onions, chopped

1/2 cup chopped purple onion

2 garlic cloves, pressed

2 tablespoons chopped fresh cilantro

1/4 cup orange juice

2 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon sherry vinegar or red wine vinegar

Combine all ingredients; cover and chill at least 2 hours.

Fresh Creamed Corn

Ingredients

20 ounces (2 1/4 lbs) fresh white corn kernels work best (two 10 oz frozen work also)

1 cup heavy cream

1 teaspoon salt

2 tablespoons granulated sugar

1/4 teaspoon freshly ground black pepper

2 tablespoons butter

1 cup whole milk

2 tablespoons all-purpose flour

1/4 cup freshly grated Parmesan cheese

Directions

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Fried Green Tomatoes Over Bibb Lettuce Salad with Run for the Roses Vinaigrette

Yield: 6 servings

Ingredients

1/2 cup cornmeal

1 teaspoon dried mint

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 cup buttermilk

3 large green tomatoes, cut into 1/4-inch-thick slices

Vegetable or peanut oil

2 large heads Bibb lettuce, rinsed and torn

1/2 cup toasted walnuts

• Garnishes: gourmet edible petite rose petals; chopped green, red, and yellow bell peppers; chopped purple onion

Rose Vinaigrette

Yield: 3/4 cup

Ingredients

3 large shallots, finely chopped

1/4 teaspoon salt

1 tablespoon honey

1/3 cup red wine vinegar

2 teaspoons rose water (optional)

1/3 cup vegetable oil

3 tablespoons walnut oil* 3 tablespoons vegetable oil may be substituted for walnut oil.

Stir together first 4 ingredients and, if desired, rose water; whisk in oils.

Preparation Fried Green Tomato & Bibb Lettuce Salad

Whisk together first 5 ingredients in a bowl until smooth; dip tomato slices evenly in batter.

Pour oil to a depth of 2 inches into a large heavy skillet. Fry tomato slices, in batches, in hot oil over medium-high heat 4 minutes on each side or until slices are golden.

Arrange lettuce evenly on 6 plates; top each with 2 tomato slices. Sprinkle evenly with walnuts; drizzle with Rose Vinaigrette. Garnish, if desired.

• For extra-crispy fried tomatoes, dip in batter twice.

Kentucky Mint Julep

Yield: 8 servings

Ingredients

2 cups water

2 cups white sugar

1/2 cup roughly chopped fresh mint leaves

32 fluid ounces Kentucky bourbon

8 sprigs fresh mint leaves for garnish

Directions

Combine water, sugar and chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves

Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. (Proportions can be adjusted depending on each person’s sweet tooth). Top each cup with a mint sprig and a straw. Trim straws to just barely protrude from the top of the cups. Serve juleps on a silver platter.

Footnote

If you are using silver goblets, place them in the freezer for at least half an hour before serving. Handle frozen goblets with a clean towel, holding them by their edges, so as not to mar the lovely frosted surface.

Chicken Fried Steak with Pan Gravy

Yield: 4-6 servings

Ingredients

2 pound beef bottom round, trimmed of excess fat

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup all-purpose flour

3 whole eggs, beaten

1/4 cup vegetable oil

2 cups chicken broth

1/2 cup whole milk

1/2 teaspoon fresh thyme leaves

Directions

Preheat oven to 250 degrees F.

Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

Southern Fried Catfish

Yield: 6 servings

Ingredients

1 quart peanut oil

1 cup stone-ground fine cornmeal

1 cup all purpose flour

1 teaspoon seafood seasoning seasoning (recommended: Old Bay)

1/2 teaspoon kosher salt

1/4 teaspoon hot smoked paprika

1/4 teaspoon freshly ground black pepper

6 (7 to 9-ounce) US farm-raised catfish fillets, rinsed and thoroughly patted dry

3/4 cup low-fat buttermilk

Directions

Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep fry thermometer. Adjust the heat to maintain the temperature.

Whisk the cornmeal and flour together in a shallow dish. Combine the seafood seasoning, kosher salt, paprika, and pepper in a small bowl. Season the catfish fillets evenly on both sides with the spice mixture. Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.

Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspaper-lined half sheet pan. Repeat method with remaining fillets. Arrange the catfish on a serving platter and serve immediately.

Sour Cream Biscuits

Yield: 2 dozen biscuits

Ingredients

2 cups self rising flour

1 cup (2 sticks) butter, softened

1 cup sour cream

Directions

Preheat oven to 350 degrees. Cut the flour and butter together with a pastry blender or fork until crumbly.  Add the sour cream and stir until just moistened.  Fill greased mini muffin cups. Bake for 20-25 minutes or until golden brown.

