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Gatewood's

February 2003

Appetizers

Sautéed Sweetbreads

with Apricots Braised in Riesling and Sweet Butter

Sautéed Sweetbreads

and Brandied Mushroom Ragout

Smoked Trout Falafel

with Horseradish Sour Cream

Wild Mushroom Ravioli

with a Cilantro Walnut Pesto

Sweet Potato Risotto

with Maple Glazed Shrimp

Lobster and Corn Chowder

with Fresh Ground Nutmeg

Sweet Carrot and Caramelized Onion Galette

with Lemon Aioli and Toasted Almonds

 

Entrees

Roasted Chicken Breast

with Fresh Lemon Juice and Paprika Oil

Pair of Roasted Quail

with a Sweet Cardamom Cream

Pumpkin Lasagna

with Rosemary Alfredo Sauce

Veal Zurich Schnitzel

Thinly Sliced Strips of Veal Sautéed with Mushrooms and Finished with Cream

Pan Seared Venison Loin

with Great Hill Blue Cheese and a Wild Maine Blueberry Compote

Pan Seared Filet Mignon

with Wasabi Butter

Horseradish Crusted Rack of Lamb

with a Roasted Garlic Natural

Rack -O- Lambtern

with a Spiced Pumpkin Natural

Broiled Center Cut Pork Chop

with a Tomatillo Fresca and Red Chile Sauce

Special Appetizers

Smoked Salmon Flower

with a Lemon Mustard Cream and Caper Berries

Shrimp Cocktail with Mango Cocktail Sauce

and Fresh Cabage Salad

Ahi Tuna Carpachio

golden Beet Confit, Cilantro Essence, Ginger Oil

Muscovy Duck Confit

Wrapped in Citrus Herb Crepes

With Poached Bartlet Pear, Fennel Essence

Pyllo Purse of Roasted Wild Mushrooms

and Stilton Blue Cheese,Truffle Oil

and a Sherry Vinegar Reduction

Roasted OnionTartlet

with Aged Sherry vinaigrette

Baked Brie Wrapped in Puff Pastry

with Fresh Strawberries

and Raspberry Zinfandel Sauce

Sauteed Prince Edward Island Mussels

Tossed in a Sweet Bell Pepper and Grand Marnier Fresca

Sauteed Little Neck Clams

Tomato Basil Risotto with Parmesano regiano

 

Special Entrees

Cedar Roasted Lobster Tail

Orange Basil Gratin and Armangac ginger Sauce

Pan Seared Halibut

Tropical Fruit Fresca and Scallion Puree

Pan Seared Sea Bass

Sautéed Apples and Horseradish Cream

Steamed Salmon Wrapped in Baby Spinach

Carrot Tarragon Puree

Salmon Wrapped in Morel Crepes

Mornay Sauce

Balsamic Glazed Fillet of Salmon

Red Grape and Walnut Vinaigrette

Pan Seared Rainbow Trout Stuffed with Shrimp Soufflé)

Herb Garlic Beurre Noisette

Pan Seared Duck Breast

Wild Maine Blueberry Natural

Braised Lamb Shanks

with a Saffron Chardonnay Sauce

Oven Roasted Pork Tenderloin

Apple Fennel Nage

Applewood Smoked Pork Tenderloin

with an Apple Scallion Coulis

Appetizers

"Popcorn" Sweetbreads Coated in Mustard

and Breaded then Fried Crisp with a Red Chili Aioli

Foie Gras and Quail Breast Terrine

with Toast Points and a Port Wine Dijon Dressing

Shrimp Enchilada with a Squid Ink Tortilla

and Cilantro Lime Sour Cream

Wild Mushroom Ravioli

with a Roasted Garlic Marinara and Parmesan

Tomato Herb Risotto

with Walnut Oil and Fresh Lemon

Beef Barley Soup

with Fried Asparagus Skins

Pumpkin Lasagna

with Toasted Pecans and a Lemon Thyme Cream

 

Entrees

Roasted Chicken Breast

with a Black Bean Salsa

Pair of Roasted Quail

With a Sundried Tomato and Caper Vinaigrette

Tofu and Vegetable Stir Fry

Seasoned with Tamari and Roasted Sesame Seed Oil

Wienerschnitzel

Thinly Sliced Veal Paillard Breaded and Pan Fried, Served with Lemon

Pan Seared Sirloin Steak

with a Rosemary Beurre Noisette

Pan Seared Filet Mignon

with Wasabi Butter and Fried Shrimp Won Tons

Oven Roasted Rack of Lamb

with Apple Butter and Fresh Mint

Grain Mustard Rubbed Rack of Lamb

with a Roasted Shallot Demi Glace

Pork Saltimbocca

Pork Paillard Sautéed with Sage and Served with Lemon, Capers, and Olive Oil

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