August 2003

The long hot summer!

Appetizers

Tomato Risotto

with Sautéed Mushrooms and Fried Basil

Smoked Trout Falafel

with a Horseradish Lime Sour Cream

White Pizza

with an Eggplant, Tomato and Garlic Ratatouille

Red Watermelon Gazpacho

With Wild Mint

Entrees

Chicken Breast Stuffed with Feta and Toasted Pine Nuts

on a Kalamata Olive Tapenade

Roasted Vegetable Lasagna

with Tomato Powder and Fried Oregano

Roasted Vegetable Lasagna Roulade

with Rosemary and Lemon

Pair of Quail Laced with Cilantro and Tomato

on a Serrano Chile Aioli

Pair of Quail Stuffed with Spinach

on a Sautéed Mushroom Ragout

Pan Seared Filet Mignon Wrapped in Salmon Bacon

with a Garlic Rosemary Butter

Pan Seared Filet Mignon

with an Amaretto Jus and Toasted Almonds

Mustard Crusted Rack of Lamb

with an Apple Dill Fresca

Special Appetizers

Sweet Shrimp Sushi Maki

PEI Mussels Steeped in Yerba Mate Tea

Then Tossed with a grand Marnier and Bell Pepper Fresca

Sautéed Fresh Sardines

with a Mustard and Caper Mayonnaise

Floret of Smoked Salmon

with a Red Currant Relish

with Vanilla Vodka Sour Cream

with a Mustard Caper Aioli

with a Wasabi Aioli

with Habenero Remoulade

Smoked Salmon Ice Cream

in a Fried Wonton Cup

Special Entrees

Pan Seared Duck Breast

Braised in Coca Cola then Served with Cantaloupe

Sautéed Rainbow Trout

with a Roasted Sweet Corn Beurre Blanc

with a Toasted Almond Beurre Noisette

Sautéed Rainbow Trout

with a Wild Mushroom Ragout

with Sautéed Porcini Mushrooms

Pan Seared Shrimp

Braised in Sweet Butter with Chanterelles

Rosemary Skewered Monkfish

with an Orange Mustard Glaze

Sautéed Filet of Salmon

with a Habenero Remoulade

Paprika Rubbed Salmon Fillet

with a Leek and Barberry Compote

Sautéed Filet of Salmon

with a Yellow Watermelon Chardonnay Sauce

Pan Seared Tilapia

with a Sweet Corn and Toasted Almond Beurre Noisette

Pan Seared Swordfish

with a Pineapple Poblano Salsa

Appetizers

Saffron Risotto

with Maine Crab and Fresh Basil

Shrimp Tamales

with a Sweet Corn and Black Bean Salsa

White Pizza

Fresh Mozzarella, Tomato, Basil, Garlic, and Olive Oil

Curried Summer Squash Soup

Served Chilled

Entrees

Cornmeal Crusted Chicken Breast

with a Sweet Corn and Black Bean Salsa

Herb Roasted Chicken Breast

with Sautéed Fresh Peas and Tomatoes

Roasted Vegetable Napoleon

with Fresh Corn Tortillas

and a Spicy Roasted Red Bell Pepper Coulis

Pair of Quail Stuffed with Toasted Hazelnuts

on a Balsamic Glazed Vidalia Onion Confit

Pan Seared Filet Mignon Wrapped in Salmon Bacon

with a Roasted Garlic and Oregano Butter

Pan Seared Filet Mignon

with a Red Currant Compote and Tete de Moine Cheese

Vanilla Marinated Rack of Lamb

with Minted Peach Chutney

I am Gandolf the White!