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September 2003

Happy Birthday Chris!


Carrot and Ginger Strudel

with a Lemon Chive Vinaigrette

Smoked Trout Falafel

with a Horseradish Lime Sour Cream

Tomato Pesto Pizza

Fresh Mozzarella, Garlic, and Olive Oil

Creamy Lobster Bisque

with Chives and Fresh Ground Nutmeg



Maple Smoked Breast of Chicken

with a Sweet Corn and Black Bean Salsa

Herb Roasted Pair of Quail

with a Serrano Aioli and Sweet Corn Fritters

Pan Seared Duck Breast

Braised in Coca Cola

and Served with Fresh Cantaloupe

Pan Seared Filet Mignon

with Frangelico Jus and Toasted Hazelnuts

Vanilla Marinated Rack of Lamb

with Minted Peach Chutney

Special Appetizers

Maple Cured Salmon Gravlax

with Orange Essence, Capers, and Creme Fraiche

Smoked Salmon

with a Honey Mustard Mayonnaise

with Vanilla Vodka Sour Cream

Chile Rellenos

with a Habenero Chile Sauce

Lobster Enchilada

with a Chile Lime Sour Cream

and Sweet Bell Pepper Confetti

Golden Beet Risotto

with Garlic Sautéed Shrimp

Sautéed Fresh Sardines

with a Mustard Caper Mayonnaise


Special Entrees

Pan Seared Wild King Salmon

with a Maple Bacon Haricot Vert Ragout

Sautéed Mahi

with an Asparagus Lemon Beurre Blanc

Pan Seared Grouper

with a Honey Mustard Glaze and Fresh Tarragon

Sautéed Skate Wing

with a Cajun Shrimp and Leek Ragout

Sautéed Tilapia

with a Vermont Apple Sauce

Pan Seared Diver Scallops

Braised in Sweet Butter with Asparagus and Garlic

Rosemary Skewered Monkfish

with an Orange Tomato Aioli

Pan Seared Fillet of Salmon

with an Asparagus Beurre Blanc

Sautéed Fillet of Salmon

with a Shrimp and Caramelized Onion Ragout

Szechuan BBQ Quail

with Fresh Cilantro and Sautéed Cabbage

Broiled Pair of Quail

with a Honey Maple BBQ Glaze


Poblano Risotto

with Roasted Sweet Corn and Fried Oregano

White Pizza with Vine Ripe Tomato

Garlic, Fresh Mozzarella, and Basil

Prince Edward Island Mussels

Sautéed with Sweet Corn, Garlic, and Saffron

Sweet Potato and Pumpkin Bisque

with Toasted Pecans and Fried Oregano



Tempura Fried Chicken

with a Tamari Dipping Sauce and Serrano Aioli

Roasted Eggplant and Fried Tortilla Napoleon

with an Almond Mole

Achiote Glazed Duck Breast

with a Vermont Apple Salsa

Pan Seared Filet Mignon

with a Rosemary and Roasted Garlic Jus

Garlic Crusted Rack of Lamb

with a Serrano Chile Aioli

Menu and Recipe Archives

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