July 2003

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Gatewood's

July 2003

I know I had more specials than this, I just don't know what they were...

Appetizers

Asparagus and Saffron Risotto

with Fried Asparagus Skin and Toasted Almonds

Smoked Salmon Rosette

with a Vodka Sour Cream, Capers, and Chives

White Pizza

with Vine Ripe Tomato, Fresh Basil, Garlic, and Olive Oil

Yellow Watermelon Gazpacho

With Wild Mint

Entrees

Napoleon of Roasted Vegetables

with Fresh Corn Tortillas and a Spicy Red Pepper Coulis

Roasted Eggplant Roulade

with a Kalamata Olive Tapenade

Sautéed Chicken Breast

with a Tomato Dill Fresca

Pecan Stuffed Pair of Quail

with a Rosemary Garlic Natural

Maplewood Smoked Pork Tenderloin

with an Apple Fennel Nage

Pan Seared Filet Mignon

with Maple Glazed Bacon

Pan Seared Filet Mignon

with a Frangelico Jus and Toasted Hazelnuts

Citrus Crusted Rack of Lamb

with Caramelized Vidalia Onions

Wild Mint Skewered Rack of Lamb

with a Habenero Remoulade

Special Appetizers

Tuna Sushi Maki

Sweet Shrimp Nigiri

Olive Oil Cured Anchovie Sushi Maki

Wild Striped Bass Nori Roll

Wild King Salmon Carpaccio

with a Georgia Peach and Scotch Bonnet Fresca

Fresh Anchovies sautéed in EVOO

with Habenero Tartar Sauce,

Orange Sour Cream and Fresh Lemon

Cayenne Cured Salmon Gravlax

with Fried Fresh Tortillas, Lime Sour Cream

Crisp Fried Calamari

with a Serrano Chile Aioli

Special Entrees

Pan Seared Mahi

with a Georgia Peach and Poblano Salsa

Pan Seared Diver Scallops Braised in Sweet Butter with Roasted Garlic and Georgia Peaches

Coriander Rubbed Ahi Tuna

with a Corn and Avocado Relish

Sautéed Shrimp with a Fresh Pea Cream Sauce

Cornmeal Fried Ocean Catfish

with a Scotch Bonnet Remoulade

Cedar Roasted Wild King Salmon

with a Blackberry Salsa

Sautéed Fillet of Salmon

with a Fennel, Tomato Herb Nage

Sautéed Fillet of Salmon

with a Sweet Corn Beurre Blanc

Pecan Crusted Salmon

with a Carrot and parsley Beurre Blanc

Wild Striped Sea Bass

with Sautéed Shrimp and Jalapeno Ragout

or

Serrano Chile Coulis

Appetizers

Sautéed Mushroom Risotto

with Fried Basil

Cayenne Cured Salmon Gravlax

with a Cilantro Lime Sour Cream, Capers, and Chives

Tomato Mousse

with Cucumbers, Oregano, and Sweet Onion

Sautéed Mushroom Ravioli

with Toasted Hazelnuts and Fresh Sage

Entrees

Roasted Vegetable Lasagna

with Tomato Powder and Fried Oregano

Herb Roasted Chicken Breast

with a Brandied Garlic Natural

Herb Roasted Chicken Breast

with a Sundried Tomato Pesto

Roasted Chicken Breast

with a Sundried Tomato Pesto

Hazelnut Stuffed Pair of Quail

with a Kalamata Olive Tapenade

Maplewood Smoked Pork Tenderloin

with a Vermont Apple Salsa

Pan Seared Filet Mignon

with Toasted Almonds and an Amaretto Jus

Galiano Flamed Rack of Lamb

with Sautéed Fennel and Vidalia Onions

Roasted Rack of Lamb Skewered with Wild Mint

and Served with a Lemon Jus

Menu and Recipe Archives

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