Perfect Peach Pie

Yield: One pie, 6 to 8 servings

Ingredients

1 cup flour

½ cup butter, softened

¼ cup confectioners’ sugar

1 cup sugar

1 cup water

3 tablespoons cornstarch

¼ cup peach gelatin

Pinch of salt

2 heaping cups chopped peaches

1 tablespoon sugar

½ teaspoon lemon juice

1 cup whipping cream, whipped

Combine the flour, butter, and confectioners’ sugar in a bowl, mixing until a soft dough forms.  Pat over the bottom and up the side of a 9-inch metal pie plate.  Bake at 350 degrees for 20 minutes, or until light brown.  Bring 1 cup sugar, water, cornstarch, gelatin, and salt to a rolling boil in a saucepan, stirring occasionally.  Remove from heat.  Let stand until cool.  Add a mixture of the peaches, 1 tablespoon sugar and lemon juice and mix gently.  Spoon into the baked pie shell.  Spread with the whipped cream, sealing to the edge.  Chill until serving time.  Do not substitute margarine for the butter in this recipe.

Chilled Blueberry Pie

Yield: One pie, 6 to 8 servings

Ingredients

4 cups fresh blueberries

2 tablespoons cornstarch

2 tablespoons water

½ cup light corn syrup

2 teaspoons lemon juice

1 cup whipping cream

2 tablespoons confectioners’ sugar

1 cinnamon graham cracker pie shell – recipe below

1 lemon, sliced

Process 1 cup of the blueberries in a blender or food processor until pureed.  Combine  the cornstarch and water in a saucepan and mix well.  Stir in the blueberry puree, corn syrup and lemon juice.  Bring to a boil.  Boil for 1 minute, stirring constantly.  Cool for 1 hour.  Fold in the remaining 3 cups blueberries.  Beat the whipping cream in a mixer bowl until foamy.  Add the confectioners’ sugar gradually, beating constantly until stiff peaks form.  Spread over the bottom and side of the pie shell, forming a 1-inch shell.

Spoon the blueberry mixture into the prepared pie shell.  Chill for 4 hours.  Garnish with the lemon slices.

Graham Cracker Pie Crust 

Ingredients

1 1/2 cups finely ground graham cracker crumbs

1/3 cup white sugar

6 tablespoons butter, melted

1/2 teaspoon ground cinnamon (optional)

Directions

Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

Ribs with Honey Barbecue Sauce

3-4 pounds baby back pork ribs

Salt and pepper to taste

Honey barbecue sauce

Rub the ribs with salt and pepper.  Arrange in a large baking dish.  Fill halfway with water.  Cover with foil.  Bake at 350 degrees for 1-1/2 hours.  Turn the ribs over and cover with foil.  Bake an additional 1-1/2 hours.  Turn off the oven and leave the ribs in the oven while making the honey barbecue sauce.  Remove the ribs and coat in the sauce.  Place on a hot grill and cook for 15 minutes, coating often with sauce, and turning the ribs once. Serves 6.

Honey Barbecue Sauce

1 cup ketchup

½ cup water

¼ cup cider vinegar

1 tablespoon brown sugar

3 tablespoons honey

2 tablespoons red pepper jelly

1 tablespoon Worcestershire sauce

1-1/2 teaspoons salt

½ teaspoon dry mustard

1 teaspoon chili powder

1-1/2 teaspoons liquid smoke

Dash of garlic powder

Dash of onion salt

Dash of lemon juice

Mix the ketchup, water, cider vinegar, brown sugar, honey, jelly, Worcestershire sauce, salt, dry mustard, chili powder, liquid smoke, garlic powder, onion salt and lemon juice in a saucepan.  Cook over low heat for 10 minutes, stirring occasionally. Makes about 2 cups.

Southern Butterbeans with Ham

Ingredients

4 cups frozen baby lima beans

1 cup ham, chopped

1 teaspoon bacon drippings

4 cups water

1/4 teaspoon salt

1/4 teaspoon pepper

Directions

Bring water to boil and add beans, ham bits, bacon drippings, salt and black pepper.

Cook on a low simmer heat for 1 1/2 hours. Some water will evaporate, but let at least 2 cups remain. Check frequently to not let water completely boil out.

