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Gatewood's

June 2003

There is a cure for the summer time blues!

Appetizers

Sundried Tomato Risotto

with Sautéed Mushrooms

and Fried Chives

Saffron Risotto

with Sautéed Fiddlehead Ferns

and Mushrooms

Apple and Pistachio Ravioli

with a Quail Egg, Sunny Side Up

Smoked Salmon Rosette

with Chive Blossoms,

 Vanilla Vodka Sour Cream, and Capers

White Pizza

of Fresh Mozzarella, Tomatoes, Garlic, Extra Virgin Olive Oil and Basil

Sweet Potato Vichyssoise

with Maple Sour Cream

 

Entrees

Sautéed Garden Vegetables

Tossed with Fresh Linguini and Extra Virgin Olive Oil

Napoleon of Roasted Vegetables

with Fresh Corn Tortillas

and a Spicy Red Pepper Coulis

Paprika Glazed Chicken Breast

with a Vidalia Onion and Barberry Chutney

Maple Wood Smoked Pork Tenderloin

with a Sweet Corn and Cilantro Relish

Maplewood Smoked Pork Tenderloin

with Maple Cinnamon Glazed Apples

Pan Seared Filet Mignon

with a Toasted Almond and Amaretto Jus

Cinnamon spiced Rack of Lamb

with a Green Pumpkin Seed Pesto

Violet Mustard Rubbed Rack of Lamb

with a Brandied Garlic Jus

Special Appetizers

Calamari Satay

with Citrus Tamari Dipping Sauce

Crisp Fried Calamari

with a Serrano Chile Remoulade

White Pizza

with Cayenne Cured Salmon Gravlax

Silas Sushi Maki:

Maplewood Smoked Arctic Char, Annato Cured Cucumber, Yellow Bell Pepper, and Chives with Sushi Rice wrapped in Nori

Sweet Shrimp Nigiri:

Shrimp Steeped in Sweet Rice Wine and Spices on Sushi Rice with Wasabi and Poppy Seeds

Mushroom Pate with Phyllo Crisps

Pekingish Duck Breast

in Pancake with Wild Leeks and Sweet Pepper Ginger Soy Dipping Sauce

Sautéed Shad Roe

with a Wild Leek and Lemon Butter Sauce

Cornmeal Crusted Soft Shell Crab

with a Rosemary Red Chile Aioli

PEI Mussels Sautéed with Fiddlehead Ferns, Celeriac, Shallots and Tomato

Prince Edward island Ceviche

in a Spicy Tomato Vodka Cocktail

Maple Cured Diver Scallop Carpaccio

with Capers, Red Onion, Lemon and EVOO

Special Entrees

Coriander Rubbed Ahi Tuna

with a Wasabi Lime Vinaigrette

Sautéed Bluefish

with a Shrimp and Sweet Pepper Ragout

Shrimp and Green Chile Tamales

with a Tangy Black Bean Puree

Vegetarian Posole

Pan Fried Tilapia

with a Habenero Remoulade

Sautéed Rainbow Trout

with a Sautéed Fiddlehead Fern Butter Sauce

Striped Bass

with a Blackberry and Green Chile Salsa

Pan Seared Shrimp Braised in Sweet Butter

with Wild Asparagus, Garlic and Bitters

Pan Seared Diver Scallops

Braised in Sweet Butter with Fiddlehead Ferns, Garlic and Rosemary

Grilled Swordfish with Rosemary Aioli

and a Fire Roasted Red Bell Pepper Coulis

Pan Roasted Quail Stuffed with Pistachios

on a Fiddlehead Fern Ratatouille

Appetizers

Asparagus and Saffron Risotto

Fried Asparagus Skin and Toasted Almonds

Saffron Risotto

with Maine Crab, Parmesan, and Fried Chives

Sautéed Fiddlehead Fern Ravioli

with a Light Lemon Herb Cream

Napoleon of Fresh Mozzarella

 Roma Tomato, Basil, and Extra Virgin Olive Oil

Sweet Potato Bisque

with Cracked Peppercorn Florons

Creamy Asparagus Bisque

with Mustard Essence and White Truffle Oil

 

Entrees

Napoleon of Roasted Vegetables

with Fresh Corn Tortillas

and a Sweet Yellow Pepper Coulis

Chicken "Silas"Parmigiana

Breaded Chicken Breast and Chicken Sausage

with a Tangy Tomato and Bell Pepper Sauce

Pan Seared Chicken Breast

with a Roasted Garlic Natural

Mesquite Smoked Pork Tenderloin

Spicy Black Bean Puree and Red Chile Aioli

Violet Mustard Rubbed Rib Roast

Horseradish Cream and Pink Peppercorn Jus

Pan Seared Filet Mignon

with a Pink Peppercorn Natural

Oven Roasted Rack of Lamb

with a Rosemary Demi Glace

Citrus Crusted Rack of Lamb

with a Lemon Jus

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