Private Dining Room Recipe
Seats up to 25 guests in our enclosed dining room featuring sweeping views of Baltimore's Inner Harbor and a cozy fireplace.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Private Dining Room
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Appetizers
Main Course
Dessert
Method
Appetizers
Prepare the Bruschetta
Preheat your oven to 400°F (200°C). Slice the loaf of bread into 1/2 inch slices and arrange them on a baking sheet. Drizzle with olive oil and toast in the oven for 5-7 minutes until golden brown.
Make the Tomato Mixture
Chop the tomatoes and basil leaves. In a mixing bowl, combine chopped tomatoes, basil, minced garlic, olive oil, salt, and pepper. Mix well.
Assemble the Bruschetta
Top each toasted slice of bread with the tomato mixture and serve immediately.
Main Course
Prepare the Chicken
Preheat grill or oven to 375°F (190°C). In a bowl, mix olive oil, minced garlic, salt, and pepper. Coat each chicken breast with the mixture.
Season the Chicken
Juice 2 lemons and add the juice along with rosemary to the chicken breasts. Let marinate for at least 30 minutes.
Cook the Chicken
Grill or bake the marinated chicken breasts for 20-25 minutes or until internal temperature reaches 165°F (74°C).
Serve
Slice the remaining lemons and serve alongside the chicken for garnish.
Dessert
Serve the Chocolate Cake
Slice the chocolate cake into equal portions and place them on dessert plates.
Add Ice Cream
Scoop vanilla ice cream and place it next to the slice of chocolate cake on each plate.
Garnish with Berries
Top each dessert with a handful of fresh berries for added flavor and decoration.