 Katy Williams

*

Kentucky Derby Day                  Southern Favorites Menu

Entire Pre-Fixe Menu $36

Dishes available a la carte also.

Mint Julep $8

APPETIZER

$8

Shrimp & Grits

savory shrimp & grits with chorizo and red bean salsa

SALAD

$8

Fried Green Tomato Salad 

with Run for the Roses Dressing

bibb lettuce, fried green tomatoes with a rose vinaigrette

ENTREE

$22

choice of one of the following, all served with fresh creamed corn, 

butterbeans and a sour cream biscuit.

Honey BBQ Pork Baby Back Ribs

*

Fried Catfish

*

Chicken Fried Steak

DESSERT

$8

Perfect Peach Pie

or

Blue Ribbon Blueberry Pie

Bistro 7’s Local Guest Chef Series 2011 begins with Katy Williams.  The 2nd annual series features local figures showing off their culinary prowess as professional chefs by executing a menu made from their best home recipes. Originally from Augusta, Georgia, co-owner of the locally made, specialty coffee candy company How Do You Take Your Coffee www.takeyourcoffee.com and a mother of four, Katy is well known for her delicious food!

MOTHER’S DAY BRUNCH 5/8 10am-2pm. Treat Mom to a special menu and let someone wait on her and take care of the clean up!

AS YOU GET SETTLED Basket of Assorted Mini Muffins and Danish

BREAKFAST

Yogurt fresh berries, toasted homemade granola

Quiche made with local, free range, Reno Egg Farm eggs, side green salad

Eggs Florentine farm fresh eggs, spinach, Mornay sauce

Eggs Benedict 2 Ways farm fresh eggs black forest ham & jumbo crab, 3 pepper home fries

Lemon Ricotta Pancakes with either smoked bacon or black forest ham

Green & White Scramble farm fresh eggs, cream cheese, scallions, smoked bacon, 3 pepper home fries

Cornflake Crusted Brioche French Toast smoked bacon, 3 pepper home fries

Grand Marnier Pancakes with either smoked bacon or black forest ham

SOUP & SALAD

Soup of the day cup/bowl

B7 Onion Soup wood roasted caramelized onions, French bread, melted swiss

Spring Garden Salad balsamic vinaigrette, Feta cheese

Caesar Salad crisp romaine, garlic croutons, Parmigiano Reggiano

BLT Wedge Salad crisp iceberg, bacon, tomato, creamy Point Reyes bleu cheese dressing

Lump Crab Cakes mixed field greens, chipotle aioli, lime

WOOD FIRED PIZZA thin crust, hand tossed

B7 Margherita fresh mozzarella, tomatoes, basil pesto

Four Cheese fresh mozzarella, gruyere, provolone, Parmigiano Reggiano

Homemade Italian Sausage fennel seed, roasted red bell pepper

Truffle Chicken Sausage with potato and pear

Shrimp Scampi roasted garlic, fresh mozzarella, Parmigiano Reggiano

Black Forest Ham mushrooms, pesto, goat cheese

BISTRO CLASSICS

Kobe Beef Bistro Burger with cheese, crispy Kennebec fries

Trout white wine caper sauce, roasted asparagus, Dijon mashed potatoes

Steak Frites top sirloin, Béarnaise sauce, crispy Kennebec fries

Salmon wood roasted with fresh basil pesto crust, rosemary potato galette, wilted spinach

Prime Rib of Beef jus, roasted vegetables, mashed potatoes

SIDES House Salad 6.5                 Warm Flatbread 2              Kennebec Fries 5               Deviled Eggs 5

Fun Brunch Drinks: Bloody Mary, Champagne, Mimosas, Lemon Basil Martini

CHILDRENS MENU AVAILABLE

amuse

n’orleans shrimp

1

black mussels, sherry shellfish cream.

crostini, foraged mushroom

beef carpaccio, horseradish, capers

.5 oz american sturgeon caviar, bilinis, traditional sides, shot of vodka**

2

beet salad, goat cheese, orange honey mustard

caesar salad

squash tagliatelle, brown butter & parmesan chip

carrot soup, crispy ginger

3

beef wellington, mushroom jus, roasted tomato & fontina risotto

bronzino in parchment, potato fennel gratin

rack of lamb, truffled white beans, huckleberry chutney

root vegetable risotto

add Maine lobster tail to any entree **

dessert

apple pear crisp, caramel gelato

chocolate honey almond torte

cheesecake crème brulee

** additional charges apply

Dinner with Fritz